A tad bit aside, but why all the smoke flavors in sauce? The reason I ask this is because we've done now 3 full blown sauce taste testing parties with our BBQ. Our Q is cooked using hickory and frankly has enough smoke in/on it. We dont need sauces with additional smoke flavorings.
To the point, every time we've done sauce tests, the ones with the smoke flavorings in them consistently score at the bottom of the list, because the smoke combined with the smoke on the meat is either overpowering or the smoke flavors conflict with one another.
For us, we've found that the better sauces had no smoke flavorings. The ONLY sauce that I use with smoke flavorings is Head Country, and I only use it in my Brunswick Stew; never on BBQ.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.