Being a non chef, I just recently learned there are different grades of maple syrup. When I started making bacons, I went and bought a bottle of "pure" maple syrup for glazing purposes. It is defined as "grade A" with a note of "light amber". Watching a show on TV tonight, I saw the use of grade B maple syrup. It was selected because it was darker in color and supposedly had a different flavor profile. Definitely a heads up for those who didn't know, like me? Also, I am wondering? For use as a glaze on bacons, might the Grade B be preferable? Aside from the heads up, I am hoping for some input from the more experienced and the Master Chefs here! Good luck and good smoking.