How mild is maple wood?

Terry The Toad · 03-15-2013, 01:37 PM

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

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.

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

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.

03-15-2013, 01:37 PM	#1
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	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!) __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

03-15-2013, 01:51 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-15-2013, 01:52 PM	#3
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	Stickburner? some woods impart more smoke flavor than others into your meats.. Did it have a smoke ring? __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

03-15-2013, 03:20 PM	#5
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	Sugar maple is very, very mild. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

03-15-2013, 03:21 PM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	Maple might be a bit mild on a stick burner. It is a mild smoke, much like fruity woods (apple, cherry). __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

03-18-2013, 03:43 PM	#7
Pyrotech Full Fledged Farker Join Date: 06-07-12 Location: Austin Texas	Maple Smoked Pork Chops. These where amazing... couple handfuls of maple chips provided the smoke over oak lump charcoal.

03-18-2013, 06:30 PM	#8
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	It's been my experience that maple has a mild smoke flavor(I use Red Maple), but imparts a very nice brown color.