chopstix
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- Dec 14, 2007
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This is a question that I posted in another forum:
In the tobacconists where I hang out, the older guys often lament the loss of "good briar" in today's pipes, pointing to their antediluvian GBDs or what have you and sniffing at my Ruthenberg/Jody Davis/[insert modern carver here] in disdain. Their view that that modern pipes, pretty as they may be, don't measure up in flavor when compared to say, Dunhills from the Mesozoic Era. I've smoked old Dunnies and new high-grades and drilling preferences aside, I am hard pressed to tell them apart. My own view is that well seasoned briar is well seasoned briar. I am curious, however, to hear some of your views on the subject - what in your view constitutes good briar OTHER than thorough seasoning of the wood? For purposes of this discussion, I would propose to exclude the effects of oil curing, since this may be considered simply another aspect of seasoning the wood. Does, for example, the source of the briar make a difference as to taste? What about hardness? Or the part of the burl that is used (I confess I am really sceptical about that one)?
In the tobacconists where I hang out, the older guys often lament the loss of "good briar" in today's pipes, pointing to their antediluvian GBDs or what have you and sniffing at my Ruthenberg/Jody Davis/[insert modern carver here] in disdain. Their view that that modern pipes, pretty as they may be, don't measure up in flavor when compared to say, Dunhills from the Mesozoic Era. I've smoked old Dunnies and new high-grades and drilling preferences aside, I am hard pressed to tell them apart. My own view is that well seasoned briar is well seasoned briar. I am curious, however, to hear some of your views on the subject - what in your view constitutes good briar OTHER than thorough seasoning of the wood? For purposes of this discussion, I would propose to exclude the effects of oil curing, since this may be considered simply another aspect of seasoning the wood. Does, for example, the source of the briar make a difference as to taste? What about hardness? Or the part of the burl that is used (I confess I am really sceptical about that one)?