I smoke them very slowly. Fisher and others will back me up on this but an old codger blend named Carter Hall is fantastic for breaking in a new pipe. Va's are my favorite but burn hotter. You have to be darn careful not to stress a new briar by heating it up too much.
Hey y'all. Thanks for the kind words and advice. The friend I got the advice from is fairly new to pipe smoking as well so I take all his advice with a grain of salt.
I know he isn't trying to steer me wrong but I'd rather verify info from people such as yourselves who have smoked a bowl or two or 20, My current pipe is rosewood with an untreated bowl and everything that I've read so far has mentioned that rosewood is inferior to briar.
Sometimes the coating some manufacturers use in a pipe will give you a funky taste which is undesirable. If given a choice I would take a naked bowl over a pre-coated one any day. And of course you only get that in the first few smokes of a new uncoated pipe. I never smoked a rosewood but it should be fine.
Some folks here have pearwood and other softer wood pipes and like them a lot. The most important thing is to enjoy your smoking experience. As for rosewood pipes, I had always assumed they were just some cheap, 3rd-world substitute for briar, especially made to be hawked on ebay for a few bucks.
That might still be true, but rosewood of some sort there seem to be different varieties was being used in the eighteenth century for pipes in the Middle East. In other words, rosewood has been used at least as long as briar, so maybe it's not necessarily inferior. As roth said, it's probably better described as "different," anyway, rather than better or worse. YMMV, of course. May 5, 0 Connecticut. I have always taken my time breaking in a new pipe. I always start with several bowls a quarter full and gradually work my way up to a full bowl.
I am a believer in that method as the best way to get a good even cake all the way to the bottom of the bowl and it works that way for me. I always let the pipe rest for a couple of days between smokes. Don't rush it and smoke slowly. I see a lot of new smokers asking how long it takes or how many bowlfuls to get a cake. I have never given any thought to how many bowls of tobacco it takes to break in a pipe or how long it takes.
How long it takes to build the cake depends on what type of tobacco you are smoking and your smoking habits. How well the pipe tastes during the first smokes depends on the quality of the briar and how well it has been cured and seasoned before the pipe was made. Some pipes taste good from the onset, others take time.
As for untreated bowls, I always preferred them myself to treated bowls. When breaking in a pipe I have never used any concoctions to coat the bowl before smoking it. I like to let the tobacco do it's natural thing.
I have a rosewood pipe that I bought in the early 's. Yours is some other variety of rosewood if it is new. Pictures of some older rosewood pipes I have seen are shaped like a clay pipe with thin walls. Mine is shaped like a regular pipe in a canted egg shape with good wall thickness. Now add and tamp one more pinch of tobacco, leaving a tiny bit of space to the top of the bowl.
Before lighting, give it a few quick test puffs to make sure that air flows freely. Apply the flame to the bowl in a circular motion, drawing gently on the pipe all the while. As with a cigar , pipe tobacco tends to be rather strong, and the whole experience is more about flavor. Enjoy taking little puffs of smoke into your mouth.
Puff at a leisurely pace and enjoy. When your session is over, be sure to tap or scrape out the bowl, as letting it sit for too long can make it difficult to clean later. If your pipe is making a gurgling sound or sensation, moisture has built up in the stem and it needs a deeper cleaning. From here, getting the most out of your pipe smoking experience is largely about the company you keep.
If I wanted to remove all taste imparted from the smoking instrument itself, I would favor meerschaum. This line of inquiry makes me inclined to wonder if it is possible to "overcure" a pipe, that is, to remove so much of the flavor of the wood that the briar is left with no flavor at all. Some may believe more curing is better because it allows only the flavor of the tobacco to come through.
But for me, I LIKE the taste of that briar, especially in those instances when it adds that sweet, mellow, nuttiness. Unfortunately, not all chunks of briar add that sweet and nutty flavor after being fully broken in. It is a matter of degrees, and, once again, we come down to the variables in the briar itself, apart from brand. Many great grained pieces of briar do not have this flavor, while other plain pieces do, and this is one of the great mysteries of pipe smoking.
I recently spoke at length with Rainer Barbi on this subject. He and I both agreed that the soil and climate in which the heath tree grew have a major role to play in how that briar tastes, as I have written previously. There are so many possible variations of climate and soil content that we still have much to learn as to which combination produces the best-tasting briar. However, Rainer and I both agreed that it is not a matter of geographical origin.
In other words, whether the briar is from Greece, Corsica, or Italy is not an issue on the factor of taste. Each of those regions contains within its borders many microclimates and soil variations. And, of course, even though the briar is from the best environment, it must be well cured, and, as a pipe, it must be well made, or it will not produce a satisfying smoke, as we all know.
And just for the record, I would not dream of using honey to break in a pipe. There are quite a few variables involved in the break-in process that I have not addressed.
Second, pack a generous pinch firmly with your fingers and place it on top of the first layer. Third, pack the final layer very tightly and add it to the top, making sure that it fits snugly into the top of the bowl. Contact Information. Our Location.
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