I like spicey foods and grow my own japs and habs here in Fl.
You can smoke dry peppers in your cooker and they are tasty.
You can order the powdered forms and add them to your rubs.
I doubt the vinegar in sauces will affect anything, except some chicken or fish over long periods of time.
The simple solution is to inject whatever you are cooking,as the Cajuns do.
I find that I enjoy the subtle flavors of the cooked product,if I don't overspice it in the cooking process.
I get more from both,if I serve the sauce separately from the meat.
Here is a link to Konrad's web page,out in your neck of the woods.
You can make these with habs,or a mixture,or add a sliver of hab to each ABT.
Use cheap thin bacon and cook at 225�-250�in your CS.
There are even custom holders to cook them in, from Cookshack.
I also make Texas hotlinks,that you can heat up to your personal taste.
I use a technique,that I borrowed from Stogie, to make skinless sausages without a lot of the fuss.
ABTs