Maple trees give us delicious maple syrup that we put on our pancakes and so much more. Maple wood is one of the most common woods used for grilling and smoking. Thanks to its mild, slightly sweet flavor and good burn profile, pitmasters all over the country love incorporating this wood into their plans.
If you’re new to smoking or just want to add a new type of wood to your rotation, here is your guide to everything you need to know about maple wood.
Maple wood comes from Acer, a genus of deciduous trees more commonly known as maples. Maple trees are particularly widespread in the northern regions of North America, including in Canada, where the tree is a national symbol.
One subspecies of the maple tree common in the northern United States is the sugar maple. Sugar maples are the trees that produce a sweet sap that gets turned into maple syrup. While not all maple wood comes from sugar maples, the wood that does has a subtly sweet flavor.
Maple wood is most distinctive thanks to its flavor. It infuses food with a subtly sweet flavor that is delicious but not overwhelming. That is because most of the maple wood that you buy in stores for your smoker is actually sugar maple.
Maple’s aroma is similar to its flavor. It produces a slightly sweet, smokey smell as it burns that will not only infuse your food as it smokes but it will also tempt everyone to come to the table!
Maple’s smoke color is deceptively powerful compared to its mild flavor. As it burns, it creates a deep, rich smoke that turns food a dark mahogany color.
Finally, maple produces long and steady burns, although it doesn’t retain heat as well as harder woods such as hickory.
You can get maple wood as chips, logs, pellets, and chunks. The type that you should buy depends on your smoker. Offset smokers, which have large fuel pits, work best with split logs. Most propane or electric smokers just need chips or small chunks to light the fire. Finally, pellet smokers are obviously fueled with pellets.
You can use maple on its own or mix it in with other woods. Maple has a relatively mild flavor, so it works well in combination with wood such as hickory when you want to create a flavorful but not overwhelming smoke.
Maple’s subtle sweet flavor pairs well with most meats. However, it works best with milder cuts.
For example, maple is a great choice when smoking poultry. The delicate flavors of chicken are often overwhelmed by hickory smoke, but the natural sweetness of maple just brings out the best in chicken. Maple wood also helps balance out the gaminess of small game birds such as quail without overwhelming their natural flavors. Turkey in particular works well with maple because the wood balances out the sometimes-bland flavor of the bird.
Pork products are often paired with sweet treats to enhance their natural richness, so it makes sense to pair well with maple wood’s natural sweetness. For example, maple-smoked country ham and bacon are delicious dishes.
Maple is also a good choice for smoking food other than meat because its mildness will not overwhelm the delicate taste and structure of fish and vegetables.
Wood chips are a staple of any backyard cook. They provide that extra flavour and aroma that can't be replicated by anything else. Whether you're smoking meat, vegetables, or even nuts, wood chips will make your food taste better.
You don't need a smoker when using wood chips, a charcoal or gas grill will work just fine. It's best to note each uses wood chips differently, don't worry, we will cover them later on in the post.
Choosing the correct kind of wood to go with the food you are cooking is important. We'll discuss the different kinds of wood and what foods they pair well with. Then we'll go over how to prepare your chips for smoking, as well as a few extra tips that will make sure you're getting the most out of them
There are different ways to add a smoky woody flavour and using wood chips is just one of them. Others are logs and wood chunks.
Wood chips are ideally used when cooking food that needs a short time to cook, such as fish, steak or chicken. This is because wood chips catch fire quickly and burn out fast.
However, they don't provide a heat source, you'll need to use either a charcoal or gas grill for that.
When it comes to woodchucks, they can burn for hours and are best for a long and slow cooking process.
Logs last longer and are ideal for large cooking areas such as cooking pits or smokers, and you won't need an extra source of heat.
The first thing you should do is think about what type of meat, fish, vegetables etc that you are cooking and choose your wood accordingly. Each type has its own unique flavour profile which makes it suitable to use with different foods.
You can try experimenting to find out which pairing works best for you!
Here are some common wood chips used for smoking and some suggestions on how to pair them.
Mesquite wood chips have the strongest smoke flavour. They are a classic choice when it comes to smoking meat.
It's a hardwood from an evergreen tree and has been used for barbecuing in Mexico since Aztec times, so you know it must be good!
Works well with red meat, especially cuts that need long and slow cooking.
Applewood chips are a great choice if you want something slightly sweeter.
It's ideal for cooking poultry, pork and fish dishes as it has a sweet, fruity flavour that enhances the taste of meat without overpowering it.
Hickory wood chips are a bit stronger than applewood, as well as being the most commonly used type of smoking chip.
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It's perfect for beef and pork dishes. The medium-strong flavour is also ideal if you're using spices or rubs with your meat because it will enhance them!
Pecan wood chips are milder than applewood and hickory.
Pairs well with fish and poultry as well as vegetables such as aubergines, peppers and tomatoes. It's also great for beef dishes like burgers or steak if you don't want too strong of a flavour!
Maple wood chips are mild with a sweet, nutty taste.
They pair well with chicken and pork dishes, as it enhances their flavours without completely overpowering them. It also goes really nicely if you want to make something sweeter with a maple syrup glaze!
Oak is a classic smoky choice for food smoking. It has a medium-strong smoky flavour.
Best if you want to make something with strong flavours, like ribs or brisket, as it gives them that rustic taste! These wood chips are also great with pork and most vegetables.
Cherry wood chips have a great fruity flavour that works well with poultry.
They are a good match for poultry and fish dishes, especially if you want to add a little sweetness. If you like cherry desserts, then this is the wood chip that will make them taste even better!
Wood chips are an important part of the smoking process, but not every type should be soaked in water before being used. The only time you'll want to soak wood chips is if you're smoking meat that takes a long time, like beef or pork ribs.
When soaking the wood chips, the first thing you want to do is pour warm water over them and leave them in overnight so that they can absorb some moisture. This will stop them from burning too quickly, as the water helps to regulate their temperature.
It is said that soaking your wood chips in apple juice or vinegar gives them more flavour, but you don't have to if you want a neutral taste!
There is a lot of debate about how long you need to soak your wood chips, but it really depends on the type of smoker that you have and how long you intend to smoke the meat.
For instance, if you are smoking a steak, you only need to soak your wood chips for around 30 minutes because the meat also cooks fast. If you are smoking for a longer period of time, then it is best to soak them overnight before adding them to the grill or smoker, as they will burn out slowly.
If using a gas grill then soaking wood chips is not necessary as they will be able to burn without any issues with the use of a smoker box. However, if using them with charcoal or other types of grills, then soaked wood chips are recommended for longer smoking sessions.
Always make sure to close the lid so that the amount of oxygen will reduce so that the wood chips will smoke instead of burning.
To get a good smoke flavour, do not add too much at one time. Make sure to check on your food from time to time, so you will know when it is ready for more smoky flavours.
When you buy a bag of wood chips, it is best that you use them within two weeks or else they will start going stale. You can put the leftover in plastic zip bags and freeze until needed again. There's no need to thaw if using straight from the freezer which means it won't be necessary to soak them if using the same day. If you need to thaw, it's best that overnight is enough time.