'Smoky' describes the flavor and aroma food takes on from wood smoke, whether through direct smoking, indirect smoking, or liquid smoke, a concentrated flavoring made by condensing wood smoke and added straight to a dish. The specific character depends on the wood: hickory gives a bold, almost bacon-like smokiness, while applewood is milder and fruitier. It's most associated with American barbecue and grilling, but smoky flavor also anchors dishes elsewhere, such as Spanish smoked paprika and Basque-style smoked cheeses. Beyond meat, it's used in cheeses, vegetables, and even cocktails, adding depth wherever it's applied.