Smoked Soy Sauce

The Smoker Method

1. Preheat your smoker to 185ºF (85ºC). Pour 1 cup soy sauce into a large oven-safe baking dish. I used a 9 x 13-inch (23 x 33-cm) glass oven baking dish. Tip: A baking dish with a large surface area helps to infuse smoke into the soy sauce.
2. Once the smoker reaches 185ºF (85ºC), place the baking dish inside the smoker and smoke for 2 hours.
3. Remove the baking dish from the smoker and let it cool. Pour the soy sauce into an airtight bottle or container. Store in the refrigerator for up to a month.

The Smoking Gun Method

1. Pour ½ cup soy sauce into a flat, non-reactive pan like ceramic or glass. I used a 5 x 5-inch (13 x 13-cm) ceramic oven baking dish.
2. Place the pan inside a tight-sealing pot. I used a 5.5-QT Staub Dutch oven with a heavy lid. Next, add the wood chips and turn on the smoking gun according to the manufacturer‘s instructions.
3. Inject smoke inside the pot until filled and close the lid tightly. Leave the soy sauce inside the pot for 1 hour.
4. After 1 hour, remove the pan and pour the soy sauce into a bottle. Store in the refrigerator for up to a month.

The Wok Method

1. Cut an 8 x 12-inch (20 x 30-cm) sheet of aluminum foil and place ½ cup wood chips on one side of the aluminum foil. Add ½ cup soy sauce to a non-reactive bowl.
2. Place the aluminum foil in a wok that has a tight-sealing lid. Light the wood chip on fire with a culinary torch. Let the wood chips burn for 30 seconds.
3. Fold the aluminum foil in half and press down. Place a steam rack on top of the aluminum foil and the soy sauce bowl on top.
4. Close the lid and heat the pan on medium heat until smoke starts to fill up the wok. Turn off the heat and continue to smoke soy sauce for 20 minutes.
5. Removed the lid and transfer the soy sauce to an airtight bottle or jar. Store in the refrigerator for up to a month.

The Liquid Smoke Method

1. In a small bowl, whisk together ¼ tsp liquid smoke and 1 Tbsp soy sauce. Taste it and adjust more or less liquid smoke to your personal preference. You can use this ratio to make more. Store in the refrigerator for up to a month.