Pour whiskey and maple syrup in a lowball glass and cover with fine strainer. Pile wood chips on top of the strainer and light them with the cooking torch, making sure to hold the torch at a 45-degree angle 4–6 inches from the chips. Once the chips are burning, top with a second, upside down lowball and allow the two glasses to fill with smoke and infuse whiskey for 3 to 5 minutes. In the meantime fill a third lowball glass with ice, rub the rim with orange peel and add smoked whiskey. Garnish with orange peel and maraschino cherry.