I have a bunch of Florida maple and smoked with it exclusively a couple of times... it is a little TOO mild for me. But, since I have so much of it I still throw a split in now and then. It does smell good, but doesn't seem to impart much smoke flavor to the meat. (In my experience.)
LOVE sugar maple and poultry. Most of what I can get around here is silver or rock maple. Had to cut down the maple in my front yard last year so sitting on a fair amount right now. The bullets don't eat much!
If you can get Sugar Maple, I like it a lot. Nice sweet mild flavor. Around my part of the country, it's mostly Silver Maple, which is also light, but not as sweet. Also, if you're using a stick burner, maple doesn't burn very hot or very long.
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.