Oops. The temps have fluctuated pretty badly. I wonder how this will impact the result.
How To Home Stove Tobacco - Informational Only
- Thread starter gamzultovah
- Start date
Oops. The temps have fluctuated pretty badly. I wonder how this will impact the result.
Just pulled it from the oven after letting it cool down slowly.
Ima give it a week.
Note the slightly domed top and darker color.
Condensation
Ima give it a week.
Note the slightly domed top and darker color.
Condensation
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I didn’t do the tin foil thing. I just kept the lid on real tight. It got up to 214 and didn’t break. I wonder if maybe the key is to avoid shocking the glass with temp change. Anyway, it’ll take a lil nap for a week and I’ll report back.
Sutliff 507c. You can see the label in the first pic if you zoom in. I jarred it last year in August.
I couldn’t wait a week after stoving so I’m trying them now. Stoved on the R and unstoved on the L. I wonder if multiple stoving sessions would be harmful or helpful in developing a deeper, richer 507c. Ima smoke these bowls and report back.
Ok. I’m about 30% into each bowl. The stoved one is slightly less bighty and has an ever so slightly deeper sweetness to it. I’m certain I could tell which is which in a double blind test but it’s close.
Just a bit of an update on the "toasted" PSLNF, aka "Lazarus". As we speak, I've got some fired in a Savinelli 606, and it is very good. Quite smooth, and a fairly deep flavour.
It was necessary to do a second treatment of the potato peel to get the overall hydration 'about right'.
Anyway, it is a good accompaniment to my Remote Viewing.
It was necessary to do a second treatment of the potato peel to get the overall hydration 'about right'.
Anyway, it is a good accompaniment to my Remote Viewing.
Yeah, I'm a very big fan of 507C. A very under-rated blend, IMO. Have liked this for a solid ten years or so.
I'm going to do a stoving application with this one also.
It’s 105 degrees in Houston this afternoon and feels like 111. Good thing that I’ve got my annual August tobacco bake going on in my truck. Capstan Blue and St. a James Flake this year.
Just read through this whole thread and I want to try stoving, but have a couple questions:
1. It seems most stoving is done with flake tobacco. Can it also be done with ribbon cut?
2. I understand the Burley doesn't have the sugar to benefit from this process, but isn't Burley sort of a "tabula rasa" tobacco, and can absorb flavor and sugars pretty well? Could I ADD sugar and flavoring to a Burley tobacco and then stove it? (e.g., brown sugar, molasses, coffee grounds, chocolate, whiskey, etc).
1. It seems most stoving is done with flake tobacco. Can it also be done with ribbon cut?
2. I understand the Burley doesn't have the sugar to benefit from this process, but isn't Burley sort of a "tabula rasa" tobacco, and can absorb flavor and sugars pretty well? Could I ADD sugar and flavoring to a Burley tobacco and then stove it? (e.g., brown sugar, molasses, coffee grounds, chocolate, whiskey, etc).
I followed the instructions explicitly for a jar of LNF. But my Asperger's and numbers don't mix.
I did mine at 190 C instead of F...Oh dear?!
Anyway the stuff turned out to be toast. Literally, it was crunchy.
For some reason I didn't throw it out. Thought about it a week later, and did the potato peel add in.
Worked an absolute treat. About a week or so later I tried some, and it was just great. I tried some again last week and it smokes like ten or twelve year old flake.
Anyway, now it's labelled "Lazarus" Navy Flake.
I did mine at 190 C instead of F...Oh dear?!
Anyway the stuff turned out to be toast. Literally, it was crunchy.
For some reason I didn't throw it out. Thought about it a week later, and did the potato peel add in.
Worked an absolute treat. About a week or so later I tried some, and it was just great. I tried some again last week and it smokes like ten or twelve year old flake.
Anyway, now it's labelled "Lazarus" Navy Flake.
Here's a link to a thread by tbradsim1 from January, 2015 on this very topic.