New Pipes. Pre-Carbonized

[Dutch]

I've always preferred bare wood, and I think primarily it is because I can't stand the smell of burning rubber!

But seriously though, I think all this got started years ago, when companies started offering to replace a pipe, if a smoker had a burnout. Then, it became the norm for smokers to expect a replacement anytime they got a burnout.

My guess is, a lot of one off pipe carvers get asked the question about replacement, and some of them feel the need to coat their bowls to protect them from smokers who haven't learned the proper way to smoke a pipe yet.

Common sense would tell you, that the easiest way to prevent burnout of a new pipe, is to raise the price. However, when a craftsman is selling to some people who have more money than sense, some will pay $2000 for a new pipe, and hotbox a hole right through the side.

Since carvers have to be concerned with their reputation, it's easier for them to just put in a bowl coating.

I too prefer bare wood, but like Al stated, some of the charcoal coatings are the perfect compromise. However, I just bought a new pipe back around Christmas, and the first thing I did, was get some Jim Beam and a Q-tip, and wipe out the charcoal coating.

 

[smoker13]

You speak straight words of true sense, as is your way, Dutch. Pipemakers must protect themselves from those who lack the sense to protect their pipes.

And Many Thanks for the Jim Beam and Q-Tip tip. I will definitely try this out. I must also add that, as a former piper who is returning to the fold, I must face the fact that my smoking chops aren't what they used to be. With a natural bowl, I can measure my smoking, my break-in style, a lot better. Just today I was breaking in a Caminetto Bulldog ( natural chamber) and after my smoke I emptied out the ash and noticed that there was a bit of a dollop that came out, which hid a spot of bare wood - no cake development at that part of the bottom. I smoked it too wet (It was a freshly opened tin of Dark Star from 12/31/03). I only air dried it for an hour or so - too anxious (and it tasted so good!) So, lesson learned, patience enforced.