I didnt mean to kill the thread, it was an honest question based upon my experience and "findings" from all the sauce tasting we've done with our BBQ.
And, BTW, we've tested now some 50+ sauces using my 12 folks, some CBJ's, some just plain BBQ eaters. The sauces that do the best on my/our pork and beef have no smoke flavorings in them at all... The ones with it in them, tank. Mind you, along the way I did find the one I like best in my Brunswick Stew... :-) They go great on hotdogs, and sometimes on a hamburger, and I guess if you're making crock-pot pork and adding sauce...
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.