Thread: Maple wood
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Old 07-25-2013, 02:05 PM   #10
Thermal Mass
is one Smokin' Farker

Join Date: 02-05-13
Location: Jackson, WI

It is very available in our area. It has a nice mild flavor and I use it with pork, chicken, and fish. If you are stick burning, it will not make a coal bed like oak and will take more wood. On my kettle, I just cut into about 2x2 chunks.
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL=""]ZERO[/URL]!!
[COLOR=Red]My Build[/COLOR]:

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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