Looking forward to my incoming Directors cut! Thanks for the rec!
***What Are You Smoking, December 2024?***
- Thread starter JimInks
- Start date
SmokingPipes.com Updates
Watch for Updates Twice a Week
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
- Status
Smoking a lot of my highest grade smooths today. CRFP in a Poul Ilsted. l look forward to having more of his pipes. RIP
2016 Doblone d'Oro ina 2011 Bruce Weaver billiard with a vintage bowling ball stem and ivory shank accent.
Those sort of shapes were never intended to be clenched but it's doable.I was curious how that one would clench? Looks like it does well.
Darn gooding pipe !
In between business calls with an afternoon bowl of navy flake in a Moretti morta nose warmer.
Sutliff Dulce de Leche in a Country Gentleman corn cob.
Now smoking year 2010 Amphora Original (Brown) in a full bend barley sandblast Peterson 125th Anniversary 1898-2023 No. 172/330 302 brandy military mount with a silver band and a black vulcanite p-lip saddle stem. Getting ready to clean a few pipes.
Two Smokes last night. Started off with Black Frigate in my McQueen "Dwarf", a briar miniature that I dedicated for use with this tobacco because it gives a great 15 minute smoke with minimal fodder. (I use my also dedicated Ropp J05 if I want a longer smoke with BF, a protected species). Was up to expectations. Hot coffee this time. Worked.
Second smoke was another stellar performance from a Falcon with a briar bowl,- the brown bent, my favourite of the breed to smoke. Like yesterday, I got a great smoke, loaded with my current heart throb Sir Walter Raleigh, now my go-to plain tobacco. I'm thinking this bowl still needs a few more smokes, but no complaints on this one.
Second posting is my recipe for Kimchee. Pretty basic, and I vary it depending on what I'm going to use the Kimchee for. In the case of Jimchee trout, I used white vegetables for color contrast for the deep red of the canned trout. Have fun with it - the stuff is delicious!
Second smoke was another stellar performance from a Falcon with a briar bowl,- the brown bent, my favourite of the breed to smoke. Like yesterday, I got a great smoke, loaded with my current heart throb Sir Walter Raleigh, now my go-to plain tobacco. I'm thinking this bowl still needs a few more smokes, but no complaints on this one.
Sir John's Curly Cut in an Altinay.
Good morning all. I’m smoking cube cut in a cob as it’s basically all I can find in life’s disarray with my beloved Castello’s and tobacco all in storage. I haven’t been on much as there have been some major life changes happening with me creeping towards retirement. We leased our farm as the work load and challenges had really started to take their toll on my body and we located closer to civilisation rather than having to do a 5 hour round trip to see a doctor or a movie. I have purchased a few acres near the town of Sheffield with views of Mt Roland and a trout steam quietly trickling through the farm. The block is undeveloped and the cabin is rough and needs some love but it’s habitable and home for now with the whole thing being a project for me to tinker with moving forward. I hope you all had a blessed Christmas and that 2025 is a good one to you all.
Some Sutliff Vanilla Custard in a Peterson 314
Good evening. Brown No. 4 in a meer
Beautiful Pipe !
I rarely clench to begin with but my Bings, Group 2’s get a little hang time. I can’t hang with you thats for sure
HU Director’s Cut in a Castello 55 Army Mount and an Espresso 
️ on the side
️ on the side
GLP Navigator in a Genod Bulldog
Near the half way mark of this bowl of year 2018 Dunhill London Mixture in a brown medium bend 2002 Ser Jacopo Delecta Fatta A Mano R1 sandblast Rhodesian with a smooth extension at the shank with a military mount and a tapered black acrylic stem. Enjoyed a great chat with a great and exceptionally brilliant friend. Ice water and bergs is my drink.
Just had some Capstan Blue in a newly acquired Barling 5276. Very nice, indeed.
Gord, that Kimchi sounds kinda tasty. Tell me.... does the cabbage go through a fermenting process somewhat like it does in the making of sauerkraut??
- Status