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-   -   How mild is maple wood? (http://www.bbq-brethren.com/forum/showthread.php?t=156222)

Terry The Toad 03-15-2013 01:37 PM

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!)

HeSmellsLikeSmoke 03-15-2013 01:51 PM

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.

DownHomeQue 03-15-2013 01:52 PM

Stickburner? some woods impart more smoke flavor than others into your meats.. Did it have a smoke ring?

Terry The Toad 03-15-2013 02:25 PM

Quote:

Originally Posted by DownHomeQue (Post 2408726)
Stickburner? some woods impart more smoke flavor than others into your meats.. Did it have a smoke ring?

Stickburner - yes.

Smoke ring - yes.

Vision 03-15-2013 03:20 PM

Sugar maple is very, very mild.

Jaskew82 03-15-2013 03:21 PM

Maple might be a bit mild on a stick burner. It is a mild smoke, much like fruity woods (apple, cherry).

Pyrotech 03-18-2013 03:43 PM

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

cliffcarter 03-18-2013 06:30 PM

It's been my experience that maple has a mild smoke flavor(I use Red Maple), but imparts a very nice brown color.

IamMadMan 03-18-2013 08:31 PM

Quote:

Originally Posted by Terry The Toad (Post 2408698)
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!)

If you are near the smoker when cooking you become bombarded with sensory perceptions from the smoke. In the end you and your clothes smell like smoke and your taste buds do not sense the smoke flavor because as you inhale, you taste smoke and they become indifferent to any other taste of smoke. If you eat the pork the next day I bet you will taste the smoke then.


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