Last I read (heard) was the possibility of "smoking" the recipe, PRIOR to adding liquid smoke. Slow cook recipe (smoke), then taste.
Add liquid smoke later as/if needed.
That's the way I understand what's happened so far w/ taste tests and theory so far.
Awaiting West Coast verification and approval before I begin squeezing the alligator, 'possum, and armodillo for further testing.
Kidding!!
Bryan

Hickory and a Webber are cheaper, and the "test" smells here in NE. will make my neighbors envious for BBQ this Fall & Winter !!