magick777 Posted October 28, 2011 Share Posted October 28, 2011 Anyone have any view on whether DM benefits from acclimation? I got a seemingly acceptable smoke from it without doing so, but, there was a slight soy sauce smell on first opening the bag which seemed to abate as I mixed the shisha, the smell gradually becoming truer to flavour. Not an expert on this as I don't usually smoke anything that even might require it. Has anyone tried acclimating DM as per Tangiers Noir, and if so, did it produce noticeable improvements, ruin the shisha, or make no difference? Link to comment Share on other sites More sharing options...
Epoch Posted October 28, 2011 Share Posted October 28, 2011 I can't speak for DM, but I know Tangiers isn't the only tobacco that will sometimes benefit from acclimation. Link to comment Share on other sites More sharing options...
magick777 Posted October 29, 2011 Author Share Posted October 29, 2011 Thanks. I have a very limited understanding of the biochemistry that's going on, to what extent it depends upon the fundamental type and nicotine content of the tobacco and to what extent on how well it's been cured beforehand, or what the impacts (good or bad) would be of having particular ingredients in the "sauce" in terms of volatility, risk of oxidisation, etc. On a small sample (two flavours), it seems that Desi Murli does benefit from limited acclimation, but that it does not take very long, nor does it require as much exposure to air as Tangiers. The Black Licorice flavour lost its initial soy sauce smell after less than an hour and the tobacco smell faded after a few hours; it now smells recognisably (though not strongly) of licorice. I haven't smoked another bowl of it yet, but instinct tells me it is smelling much better. I left the bag of Mint open (didn't turn it out, just forked it through in the bag) and pretty much the same thing happened; the initial soy sauce smell had gone after a few hours and the next morning it smells clearly of Moroccan spearmint and not obviously of tobacco or soy sauce. Based on which, I'm going to adopt a policy of acclimating DM for 8-12 hours before smoking and see how I get on; I'd welcome input from others smoking DM. Link to comment Share on other sites More sharing options...
S3cretz Posted October 29, 2011 Share Posted October 29, 2011 Any Tobacco or fine wine benifits from atleast a small breather. Link to comment Share on other sites More sharing options...
TheyCallMeDave Posted October 29, 2011 Share Posted October 29, 2011 We recieved some Desi Murli from a forum friend, and we could smoke it straight out, no prep needed. It's a pretty traditional, elementary tobacco. Link to comment Share on other sites More sharing options...
magick777 Posted October 29, 2011 Author Share Posted October 29, 2011 This is getting more interesting as I go along. I picked up and smelt a previously unopened bag of aniseed, and got a very appealing aniseed scent. I planned to smoke a bowl there and then. However, soon as I opened the bag, the aniseed smell was overpowered by the same soy sauce / tobacco smell I'd noted in the other flavours. I've left it open to see how that goes. For comparison, I smelt the mint, which has been in a closed bag for a while after being left open overnight, and it still smells nicely of spearmint rather than of tobacco. I smelt the licorice that's been packed into a closed jar for a couple of days, and whilst it smells better than it did from the bag, it's gone back to smelling like it could use further acclimation. I'm not sure to what extent this is humidity shock, a la Tangiers, and to what extent it's a one-time "belching" of organic compounds that don't make it through a plastic bag, but disperse quickly when that bag is opened. Anyone have the science here? In case it's relevant, I'm in the UK, with humidity presently at 88%. The humidity in Steger, IL, where the shisha is mixed and packed, is presently at 35%. My understanding from other threads is that Tangiers (as our reference example) plays nice when it's been acclimated to an environment [u]equal or greater[/u] in humidity to that in which it is being smoked, but not when the reverse is true. It seems that for an unwashed tobacco packed in relatively arid conditions, the greater the humidity the greater the need to acclimate before smoking. I'd like to establish definitive answers to the question as it will affect the type of storage that is appropriate and may make my usual practice of using glass coffee jars look like a bad idea. Link to comment Share on other sites More sharing options...
Coyote Posted October 30, 2011 Share Posted October 30, 2011 [quote name='magick777' timestamp='1319929738' post='529403'] This is getting more interesting as I go along. I picked up and smelt a previously unopened bag of aniseed, and got a very appealing aniseed scent. I planned to smoke a bowl there and then. However, soon as I opened the bag, the aniseed smell was overpowered by the same soy sauce / tobacco smell I'd noted in the other flavours. I've left it open to see how that goes. [/quote] This reminded me of my Tangiers freezer experiment thing... I put 1/2 of my c. raspberry in the freezer to see if it would "reset". The other half went on the counter. When I pulled it out of the freezer it smelled awesome but 5 seconds later the room temperature made it turn to BBQ again. It went into shock as I expected... it matched the the counter 1/2. Link to comment Share on other sites More sharing options...
Floataround Posted October 31, 2011 Share Posted October 31, 2011 Not trying to hijack this but....if I was to order some DM from hookah1, does it come mixed or would I still need to add honey and glycerine? Link to comment Share on other sites More sharing options...
magick777 Posted October 31, 2011 Author Share Posted October 31, 2011 Discussion always welcomed, you're not hijacking anything. It comes ready mixed, a consistency not dissimilar to Tangiers. However, I note that many reviewers have still added honey/glycerine and I begin to see why. As it comes, it takes crazy amounts of heat to persuade it to smoke (think 4 coconut coals on a 9cm bowl, then 10-15 minutes), and when it does, the buzz is immense enough that I tend to stop after a few minutes. Very pleasant, but a rather short session. It's also the single hardest substance I've ever tried to clean out of a Crown Micro, but that's another story. It seems that adding honey/glycerine would let it start smoking at more moderate heat levels and lead to a longer session. Note that the flavour is already quite subtle (to put it politely) and in some cases could be improved by a flavoured molasses mixture. I'd advise trying it as it comes, but plan on having some glycerine lying around. Link to comment Share on other sites More sharing options...
Floataround Posted October 31, 2011 Share Posted October 31, 2011 Hmm ok, thanks! I have seen some reviews where people say the tastes are subtle, others very strong (like the strawberry lemonade flavor). What is the difference between the normal DM and the DM gold as well? I can guess higher quality but...the DM gold is almost offsetting. "DM Gold uses a special blend of tobacco mixed with a proprietary blend of spices, saffron and silver flakes." ,,.,silver flakes? I dont think I want to smoke silver flakes.. Link to comment Share on other sites More sharing options...
TheyCallMeDave Posted October 31, 2011 Share Posted October 31, 2011 There aren't actually silver flakes in the tobacco, from what I've heard. Silver flakes are considered living a life of wealth, similar to the American concept of owning/drinking goldschlager. And just to clarify, Desi Murli smells the way it does because it is a sort of hybrid between traditional dark leaf tobacco, and modern shisha. The soy sauce smell you are getting is the tobacco itself and cannot be acclimated out. That's the smell you're supposed to receive. You'll find a majority of the Desi Murli flavors you smoke will have strong tobacco/dark overtones, with light undertones of the listed flavor. When smoking Desi Murli, here's what you should expect: - Clouds no bigger than nakhla-sized clouds. - Depending on the person, a most likely intense nicotine buzz. - A very tobacco-y flavor/smell, with light undertones of whatever flavor you're smoking. - a drier tobacco, not lasting as long but still with some moisture. You can acclimate it, add glycerine, add honey, whatever, but that's like trying to take a goldfish and trying to make it into a 45 dollar meal. You can pull it off, but that's not the purpose of Desi Murli. Link to comment Share on other sites More sharing options...
TheyCallMeDave Posted October 31, 2011 Share Posted October 31, 2011 Edit: Correction, there are silver flakes in DM gold. However, just like goldschlager, they're so thin that they aren't harmful to your body, smoked or drank. Link to comment Share on other sites More sharing options...
magick777 Posted October 31, 2011 Author Share Posted October 31, 2011 I also noticed the DM Gold with some intrigue, but have never tried it. I like saffron and spices in a paella, but probably not in my shisha. Might complement the Indian flavours, I dunno. Can't see any mention of it on here... anyone inclined to be a guinea pig? [quote name='TheyCallMeDave' timestamp='1320079746' post='529588'] And just to clarify, Desi Murli smells the way it does because it is a sort of hybrid between traditional dark leaf tobacco, and modern shisha. The soy sauce smell you are getting is the tobacco itself and cannot be acclimated out. That's the smell you're supposed to receive. You'll find a majority of the Desi Murli flavors you smoke will have strong tobacco/dark overtones, with light undertones of the listed flavor. When smoking Desi Murli, here's what you should expect: - Clouds no bigger than nakhla-sized clouds. - Depending on the person, a most likely intense nicotine buzz. - A very tobacco-y flavor/smell, with light undertones of whatever flavor you're smoking. - a drier tobacco, not lasting as long but still with some moisture. You can acclimate it, add glycerine, add honey, whatever, but that's like trying to take a goldfish and trying to make it into a 45 dollar meal. [/quote] My experience so far bears out almost everything Dave says, with one or two observations: - there was, for me, an aggressive soy sauce smell on first opening the bags, which acclimated out quickly. I mean something other than, stronger than and less desirable than the fundamental tobacco smell & taste that comes through thereafter. I wouldn't subjectively call this a "strong" tobacco flavour, but, I'd agree that it takes pole position over the named flavour. - ultimately I achieved better clouds from Desi Murli than I often do from Nakhla, but only at long-term levels of heat that would scorch a bowl of Nakhla in seconds. DM copes well, and I'd recommend more heat over adding glycerine. - tried adding ten drops of Mola-Mix to a Crown Micro full of DM Aniseed, and would agree that it's like trying to make a silk purse out of a sow's ear. Sure, it started to smoke quicker and at lower temperatures - with no flavour or body at all - but I was aware of not smoking the tobacco. Fifteen minutes later, and under more heat, the DM proceeded to smoke just as it did without being treated. So, I got a longer session, but would have done just as well to smoke the DM on its own. So, in conclusion, my observations are that brief acclimation is good (certainly over here), lots of coal on lots of surface area is good, and that Desi Murli is enjoyable for what it is but should not be viewed as direct competition for Nakhla, Tangiers, et al. Link to comment Share on other sites More sharing options...
glider Posted November 1, 2011 Share Posted November 1, 2011 Desi-Murli smells almost sour to me. the tobacco has had something done to it along the lines of fermentation. its a pretty consistent smell throughout the flavors they have. Alex Link to comment Share on other sites More sharing options...
Arcane Posted November 2, 2011 Share Posted November 2, 2011 (edited) [quote name='TheyCallMeDave' timestamp='1320079746' post='529588'] When smoking Desi Murli, here's what you should expect: - Clouds no bigger than nakhla-sized clouds.[/quote] Nakhla Clouds. [img]http://i284.photobucket.com/albums/ll16/mattarios/19.jpg[/img] [img]http://i284.photobucket.com/albums/ll16/mattarios/18.jpg[/img] Edited November 2, 2011 by Arcane Link to comment Share on other sites More sharing options...
mustang67n Posted November 2, 2011 Share Posted November 2, 2011 very nice arcane.. I see the oven.. how many coals on that bad boy too? I'd always have to use 3 coals on a small egyptian to get decent cloudage Link to comment Share on other sites More sharing options...
mattarios2 Posted February 7, 2014 Share Posted February 7, 2014 Reviving this old thread because 1 - I hadn't seen this thread years ago and guess what ... THAT'S ME IN THOSE PICS :-p 2 - DM has been really gaining grounds in my rotation lately 3 - DM seems to need no acclimation but a small 10 min air out doesn't hurt 3 - Unglazed turkish bowl + DM = I think I am in love Link to comment Share on other sites More sharing options...
Hassouni Posted February 7, 2014 Share Posted February 7, 2014 Bombay Pan definitely needs airing out, when I first opened it, it was vile beyond belief. Several months later it was lovely. Granted it was in tupperware, but it was in there loosely, not all tight and sealed off. Link to comment Share on other sites More sharing options...
twoapplesplease Posted February 13, 2014 Share Posted February 13, 2014 Just wanted to bump the DM thread because DM is that awesome... and in a Turkish setup - hookah perfection a shout out to Afzal also, if you are a fan of Kashmir or pan anything the Minar pan masala and afzal bombbay pans are a must try Link to comment Share on other sites More sharing options...
mattarios2 Posted February 13, 2014 Share Posted February 13, 2014 yah dm is special. Kamal hasn't gotten back to me yet and he emailed me sat said he was out of the country and back on mon. Haven't heard from him since :-( I WANT 10 PACK SAMPLER AGAIN DAMNIT! Link to comment Share on other sites More sharing options...
Josh Hamilton Posted February 13, 2014 Share Posted February 13, 2014 Yea still have DM ...Pan Rasna and Roofhaza....I add veg glycerin when I smoked it 2 yrs ago....might revisit soon Link to comment Share on other sites More sharing options...
mattarios2 Posted February 13, 2014 Share Posted February 13, 2014 Now you don't have to add anything to it. It comes premixed. Link to comment Share on other sites More sharing options...
Josh Hamilton Posted February 14, 2014 Share Posted February 14, 2014 But I like clouds Link to comment Share on other sites More sharing options...
mattarios2 Posted February 14, 2014 Share Posted February 14, 2014 You can still get very nice clouds w dm the way it comes now. If you aren't getting good clouds you are doing something wrong, same goes for nak. You can get monster clouds out of almost any brand no matter how dry it is. And besides Flavor > Clouds any day Link to comment Share on other sites More sharing options...
Josh Hamilton Posted February 14, 2014 Share Posted February 14, 2014 Have they changed mixture? My batch Is a 2 yr old batch.....nak clouds is a standard Link to comment Share on other sites More sharing options...
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