Maple = white smoke = NO PROBLEM

Discussion in 'Woods for Smoking' started by coyote-1, Jul 14, 2009.

  1. coyote-1

    coyote-1 Smoking Fanatic

    Much of the wood taken from my maple tree has been seasoning for a full year. I preheat it just like I do with cherry or oak... unlike those others, the maple produces billowing white smoke! That lasts for about five minutes, after which it settles down.

    I know many here proclaim the goal of thin blue smoke. Well, it simply ain't happening with most of this maple. So after I toss a stick into the fire I keep my nose around. If the smoke smells right, I let it billow away. Once in awhile a stick won't smell great; if so, I pull it out right away.

    To this point I've done a couple dozen racks of ribs, half a dozen chickens, a turkey, and a butt using the maple, and there's been no hint of creosote. Just delicious food [​IMG]
  2. hog warden

    hog warden Smoking Fanatic

    Do you know which species of maple? I would imagine it should be a hard maple like red or sugar. Can't think a soft maple like a silver maple would be that good, but it might be.
  3. trashcan

    trashcan Smoke Blower

    I've been using red maple that's been seasoning for about the same time maybe longer and it's doing the exact same thing, with awesome ribs. When I add a chunk the smoke kind of turns white, then thicker blue, then barely any smoke but it still gives off a great aroma.

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