Going to make my 1st batch of Cookshack Spicy Barbeque Sauce (2 qts). If any has used this how did 10 tsp liquid smoke work out? Seems like a lot for smoked buts. Also going to cut down the Louisiana hot sauce 3 tsp. Cooking for flatlanders. I am sure that I will be making changes after my 1st batch but any input is appreciated.
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