Seasoning
Alanbama_256
Posts: 1 ✭
in Cigar 101
I just got a Whynter CHC 120s an I would like to know the proper way to season it
0
Answers
Is your search feature broken
I'll help you start search boveda
I would read the user manual for this unit, this is an electric powered system and its most likely temp/humidity controlled.Here is the page with the User-manual---
https://www.whynter.com/product/whynter-stainless-steel-1-2-cu-ft-cigar-humidor/?bvstate=pg:2/ct:r
Salt, pepper, maybe a little garlic
Same as a regular humidor my guy...... don't wipe the shelving down. Go naturally. Also... fill it with cigars when you're done seasonings. Empty space sucks.
Container of distilled water, close the doors for 2 weeks, fill with cigars.
Buy a cooler.
Trapped in the People's Communist Republic of Massachusetts.
Do I go coarse ground black pepper or more fine on my brisket?
Fine
Whatever
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
Crazy insane expensive pepper mill from a company that makes coffee grinders. Overkill, I'd say.
https://weberworkshops.com/products/moulin
Well that was entertaining ^ The $35 coffee brush is a good deal, too. I guess someone has to make the most expensive one.
Just to get this back on topic, relating to seasoning humidors... For those searching this thread for relevant information, here's what I've used for treating my humidors;
@peter4jc When I scrolled to the picture I actually laughed out loud not just a lol
Fine precook, coarse to finish.