My first experience...

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Dondi

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#21
I used to just "tamp only", but with experience I've found that it really depends on the baccy...

Generally with ribbon cuts, I would stick to "tamp only". But with other cuts like coarse cuts or krumble kake or flakes, it seems to help to stir lightly (top part only) or to poke a hole or two, and then proceed with the tamping.

Of course, YMMV :bing:
 
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