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Posted on Roasted maple -- information on process

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380 posts in 4562 days

#1 posted 09-16-2013 01:50 PM

I roasted some maple yesterday and got mixed results. I learned a few things in the process. The color of the underside—toward the heating element—was nice, roasty brown. It was almost a little too roasty for my comfort. The other side was much less brown and more gray. I wasn’t happy with that. First, the wood I used was much thicker than what OldWoody used. Mine was about 2 1/8” thick, where his was 1 1/8” Also, I didn’t use convection. I did have the oven at 360 degrees F and left it in for 4 hours. I never saw any smoke at all—not even a whisp. You could definitely smell the wood though. I had the oven’s vent fan going the whole time and that helped. I want to be able to roast thick boards, so I might try a lower temperature and longer roasting time. I’ll definitely use convection for even heating. I might even put a cookie sheet on the lower rack to shield the wood from the heating elements.

Here are some photos of both sides of the roasted board compared to an unroasted piece from the same board:

-- Mitch, Also blog at

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