Mole

Red mole is actually Mexico's national dish. I've never tasted mole from a can or bottle, but true mole is very rich and has a complex flavor profile. It's also quite labor intensive to make.

So considering all the above, I wouldn't mess with it--I would think it would turn out bitter. Maybe try using a homemade smoked chile sauce or something similar. But if you do try it let me know how it turns out.

Dave,
I make a mole sauce and use it for a BBQ sauce. I never use it while cooking or smoking, only use a dry rub on the meat. I found that the traditional four different chili peppers is not necessary for good mole, but I always use New Mexico Reds and chipotle peppers. Now the flavor for the mole sauce is bitter chocolate and when out of it, we use Mexican style "Ibarra" chocolate which has sugar in it.

By the way! Mole is the oldest written recipe from the new world - the Spanish wrote it down and returned it to Spain with the turkeys, peppers and seeds to make it. Good stuff!

smokemullet

The mole sauce really did not add much to the chicken. I also must have not placed the probe thermometer right because the chickens were undercooked when I cut into the joint between the leg and thigh. I tossed them into the oven to finish and then enjoyed a delicious dinner (with plenty of leftovers). I will save the mole sauce to use with chicken after it has been cooked or where I can stew the chicken in the sauce.