Originally Posted by Hajo Flettner
I see what you are saying I think. Insofar as both are free of flavouring agents they do have a degree of similarity. Since AF Soft Black normally is pretty fresh and moist it doesn't really need to be preped with anything so I just chuck it an vortex and pack it like a normal moassel. Anyway, I'd suggest cleaning up your rig and doing a little back to back comparison of Zaghlouol (reconditioned as I normally do) and Soft Black and let me know what you think.
Also, it's great that you are willing to try something that isn't super processed and more traditional.
I think it may be a matter of what one is used to. Those who smoke many variations of traditional moassel (Like Hajo) can probably detect vast differences which would be subtle to someone without the same prior experience.
A bit like wine. An experienced wine drinker knows the vast difference between say, pinot noir and Shiraz. To a non-wine drinker, it all tastes like wine. Same concept.