fermenting Adding charcoal to a ferment

[Tod]

I have access to hardwoods and am planning on scorching a piece of cherry to add to a ferment in order to impart subtle flavor to the finished sauce.
 
Has anyone tried this?
 
Reasons not to? 
 
The ferment is 3 days old right now and very active...

 

[The_NorthEast_ChileMan]

Reasons not to? 
 

Because this would be easier?>hLIQUID SMOKE - CHERRY WOOD

 

[Tod]

Because this would be easier?>hLIQUID SMOKE - CHERRY WOOD

 
I charred a piece and stuck it in the jar.
 
Thanks for the suggestion though.
 
I'll try to remember to post back in a couple of months when I taste the finished sauce. 

 

[The_NorthEast_ChileMan]

My wife charred some steaks......
 

 
Wasn't a fan.....

 

[Tybo]

My wife charred some steaks......
 

 
Wasn't a fan.....

 
Now that's well done!

 

[Redeemer]

 
Now that's well done!

Charring steaks like that is a crime against humanity.
 
Charring various woods to add to your ferment is a great idea, because you can choose the type of wood you use. I am going to use a blowtorch and put a medium toast on some pecan chunks and put them in the cookpot at bottling time, OR soak them in some bourbon to extract the flavor of both the wood, and smoke, as well as the bourbon notes.
 
Yes liquid smoke is similar but it is processed by someone else, not me. I tested a few drops in a sample last week and the taste was pretty horrible; very synthetic.