"Seasoning" home made puck sawdust..?

[Foodie]

Hey - I was wondering if anyone who is making homemade pucks - has tried soaking the sawdust in red wine, tabasco or anything like that..?

I know this is done in the southern American (passionate) tradition of BBQ-ing..?

I am really curious about the different smoke flavours that come out this way...? And which ingredients work really well too...