Looking to broaden my smoking horizon, so to speak. Anyone use Persimmon wood? I have heard it has a dry, sweet flavor. Does this mean it's going to dry out my meat? We have such a variety of wild fruit trees here in the Ozarks, I was thinking of trying some different ones. On my acreage, we have persimmon, wild plum and LOTS of grape vine. What about flowering trees like dogwood or redbud? Quite honestly, hickory is getting a little to stout for me. NOTE TO MISSOURIANS ON THIS FORUM: Please don't hunt me down and hang me from a hickory tree for this statement.