Has anyone made barbque sauce by smoking the tomato base in a shallow pan on the grill first? I was told by a local chef here that it is awesome if you just let the smoke "roll" for an hour our so, then use this as a base to your sauce. It would be a lot easier with liquid smoke, but this seems so much more home made.
I make Steve's Basic BBQ Sauce, but do not use liquid smoke, Instead, I make a batch in a medium-sized stainless bowl, and when I fire up the Santa Fe, I place the bowl in the far end from the fuel (mesquite lump and wood chunks,) and while the current meal cooks, the next batch of sauce is soaking up the mesquite smoke. An occasional stir, until the sauce is thick, rich, and dark, then let it cool before pouring into an empty ketchup bottle, then keep it in the fridge, Deeee-licious!