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Question or 2 about maple

post #1 of 8
Thread Starter 

Good morning all. So my Traeger arrived last night, and will be assembled when I arrive home today after work.  I had ordered 4 - 20 lb bags of wood pellets, hickory, apple, cherry, and pecan.  But they ran out of hickory so they removed the charge and threw in a bag of maple for free. Yay. lol.  But I have never smoked with maple.

 

So my questions are:

 

1. Does maple go with most meats, or is there a meat that it does better than most?

 

2. Does maple mix well with any of the other woods I got?  (Cherry, Pecan, Apple)

 

Thanks.

post #2 of 8

I use maple almost exclusively. I've used it with beef, pork, fish and it all turns out great. Sometimes with pork, I'll add some hickory. Great mix, there. With beef, I'll sometimes add hickory or mesquite. Again, a great mix for me. I'd try mixing with the apple, cherry and pecan, in that order. I've never tried pecan, though some here really like it.

post #3 of 8

I have used maple on many occasions and it is really a nice mild wood. You will only get a small amount of smokey flavor if you use it by it's self. That's why Iike it. I do mix it from time to time to get alittle more smokey flavor most of the time with hickory or mesquite.

post #4 of 8

hmm, this is the first I've ever heard of smoking with maple. I had always heard it had too high of sap content and would be like smoking with pine.

post #5 of 8

I've used maple with pork, and it tasted great to me.

post #6 of 8

Maple is nice with all meats imo. Luv it.

post #7 of 8

Maple be good on all meats, what I use fer the business cause it is a mild somewhat sweet smoke.  Customers love it.

post #8 of 8
Quote:
Originally Posted by FFTWarren View Post

hmm, this is the first I've ever heard of smoking with maple. I had always heard it had too high of sap content and would be like smoking with pine.



The sap has a high sugar content and is used to make maple syrup, pine is used to make turpentine

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