Here is what I came up with, and my notes on it: (Makes about 4 1/2-5 pints as is)

SORCHA'S FAUX WOOD'S

        
2—12 oz cans of tomato paste (one can too many, possibly a 12 oz and one of the smaller
        ones? 4 oz?)
12 oz water—just a tad too much for the paste, but if I cut the pasted I'd cut this back to
        maybe 4-6 oz)
1 cup + 2 Tbsp (more or less) oil
½ cup (4 oz) white balsamic vinegar
½ cup reg. White vinegar
½ cup red wine vinegar
6 Tbsp soy sauce
6 Tbsp Worchestershire sauce
1-2 oz tin anchovy filets with the oil
2-3 bay leaves
1 cup lemon juice
½ Tbsp celery seed POWDER—NOT celery salt. Grind seed in a spice grinder, etc
1 Tbsp Hickory smoked salt
1 Tbsp jalepeno juice
2 Tbsp good paprika
¼ ( maybe ½) cup tamarind paste
3.5 fl. oz bottle of liquid smoke, +6 Tbsp
        There is a LOT of liquid smoke in this stuff
2-4 Tbsp cayenne pepper
½ Tbsp white pepper
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp Colemans dry mustard
2 Tbsp brown sugar (I'd probably leave this out next time)
¼ cup granulated white sugar, caramelized til dark (think this is pretty important)
4 fl. oz bottle of browning sauce (not sure it really needs this…I was trying to fix the
        'too much tomato flavour'
½ bottle A-1 Sauce….(not sure it really needs this, trying to fix too much tomato)
2-4 Tbsp Old Westport Cajun spice mix…but any brand would probably do
        (but NOT blacked fish seasoning)
2 tsp Mesquite POWDER—NOT salt

I put most of this stuff in my slow cooker, and cooked it about 6 hrs on low, then started tasting and adding….this is what I ended up with. It's awful damn close….

The primary smell in Woody's is liquid smoke, primary first flavour is 'sour'. I am almost tempted to add some smashed, strained sour green grapes to my mix to get it sour enough, but the above will work.

I didn't have any xanthan gum, so I just kept simmering it down in the slow cooker.