What Makes a Good Briar Pipe: Difference between revisions
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==== Seasoning ==== | ==== Seasoning ==== | ||
Seasoning here refers to a process undertaken after the bowl has been cut (as far as I am aware only one maker is currently employing this process). It has been thought by some than even when the briar block has been air-dried for a number of years all the resins within the wood do not evaporate and may even "set", making for a prolonged period before the pipe gives the proper taste to the smoker. In 1913 a process was invented which, by a unique combination of heat and beneficial oils, enabled all resins and sap to "exude" from the bowl leaving it thoroughly seasoned for the smoker. Besides seasoning the pipe this process has another effect all pipes on which this process is used have the same "nutty" taste no matter | Seasoning here refers to a process undertaken after the bowl has been cut (as far as I am aware only one maker is currently employing this process). It has been thought by some than even when the briar block has been air-dried for a number of years all the resins within the wood do not evaporate and may even "set", making for a prolonged period before the pipe gives the proper taste to the smoker. In 1913 a process was invented which, by a unique combination of heat and beneficial oils, enabled all resins and sap to "exude" from the bowl leaving it thoroughly seasoned for the smoker. Besides seasoning the pipe this process has another effect all pipes on which this process is used have the same "nutty" taste no matter where the briar is from. | ||
==== Making the mouthpiece ==== | ==== Making the mouthpiece ==== | ||