Your Opinion on Kentucky Fire-Cured Tobacco?

[eugenepark]

EDIT: Fixed Capitalization in Title ( See Rule 9 )

I have tried this both as part of a non-aromatic blend and also as a cigar made by Drew Estate.

I tried it with an open mind and a fresh palette and.. sorry I just can't do it.

It's just too smoky in a way that I can' t seem to tolerate. It possibly reminds me of the stank odor of campfires in my area that are built using the wrong type of tree.

Your thoughts?

 

[workman]

I smoke several blends that use it. 1792 Flake, Lakeland Dark, Irish Flake, Old Dark Fired, they all have a large portion of dark fired and are all very good.
I don't find it campfire-like at all. But it is potent and maybe not suitable for all smokers.

 

[Country Bladesmith]

You might try MacBaren HH Old Dark Fired before swearing it off completely. They hot-press it, which mellows out some of the sharpness and makes a very mellow tasting blend that is still full-flavored.

 

[jttnk]

Dark Strong Kentucky might be another good one to try. Not overly strong. It’s got some nice sweet molasses tastes.

 

[BROBS]

I have tried this both as part of a non-aromatic blend and also as a cigar made by Drew Estate.

I tried it with an open mind and a fresh palette and.. sorry I just can't do it.

It's just too smoky in a way that I can' t seem to tolerate. It possibly reminds me of the stank odor of campfires in my area that are built using the wrong type of tree.

Your thoughts?

Don’t write off all DFK. Every type and process has different qualities.

 

[haparnold]

I grew up in dark fired country, so I love it because it tastes very familiar and homey to me. In my opinion, there is nothing in the world that smells as good as driving past a barn with tobacco firing inside, rolling the windows down, and smelling that smoky goodness.

It’s also worth noting that dark fired tobacco is also grown in a couple of counties in northern Middle Tennessee, especially Robertson and Montgomery counties.

 

[pantsBoots]

I like it as a change of pace. Mac Baren's ODF being a particular favorite.

There is another benefit to ODF for me - if I've gone too gaga on Va and Va blends and am getting a little tongue bite, ODF has cured it before (though not every time).

 

[Chasing Embers]

I enjoy Stokkebye dark fired by itself as well as Old Dark Fired, Bold Kentucky, Doblone d'Oro, Sixpence, and many others.

 

[pianopuffer]

St Bruno for me is a truly unique blend that contains KY leaf but also has this amazing flavor profile to it.
A polarizing blend but worth trying if you're curious.

 

[sablebrush52]

I like it on occasion and in condimental amounts. The last few years have seen a slew of blends using it, I suspect as a less expensive substitute for Perique, and in some cases that's been detrimental as far as I'm concerned. I'm not a fan of blends that use both dark fired and Perique as I think that the dark fired blurs the Perique. The HU Director's Cut that I bought last year had much more dark fired in it than what I bought in years prior, and it's not been as good. I'm hoping that a few years in the jar will tame down the dark fired in that blend.

 

[elasmo]

I love it in alot of blends, but when I get too much like Irish Flake or a Gawith Kendal Kentucky, I have to cut it with some virginias. I think I top out at Dark Bird's Eye.

 

[cigrmaster]

My favorite blend with Old Dark Kentucky is Orlik Fark Strong Kentucky. It has some some nice molasses flavors along with a tad of licorice. Other's I enjoy are Solani 660 Silver Flake, Mac Baren Old Dark Fired and Peterson Irish Flake.

 

[jpberg]

This is Dark Fired Twist, prepared by the farmer who grew it.
Cut a hunk, drop it in your pipe. Some of the best stuff I’ve ever smoked.

 

[weezell]

This is Dark Fired Twist, prepared by the farmer who grew it.
Cut a hunk, drop it in your pipe. Some of the best stuff I’ve ever smoked.

NICE!!! Where do you get a stick like that? (I know, from the farmer you dumb ass)...

 

[bent1]

DFK is like Perique or Latakia, a little goes a long way with me.

 

[hawky454]

Personally I’m a big fan of it. I especially like it mixed with sweet VA’s. The latest blend that I’m enjoying that uses it is Savinelli 140 Anniversary.

 

[danimalia]

Brobs brought up a good point in that the taste can vary quite a bit depending on its origin. The African DFK used by a lot of European blenders is quite different from the American version. Personally, I tend to like it in all varieties, for its flavor and the extra body and nicotine it adds to blends. I do think it can overwhelm VAs fairly easily and is best used with a light hand for VA-based blends. A heavier hand is good for a dark-flake style (a la 1792, Lakeland Dark, Bold Kentucky).

 

[username]

It always reminds me of bbq sauce for some reason. I like it.

 

[haparnold]

It always reminds me of bbq sauce for some reason. I like it.

That’s because the tobacco has effectively been smoked as one would smoke a brisket.

Farmers hang the tobacco in the rafters of barns, then smolder sawdust on the floor of the barn for several days. The barns are kept shut, and this imparts the barbecue/smoke flavor to the tobacco. Also, the barns all look like they’re on fire, which is cool.

 

[Parsimonious Piper]

If I had to name a single favorite component, it’d be DFK with burley a very close second. I love the BBQ/campfire aroma and flavor.