Since way back in the late 20th century (1995), I have been pressure-cooking cigars in rum and sharing them with my friends. Everyone loves them, even people who say they don't like cigars, and as a result I now end up having to make large batches of cigars of 50 or more at a time. That's OK because it is easy and doesn't cost very much, as you will soon see.

The fun thing about this method of infusing cigars with rum under heat and pressure is that it violates just about every cigar purist's rule of keeping cigars, which are:
  • Always keep cigars at exactly the proper humidity of 70%
  • Always keep cigars at the precise temperature of 70 degrees F (21.1 degrees C)
  • Expensive cigars are always better than cheap cigars, so buy the most expensive cigars you can afford
With this recipe, you will basically pressure-cook cheap $1 full-sized cigars in high-proof rum (100% relative humidity) for a long period of time under pressure in a very hot environment (130 degrees F or 54.4 degrees C). We will completely ignore all the rules above and then some, while producing the finest smoking and best tasting cigars that most people have ever had, including cigar experts!

Let's get to it, shall we?

Step 1: What You Will Need

Here are the items you will need. I will discuss each of these below.
  • 50 to 80 cheap cigars
  • 750ml bottle of cheap 151-proof rum
  • 2 large cookie sheets
  • 1-gallon ZipLock bags (quantity as needed) or clean ammo box with good seals
  • Gas oven with pilot light OR suitable hot box OR proofing box
Cheap Cigars
There are lots of places to buy cheap cigars. The place I use is an online cigar place. I don't want to mention the name which as a "J" and an "R" and the word "cigars" in the web site name, but you can probably find a suitable vendor.  I have bought from my source many many times and the product is always great.

The particular cigars I will be using this time are "Presidents" 7.12 x 44 cigars. The numbers mean that the cigar is 7.12 inches long and has a cigar ring size of 44.  These are nice long-burning 2-hour campfire cigars with a very dark rich "maduro" wrapper.  You can chop them in half for shorter smokes or to share with people who just want to try one out.  I pay $49.95 for 50 cigars including shipping. That's about $1 each. You can find them at the place I buy them from if you Google "RBPR3 cigar" without the quotes.

Cheap 151-Proof Rum
Get yourself a bottle of the cheapest 151-proof rum you can find. I don't want to mention store names, but I get my cheap 151 rum at the very popular chain beverage company that sells beverages and more. They carry a brand called "Potter's Brand" which is a generic or house brand 151-proof rum for about $12 for a 750 ml bottle. They have light and dark, but it doesn't matter which one you choose even though I usually choose the dark. Don't use the popular brand of rum for this recipe because it is too expensive and you won't get to drink it anyway. For 50 to 80 cigars, I use a full 750ml bottle of rum.

Cookie Sheets
We have two large cookie sheets that are made of heavy aluminum with rolled edges. I think they are from a restaurant supply house. These are what you will roll your cigars around in to soak up all the rum, so they need to be sturdy.  If you don't have these, you can find another way to evenly saturate the cigars later on.

1-Gallon ZipLock Bags
You will need 1 bag for every 10 cigars.  You can also use an ammo box, but it must be clean and have good seals.  I think plastic bags are easier.

Gas Oven with Pilot Light OR Suitable Hot Box OR Proofing Box
At a previous house we lived in, we had a beautiful iconic old O'Keefe & Merritt stove that was made in 1949, and it had enormous pilot light flames inside the ovens. I used this oven to cook my cigars until we moved and had to leave it behind.  The pilot lights kept the temperature of the ovens at right around 130 degrees F (54.4 degrees C). Our stove had two ovens, so when would make cigars, I would put a piece of tape over the oven knob so someone didn't accidentally turn on the oven and burn my cigars or cause the ammo can to explode from the pressure, and ruin the cigars.

Now I use a proofing box that I made with a foam ice chest cooler, a dimmer switch, and a light bulb, a small wall wart and computer fan, and a cheap $2.90 metric-only digital thermometer from Deal Extreme.  If you have an electric oven or a gas oven with electronic ignition, your oven won't work because there's no pilot light, so you may need to rig up a hot box or bread proofing box with an incandescent light bulb and a dimmer light switch, but I'll leave that build up to you.  You can check out the pictures of my proofing box.

if you are using a ammo box do you still put the cigars in a ziplock bag?
It is up to you. If the ammo box is clean, then you can put them directly into the can.<br><br>Good luck!
What would I be able to do if I didn't have proofing box or gas stove to cook the cigars?
Of course, but you'd have to figure out a way to heat up the cigars without burning them.
You keep your oven going for 3 months? What about cooking?
<br>Hi GarrettTaylor...<br><br>Good point!<br><br>I used to run the oven (rather the pilot light) back when I had that old oven. Of course, there were two ovens in that stove...side-by-side. When we wanted to bake something, we would use the right oven. The left oven was always used for cigars.<br><br>Our oven was like this one:<br><br> http://www.thefreshloaf.com/files/u15812/Oven%20low-res.jpg<br><br>I miss that old oven!
this might be a dumb question, but can you infuse anything else? does rum work best? what other flavors of juices or could work? also, i wish i could buy those cigars but they dont sell to Canada from there :( plus id have to pay duty on them :( great ible. 5/5 :)
I'm not sure. I think any liquor that didn't have a lot of sugar content would work. Baileys Irish cream, schnapps, or Kahlua coffee liquor would be BAD because they would get sticky. 8^O<br><br>The problem I see maybe with juices also would be the sugar content...it might get sticky when the cigars dry out, which they need to at the end of the process.<br><br>I would definitely avoid any juices with artificial sweeteners, because I'm not sure about this, but I would expect that it isn't good to burn artificial sweeteners and inhale the fumes.<br><br>You could use extracts like fruit oils, cinnamon, vanilla, etc., diluted in water or in ethanol (95% Ever Clear). That might be interesting. Look for extract assortments on eBay or Amazon. I would try to stick with ones that are natural instead of artificial. Orange flower water or rose water might be interesting.<br><br>Post here if you come up with something good, OK?<br><br>Thanks!
My Pop loves cigars and I would love to make him some of these but I was just wondering how exactly you made your proofing box. Maybe you could make a short ible to illustrate how its done
Yes please, could you show inside photo's of you're proofing box? The fan on the inside, what type is it and is it attached to the outside?
+1 to the above questions.

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