I find the easiest and best course to take is, do nothing. When cleaning the dottle at the end of the bowl, do not dig down beyond the level of the shank. Let the dottle and ash settle in there and cake over. This will give you a solid rounded chamber.
Another way to think about it is they have been making cobs for 149 years. They may just know a thing or two about how to make them.
I talked to Phil Morgan, the owner, a few weeks ago. the shank is either birch or maple depending on availability.
Another way to think about it is they have been making cobs for 149 years. They may just know a thing or two about how to make them.
I talked to Phil Morgan, the owner, a few weeks ago. the shank is either birch or maple depending on availability.
