Seasoning

Seasoning your new humidor is an essential step in the cigar storage arena. 

There are many methods to season your humidor.  I will try to best describe my preferred seasoning method.

Seasoning is all about ensuring that your spanish cedar maintains a preferred humidity of around 70%.  Considering that the spanish cedar in a new Waxing Moon Humidor has been crafted from a rough cut piece of spanish cedar lumber, of which has been kiln dried to ensure industry standards in the wood vendor world.   Then, stored in whatever warehouse and whatever relative humidity is available.  

Given the fact that Waxing Moon Humidor uses 100% - 1/4" spanish cedar for it's lining, trays & dividers.... as well as the lid top and bottom, seasoning time may vary depending on many factors, such as point of origin.   Most of the spanish cedar begins it's journey to Albert Lea, MN for me to work from Kansas City, MO via Des Moines, IA.  Where it was and how it got to Kansas City, MO is a mystery to me....  


I believe that providing as much surface are
of distilled water for the spanish cedar to draw from is key to the seasoning process.  For example, on a 150 count humidor, I would put two saucers on the bottom level and one in each of the two trays... this will provide much more surface area than, say, a glass of water.  Much like a 10 lane highway versus a 2 lane county road.  It will allow for the exchange of humidity to occur at a faster pace.

I would recommend this process for at least a week, if not two or more, if in the humidity starved winter months.  1/4" is a lot of spanish cedar that needs to stabilize... and this is not a process that can be forced.  It will happen naturally.

You may, at first notice a "saturation" occurring as it could be said that introducing all that humidity all at once is "shocking" the system.  Which, 
of course...it is.  I would recommend that you work the lid a couple times a day, without opening the humidor... just open slightly up and down a few times, trying not to break the seal as this would allow any humidity build up to escape and slow down the seasoning process.  It will not ruin anything...if you do open it, it'll just "upset" the process and slow it down a bit.  Working the lid will assist with the break in of your new humidor.  The seal is tight and can tighten even further as the spanish cedar is "shocked" and swells slightly.  This is normal and can be worked in through the breaking in process.

If you have any questions or would like to discuss or have further explanation, please feel free to contact me.