What wood for what Meat??

[greenaccord02]

It's pretty decent. Goes good on pork. It's not a strong flavor, but the maple taste is there.

 

[Pablo]

I gonna hack some up...thanks!

 

[tom slick]

The maple I've burned is all flame and no coals so it doesn't grill well, works good for smoking after soaking though.

Around here any big grillin' is done with oak, usually Santa Maria Style

A local place sells broken wine barrels, I've been thinking of trying wine soaked oak.

 

[greenaccord02]

You've got to dry it for about a year before it's good to smoke with. Otherwise your food will be coated in creosote.

 

[tom slick]

Oak or Maple?

 

[greenaccord02]

Both, or so I understand. Really, any kind of wood needs to be dried pretty well before use for smoking. That's not to say soaking is bad, it's fine. The sap is what needs to dry out in the wood before using it for smoke. As I said above, some folks use un-dried logs, but I really think that's going to contribute some undesirable flavors from the creosote.