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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-20-2013, 08:12 PM   #1
Fishin4bass723
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Default Smoking with Maple wood????????

My GF and I cut down part of a Maple tree in our back yard and am wondering if I can use it for smoking? Has anyone ever tried it before and if so what was the outcome?
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Unread 04-20-2013, 08:16 PM   #2
HeSmellsLikeSmoke
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Maple wood, especially sugar maple, is great with pork and poultry. It is a mild smoke. I use sugar maple all the time.
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Unread 04-20-2013, 08:32 PM   #3
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^^^what smoke said!
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Unread 04-20-2013, 08:58 PM   #4
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Yep, sugar maple is good. I had some silver maple but wound up using it for the firepit.
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Unread 04-20-2013, 09:37 PM   #5
Fishin4bass723
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Do I have to wait or can I use it right away?
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Unread 04-20-2013, 10:20 PM   #6
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I bought some to smoke Bacon with, tried it pork some pork chops and I am really enjoying Maple with the pork.

The Maple cured Bacon was used in a Bean and Bacon soup last week. The Bacon was a little to salty to eat as Bacon, but it was awesome in soup.

You should get some real good use out of the Maple...
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Unread 04-20-2013, 10:46 PM   #7
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I don't like to use green wood since I try for a clean burning fire so I age it. Fastest method is to cut it into 2" thick disks then dry it for a couple of months befor chunking it for use.
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Unread 04-21-2013, 05:28 AM   #8
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I use red maple all the time, smells like smokey sugar to me. I like the color it gives to chicken-

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Unread 04-21-2013, 06:19 AM   #9
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What every one else said.
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Unread 04-21-2013, 07:06 AM   #10
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I agree that maple is mild and good for all my smoking. I tend to stay away from the stronger woods like mesquite though. MHO
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Unread 04-21-2013, 03:44 PM   #11
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Maple is my favourite. We have 4 maples on our property that I regularly "prune" for use in the smoker.

Because the prunings are only 1" diameter or so, I use them with charcoal. I've found they need a few months to dry out nicely (kept under cover). If I leave them too long, and they get really dry (like 2+ years) they don't seem to have as much flavour in them.

I also strip the bark, as it seems to have a slightly bitter smoke when the bark is still on.
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Unread 04-21-2013, 04:01 PM   #12
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Yep it is good to use after a cure. Common red maple... Ain't gotta be sugar maple to make good smoke.
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Unread 04-21-2013, 06:25 PM   #13
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I imagine that Wisconsin maple might be a bit different from Florida maple... but I find the maple here to be TOO mild. But, it just might be a personal preference. Season it a while and give it a shot.
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Unread 04-21-2013, 06:37 PM   #14
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Try smoking cheddar cheese with it!
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Unread 04-21-2013, 08:51 PM   #15
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Quote:
Try smoking cheddar cheese with it!
I haven't ventured in smoking cheese yet is it hard?
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