Figured I’d start a completely different thread on the topic of Stoving/Toasting tobacco or cigars for NET purposes. Seems like the conversation deserves its own space, since it is something which has not been discussed very much or at all in past threads. Good fodder @Ignateg !
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@Ignateg … I’m going to give this a try with one of my ADV tobaccos. I’ll sacrifice 28g of my Solani Aged Burley Flake to the task. Since I’m very familiar with how that one “should taste” when vaped, I’ll be able to do a side by side accounting for flavor.
Now, this isn’t a quick process. I’ll report back on this around the 6 month mark, since I let my macerations steep for at least that long once I’m done with the cook.
I can see how this might benefit the pipe smoker, seeing as how they sometimes work for an immediate return. I’ll hold my breath on the fact that the process will make a dent in the final outcome of a NET extraction.
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Yes, this is excellent tobacco. Personally, I plan to use a water bath after curing the tobacco. I’ll maintain a temperature of 40-46 degrees Celsius for 46 hours. I’ve heard that this is quite sufficient. At the very least, I’m going to test it. If you’re interested, yogurt makers are inexpensive and can help control the temperature, or you can use a sous vide device, which is the most precise option for temperature control.
I’ve used a rice cooker for quite a while now. Surprisingly, mine keeps dry rice (dry rice vs water for the warming medium) at a very constant temp of 51.66C/125dg.
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Watching …I love reading about stuff im not familiar with …Where @50YearsOfCigars to join…Dont mind me i wont be doing much replying.
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