How mild is maple wood?

Terry The Toad · Mar 15, 2013

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 · Mar 15, 2013

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 · Mar 15, 2013

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

Terry The Toad · Mar 15, 2013

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

Stickburner - yes.

Smoke ring - yes.

Vision · Mar 15, 2013

Sugar maple is very, very mild.

Jaskew82 · Mar 15, 2013

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

Pyrotech · Mar 18, 2013

Maple Smoked Pork Chops.

These where amazing... couple handfuls of maple chips provided the smoke over oak lump charcoal.

cliffcarter · Mar 18, 2013

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

IamMadMan · Mar 18, 2013

Terry The Toad said:
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.

How mild is maple wood?

Terry The Toad

is one Smokin' Farker

HeSmellsLikeSmoke

somebody shut me the fark up.

DownHomeQue

is Blowin Smoke!

Terry The Toad

is one Smokin' Farker

Vision

is Blowin Smoke!

Jaskew82

is Blowin Smoke!

Pyrotech

Full Fledged Farker

cliffcarter

is one Smokin' Farker

IamMadMan

somebody shut me the fark up.

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