Persimmon?

jeffinsgf · October 2008

While smoke is a difficult aroma to describe, can someone with persimmon experience help me out? I have quite a bit of persimmon on my place, and some of it needs thinned out. I'm quite familiar with cherry and hickory, for comparison's sake. What meat and cuts do you use persimmon on?

Also, are you persimmon users using chunks and splits or chips?

Desert Filly · October 2008

what are you doing with the fruit?

vidalia1 · October 2008

This was posted last week. It is a great site. You might have to look around for the info...

http://www.bbqpits-bbqpit.com/bbq-wood.html

jeffinsgf · October 2008

No frost yet, so I haven't done anything with the fruit. Hopefully we'll get a frost before the birds and opossums get all the persimmons.

JLOCKHART29 · October 2008

I use it for EVERYTHING then add hickory or oak for stronger flavor. Presimmon is my go to wood for any food. I dry the limbs/logs then slice into 1 1/2 inch slices then split into 1/4ths. It is a mellow smoke w/o the bite of hickory.

Unknown · October 2008

I let them fall on the ground & attract deer....I am a carnavore!! :evil:

jeffinsgf · October 2008

Nice chart, but persimmon is blank on it. :(

Desert Filly · October 2008

My Mom has a great recipe for persimmon pudding. Maybe I could get her to make it for Team Dessert

jeffinsgf · October 2008

Thanks, I'll try some out soon. In my firewood pile, I notice that persimmon attracts some sort of burrowing worm or larvae. Have you seen that, too?

By the way, what did you cut that with? It looks like it was dull, whatever you used. Looks like the chain on your chain saw needs some attention. I've got a link to a very easy to use file guide, if you want it. If you used a chop saw, that blade is about shot. Sorry, but sharp tools and power tool safety are OCD issues with me.

jeffinsgf · October 2008

Well, not if you're talking about for Eggtoberfest. Reason 1 is, they're incredibly sour until it frosts, and there's none in the forecast, even the 15 day forecast. Reason 2 is, I'm not gonna be there. :(

kook · October 2008

:P you'll only bite an un-ripe persimmon ONCE LOL

Lawn Ranger · October 2008

I wonder if Texas persimmon would have the same aroma. so far, all I've used the wood for is tools. I guess I need to burn some scraps to see what it's like.

LR

jeffinsgf · October 2008

I can't imagine that Texas persimmon is any different than South Missouri persimmon. :blink:

According to my gardening forum of choice (Dave's Garden), there's native persimmon and then there are some cultivated oriental persimmons. If it's wild, it is almost surely diospyros virginiana

JLOCKHART29 · October 2008

This presimmon is wild I have. Grows in the woods and field boarders at our farm. Your right the chain was dull but it was the end of the day and had been trimming roads all day! :laugh:

jeffinsgf · October 2008

Get yourself one of these and give each tooth three strokes every time you fill the gas tank. It's foolproof and you'll never cuss your saw again, ever.

http://www.pferdusa.com/products/201/20101/2010101P.html

lowercasebill · October 2008

i use jl's chunks with an equal size hunk of hickory on beef and chiken great combo and adds great color to poultry.. which is why the turkey i posted sunday and jl's spatchcocked birds always look so good. golf ball sized piece of each is not overpowering and the 2 woods compiment each other.

jeffinsgf · October 2008

Thanks, Bill. I'm going to try some this weekend.

Lawn Ranger · October 2008

Actually it's Diospyros texana. It has a very smooth, gray bark....no roughness at all...reminds me of crapemyrtle. Gonna try it.

Mike

Persimmon?

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