Method and composition for smoking comestible products and smoked products produced therewith

DETAILED DESCRIPTION The present invention involves a liquid smoke regeneration method in which tar build-up on heating surfaces is eliminated by selectively volatilizing lower boiling point flavor and color constituents of the liquid smoke for application to comestible products and leaving a residue containing higher boiling point constituents, including tars, to be discarded.
The compositions of the refined smoke vapor and hence the smokey flavor and color which it will impart to a comestible product, may be tailored by regulating the volatilization temperatures.
Alternatively, the refined smoke vapor may be condensed into a refined smoke condensate which can be applied directly to comestible products by dipping, coating, spraying or misting, or revolatilizing.
The present invention is therefore directed to the method for producing the refined smoke vapor, to the refined vapor itself, to the liquid smoke condensate and to the comestible product produced by application of either the vapor or the condensate.