> Maybe it's just my plebe palate, but I can't really tell any diff
> (smoking-wise) between any of the maples, much less from sugar maple
> from month-to-month. It makes all meat (salmon , too)all taste like
> bacon or ham to me. That said-I do think that the main goodies in smoke
> arise from burning the sugars in the wood (vascular cambium?) sooo
> maybe going for the higher sugar might be the thing to do.
> I DO know that the Jack Daniel distill'ry uses sugar maple for their
> filtration charcoal - might be worth a call to Lynchburg to get their
> take on when to properly harvest sugar maple.
>
> monroe(FWIW maple smoked salmon is pretty hammy bacony good)

Thanks for the advice Monroe, i think i'll wait until winter before
cutting them. I've never used sugar maple before but have heard some
people love it. If it adds a bacon or ham flavor to all meat i'm sure
i'll like it.