Making your sauce "wetter" is the most common way to achieve the glazed look. This can be done with lots of stuff -- honey, water, vinegar, evoo, etc., etc., -- but you want to be careful about any flavor change.
The two most common methods to achieve glazed appearance are (1) a fine mist of warm water sprayed over the bits in the box, and/or (2) for chicken and ribs, dipping the pieces in warmed sauce.
Warning: There is no KCBS requirement that the meat have a glazed appearance. This is just a trend that has sprung up, particularly on chicken.
KCBS MCBJ & CTC
NOS American Made Traeger 075
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