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  1. beef

    HU Tobacco Coming to the States

    I just got 4 tins in. Each of them seem pretty beat up. Did any one else notice this? or was it just mine? I don't think the problem was the retailer as the tins were bubble wrapped in the box. It looks like its mostly cosmetic. One of my tins is obviously not sealed still, I'll need to...
  2. beef

    Opening A Tin? Show Us!

    Isn't this just from the black paper that caused all the trouble on the Cringle Flake from last year?
  3. beef

    What Are You Listening To? - October, 2024

    I doubt this will fit many people's preferences, but this is a truly incredible and new album:
  4. beef

    🎄🌟 The Unofficial Official PM Secret Santa 2024 Thread 🌟 🎄

    This is perfect timing. I was just about to dump some tobacco!
  5. beef

    Ascorti Business Pipe of the Year 2004

    The guy at 1:45 is what I have in mind for an oom paul:
  6. beef

    Ascorti Business Pipe of the Year 2004

    I hope that I don't turn out to be one of them!
  7. beef

    Ascorti Business Pipe of the Year 2004

    That's right. I gave it a close look to see if the A was buffed off, but it doesn't look like it. So there is no difficulty in maintaining the shape of the draw when bending the stem? I assumed that you be tough. The replacement in your picture looks great. So, what is so difficult about...
  8. beef

    Ascorti Business Pipe of the Year 2004

    I got it off ebay. The name is the title of the thread here. Given my post, I haven't found any other pictures.
  9. beef

    Ascorti Business Pipe of the Year 2004

    The trouble is that I love the bend of this stem, it is basically at 90 degrees. I imagine that a full bend is more difficult to fashion. Sometimes oom paul stem will be at 60 degrees or so.
  10. beef

    Ascorti Business Pipe of the Year 2004

    It doesn't seem to twist. I have an Ascorti "Extension" that doesn't seem to come off either. It would be nice if it did for cleaning purposes. I think I will try to write Ascorti to see about a new stem. There was a post here about 2 years back that said he was still replacing them. So...
  11. beef

    Ascorti Business Pipe of the Year 2004

    Sorry for the delay, I fell ill this week. Thanks for the comments. The pipe certainly needs to be thoroughly cleaned. I'll be sending it to someone to do it properly, and maybe make a stem. But the issue is the width of the outside of the stem, it isn't flush. So, I don't think cleaning...
  12. beef

    Ascorti Business Pipe of the Year 2004

    Title edited: Caps! Read Rule 9. I am looking for some help, as I can't find a picture online. I was wondering if anyone owns an Ascorti business pipe of the year 2004. If someone does, I am wondering if you could post some pictures. I just got an estate and I would like to compare the...
  13. beef

    Castello Reg. No.

    Do you mean that the shank markings were used only in 69 or from 69 onward?
  14. beef

    Caked Rim Cleaning

    You used just heat on these teeth marks? Is this acrylic or vulcanite?
  15. beef

    Caked Rim Cleaning

    There is some impressive work being shown in this thread. I made good progress on mine last night. I need to try ream it again tonight. Its a chimney pipe, so its a bit tougher than I had imagined.
  16. beef

    Caked Rim Cleaning

    This is interesting. I'll add this to the protocol.
  17. beef

    Caked Rim Cleaning

    I'll start with spit since its free. And a rag seems more durable given the job. I'll post a picture once I have it cleaned up. Thanks for the help!
  18. beef

    Caked Rim Cleaning

    The difference here is incredible.
  19. beef

    Caked Rim Cleaning

    Looking for some recommended methods for removed cake from a rusticated rim. Recently got a nice estate castello old sea rock for a good price. The price came with some work to do. My issue is that all I find for rim cake is using saliva with q-tips, but this is almost always for smooth rims...
  20. beef

    Your Favorite Underrated Blend

    I've never seen it in stock. But I look because it was Bertrand Russell's blend of choice.
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