Dead Maple tree for smoker wood?

[simon1]

We lost a big Maple tree last summer to the prolonged drought. A couple of guys came by today and wanted to take it down for some extra money. After they cut it down I had them pile it out in the pasture, where I can get to it pretty easy.

Since I've never used Maple before, my question is would a dead tree that's been standing for almost a year make for good smoker wood?

 

[jlanger]

If it's dried well I don't see why it wouldn't. Oak and Maple make decent smoker woods, not as good as hickory, cherry, or apple IMO but decent (especially as it's free) the key I think is that it's dried properly and not rotten.

 

[Mick]

Maple would be a lesser choice for smoking but if you have it, use it.....

 

[YetiDave]

Maple's got a pretty sweet, distinctive taste, I reckon it'll be fine so long as there's no rot and its dry, as said above

 

[Rattlesnake Jake]

I would use it if it were a sugar maple, otherwise pass.

Also, it really need to be cut and split and dried for a year (for best results). A tree that has simply been cut down will still be too green and the smoke note will be very sharp and unpleasant.

 

[whavens]

I mix Maple with Apple and Hickory when I cook a pork loin. Inject some apple cider and cook over indirect heat. Good eats.

 

[ouch]

I'd check with the Canadian tourist board first.

 

[troymclure]

ive used maple before. better than oak, not as good as hickory.

 

[PugslyCat]

My father takes all of the trimmings, including dead branches, from my apple tree to use in his smoker with good results. Sometimes these are branches which have been dead for a year or two. I don't see how using bits of dead maple tree would be that much different than using bits of dead apple tree.

 

[troymclure]

apple wood is primo smoker wood. buying it from the store apple cost 3x as much as oak, hickory, and mesquite.

 

[Alacrity59]

Apple is amazing stuff indeed. Occasionally we have a little for the fire on a cold winter day. It gives off a distinctive multicolour flame. Cheese is frequently smoked with Applewood and one of my favourite cheeses is a Maple smoked cheddar from Scotland . . . so OP there is a good used for Maple if you can cold smoke. A lot of the bacon we have in Canada (other than what folks from the US call Canadian bacon) is Maple smoked.

 

[PugslyCat]

apple wood is primo smoker wood. buying it from the store apple cost 3x as much as oak, hickory, and mesquite.

OK, so there is that difference, but as far as using wood from a dead tree I'm just saying that we've done it and it works. I just have better dead trees than Mike does.

 

[simon1]

OK, so there is that difference, but as far as using wood from a dead tree I'm just saying that we've done it and it works. I just have better dead trees than Mike does.

Yeah, you do. I wish I had some apple trees. But...have some live hickory trees.

Never used wood from a tree that had been dead that long, just used fallen dead branches from the hickory or bought some hickory from the guy that does firewood when he gets the power line cuttings of hickory trees.

I think I'll try some chicken or something not real expensive to see if I like the maple or not.

Apple is amazing stuff indeed. Occasionally we have a little for the fire on a cold winter day. It gives off a distinctive multicolour flame. Cheese is frequently smoked with Applewood and one of my favourite cheeses is a Maple smoked cheddar from Scotland . . . so OP there is a good used for Maple if you can cold smoke. A lot of the bacon we have in Canada (other than what folks from the US call Canadian bacon) is Maple smoked.

I do cold smoke cheese, but I don't believe I cared for maple smoked bacon (that I bought at the store), but I really love a hickory/pecan fire...with some mesquite thrown in to bring the temp. up quick if I need it. I think I'll try a pack of cheddar with the maple too.

 

[Wid]

The wood from that Maple will work just fine as long as it's not rotten. I use Maple all the time and it's a great wood for smoking. It's just as good as any other wood out there. I use it in my stick burner on a regular basis.

 

[olschoolsteel]

cut, split, stack, and cover it in winter for use next yr. I agree with rattlesnake on that part. Even though it was standing dead, its greener on the inside than you would think. Let it dry a little more and it will be awesome for next yrs bbq.