The art of smoking a pipe

The pipe, unlike cigarettes or cigars, is a means to enjoy tobacco. The better the environment, the better the qualities of tobacco can be highlighted.

Among the different types of pipes are those made with root of Brezo, a plant that is located on the shores of the Mediterranean, belonging to the family of Ericas. Its wood is very hard fibers, not combustible. The first process is cooking to remove tannins, then drying and parking. The quality of the pipe will vary from these processes and from the original crop.

The pipe has three parts. On one side is the Bowl, where the tobacco is introduced, then there is the shank that joins the bowl with the stem. Both the shank and the bowl are usually rooted, while the stem is usually Ebonite or Acrylic. Ebonite is a mixture of rubber with sulfur.

The first pipe should be light, of medium capacity, not too short and preferably straight, curved pipes usually collect more combustion juices and get more moist.

Regarding tobacco, the choice of it is very personal, the smoker must go tasting different tobacco found differences and preferences. To start, it is preferable to choose soft-strength, low-moisture tobacco, and aromatic mixtures if possible. What is the best tobacco? For us it is the one you like the most.

Every time we smoke a pipe, we must let it rest so that its root dries as much as possible. If we light a wet pipe, it is more likely to raise its temperature which alters the natural taste of tobacco. So if we plan to smoke two pipes a day, they should be different. Then, the number of pipes depends on the frequency that each one wishes to smoke.

 

 

How to prepare the pipe

To load a tobacco pipe well, it must be introduced into the bowl chamber with small pinches, almost loose at the bottom and pressing more and more as we fill the bowl chamber. It is said that at the beginning we must load the tobacco in the chamber as a child would, then as a young man, and finally as a man (since every time we make a little more force to compress it). If we did it correctly, we must check that the circulation is smooth and offers a small resistance. Otherwise it is preferable to empty it and reassemble it.

 

How to light the pipe

The ignition either with matches or lighter, must be abundant, burning the entire upper surface of the tobacco evenly. Once lit, the upper strands of the burned tobacco will inflate, then we let it go out, and then with the tamper we crush the strands of tobacco. When you turn the pipe back on, start pulling well.

 

How to smoke the pipe

Pipe smoke is tasted on the palate without swallowing it, since taste buds are found in the mouth and not in the lungs. The whistles should be short and paused, accompanying the rhythm of the breath and preventing the pipe from getting too hot. If the temperature of the pipe is hot at hand, we must let it sit for a few minutes to cool. Then we can turn it on again without problem. If the pipe goes out during smoking, it can be turned back on. If we insist insistently (too often or too violent) to keep it burning, it causes an overheating of the pipe and the smoke that reaches the mouth, irritating all the oral mucous membranes and transforming any tobacco into “spicy”. We must whistle no matter if it goes out. If that happens there is no problem turning it back on as many times as necessary as long as the pipe does not cool down completely.

 

How to empty the pipe

When we finish smoking it and we reach almost the bottom of the bowl chamber, there is some unburned tobacco, which is preferable not to consume it and leave it unburned at the bottom of the pipe. At that time the pipe must be emptied, without scraping or cleaning the internal walls of the chamber. The ash that adheres to the walls inside the chamber, gradually forms a crystallized carbon wall, which constitutes the curing of the pipe and prolongs its useful life.

 

How to clean the pipe

Once the pipe cooled completely, we separated the stem and passed a cotton swab dipped in fine alcohol. We put aside the stem, and take the bowl and shank, and through the hole of the shank we pass a dry brush. We pass brushes until they come out clean.