Maple wood..

[Wi-Doe-Maker]

I'm fairly new here but I've noticed that Maple is never mentioned as a good smoke. I've used it many times before with good results, is there a reason that it's not very popular??....Wi-Doe

 

[HoDeDo]

Maple is a great smoke... I also like the sugar maple lump for cooking steaks. It gets hotter than any other charcoal I can find, and sears a steak like no other.

 

[scottyd]

Here in South Dakota I use Maple quite often as we have no Hickory. My choices are Oak, Apple, or Maple that is what we have so I do use it and it works well. I also have ash but who doesn't.

 

[thirdeye]

I can only get it in the chips but I like it on on cured things like hocks, shanks, buckboard bacon and when waking up ham steaks.

 

[Sawdustguy]

Maple is great for smoking. A very mild smoke flavor though. Good to mix with other woods.

 

[tony76248]

I use it once in a while. If you use too much it will make your food black though.

 

[BBQ_MAFIA]

I've used Maple and always had good luck with it.
Then again I mix it with the other wood that I have.

 

[Solidkick]

I cook every competition with a mix of sugar maple and cherry.....I hit top ten more times than not, and when I don't it's because of something I did wrong and not the smoke flavor.

 

[Puppyboy]

I have a pretty good amount of maple here and can't wait for my 6 month season to be up.

Man, need a time machine.

 

[2nd hand]

same here, I've got a lot of it but its all green yet.

 

[Sawdustguy]

I cook every competition with a mix of sugar maple and cherry.....I hit top ten more times than not, and when I don't it's because of something I did wrong and not the smoke flavor.

Gary,

I use sugar maple and cherry all the time, in the lang stick burner and the Spicewine. It's my favorite combination too.

 

[LostNation]

When first started comp cooking I only used sugar maple, here in Vermont it's the most plentiful wood. The last few years I have been using cherry. My teammate owns a golf coarse and they cut a big tree down. I block and split it right before I use it, it smells great.

 

[Solidkick]

When first started comp cooking I only used sugar maple, here in Vermont it's the most plentiful wood. The last few years I have been using cherry. My teammate owns a golf coarse and they cut a big tree down. I block and split it right before I use it, it smells great.

Sugar maple and cherry.....now we all know why you are a winner!