I always recommend pipers, young and old, to clench pipe. By doing this the pipe becomes part of your anatomy, and little by little, you learn to aclimatize to the pipe. I've heard it called breath smoking, where you pull lightly whenever the need arises so as to maintain a slow, cool smoulder. The tobacco in this way is burnt slowly will be much more flavorful to the palet. Has something to do with lower combustion temperatures allowing the long chain hydrocarbon volatile compounds to reach your sense organs in your buccal and sinal membranes, instead of being broken into smaller compounds. The goal is long hydrocarbon chemistry smoking, as opposed to short hydrocarbon molecules that don't fit properly into your sense receptors. Lock and key analogy. Longer ones give more flavor. Heat breaks them down. Too much heat and these long chain hydrocarbons turn into, at the extreme, carbon dioxide and water. So you need heat to release the compounds from their bound form on the tobacco - to volatize them - but not so much heat to destroy them. I'll get off my chemistry soapbox now. Here's to hoping this makes sense.