mcease022

Chemex pour over coffee. Nothing better for drip.

In my experience only some do. I have some JL2 that got super dark and oily with age. Other marcas I haven't noticed too much change.

I agree with the aging potential. I have had both experiences - Some Maduros that are not very complex, but I have had some that were one of the most complex cigars I have smoked. Very complex, but perhaps not a "journey" of changing flavours throughout.

Wipe off and forget about it. It won't come back unless your RH is too high.

The obvious one that comes to mind is the Magnum 50 - tons of those stone fruit notes. I heard the SLR DC does as well but haven't tried one yet.

Nice setup. Nicely done too!! ?

You could probably do that but checking every so often you would be interrupting the smoking process and mess with your smoker temp. Also you wouldn't know what your grill/smoker temp is since built in thermometers are usually highly inaccurate. I don't think you would find anybody in competition smoking continually checking with a thermapen. Any competition folks I've met use either the maverick or igrill to monitor both smoker temp and meat temp and they may check with a thermapen when it comes off just to be super sure of accuracy.

For steaks - yes. The op asked about monitoring brisket for 10 hours - can't do that with a thermapen. If you can you've got talent ?

He talks like he is talking to a child. He reminds me of Dr Phil...who I can't stand.

Good to hear. BUT...Did you put a hygrometer inside to monitor them. Or did you not learn from your mistake the first time...

I am curious what happens to the cigars that are sent back. I meant to ask this before. Do they get discarded by PCC or by H. SA or do they get distributed by PCC to other vendors?

Interesting...I've noticed the same. At least with the monte 4 and a few others. The PD4 seems to be consistent for me. I wonder if you are on to something...

I agree with you - I don't think there is any way to have the same consistency with cigars as there is with wine - simply because there are so many different hands that the tobacco/cigars pass through before the final product is boxed. My only point when comparing aging wine and aging cigars is that both products (wine and cigars) benefit with some age. That being said, you can not make a crap wine good with age and you can't make a crap cigar good with age. But my original point was that aged cigars demand a higher price because there is potential for them to be better and not because it is a made up phenomenon.

I am cheap when it comes to accessories so I use Tupperware when traveling. They have thin ones for kids lunches that are about as long as a Churchill that work perfectly. Or you can get a case to look a bit more classy than me :-)

I still stand by my statement, but I don't disagree with you either ?