My father picked up a taste for Carolina style bbq while he lived down there. They favor vinegar based sauces at the table and no wood on the smoke. The classic 'Carolina cooker' is propane fired, and the only smoke is generated from the fat hitting the metal.
I have taken plain pork butt hit hard with salt and black pepper and cooked it in the electric smoker with no wood. The bits with the salt and pepper are tasty, but without any sauce the finished pulled product tastes a lot like pork roast. At this point drenching it with spiced vinegar does not seem to be the solution. But I wouldn't turn away a serving. To each his own, and to some more than other's.