I'm about to post one of my favorite 'smoked' sauces. I bit the bullet least year and smoked a couple handfuls of what I had producing ad-hoc, I can post a photo in its own thread and detail what is featured and how I did it. The amount of cookdown is incredible which is why I have found that it matters what you wanna produce - a quick vinegar-based sauce, a mustard sauce, brine; it's all different and the method used will yield different volumes depending on what you're after.