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Is it correct to use maple?

I love cooking on my electric smokers. Usually I use hickory, but I wanted to try something again. I have access to a virtually limitless supply of maple. It was from the wood shop here at work, use dry wood air soft maple for our skeletons furniture. Would this work in my wood smoker for cooking or should I continue using the nut?

large orders in the smokehouse. The wood is hard, but the taste is not as dense or heavy as walnut. A bit of sweetness to it, with very good beef or lamb. Try a search of wood smoke and you will find lots of information including graphics of different woods, the taste and what is best to use. I'll smoke a Lendespeck, pork loin wrapped in bacon healed Apple this Sunday. very very slight softness to it. Now I have apple, cherry, Mesquite and Hickory. Lemon is bringing me my bud later this weekend for smoking fish.

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