I don't but, I got other tricks.
1. I use smoked salt and smoked paprika to add smoke flavor to a condiment that otherwise doesn't see smoke.
2. I use smoked jalapenos, I prefer to smoke the green ones. You can do same with milder peppers.
3. I use meat trimmings. There are always chunks of left over bark and pieces of meat I opt not to serve, these get frozen until I choose to make sauce, then I add them in.
4. If I am panning or foil wrapping, I freeze the drippings, it is smoky, fatty and salty, add some of that to the mix, best liquid smoker ever.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."