The "gurgleing" some members mentioned can sometimes be caused by a draft hole that is too small. Drilling it out a little can solve the problem.... sometimes. 
Good Smoker vs. Bad Smoker
- Thread starter turtlehead
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If you smoke your pipe and get enjoyable experiences from it …it’s a good smoker. If you’re experienced & the pipe continually doesn’t cooperate for you despite your best efforts…then it’s a bad smoker.
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I wouldn't worry about it. Most pipes are average smokers, just by probability. Bad, or extra good, pipes are a rarity. The former will taste bad always (green wood, engineering, whatever), and the latter will make every wackadoo blend you put in it sing. I've had several of both, over time and dozens of pipes. The rest are, you know...OK.
IMHO they're all good unless they're not, and for a variety of reasons.
I bought a couple of nose warmers from a pipe maker 7 or 8 years ago that were made with green briar. The taste and sappiness was so bad even after 6 or 7 bowls I couldn't stand it. Sold them. They were bad pipes IMO.
I bought a MM limited addition Morganton Caroler a few months ago. The draw is constricted for some reason and I don't like this aspect of the pipe. I also consider this a bad pipe.
Other than that they're all good!
I bought a couple of nose warmers from a pipe maker 7 or 8 years ago that were made with green briar. The taste and sappiness was so bad even after 6 or 7 bowls I couldn't stand it. Sold them. They were bad pipes IMO.
I bought a MM limited addition Morganton Caroler a few months ago. The draw is constricted for some reason and I don't like this aspect of the pipe. I also consider this a bad pipe.
Other than that they're all good!
The less you pay the higher the risk in general. But some times you get a pipe that didn't cost much and it smokes like a dream and less often you will get an expensive pipe that doesn't measure up.
I have never experienced “green” briar.
Is there an accepted period that briar has to sit before it workable?
And I struggle to believe that a briar cutter is letting “green” briar out the door.
Is there an accepted period that briar has to sit before it workable?
And I struggle to believe that a briar cutter is letting “green” briar out the door.
I'm no expert, but I suspect that the briar in pipes considered "green" were not aged and cooked long enough. I have myself experienced pipes that were made with green briar and it's not a pleasant smoke. It's hot, wet, and sappy. I suspect the pipe maker was not aware of the ageing of the briar he purchased to make the pipes. I can also imagine that it all looks the same till you heat it up and smoke a bowl out of it.
If you have quality briar, I think most are good. There are minor differences though that make one more pleasurable to one person over another. Those difference would be draft hole position, size and shape of bowl, stem length and material, filter vs non-filter, etc.
I could also see instances where the briar was reliably cured and aged, but due to that particular bush- food, water, nutrients, soil, sun- didn't grow so well. Maybe it's extra wet. Or extra dense. (Though now all of those aspects could be determined by inspection, including radar or sonar like examination.)
At one time they were all I smoked, but like English and Italian briars they fell by the wayside for mostly having chambers too small.
I don't know about "all", but when I was in Denmark I visited 2 pipe factories and there was no sign at either that they were curing their wood at all. I'm sure they are not the only ones guilty of using "green" wood. Always seemed to me that the Danes are more about looks than smoking quality.
I once had a BC pipe that would gag a maggot. I suspect it was uncured and I was smoking tree sap.
Tip: Want to try some curing yourself? Start with olive oil.
I’m a bad smoker. Wait, what was the question?
kinda what I'm learning about myself right now......
Kinda negates what I suspected all along. $$$$ ≠ Good pipe ....at least not a hard and fast rule.