I generally don’t run my smoker over 150F while smoking processed meats. I smoke for color, then water bath to thermal process to 160F ish…
I just saw an add for Badia seasonings for A dry ketchup seasoning ,I think this has possibilities for what we do here
craigrice Yeah, I did something with that a few years ago at home. It was really interesting, if I remember correctly I liked it but thought it was closer to tomato paste than ketchup. Not sure what brand it was, but don’t think it was a major one like Badia.