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Maple OK?
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QDude
Posts: 1,052
I have quite a bit of leftover 3/4" thick maple planks from a kitchen cabinet project. I am thinking about cutting these pieces up into small 6" long pieces by 2" wide. Do you think this smoke would be OK for smoking pork and chicken? Thanks for any advice you can offer.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
Comments
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Was the wood treated in any way? Vanished? Strained? Etc? If not, if it's just raw wood I'd think it should be fine...B_BFinally back in the Badger State!
Middleton, WI -
Maple has an extremely strong flavor. Use it sparingly. IMHO if you were to cook only with maple the food may be inedible.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Black_Badger said:Was the wood treated in any way? Vanished? Strained? Etc? If not, if it's just raw wood I'd think it should be fine...B_B
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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My yard is full of maples. Use it all the time. I don't find it strong at all.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I have used maple on cheese and bacon and didnt find it strong.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Maple is AWESOME.......I use it all the time on pork butts, sometimes on Salmon.
As long as those boards haven't been treated with anything, cut them up and enjoy!
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