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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."