How does artificial smoking differ from smoking meat with wood smoke?

In the context of meat processing, the primary difference between traditional smoking and artificial methods lies in the preservation process and the application of flavor.1

Traditional smoking involves exposing meat to smoke generated by burning wood, typically hardwood like hickory. This method serves two purposes: it adds flavor and color while providing a natural drying action that helps preserve the meat. Additionally, chemicals naturally present in wood smoke, such as formaldehyde and certain alcohols, act as natural preservatives.1

In contrast, artificial "smoking" is a technique used to shorten production time by dipping or painting meat with a solution of preservative chemicals or flavoring agents, such as liquid smoke. Because this artificial process lacks the natural drying action of a smokehouse, it provides practically no preservative effect. While artificial methods can simulate the flavor of smoked foods, they do not replicate the functional preservation benefits inherent in the traditional smoking technique.12