› Forums › Announcements › Roll Call › Smoking with different wood
New Posts  All Forums:Forum Nav:

Smoking with different wood

post #1 of 5
Thread Starter 
I have been smoking all my meats with Apple wood.. But a few months ago I cut down a huge Red Maple tree in my back yard.
I kept a lot of it for the fireplace, but was wondering if anyone ever use it for Boston Butt.. I don't want to blow it with a bad decision.. Also it may be still green, will that cause me issues either.
post #2 of 5

Maple would be a good option for Boston butt, both maple and apple have a very similar flavor IMO, they are both mild and a bit sweet. You will want to make sure it is dried all the way out for best results, but I think you may still be fine if its wet, you just may need to get your element hotter to accommodate.

If it were me I would do a mix of the two and add hickory, but that's just me. I think it will be delicious with the maple, but again because of the similarities you probably wont notice the difference between the two, I personally cant ever tell between cherry maple and apple.

post #3 of 5

texas.gif  Good evening and welcome to the forum fellow East Texans, from a nice cool day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.





post #4 of 5

I use red maple all the time, it is very good on everything, butts included, I like it best on chicken and turkey, it gives them a mild smoke flavor and a very nice golden color.

Seasoning splits takes about 9 months, chunks 2-4 depending on the size.



post #5 of 5

Nice job Cliff, really looks great   points1.png



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call › Forums › Announcements › Roll Call › Smoking with different wood