Mike Shook
TVWBB Fan
i have been asked if I could figure out how to infuse maple syrup with an authentic smoky flavor. Assuming it's possible and effective, the mechanics seem easy enough if I just put the syrup in a relatively shallow wide bowl next time I throw meat on the WSM. But I am in the dark as to how long to leave it in there, or if it will work at all, and if 225-250 is the right way to go.
Has anyone attempted this? (I did search for a thread on this but got lost after a few pages of reading about maple glazed hoo-hahs.)
Has anyone attempted this? (I did search for a thread on this but got lost after a few pages of reading about maple glazed hoo-hahs.)