Since it's been read 99 times but no one has responded, I'll respond, only because I live in maple syrup country (southwestern Ontario). I've never used wood in beer, so I know nothing about that. I'd just ask, are you going for wood barrel derived flavours, or maple syrup derived flavours?
Maple wood, when used for smoking, is slightly sweet (aroma), but maybe not to the extend that you might expect based on the syrup. To make syrup, sap is concentrated 40-fold, so while sap (and hence wood I guess) is sweet, it's not THAT sweet. Also, maple sap basically tastes like water, so it's not like the wood tastes like the syrup does.
Now if you are talking about bourbon barrel staves soaked in maple syrup, bourbon and maple syrup work well together. Might be a fun way to complement the vanilla note that you get in bourbon barrel stouts.
Sorry, that's all I've got. Good luck!