How long out of the humidor...

[Soft Top]

I've posted this in the wha are you smoking today thread but I did say I would report back so for those of you who have not read it here are my thoughts:

I tried dry boxing it and I have to say I was not that impressed. I had a burn issue to start with but this was quickly sorted, perhaps more me than the dry boxing but I've never had this issue before with these.

The big difference was that the smoke did seem a lot harsher than usual so I think I'll be leaving them in the humi until I smoke them.

Of course it was not the best smoke anyway as one of our neighbours from work called to say that the alarm was going off at the office so I had to stop about 15 minutes in. I was there for 45 minutes and then started up again whilst my wife went out forraging to the take away. She came back before I was finished so I still have a little to go now that I have finished dinner.

Not the most relaxed smoke which might not have helped but I wil leave it a while before I try it again!

[eggopp]

That's because they dont get the chance to last long enough.

Either your a cheeky monkey....

or

You know me to well...

hahaha

[Boss Hog]

I dont dry box at all, straight from the humi

That's because they dont get the chance to last long enough.

[Soft Top]

I've never tried this but I am off to get one out of the humi for tonight - hopefully that is long enough.

I'l report back later if I'm sober enough!

[Aussiewaz]

Thought I better start posting. LOL. I store my cigars at 62 to 64%RH & smoke them straight out of the wineador. At this humidity I have no dramas with burn or taste issues. Some of my NC's are stored at 66%RH & they also smoke fine. I never drybox but each to thier own.

[cbob]

I'll admit that I don't understand this whole "dry box" ritual at all? Where did it come from? What is the point?
If you need to "dry out" your cigars before smoking them, you are simply storing them at a relative humidity that is too high. Calibrate your hygrometers and try about 68% RH.

In Cuba, on the beach, it sometimes gets up to 85% RH or more and I'll admit that cigars can burn poorly but under normal conditions, you don't need a humidifier or a dryer. The cigars are meant to be smoked as-is right out of the box.

In the winter, my house can get down to 28% RH and this will cause cigars stored in my humidor to split their wrappers when I light up. Rather than drying out my cigars, I just run a humidifier to keep my smoking room @ 48-50% RH and have no draw or burn problems. I do believe that all this humidifying/drying of your fine cigars will do them more harm than good.

[eggopp]

I dont dry box at all, straight from the humi

[cj121]

If you fancy trying the dry box method CJ, I'll send you the wife for the weekend.

Good luck getting a stick in it too!!

LMAO

Will I need to salt test anything?

[cj121]

Is it to be sniffed at?

[Pipe Dude]

I like to try most tobacco-related things You should see my snuff collection.

[daverave999]

Re: How long out of the humidor...

I've tried the same brand and vitola of cigar straight out, 10 mins, 30mins, 1 hr, 2hr, 4 hr and 8hr out in the past and haven't been able to discern any difference, so I just smoke them straight out.

Saves me trying it then.

[Pipe Dude]

I've tried the same brand and vitola of cigar straight out, 10 mins, 30mins, 1 hr, 2hr, 4 hr and 8hr out in the past and haven't been able to discern any difference, so I just smoke them straight out.

[daverave999]

If you fancy trying the dry box method CJ, I'll send you the wife for the weekend.

Good luck getting a stick in it too!!

A bit of spit and it'll go in anywhere.

[Boss Hog]

If you fancy trying the dry box method CJ, I'll send you the wife for the weekend.

Good luck getting a stick in it too!!

[cj121]

Some interesting points here. I hadn't considered taking out and dry boxing unless I knew there were some issues with my sticks that required it: like them being over humidified being an obvious one.

I can see the benefits of an increased relative temperature outside the humi, adding to the flavour element. It would be interesting to hear of some temperature controlled experiments Dave. (who said that?)