We frequently take questions from users of our culinary quality hardwoods regarding what is the best hardwood to use with specific foods, especially meats. Over the course of the year, we will be highlighting one of our hardwoods to help you make an informed choice on the best flavour to food match. So, let’s start out with the mighty maple tree!

Maple hardwood is part of the Aceraceae family of wood.   The scientific names for the varieties we manufacture are Acer pensylvanicum L. and Acer nigrum Michx.f., but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include: Black Sugar Maple, Hard Maple, Rock Maple, Striped Maple, Moosewood.

Hard Maple is considered the king of all maples because it is stronger, stiffer, harder, and denser than any other maple variety.

Maple can be used with any food for natural wood flavouring/smoking. The flavour profile is on the mild side with a sweet undertone. Feel free to use the wood with any food: chicken, turkey, game birds, beef, lamb, fruit, vegetables, chocolate, eggs, etc.

Maple provides a brownish coloring to the outer skin of foods. This wood mixes easily with other woods, particularly Hickory, Ash, and Cherry. It can even tone down the harshness of pungent woods like oak and mesquite.

Heat Level: High – 23.2 (soft) 29.7 (hard) MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Good

Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking

MAPLE TREE

Without question, maple is one of the most popular hardwood species for wood-fired cooking techniques! Enjoy!

 

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