What's The Cure for Briar -and does it Make A Difference?

[sablebrush52]

Most woods for any long term use is cured for stability. If they didn't do that, we would see a lot for pipes cracking.

One of the things that I found interesting when I looked at pictures from the old Barling factory, early 20th century, is that they air dried, cured if you will, their pipes at several stages of manufacturing, from the blocks to the finished shaping prior to staining and final polish. I suspect other fine makers did the same or something close to that. Make a major change to the shape and mass of the wood, leave it to cure to ensure dimensional stability, go on to the next step.

 

[cosmicfolklore]

Just the analogy.

In that case, I would merely point out that there is a huge difference between someone who buys a few $100 factory pipes, and the guy who makes them all day long. I wasn't disparaging factory pipes, as I have a bunch of them myself. There are a lot of really good pipes in this genre. But, someone who hasn't ventured out into the world of artisans nor high grades, really has no basis of comparison for whether the state of briar used in pipemaking is declining.

 

[crashthegrey]

In that case, I would merely point out that there is a huge difference between someone who buys a few $100 factory pipes, and the guy who makes them all day long. I wasn't disparaging factory pipes, as I have a bunch of them myself. There are a lot of really good pipes in this genre. But, someone who hasn't ventured out into the world of artisans nor high grades, really has no basis of comparison for whether the state of briar used in pipemaking is declining.

Fair assessment. It hurts some days when it feels like people are disparaging factory pipes, as some are made from people steeped in the tradition that supports artisan pipes. Without that knowledge, there would be no expensive pipes.

 

[proteus]

I would think once a cake is formed the briar isn't adding much or nothing. If briar did add something why would tobacco ghost? I think the use of the pipe, forming a cake and seasoning it with use, would make a pipe have unique flavor qualities only that pipe has. I think the age of the briar and it's curing has more effect on the making of the pipe and the ability of the wood to take a shape and not crack during use.

 

[Briar Lee]

I would think once a cake is formed the briar isn't adding much or nothing. If briar did add something why would tobacco ghost? I think the use of the pipe, forming a cake and seasoning it with use, would make a pipe have unique flavor qualities only that pipe has. I think the age of the briar and it's curing has more effect on the making of the pipe and the ability of the wood to take a shape and not crack during use.

After reaming the cake out of dozens of old pipes I’m convinced the only reason every pipe maker of the golden era (1919-1950) recommended a cake the thickness of a dime was because then a pipe was an all day companion and used like a pair of shoes, over and over again, until used up.

Cake does protect against wind damage and cake protects against soggy pipes from too frequent smoking.

Today pipe smoking is a passion, more than just another way to get a nicotine fix.

Cake also halts (or slows way down) the further curing of the briar that makes a fine old Pre 54 Algerian briar pipe get better and better and color a deep red shade of oxblood the more it’s smoked.

The best cake is an oily film that doesn’t stop the curing process.

 

[pinem]

I my line of work, knowledge of how filters, porosity, capillaries and water surface tension interact with each other has been a long and heavily studied subject. The theory is frankly over the head of most of my peers, and its something I can only claim to marginally understand.

I'm convinced that the porosity of briar and meerschaum matters. It doesn't surprise me at all, that less dense materials are going to have more pores to both absorb water vapor and provide insulation. Insulation works both ways, in that keeping heat in will prevent a ember from burning out, leading to more effortless smokes, which results in less puffing and subsequent overheating. A bit of a catch 22, that is.

Cake is a filter (as is also the surface of briar/meerschaum/cob). It allows water vapor to pass, but not the tar. It also acts as insulation. But cake can ghost, as it is catching and retaining the heavier volatile organics.

Smoking will heat cure briar, which creates micro fractures/capillaries, and also breaks down residual sap. This will connect more pores, which allows for more water vapor absorption. The pores and capillaries will actually suck the moisture in to them. Wet your finger and put it in a new meerschaum chamber and you can feel the suction occurring.

Engineering and fluid dynamics matter too, in promoting good air flow and keeping the water vapor in suspension until it's in your mouth. That can improve flavor too.

 

[Choatecav]

I my line of work, knowledge of how filters, porosity, capillaries and water surface tension interact with each other has been a long and heavily studied subject. The theory is frankly over the head of most of my peers, and its something I can only claim to marginally understand.

I'm convinced that the porosity of briar and meerschaum matters. It doesn't surprise me at all, that less dense materials are going to have more pores to both absorb water vapor and provide insulation. Insulation works both ways, in that keeping heat in will prevent a ember from burning out, leading to more effortless smokes, which results in less puffing and subsequent overheating. A bit of a catch 22, that is.

Cake is a filter (as is also the surface of briar/meerschaum/cob). It allows water vapor to pass, but not the tar. It also acts as insulation. But cake can ghost, as it is catching and retaining the heavier volatile organics.

Smoking will heat cure briar, which creates micro fractures/capillaries, and also breaks down residual sap. This will connect more pores, which allows for more water vapor absorption. The pores and capillaries will actually suck the moisture in to them. Wet your finger and put it in a new meerschaum chamber and you can feel the suction occurring.

Engineering and fluid dynamics matter too, in promoting good air flow and keeping the water vapor in suspension until it's in your mouth. That can improve flavor too.

That was an interesting post. I don't believe I have ever heard it explained like that.

 

[sasquatch]

Raise your hand if you've ever talked to a briar cutter or actually made a pipe with a piece of briar.

Man there's a lotta weird stuff in this thread.

 

[cosmicfolklore]