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What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc.

I'm curious about meats, veggies etc.

What I already know:

(in meats with fat) is the noticeable colour gradients differing in fats on meat that implies a wood fire smoke.

A single note char/musty smell usually hints towards a liquid smoke.

Typically smoked foods impart various smells and flavours that'll penetrate inside the dish rather than a liquid smoke.

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