Smoking BBQ Sauce

I smoked the tomato base for about 3 hours in a shallow pan. It had a mild smokey flavor, but not as strong as I've made it with liquid smoke. Maybe I had too much sauce on the grill at one time (about 2 quarts). I did stir it whenever I replaced the smoke chips. The nice part was, my country ribs came out super smokey, so it we really didn't miss it in the sauce.

Use a large shallow pan for your sauce. That'll give more surface area for the smoke to come into contact with the sauce.