Preheat pellet grill at 250 °F.
In a medium saucepan, combine sugar and water. Bring to a boil to dissolve the sugar. Remove from heat and add cinnamon sticks, allspice berries, cloves and ginger. Cover and let steep for at least 1 hour.
Pour the juices into a 12-inch Dutch oven and put on pellet grill, smoke for 1 hour, while the spices are steeping.
Strain the spices from the sugar water, with a colander, and add to the Dutch oven, with the juices. Serve warm.