ping:TNmike

JLOCKHART29

I cut me some persimmon chunks today for smoken'. Do you season/age yours? If so how long? I don't have acccess to many 'fruit' woods so not sure. My hickory and pecan I usually age, time depends on time of year I cut. Thanks for any info. They sure are loaded with simmons around here this year, limbs are hangn' low. Mike

I have been tyed up all day and worked yesterday and missed your post. bill forward your post to me as it was lost in all the new ones. To awnser your question I could give you a big spill about how I cut in certain sizes and age for so many months ect. No trick. I had reather let the wood dry for 6 pluse months then cut and split in wedges but have used it after drying a month and now one has ever refused to eat when "I cooked some'en" :laugh: I think you will like the persimmon wood as it will work with just about anything. I cut 6 inch trees OR limbs then allow to season for 6 months. Cut into 1 inch slices and then split into wedges. Oak and hickory I leave in slices to make differance in th bucket easy.

TNmike

Thanks for the info. I cut a limb 4" in dia. and cut chunks about 4" long, plan on spliting to speed up the drying. I've smoked alot meat before the BGE don't know why I never thought of trying persimmon. It will drive me nuts waiting for it to dry and try it. Mike

lowercasebill

put it in the oven and leave the oven light on... my oven [with the light on] stays a bit over 110 degrees will speed up the process.