They are probably going to 'half bake' it. Instead of baking the entire thing and sucking the life out of it.
Similar to browning a piece of steak after the sous vide.
That's the only way I can think of for them to 'keep the weight'.
Now we're talking about shaft cooking and I am not familiar with the process.
Dunno about that…..what I know is the cue maker said he’s done it before and it is not that hard to do.
You have to select the right type of wood, weigh the blanks individually, categorize by cue weight range,
and maintain tight control over the torrification process. He has many hundreds of Kielwood blanks to
choose from and has built KW shafts over 4 ozs. before whereas others haven’t or don’t think it’s doable.
I happen to wholeheartedly concur with the cue maker and it was uplifting to hear that this isn’t just a mere
attempt and let’s see how close it turns out. Nope, this was more of anything else you want besides weight?
It was entirely a can do discussion instead of let’s see how it turns out or weight can be added around the collar.
The cue maker said everything was dependent on the wood selected and it was easy if you have the right wood.
Don’t misconstrue my comments to be brash, presumptuous, pontificating or anything other than I’m just passing
along, sort of sharing, news and developments on my thread pursuing a certain type of a Kielwood shaft. Hopefully,
others find this of some interest or are curious but I am learning along the way as are some readers of my posts.