Persimmon wood

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Smoking Fanatic
Original poster
OTBS Member
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.
i agree hickory is to stout for my taste too.

on your wood qustion i have no idea what kind of wood that is, however if it were me if it dont have sap use it. my forst smoke i would use it solely to see what the flavor was. then i would try blending it with other woods to have a littel secret no one else could control
In reviewing several documents from the Internet I've found persimmon wood to be an acceptable wood to smoke with. It is an edible fruit producing hardwood. But I have never used it. :( Here is one excerpt :

Being a native Missourian, I also have to agree with you. Hickory is a little strong for my taste, I prefer pecan. :D

The folks at Chigger Creek used to offer Redbud, I don't see it in their list any more. If you'd like to contact them:

As far as Dogwood goes, I can't find that it is used for cooking but it makes a good firewood. Description: densy, hard to split, lights easy, good coals, little smoke, fair aroma.
:shock: :roll:

do you know what the texas cow hands said about their cook
who used picante that was made in new york city??

it was "get a rope" :lol:

i was born and raised in st.louis,mo.
[in the city, 2 miles from arch]
and hickory is the favorite of locals.
[im back in STL area now].

i lived in memphis, tennesee for 5 yrs.
hickory was the favorite of the locals.

mesquite has crept in , in stl,
maybe 10% share of backyard non pro cooks.

this may be due to availibility!

most grocery chains have these availible in chips and chunks.
chips and chunks are about 2 lb bag for under 2 dollars.

i lived in houston,texas for about 17 years.
mesquite was favorite of the locals.

i like pork and turkey with hickory.
i like beef and chicken with mesquite.

it used to be,most of what i cook goes to me and my honey margaret.
slowly her kids and grandkids along with her brother are getting my
pulled pork.

i can say this---
if i ever smoke seriosly--
pecan will be used also.

I understand and appreciate your point, but, with all due respect, contrary to popular KC and St.L opinion, Missouri has lots of hills with lots of hill folk and lots of different species of trees. In fact a have seen several web sources that claim native ozarkers won't smoke with anyting but persimmon. But then I know hill folk who eat coons and possum. So I wanted to get opinions of those on this forum that have used different woods. I'm looking for something different that I can harvest on my own land.
Good to hear from a Missourian though.
Yea, what Larry said.
Just so you know, I could fix you coon that you would swear was BBQ'd beef.

Seriously, I have used Persimmon and find it very acceptable. Not quite as strong as hickory and different as well. It isn't going to dry out your food or anything. Give it a shot, it will do no harm and it's the only way to know if YOU like it. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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