Mary McNiel of McClelland Tobacco once asked me how I prepped my tobacco, and when I told her, she didn't grimace, but her microexpressions were impossible even for such a graciously well-mannered lady to conceal. She disapproved. She wouldn't say that because she's impossibly polite, but her eyes gave her away.

I don't remember my favorite McClelland at the time of that conversation, but it was probably No. 27 or No. 5100, both straight Virginias. I'd later find a preference for Va/Pers like Beacon and No. 2010, but I've always loved McClelland Virginias, with or without Perique. The ones I preferred were all broken flakes, and I used a microwave to dry them and a coffee grinder to rub them out. I prepped two to three tins of tobacco a week and wasn't looking for a personal relationship with them; I was more interested in setting the tobacco on fire and smoking it, and I had little interest in rubbing out the flakes by hand. I'd done that for years before deciding to dedicate a grinder to the process and liking the results.

When Mary's eyes flickered at the mention of the coffee grinder, and again at the microwave, I understood why she might object. These tobaccos were carefully handcrafted, thoughtfully designed, and expertly formulated. An excessive couple of seconds in the grinder could alter the smoking characteristics for the worse — I know because I've done it. I suspected that Mary preferred traditional methods, which had become traditional because they were effective. She said I should proceed with whatever methods worked for me, but I don't think she approved of them.

Our conversation was interrupted, and I never followed up on it, but I didn't understand why drying the tobacco with a microwave might be detrimental. I microwaved my coffee and leftovers all the time, and they were fine. With tobacco, I'd lay it out on a paper towel on a paper plate and microwave it for 10-15 seconds, then let it sit and cool while the excessive moisture evaporated. Then I'd grind it more finely and microwave it for another 15 seconds, letting it cool afterward. That process gave me the consistency and moisture level that I liked.

An excessive couple of seconds in the grinder could alter the smoking characteristics

I let the issue slip from my mind and continued with my methods, but years later, here on the Daily Reader, I mentioned microwaving tobacco in an article, and an alert reader wrote to me about the dangers of microwaves and the need to avoid them. It sounded like a conspiracy theory to me at first, akin to false moon landings or flat Earth theories.

But my conversation with Mary came back to me, and I started investigating. What I found left me confused about microwaving not only my tobacco, but also my hot beverages and leftover meals. To my knowledge, there has been no scientific research on the effects of microwaving tobacco, so I cannot provide definitive advice against it. However, I was sufficiently unsettled about its potential effect on food to reduce my tobacco microwave use.

Additionally, a few threads on various pipe forums have revealed smokers who claim that microwaving tobacco alters the flavor. I've not found that to be the case, but my palate is not particularly refined. I've never been able to detect the subtle characteristics of South American saddle leather or the freakishly uncommon rainforest fruits that reviewers routinely recognize. I imagine that over-microwaving would produce a burnt taste, but I'm conservative with my drying time and have not experienced that effect.

Can a microwave's implications for food be extrapolated to tobacco? I don't know, but it's information we should probably all have to make more informed individual decisions about our tobacco preparation.

I've never been able to detect the subtle characteristics of South American saddle leather or the freakishly uncommon rainforest fruits that reviewers routinely recognize

Interestingly, a 1991 Swiss study (summarized on health-science.com) raised concerns about the effects of microwaving food. The study provided volunteers with raw milk, pasteurized milk, and fresh and frozen vegetables on an empty stomach, cooked both conventionally and in a microwave. Blood samples were taken before and after ingestion, at specific intervals.

The article concludes that, "Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods was more pronounced than with all the other variants." The study found that microwaving many foods caused a decrease in nutritional value and the formation of carcinogens.

The problem is that the source is somewhat dubious and, on other subjects, lapses into pseudo-science, so I'm not sure if these conclusions can be trusted. Other sources find little problem with microwaves. For example, the Endeavor Health site says, "Studies have shown that some vegetables lose their anti-inflammatory flavonoid content when microwaved, though recent research has found that the most important factor in nutritional loss is how long you cook food in the microwave. Short stints in the microwave should still preserve most benefits in the food it cooks."

Another source highlights the alteration of proteins when microwaved, which may be particularly noteworthy for pipe smokers, given the importance of proteins in tobacco. Again, however, the source is suspect.

A significant concern is the impact of microwaves on water. Studies have found that plants watered with conventionally boiled water thrive, but plants given microwaved water do not. Again, I'm not sure how to apply that information to tobacco, but it's interesting.

I'm not sure if these conclusions can be trusted

Amusingly, a site called Microwaveshub includes a section on drying tobacco, but it doesn't appear to understand the pipe smoker's perspective and is obviously biased toward microwave use. It discusses tobacco in terms of freshly harvested whole leaves. "Start by cleaning your tobacco leaves to ensure they are free of dirt, insects, or pesticides. Gently rinse them under cold water and then pat them dry with a paper towel or cloth." While some of us may grow our own tobacco, most don't deal with leaves recently pulled from the stalk. The site doesn't get into the chemical reactions involved, but it does recommend using the microwave at 50% power, which is probably worthwhile.

While food appears to be problematic when microwaved, tobacco isn't food. We don't ingest tobacco, except for a few of the more unusual members of our community, so is there really a problem with microwaving it?

Microwaves work by exciting the water molecules, causing them to vibrate and generate heat through friction, thereby heating from the inside. However, there's ample evidence that cellular integrity is compromised. Additionally, plants don't like microwaved water, but a Virginia blend isn't poised to start growing. I'm experimenting now with smoking both microwaved and naturally dried tobacco, and I can't tell the difference, but others may be more sensitive.

This discussion draws no conclusions; unfortunately, it merely poses ideas to consider when examining our individual methodologies for preparing tobacco blends. Personally, I've reduced my microwave use, but I haven't abandoned it. I now rely more on natural drying. If I'm in a hurry, I place the tobacco under a desk lamp or in the sunshine to dry, but it requires careful attention to avoid overdrying. Sometimes I simply open a tin and let it sit for a day. If it requires further drying, I use the microwave for only a few seconds on low power, then let it air dry for a bit more. If I'm in a hurry and have no prepped tobacco, I might rely exclusively on the microwave, but only for a couple of bowls' worth.

We don't ingest tobacco, except for a few of the more unusual members of our community

If we have readers who are more knowledgeable about this subject or have conducted more comprehensive experiments, we'd appreciate hearing about your results and conclusions. Finding reliable sources on this subject is challenging. Many of us enjoy the convenience of microwave drying, and it would be a shame to omit it from our routines if unwarranted. However, if there is indeed a noticeable degradation of flavor, we might be motivated, like Mary McNiel, to rely more heavily on traditional, natural drying times. I still use my coffee grinder, though.

Bibliography

• Anna (no surname). "The Science Behind Why Microwaves Damage Your Food" (2024). Homescale.net.
• Ernst, Aaron. "Ditch Your Toxic Microwave: 10 Reasons to STOP Microwaving Your Food" (2024). https://askdrernst.com/healthblog/microwave/
• Moreno, William. "Quick and Easy: How to Dry Tobacco in the Microwave," https://microwaveshub.com/how-to-dry-tobacco-in-microwave/
• Newell, Lawrence, and Wayne, Anthony. Quoted in Hans Ulrich Hertel's. "The Hidden Hazards of Microwave Cooking" (1991). https://health-science.com/microwave-hazards/
• NorthShore – Edward-Elmhurst Health. "Four Myths and Truths About Microwaving Food" (2023). https://www.eehealth.org/blog/2023/11/microwaving-food-facts/