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For all the meat smokers in here...

B

boonedoggle

???
Joined
May 11, 2006
Messages
1,851
Location
Charleston, SC for THREE YEARS!
So, I am smoking up a nice pork shoulder next week for the in-laws. I am looking into trying something different than the normal cherry or apple wood I use for flavor. So, I'm going to give sugar maple a shot. I've heard it infuses nicely into the meat and it makes a nice mild smokey flavor (what I'm going for), as opposed to say hickory. For you guys who smoke meat (not like that... :whistling:), have you tried different types of wood with a particular meat or veggie, and did it turn out good or not. Hillbilly, you better chime in! :D
 
I've never used sugar maple, but my guess is that its a pretty mild wood. There really is only 2 types of wood you have to be carefull with so you don't get too much smoke flavor. Hickory, and mesquite. Both are very good, but can be too strong if you're not careful. As for what types I use, I normally stick to just 3 types of wood. Hickory, Red Oak, and white Oak. For the most part I will use equal parts of all of them, but if I am cooking beef, then I will stick with just the oak. White oak doesn't do much for flavor, but its one of the best for good hot coals that last.

Just monitor it, make sure you've got nice clean smoke coming out the exhaust, and you should be fine. Let us know how it turns out, and post some pics.
 
I did a nice brisket yesterday with apple, maple, and wood from Jack Daniel barrels and it turned out great. With pork, I use apple wood, apple juice, beer and spices in the water pan. With Rock Fish I use a little hickory and maple, but not enough to overpower the taste of the fish. I also picked up some cherry last week, but I haven't used it yet.
 
I used sugar maple with some thick cut pork chops and got that mellow flavor that I think you are looking for.
 
Thanks for the input, guys. Due to time constraints, I'll have to smoke the meat the night before (Sat), then tenderize in the oven Sunday morning to make the pulled pork. I'll probably season with some nice cajun seasoning. Good call...I'll post some picks.
 
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