French break-in technique
verite
pipe from St. Claude. In the directions for breaking in the pipe, the
manufacturer states that a new pipe should be packed full and smoked
only half way down for the first twenty or so pipe fulls to build up
the carbon layer of protection (“cullotage”.) It states
that only with time should the pipe be smoked all the way to the
bottom. The reason given is that the bottom of the pipe is the most
vulnerable and that the cake, which develops from the top towards the
bottom, should be given time to form before the bottom half is smoked.
I know the French tend to do everything exactly opposite to Anglo
Saxons (many times on purpose) but this technique does seem to
contradict the traditional ź to, ˝ to full progressive break-in
technique I have read many times. I thought this was just a case of
French quirkiness until a well known English pipe maker who made the
beautiful Zulu I am now smoking, gave me exactly the same advice.
I have always understood the formation of the cake in the bottom of
the bowl to be the most important step in breaking in a new pipe. Any
comments?
Another quick question about VA flakes. I really enjoy Three Nuns and
Dunhill Navy Rolls and recently tried to smoke the flakes from the
Lake district (FVF and Dark flake etc.) I have trouble getting them to
burn properly. I am not getting any appreciable moisture build up and
I smoke slowly. But I have to constantly relight the stuff to keep it
going! Any advice?
The dark flake in particular is unburnable and it tastes like flame
thrower pepper spray. Any ideas?
Thanks.
Terry Osborne
the bottom to top method of breaking in a pipe. Works just great for this
pipe smoker.
Terry Osborne
"verite" <mve...@hotmail.com> wrote in message
news:4370ca9b.0205...@posting.google.com...
> Bon jour from a newbie in France! I recently purchased a French made
> pipe from St. Claude. In the directions for breaking in the pipe, the
> manufacturer states that a new pipe should be packed full and smoked
> only half way down for the first twenty or so pipe fulls to build up
> the carbon layer of protection (“cullotage”.) It states
> that only with time should the pipe be smoked all the way to the
> bottom. The reason given is that the bottom of the pipe is the most
> vulnerable and that the cake, which develops from the top towards the
> bottom, should be given time to form before the bottom half is smoked.
>
> I know the French tend to do everything exactly opposite to Anglo
> Saxons (many times on purpose) but this technique does seem to
> contradict the traditional ¼ to, ½ to full progressive break-in
MWR
The point of breaking in a pipe is to build an even cake, and if you achieve
this the French, Anglo-Saxon, your or my way it makes no difference in the
end. In essence, however, most pipes, hélas, keep their bald spots on the
bottom, no matter what the advice.
MWR
"verite" <mve...@hotmail.com> wrote in message
news:4370ca9b.0205...@posting.google.com...
> Bon jour from a newbie in France! I recently purchased a French made
> pipe from St. Claude. In the directions for breaking in the pipe, the
> manufacturer states that a new pipe should be packed full and smoked
> only half way down for the first twenty or so pipe fulls to build up
> the carbon layer of protection (“cullotage”.) It states
> that only with time should the pipe be smoked all the way to the
> bottom. The reason given is that the bottom of the pipe is the most
> vulnerable and that the cake, which develops from the top towards the
> bottom, should be given time to form before the bottom half is smoked.
>
> I know the French tend to do everything exactly opposite to Anglo
> Saxons (many times on purpose) but this technique does seem to
> contradict the traditional ¼ to, ½ to full progressive break-in
Robbie
Terry Osborne puffed...
> I've always broken in a new pipe this exact same way. I've never agreed
with
> the bottom to top method of breaking in a pipe. Works just great for this
> pipe smoker.
Now if you're packing the pipe full and only smoking half, what are you
doing with the unsmoked tobacco? Dumping it? My Scot-Mennonite ancestry
would prohibit me from such excesses.
Robbie
uisqebaugh
If your pipe has any warranty, I'd recommend following the maker's
advice simply to counter any arguments they may give if you have a
burnout.
But from my limited depths of experience, I've found that as long as
one smokes slowly and with care, burnout has never been a problem. I
have broken in pipes using the half-full technique as well as simply
fully packing the bowl from the beginning and have never had a
problem.
Some people recommend coating the bottom of the bowl with honey to
enhance cake formation. This certainly doesn't hurt anything, so feel
free to try that if you are so inclined. I have borken-in a pipe both
with and without honey. I suspect, however, that the sweet taste of
the burning honey will only appeal to aromatic or virginia smokers.
I can't give any advice on the tobaccos you've mentioned as I've never
tried them, other than to say that perhaps the packing is too tight.
On a side note though, there's nothing wrong with frequent relights. I
usually relight my bowls four or five times per smoking session. The
burning sensation can be handled by smoking slower and perhaps
drinking more water.
mve...@hotmail.com (verite) wrote in message news:<4370ca9b.0205...@posting.google.com>...
David Bull
I believe you take the bottom half out, pack new on the bottom and put
the old bottom on the top. Smoke this only when sitting down and not
operating heavy machinery.
--
dave bull
Get an ASP Tamper!
http://www.taurusrisk.com/asp/tamper.htm
SBHCOM
bowl getting too hot so this sounds like good advise
A pipe gives a wise man time to think and a dumb man something to stick in his
mouth.
Howler668
> I believe you take the bottom half out, pack new on the bottom and put
> the old bottom on the top. Smoke this only when sitting down and not
> operating heavy machinery.
<shudder> urgh!
--
Howler668
"A generation which ignores history has no past - and no future." - RAH