In all seriousness, I am really curious about your thoughts on the two. I recently tried steak that had a smoky flavor, but the traditional smoking method was not used. Not gonna give away my thoughts on this (at least not now).
I’ve used both. Liquid smoke sucks. There is simply no comparison between it and what you get from actually smoking meats or any other foods.
The worst smoker I’ve owned turned out better tasting smoked foods than any brand of liquid smoke, or even home made liquid smoke (easy to do, look up the Alton Brown Good Eats episode) ever could.
I get it why some people have to use it because of situations like being somewhere that you can’t have a smoker (apartment complexes for example).
Smoked salt isn’t bad, but it’s hard to find one that actually has decent smoke in, or rather on, it. The other problem with smoked salt, is well, that it’s salt. You have to be careful not to overuse it.
It seems like from the conversation going on elsewhere on this very topic is that liquid smoke can yield great results - when used carefully. Too much, and you’ve got something that doesn’t taste right. A little off topic, but I did enjoy the steak I had that was made with a smoky rub. Very good, couldn’t tell the difference. But I think it would be worth doing a side-by-side test with multiple methods at the same time to really pick out the subtle distinctions.