Maple is an excellent wood of the smoker. Look at Smoking Supplies & Eqpt. category in this forum. Then go to "Woods for Smoking" and look at Dutch's post dated 2/22 at 11:18. He covers a lot of other woods as well as maple. By the way, he says that maple is "slightly sweet and good with pork, poultry, cheese & small game birds."
I've been following the forum for a couple months now and there is still SO MUCH unexplored territory, such a wealth of info. Not to mention that Staying up on all the current posts takes so long, and is many times so interesting that I don't have all that much time to go back to the dawn of time and read some of those first posts that were on this forum.
Ihave a good supply of maple from a tree that my in-laws had removed last summer to make room for their new garage addition. I have smoked many beer can chickens and chicken wings using all maple or a mix of maple with a little hickory or cherry thrown in if I want a little deeper flavor. Maple works very well with poultry and (I've heard) fish. I imparts a slightly sweet and lighter flavor than oak, hickory and mesquite.
I used some native Missouri maple on chicken the other day and I must say that it was good!! It seems to have a lite sweet flavor as opposed to oak. I used to always use oak, but now that i tried maple, I will deffinatly use more maple in the future.