ElPuro

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Everything posted by ElPuro

  1. Just got the latest iteration of the Nudies (look and smell great), but a bit concerned about storage. I've got about half a bundle of the originals in a shelf of my humidor (still loosely protected by the outside cello). Is it ok to store the new Nudies on top of the originals? I just don't want any funny business in the humi. 😎
  2. Been waiting for these. Thanks for all the work involved to make this happen.
  3. Congrats to all involved in this. I still have some of the original lancero and look forward to lighting them up. NC or CC, they are simply excellent cigars.
  4. Love this news. The originals were great and have matured nicely. In for this, too.
  5. I just want to say I love the original N1 Lancero and look forward to this year's release! If only one packaging option is feasible, I'd prefer no mixed packaging. If people want to try both, buy both
  6. N1 Nudies Lancero. Did I miss sales of the latest version @El Presidente? Probably have as I've been a bit sidetracked of late.
  7. Gas grills have their place, too! :)
  8. I have a KJ classic and like it - more for grilling than smoking, at least the longer smokes. I find it to be very good for smoking chicken, but much prefer our offset for PP, brisket, etc. The set-and-forget aspect is excellent, but the lack of airflow inherent to the design leaves a certain flavor to the food that's not present using offsets or pellet smokers. Truth is, all the types of cookers have their place (much like certain cigars are better in certain circumstances). Ceramic cookers are excellent due to their versatility and ease, but there's a trade-off in finished product (don't get me wrong, it puts off excellent food, just a bit behind a true offset). Enjoy your cooker!
  9. For financial and health reasons, I limit myself to 3-4 per week. Plus, my wife might kill me if I smoke more! ??
  10. Looks to me that the wrapper is inside out.
  11. Use a straw to remove air if you don't have a vacuum sealer.
  12. Just had a 2019 Nudie Lancero. Excellent smoke - even better than I remembered. Though it appeared to have a hard spot that kinda concerned me, the construction proved perfect and it burned without touch up. As you might imagine, I'm going to be in on V2 - really curious to see how the blending will change. Very much enjoy the evolution in the 2019s. So now that I've offered such an incredible plug for the Nudies, does that mean I can get in on the 2020 testing "samples?"??
  13. Just curious to see if there's any update on the plans for the next iteration of Nudies. I think I recall @El Presidente mentioning something about smoking one, but may have been my imagination. Have been enjoying V1 thus far. Would love to hear what others think!
  14. I think it's cheap (free) insurance to freeze. Cigars can get "infected" after leaving the island, and I've not noticed any loss of flavor, etc. by doing so. I don't feel paranoid at all, just only see upside in doing so especially as new stock may not get smoked for a long time.
  15. I understand where you are coming from, but seems unfair to a retailer of specialty/luxury goods like cigars (in contrast to a grocer or retailer of essentials such as food or medicine) to limit the number of boxes one customer can purchase (I've never purchased more than one myself, maybe two). Why should the retailer suffer when "a dollar is a dollar." I think economists would argue the retailer, who is in business to generate a profit, is well positioned to increase prices to balance out supply and demand and maximize profits (note: I'm not actually suggesting this, and I'm also NOT an economist, just discussing theoretically) ?.
  16. I'm not a flipper, but I am troubled by this stigma. Not sure how this differs from anything else in business. If there's a willing seller and a willing buyer, who loses?
  17. I agree with previous comments. If a buyer doesn't afford the seller an opportunity to inspect, it's pretty difficult to ask the seller to warrant the quality. I think the suggestion about a credit for the moldy cigars is an excellent option and generous of the retailer.
  18. I'm a big BRC fan, and completely agree with your sentiments!
  19. I have the standard Kamado Joe (18"), a BGE competitor, and a family of 5. It's certainly adequate in size. There are definitely times I've wished it were bigger, but extra size also comes with more weight, etc. In the end, I wouldn't have gone bigger. You can also get a second grate that's sits atop the first, though it's only really helpful for things that can be stacked (chicken parts, burgers, etc.). Hope that helps!
  20. Not sure where you are, but look for them used. They usually go for about half of new. Just make sure the ceramics on bottom aren't broken. Also, would suggest looking at kamado joe rather in addition to BGE. Not sure about now, but when I bought a couple years ago KJ had come out with some innovations in design (new cap style and other things) and was overall the better product for the price. May have changed by now, though.
  21. I like my kamado but don't usually use it for smoking much anymore, except chicken, which it is great for. It's great for regular charcoal grilling especially steaks. Have found I really like working my offset pit and that the results are better to my taste.
  22. Brisket is prized bc it is one of the harder meats to get spot on. I use an offset smoker but also own a kamado joe and electric smoker. I suggest sp&g only for rub. Cook at 275 until you hit the color you want or the meat stalls, usually around 165 or so. Wrap in pink butcher paper or put in a pan and cover with foil. I dont like wrapping in foil entirely as it affects the taste. Pull NOT by temp but by when the probe slides through the thickest part of the flat like butter. The hotter you cook, the higher the finish temp usually is. Rest is key, preferably for 1-2 hours. Don't immediately place in a cooler but let the meat sit out for at least 20-30 mins so the temps start dropping. If you put in cooler too fast it will keep cooking and become overcooked. I trim fat cap to 1/4 inch on the flat and remove it entirely from the point, which is already fatty enough. Buy cheap meat expect a lower quality product. Hope that helps!

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