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Pipe Techniques
The Truth About Cake...
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<blockquote data-quote="MisterE" data-source="post: 335742" data-attributes="member: 820"><p>The cake that forms at high temperature will have a more brittle or chunky consistency. It will often come off in chunks leaving fairly deep pits. These can become potential char spots if you smoke too hot around those thinner areas, too. Low temerature cake, however, will be much finer and less porous. I think the trick is to smoke as cool as you can, and lightly scrape the bowl out after each smoke with one of those aluminium pipe nails. The idea is to get all the chunks and dottle out so the only thing that remains is a fine carbon layer. If you're good about doing this you won't have to ream very often and the cake will be extermely hard.</p><p></p><p>As for reaming, I just use a pocket knife with a rounded off tip when needed. I gently scrape off the cake, keeping the blade <em>almost</em> at 90º. It comes of as a fine dust very easily and requires very little effort. Some people like to use reamers. Both work, and both have their drawbacks.</p></blockquote><p></p>
[QUOTE="MisterE, post: 335742, member: 820"] The cake that forms at high temperature will have a more brittle or chunky consistency. It will often come off in chunks leaving fairly deep pits. These can become potential char spots if you smoke too hot around those thinner areas, too. Low temerature cake, however, will be much finer and less porous. I think the trick is to smoke as cool as you can, and lightly scrape the bowl out after each smoke with one of those aluminium pipe nails. The idea is to get all the chunks and dottle out so the only thing that remains is a fine carbon layer. If you're good about doing this you won't have to ream very often and the cake will be extermely hard. As for reaming, I just use a pocket knife with a rounded off tip when needed. I gently scrape off the cake, keeping the blade [i]almost[/i] at 90º. It comes of as a fine dust very easily and requires very little effort. Some people like to use reamers. Both work, and both have their drawbacks. [/QUOTE]
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The Truth About Cake...
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