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Pipes & Tobacco
General Pipe Discussion
Oil Soaked Briar
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<blockquote data-quote="Oldguy" data-source="post: 339177" data-attributes="member: 202"><p>I recently tried using olive oil to seal a pipe that started to burn out. I used extra-virgin oil (thick) which i spread with my finger inside the bowl. I let it dry/sink in for a couple of days and put on another coat, and sprinkled a layer of fine ash onto the oil. I let that sit for a month or so to sink in and dry out as much as it would. Then I smoked it again, as cool and slow as I could. The first couple of bowlfuls tasted strange, needless to say, but so far the tobacco seems to have caked on top of the oil and stopped the burnout. Whether or not the fix will be permanent remains to be seen, however. </p><p></p><p>As for soaking a new pipe stummel in oil, I would think that a thinner, more refined oil would work better, sinking in farther and leaving less of a gummy residue. If I tried it, I'd still use olive oil (the light version), as it has a higher tolerance for heat than most other vegetable oils. I used olive oil to season my cast-iron skillet decades ago. Since I use olive oil for cooking, the surface stays refreshed and perfect.</p><p></p><p>Just my two cents worth!</p></blockquote><p></p>
[QUOTE="Oldguy, post: 339177, member: 202"] I recently tried using olive oil to seal a pipe that started to burn out. I used extra-virgin oil (thick) which i spread with my finger inside the bowl. I let it dry/sink in for a couple of days and put on another coat, and sprinkled a layer of fine ash onto the oil. I let that sit for a month or so to sink in and dry out as much as it would. Then I smoked it again, as cool and slow as I could. The first couple of bowlfuls tasted strange, needless to say, but so far the tobacco seems to have caked on top of the oil and stopped the burnout. Whether or not the fix will be permanent remains to be seen, however. As for soaking a new pipe stummel in oil, I would think that a thinner, more refined oil would work better, sinking in farther and leaving less of a gummy residue. If I tried it, I'd still use olive oil (the light version), as it has a higher tolerance for heat than most other vegetable oils. I used olive oil to season my cast-iron skillet decades ago. Since I use olive oil for cooking, the surface stays refreshed and perfect. Just my two cents worth! [/QUOTE]
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Oil Soaked Briar
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