Preheat your grill between 250 F.-275 F. and set it for indirect heat.

In a large foil pan, add the apples, the orange, and your spices. Place the pan onto the grill.

In a large pot, boil your water. Carefully transfer the water to the foil pan on the grill so you completely cover the fruit. Close your lid and allow the mixture to smoke for at least 2-3 hours.

After about 2 hours, check the tenderness of your apples. If they are tender enough, use a potato masher to smash the mixture carefully to allow the mixture to break down and the juices to release more. Allow it to continue to smoke for another 2 hours. *NOTE-If your grill is throwing off a lot of smoke, you may want to remove it and finish cooking the apples down in a pot on the stove on a simmer. I find my pellet smoker is a bit more mild of a smoke flavor compared to my BGE. I think this really just comes down to preference. Your goal here is to however, keep breaking down the apples to release as much flavor as possible.

Place your foil pan onto a baking sheet for easier transfer off your grill. Place a large pot in your sink and add a strainer over it. Carefully strain the liquid from the apples. Be sure to use the potato again to press as much liquid out of the apples in the strainer as possible.

Discard your apple mixture and take the liquid and bring it to a boil over high heat. Let it reduce down for about 15 minutes and then remove it from the heat.

While it's hot, stir in your maple syrup and taste test. If you prefer it sweeter, add in a tablespoon of brown sugar until its your desired sweetness.

Allow it to cool. You can strain an additional time (I use cheese cloth for the second strain) to remove any additional pulp.

Store in jars up to 7 days in the fridge. You can also freeze the mixture as well.