I have the 100% pain sauce since a few days.
One of the best ways of using it, is applying one drop per big piece of meat to the top of the cut while grilling, then spreading it a bit.
Leads to a taste very similar to tabasco with a slow burn that keeps going well after eating, but never makes you gasp for a drink after every bite.
Bro makes chili salt, just puree (or grind) the chilies, then add salt till you get the heat you want. It can be wet or dry depending on what you want from it.
Is cooking with these ultra hot peppers really any different than just adding some pure capsaicin?
Depends on your heat tolerance.
If you find habaneros to be inedible then you'd find those inedible as well.
If your heat tolerance is higher then those peppers do have some excellent flavor.