To cake or not to cake?
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hugodrax, I'm curious, what do you find advantageous with cake now that you've done a comparison? Thanks.
Eric
Eric
Eric,
I can only say what worked for me. I used to keep a minimum of char in a pipe while all the older smokers said I'd be happier with the cake. One day, I took a Peterson Rosslare and decided to just let it go.
I found the pipe with a thick cake needed a lot less rest and could be smoked back to back to back with just internal cleaning. I liked it, so now I do it with all of my pipes.
So the benefits for me are a sweeter smoke and less maintenance. But the cake can and will sour--when it doesn't taste good, I now know to just ream it for instant results.
Paolo
I can only say what worked for me. I used to keep a minimum of char in a pipe while all the older smokers said I'd be happier with the cake. One day, I took a Peterson Rosslare and decided to just let it go.
I found the pipe with a thick cake needed a lot less rest and could be smoked back to back to back with just internal cleaning. I liked it, so now I do it with all of my pipes.
So the benefits for me are a sweeter smoke and less maintenance. But the cake can and will sour--when it doesn't taste good, I now know to just ream it for instant results.
Paolo
I run a bristly pipe cleaner or a regular pipe cleaner after smoking, so I am forming a cake, but very slowly ...
I do the corkscrew paper towel in the bowl method/thingy.....Very scientific. Not always after every smoke but at least every 2-3 bowls. I find that it still allows some cake to build but in a very thin yet hard layer. Admittedly I've never just let one go to find out if I liked it or not.
Mmm cake, tasty tasty cake.
Most of my briar pipes have cake except one which seems to keep that smokey ashtray taste if there's cake in it. So it's really up to you whether or not you prefer cake.
Most of my briar pipes have cake except one which seems to keep that smokey ashtray taste if there's cake in it. So it's really up to you whether or not you prefer cake.
You need a carbon layer, but a no-cake thin layer will do. When you don't have to ream, the bowl doesn't take that damage, peeling off a little briar with the cooked on ash, and also the stress of reaming on the bowl. Also, this maintains the full capacity of the bowl, which is useful with any blend, to give it full room to unfold. I'm making my case for the way I do it, and if I liked a good thick layer of cake, I'd argue for that. Do what pleases, first. This is what pleases me.
I believe I have a good answer here... -sorry I haven't read all replies, but the general consensus is no cake and I agree! I clean my bowls with paper towel, and stems with pipe cleaners, and old antique purchases with the same but add rubbing alcohol.
Even if you clean regularly you're still building a cake, but only with the strongest resin that remains, not loose bad tasting stuff. This really tough small carbon layer will protect your pipe and builds up tough over the years! It's thin, but will enhance the taste and longevity of your pipe... Technically it's a cake, but a very thin one.
Even if you clean regularly you're still building a cake, but only with the strongest resin that remains, not loose bad tasting stuff. This really tough small carbon layer will protect your pipe and builds up tough over the years! It's thin, but will enhance the taste and longevity of your pipe... Technically it's a cake, but a very thin one.
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