This is good feedback to get!!!!
You see I prefer a thick sauce because I always cut sauces when cooking with them. If you take Blues Hog or Blue Collar (my favourite bought sauces) they're really thick but if you cut them with beer or apple juice they are great for saucing meat.
I usually cook my sauces to a similar thick consistency, serve them warmed on the side and cut them for cooking. For eating, that's how I roll and I'm not going to change
However for competition entries I know to serve a thinner sauce now.
I've got a new sauce in the works, that I wasn't happy with before the competition but I think with a recent addition of Jim Beam has now become a nice product. I use a lot of fresh ingredients in it and blend it though, so I think I'm going to need to sieve it for competition, it's pretty smooth as it is but not quite smooth enough.
Competition BBQ sauce is most definately my nemesis though. I've got a few sauces that just get demolished when I serve them up for people to eat but they never do anything at competition