Cigar Construction
A fine handmade cigar consists of three leaf components:
1. Filler - this is the inner leaf of the cigar. When a full leaf is used as the filler - this is called long-leaf filler. Some less expensive cigars may use a short-leaf filler - which consists of short or chopped pieces of tobacco.
2. Binder - this is the middle leaf for the cigar. The binder wraps the filler of the cigar and creates the cigar's shape.
3. Wrapper - this is the outer leaf of the cigar. This is the leaf you see, so great care is taken by the roller to preserve its appearance. The wrapper is finished by putting a tobacco "cap" over the head of the cigar.

Cigar Ends
1. Cap - this is the end that is cut and goes in your mouth .
  2. Foot - this is the exposed end that you light.

Cutting Your Cigar
There are different types of cigar cuts. The most common cigar cuts include:
Guillotine - this is a straight cut through the cigar cap. The cigar cap is intended to keep the cigar from unravelling, so the guillotine cut should be made just below the cigar head - allowing a ring of the cap to remain on the cigar head.
"V" cut (or wedge cut or "cat's eye") - this cut is through the head of the cigar making a "V" wedge. The "V" cutter will have a circular opening to place the cigar head - and the cutter may require you to squeeze the cutter with your index finger and thumb to activate the blade or it may cut from one end only - using your thumb to squeeze down on the blade.
Hole Punch - this cut makes a hole through the cap of the cigar. The hole cut diameter is smaller than the cigar diameter.

Lighting Your Cigar
A cigar should be lit with a butane lighter or wooden match. There are three steps to properly lighting a cigar:
1. hold the cigar in one hand, at a 45 degree angle, and "toast" the foot of the cigar by holding a lit match or lighter below the foot - ensuring the entire area has been exposed to the heat.
2. with the cigar foot toasted, place the head of the cigar in your mouth and blow. This will help remove any sulfur from the cigar as a result of the match or lighter.
3. place the cigar in your mouth and light the cigar foot. Light the match or lighter away from the cigar to clear the sulfur - then place the flame below the foot and puff the cigar while exposing the entire surface of the cigar foot to the flame.

Information Library

How to cut your cigar (presented by Cigar Aficionado)

How to light your cigar (presented by Cigar Aficionado)

How to smoke like a pro (presented by Cigar World)

If you don't use your barbecue grill very often, the idea of grilling for a party of two, much less hosting a Smoke Attire party can be a little intimidating...but it doesn't have to be. Barbecue grills come in various shapes and sizes as well as different heating conventions. Whether your preference is charcoal, gas or electric the basic objective to successful grilling is for your food to reach the desired internal temperature. The key is to get to know your grill.

Below are some common meats and the safe minimum internal temperature that needs to be achieved when grilling:

Hamburgers: 160 degrees
Hot Dogs: 165 degrees
Bratwurst: 165 degrees
Chicken: 165 degrees
Sausage: 160 degrees for beef/lamb/pork/veal
Sausage: 165 degrees for turkey/chicken
Turkey: 165 degrees
Prime Rib: 145 degrees (med/rare); 160 degrees (medium); 170 degrees (well done)
Pork: 145 degrees
Venison: 160 degrees
Fish: 145 degrees - cook until opaque and flakes easily with a fork.
Shrimp/Lobster/Crab: 145 degrees - shell should turn red.

Information Library

STEAK - Temperature and Time (presented by Char-Broil)

Grilling tips (presented by Cooking Channel)

Drink Suggestions to Pair with a Cigar

Non-Alcoholic Drinks
Coffee Drinks
Orange Juice
Ginger Ale
Tea
Cola

Alcoholic Drinks
Coffee Drinks
Port
Whiskey or Whisky (Single Malt, Blended, Bourbon)
Beer (IPA, Stout, Porter)

Information Library

Cigar and drink pairing (presented by Tech 717)

Bourbon versus Scotch (presented by Whisk(e)y Marketing School)