Smoky Syrup?

[annabanana]

Hi Just wondering, we boiled out our first tap of 14 trees last week on a makeshift wood burner in the back yard. Got about a gallon, but there is a smoky taste... not bad but it definitely masks the good maple taste. How can i avoid this smoky taste when we are cooking with wood?

[western mainer]

You need to have a tight stove or evaporator and have a stack to get the smoke up and away.
Brian

[lulugrein]

1337313374

I have a feeling the pics are not going to come through. They are of my simple cinderblock arch with inexpensive smokestack. Keeps the smoke/ash out and is a good set up for a 20-30 gallon boil when using 2 roaster pans. I now have a 2 x 2 1/2 foot flat pan that works just as well on this set up and can reasonably cook down about 40-60 gal/in a 10 hour day.

[michael marrs]

I get the same smokey flavor , but everyone I give it to, likes, and even prefers it, and so do I

[Galena]

Just about everyone I know who uses wood out in the open to boil down sap gets smoky syrup. I like it but as I do mine indoors I don't get smoky :-( But I may take up a friend's offer on a small, old freestanding cast-iron woodstove they have, the firebox is still in good shape. So I may make some nearup at home, then try to finish it off on that and see what happens.

[Ray_Nagle]

I added a short stack this year and greatly reduced the amount of smokey flavor in our syrup. That said, I like the smoked syrup flavor personally.