I'm working on acquiring a wood supply ahead of placing an order. I found some Hard Maple that was split a couple of years ago. I also see it's on Bill's list of top woods. What type of smoke profile do you get from it or from mixing it with Oak?
Also Thanks to all of you for your previous posts. It's been very helpful in making a decision on this smoker
Hard maple will be great. It coals up really well and provides great heat. Maple will have a little bit off a lighter flavor profile than oak. Either way you are gonna be good to go. The KBQ burns anything really clean.
I usually burn oak and cherry in my KBQ. I find that blend is great. Hard Maple and Oak will do well too.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I burned a rick of maple in my offset. No complaints and the flavor was right there with cherry and hickory. For the batch I had, though, I couldn't cook chicken with clean smoke to save my life. For whatever reason, that batch of maple burned dirty enough that my chicken always came out looking blackened by smoke. It wasn't enough of a thing to notice on pork or beef, but it was on chicken. As soon as I switched back to hickory I can cook chicken cleanly with no issues. I only say this so that if you start noticing a smoky appearance on chicken, don't beat yourself up over it. Good luck!
Comment