liquid smoke has it's uses. I prefer smoke powder. But to replicate barbecue, no, liquid smoke is just a chorus of lament.
The smoking techniques in this thread are about small cuts of meat smoked quickly. If they need longer cooking, it's finished in the oven or such. This is not to replicate barbecue either. Just to impart some smoke flavor and color. It's an honored technique in Chinese cuisine but they do it more with tea and raw rice which is a different flavor.