How mild is maple wood?
Florida maple, to be specific.
I smoked a 7.3 pound butt last Saturday. It was in the smoke at 250 for 9 hours (yeah, it was being a little stubborn.) It turned out okay, but really did not taste smoky at all. The only thing I can think of that might have been different is that I may have used a lot of maple. I say "may have" because I have a stack of mixed wood (oak, hickory, and maple) - so I did not pay that much attention to which one I threw in over the course of the 9 hours. So, is that a possible explanation... too much maple? (For the record - that maple really smells good when it's burning!) |
Depends on the maple species. We use Sugar Maple here which is also called rock maple. It is a little more mild than pecan to my taste buds. I see there is a Florida Maple but I have no knowledge of it.
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Stickburner? some woods impart more smoke flavor than others into your meats.. Did it have a smoke ring?
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Smoke ring - yes. |
Sugar maple is very, very mild.
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Maple might be a bit mild on a stick burner. It is a mild smoke, much like fruity woods (apple, cherry).
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Maple Smoked Pork Chops.
These where amazing... couple handfuls of maple chips provided the smoke over oak lump charcoal. http://pyrodust.com/images/BBQ-Brethren/maple_chops.jpg |
It's been my experience that maple has a mild smoke flavor(I use Red Maple), but imparts a very nice brown color.
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