Originally Posted by Coyotero
The barbeque sauce smell comes from the dark molasses used. Look up a barbeque sauce recipe... it's mostly molasses.
Glycerin absorbs water from the atmosphere around it (That's why it's impossible to get 100% pure glycerin.) The acclimating process has something to do with this.
Same thing happens when you make your own moassel or reconstitute a product like Zaghloul. It gets better if you let it sit a few days.
Thanks for the explanation