Burnt ends already carry smoke; Ember Smoke adds a clean cedar-char note without drowning the bark. After cubing, warm 2 tbsp of Ember Smoke with 1 tbsp brown sugar and 1 tbsp rendered fat. Toss the cubes, return to the pit for 20 minutes at 120°C (248°F) to set the lacquer, then hit them with a final spoonful off-heat for aroma.
Keep salt restrained elsewhere—Ember Smoke brings salinity and umami in a tighter, less watery glaze than most sauces. If you spritz, switch to plain water for the last hour to avoid thinning the lacquer. Serve with pickles or daikon to keep balance.