I was thinking... heated table

C

captainkoons

AzB Silver Member
Silver Member
people heat carom tables, does anyone heat regular tables for 8 ball? I could see this being pretty cool for a straight up shoot em out. 8 ball on a 9-10ft table is pretty well a straight up shoot em out as it is.

What y'all think?
 
Heating the table won't make the game more of a shoot out... it will just make it harder to play shape because it makes the table play much faster.
 
Very good point. I was blinded by the prospect of a new project while sipping on some decent bourbon rather than thinking of that. I figured yeah sure, it will play fast probably hard to stick someone on a safe but should be able to get enough control for shape. I suppose it would come down to how heated it was but then there's fast cloth for that. I usually practice on very slow 9 ft tables.

Thank you for saving a bunch of headache and money.
 
Table

captainkoons said:
people heat carom tables, does anyone heat regular tables for 8 ball? I could see this being pretty cool for a straight up shoot em out. 8 ball on a 9-10ft table is pretty well a straight up shoot em out as it is.

What y'all think?
Click to expand...

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A steel C or U channel enclosed base and frame with thick slates for stability and beefy rails is what I would suggest for a quality heated pocket billiards/pool table.... Which will be very expensive...

I've seen wood framed heated pool tables from Spain.



Rob.M
 
Carom tables are heated since the cueball needs to travel long distances around a 10 foot table, and preferably without too much power. Most professional snooker tables are heated as well, for the same reason.

For pool, I see no reason. Simonis 790 is fast enough already.

Of course, in damp conditions this could be useful. I have seen a regular radiator attached below the stone, and this seemed to work fine.
 
Anyone that's ever played on a heated table will tell you how quick they play. I prefer it actually. Especially on a snooker table or any table that plays tight for that matter. You can generally hit shots slower making the pot easier whilst gaining position that was otherwise only reachable by hitting the shot harder.

The snooker tables used in the World Championships for example have a box underneath to adjust the temperature. Of the ones I saw at this World Champs I think they were all around 18-20 degrees Celsius if I remember correctly.
 
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