Before I did something stupid, I just wanted to see if there was a consensus on using Togarashi on a smoked pork shoulder or chicken. The ingredients include: New Mexico Chili Powder, Orange Peel, Black Pepper, White & Black Sesame Seeds, Szechuan Peppercorns, Kosher Salt, Nori Flakes, Lemon, Tamari Soy. I feel like it would add an interesting complexity but it has some larger seeds in it so I was not sure if it would be too susceptible to burning. Any thoughts would be great!!