well drenching your bud is one of the great ways of ruining it. But if you sponge dry it quickly squeezing between paper towels or the like it can be saved. Drenching to impart a flavour i would not recommend. As dunking or washing could shake or wash off some dry essentials such as crystals.

(sorry if Im repeating anyone earlier)

If you have to apply the flavour directly, try not to bother if you cannot just add a drop or two direct, let dry, add more if necessary. Just beware if dunking that you can wash something off.
Also if you are applying liquid flavours, only the purest essences will do. This stuff is going to be heated. Thickeners or thinners added to commercial food flavourings could burn putrid when ignited. Look at the ingredients, try to go for just the extract and an alcohol like ethanol. Best of all, burn some essence on a knife, see how hot it can get before it smells yuk, if it smokes horribly dont go applying it to your herb. Even try a range and see which retains a good smell the hottest.

Personally I would recommend staying natural, as the natural aromas they would extract for essences are what would flavour the air around the original product. Use FRUIT SKINS as they have high aromatic oil concentration and less moisture to rot things. For berries I would recommend squashing them in a sieve or something and just remove the skins and some pulp, pile a heap of these and allow them to sit/dry in a cool Dark (light destroys thc) container with the herb. Better yet try slowly heating the berry skins smeared over a pan, dont cook, until they are smelling their strongest. Then place buds on some foil and place on top of the skins, cover and leave to cool, repeat as necessary. You will not have to heat the skins up much, it is just to get as much aromatic oils into the air without too much water vapour, and your nose will tell you when the smell is strengthening!

if you can find a heap of freshly dried berries and they smell good, they will work very good, try your health food store, then eat em afterwards! You can even heat these up a little, but not much. Usually its less hassle if you just store the herb in the same container as the smelly item in the cupboard for a few days to even a week or two.

Keeping the smoke burning coolest will keep any herb tasting best, flavoured or not. Generally this means opting for weed that is not bone dry. The moister the herb the longer the flavouring will last in the smoke, as most flavours burn off very quick.

The most consistent flavour while smoking will be from flavoured ice blocks in the water of a waterpipe. Unfortunately this is no solution for joints, to make the odour more bearable or less conspicuous. But freeze a juice box, and pack the frozen juice blocks in the water reservoir of ur favourite waterpipe, and enjoy. Because this is flavouring cold smoke, rather than flavouring burning herb, it can be the most reliable to use with cooking flavours.

I wouldve just packed that snowcone ice into a bong and passed that around.
Or smoke the joint through an apple lol! stick 2 holes meeting up at the middle of an apple, joint in one end, mouth on the other. Try juicing up the inside! Dont eat it afterwards tho haha!