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Exactly. It's haling like they did in the 70's and 80's.

I heard of "retrohaling", but never knew what it was until I just Googled it. :lol: As a smoker, it just happens, and then with a pipe - more flavors and aromas. It's just like a nice smooth sip of Lagavulin, then exhaling through your nose after swallowing. When the taste is on your tongue...

You and me both. :lol!: 2 oz each of Red Solara and Lagavulin Cake are happily drying out on plates in a cool room with a ceiling fan on.

Yup. Nice classic shape.

Tried a wee bowl and it was a bit mellower and sweeter. The vinegar tang was gone. I split the dried and the stoved in half and mixed them, so two 2 oz Jars. On one, I misted with 1.5 oz of Ron Zacapa Solara 23. The other with 1.5 oz of Lagavulin 16. Put them into plastic bags for a night...

Wet weight was 2.56 oz, pre-stove (a week air drying) was 2.41 oz, post-stove is 2.09 oz.   After another 20 or so minutes in the oven at 220*, in the jar with no lid, we're not quite crispy now, but close. On the left is air dried, on the right is post-stoving. Smells a bit toasty/prunier...

Pre oven: 220* for 2 hours 20 later: You can see the condensation in the jar. It smells like stewed prunes in the oven, but there is zero color change in the ribbon. I put it back in the oven a but to drive off what moisture condensed on the glass. I figured it was PG, and that...

This thread is poking at my knife fetish.

Just found something about using a canning jar with you "220 method". 220* for 2 hours and 20 minutes. :dunno:

Sounds good. I'll have to see if  my oven goes that low. I have a fancy oven that has a dehydration cycle, but it only goes to 140* with convection. Or did you mean 220*?

No worries. :D Mostly I find it odd that a supposedly plain Jane red ribbon cannot dry out. It's a side observation. I turned a ceiling fan on and will leave it overnight. One I'll hit with rum tomorrow, and I will do the other in bourbon or read up on stoving. Not sure what I'd do...

Now I know I gotta try it. :lol:

Again - I am not having issues smoking it with no dry time. Per the thread, I am trying to dry it out enough to try out rum and whiskey toppings. Take it to the dry side, add the juice, let the alcohol dissipate a bit, and pack tight for a few months.

Just read some reviews on TR - it sounds right up my alley.

That story was to get to the Boveda things, yes. The steel tins and fancy containers are my own fetish that I generally keep to myself. :lol:

HBD! Enjoy our awesome weather!

I got a couple of small metal cases that have clamping lids and rubber gaskets that fit a tin or so of tobacco. These guys: http://www.amazon.com/CVault-Cvault-Storage-Container/dp/B00CYOP2QC Anyway - I got them to take a tin in a bag, and not have to worry about breaking a jar - and thought...

NW Oregon, but I have dried out things crispy before. We have been unseasonably warm and rainless for a record time now. It smokes OK out of the bag, but isn't drying to the point you advised in this thread - enough to add the booze topping. The room it's in is on the cool side, but I had...

Please stop, lest I buy more tickets. :lol:

I have had 4 oz of #5100 Red Cake split on two paper plates for about a week. And it's not even close to what I would call "dry".  Closer to maybe 70-80% of it's moisture right out of the bag.