Add wood chips, chunks or pellets to smoker according to manufacturer’s instructions.
Preheat smoker to 225°F.
Place tomatoes in single layer on a sheet pan. Set timer for 15 minutes.
At end of smoking time, carefully remove tomatoes from smoker.
In a large saucepan on medium-low heat, add the smoked tomatoes and liquid from sheet pan, shallots, 4 tablespoons sugar, vinegar, and celery seeds. Simmer uncovered for 2 hours or until reduced to 4 cups, stirring occasionally and breaking up the tomatoes with a potato masher.
Let cool and add mixture to blender. Pulse, then blend 1 minute. Return to clean large saucepan.
Add cinnamon, allspice, salt and remaining brown sugar. Bring to a simmer over medium heat, then reduce to medium-low and simmer 30 minutes to 1 hour, until reduced to 2 cups or to desired thickness. Spoon into a sealed glass container and store in the refrigerator for up to 1 week.
Nutrition information per serving: 30 Calories; 0.9 kcal Calories from fat; 0.1 g Total Fat; 0 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 0 g Monounsaturated Fat; 0 mg Cholesterol; 65 mg Sodium; 6.8 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.6 g Protein; 0 mg Calcium; 0.3 mg Iron; 137 mg Potassium; 0 mg Riboflavin; 0.3 mg Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Phosphorus; 0.1 mg Zinc; 0.1 mcg Selenium; 3.7 mg Choline;