I’ve only smoked it maybe 5 times so it hasn’t been seen in WAYS a lot. It is a hair over 1.5 inches deep so yes, a long smoke for me.
***What Are You Smoking, January 2025?***
- Thread starter JimInks
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The next pipe is a Comoy sandblast straight pot with an army stem
And the same chopped up Semois cigar
And the same chopped up Semois cigar
How did it compare in a pipe vs a cigar? And compared to semois pipe baccy? A curious mind wants to know...
As for me, i'm polishing off the night with aged Bracken Flake in an HS Studio dublin.
Earlier, I smoked a bowl of year 2014 Sutliff 1849 in a straight smooth dark brown in a 1950s Comoy’s Deluxe 20 billiard with a silver cap military mount and a tapered black vulcanite stem.
My off diet dinner was six chicken and beef quesadillas with three egg custard puffs and a small bowl of rocky road ice cream for dessert. Then, I smoked a bowl of year 2014 Strang in a 2003 smooth light brown medium bend straight grain Ardor Venere Extra signed by Dorelio Rovera Dublin with a black acrylic saddle stem. Community Coffee, neat, was my drink.
Next was a bowl of year 2012 Stonehaven in a straight black sandblasted 1957 Barling Exel 249 Fossil T.V.F. black billiard with a silver banded military mount and a black ebonite tapered stem.
Currently, I am just finishing this bowl of aged Rattrays Hal O’ The Wynd in a straight smooth brown pre-WWII (Comoy’s) Corinthian De-Luxe 126 pot made for Sutliff in San Francisco with a black tapered vulcanite stem. A bowl of chicken soup is next.
My off diet dinner was six chicken and beef quesadillas with three egg custard puffs and a small bowl of rocky road ice cream for dessert. Then, I smoked a bowl of year 2014 Strang in a 2003 smooth light brown medium bend straight grain Ardor Venere Extra signed by Dorelio Rovera Dublin with a black acrylic saddle stem. Community Coffee, neat, was my drink.
Next was a bowl of year 2012 Stonehaven in a straight black sandblasted 1957 Barling Exel 249 Fossil T.V.F. black billiard with a silver banded military mount and a black ebonite tapered stem.
Currently, I am just finishing this bowl of aged Rattrays Hal O’ The Wynd in a straight smooth brown pre-WWII (Comoy’s) Corinthian De-Luxe 126 pot made for Sutliff in San Francisco with a black tapered vulcanite stem. A bowl of chicken soup is next.
So a chopped up Semois cigar
In an IB Loran stack vs a Comoy pot
Verdict:
Both were shortish smokes due to the dry and loose nature of the tobacco
Both bowls smoked down to ash with no relights
I preferred the smoke in the stack - the flavour was better defined (sorry I can’t be more specific than that as I don’t have @JimInks super-taster palate nor his descriptive skills)
In an IB Loran stack vs a Comoy pot
Verdict:
Both were shortish smokes due to the dry and loose nature of the tobacco
Both bowls smoked down to ash with no relights
I preferred the smoke in the stack - the flavour was better defined (sorry I can’t be more specific than that as I don’t have @JimInks super-taster palate nor his descriptive skills)
Haunted Bookshop Cake in a Pete SPD 2011 69. 
Enjoyed a big bowl of chicken soup with a tasty Snap Dragon apple for dessert. Helped m'lady straighten up the den, and am a third of the way through the last of this sample of GLP Westminster in a full bend black pebble finish 2001 Rinaldo Lithos YY8 Titania Silver Line egg with a tapered black acrylic stem. Ice water and bergs is my drink. M'lady and I watched a couple of old westerns this evening with all the cats in the den at various times. Molly Danger mostly snoozed on m'lady's lap while Sleepy Suzy was by my side all evening.
As I was late and only planned to visit for a short time, I chose my Markus Fohr small clay billiard filled with 2017 Christmas Cheer to smoke with my Saturday ZOOM meeting buddies.
Although it was a smaller group this week, it was still a fun and enlightening meet-up. A large cup of Upton's Baker Street Afternoon Tea, with a little orange blossom honey, was my beverage.
Although it was a smaller group this week, it was still a fun and enlightening meet-up. A large cup of Upton's Baker Street Afternoon Tea, with a little orange blossom honey, was my beverage.
Awhile back, I had dedicated a Bavarian Hunter with deer art on the two porcelain portions, horn shank connector and genuine deer antler shank, and horn stem with an orific bit to Cornell & Diehl Engine #382. The chamber on that pipe is pretty tall and ends up being a three hour smoke; the hassle of disassembling the various parts and cleaning them after each smoke prompted me to find a different deer themed pipe to have with this tobacco containing Deer Tongue. Being able to have a shorter smoke with a full chamber of tobacco seemed like a nice option, too.
I found this French figural pipe with three deer on the stummel and thought it would be a more convenient smoke with less steps involved in smoking. Interestingly, it is stamped “CHASSEUR,” which translates to ”HUNTER.” I’m having Cornell & Diehl Engine #382 in it.
I found this French figural pipe with three deer on the stummel and thought it would be a more convenient smoke with less steps involved in smoking. Interestingly, it is stamped “CHASSEUR,” which translates to ”HUNTER.” I’m having Cornell & Diehl Engine #382 in it.
Last smoke of the day is 1990s Edgeworth Ready Rubbed in a medium bend dark brown 2017 Don Warren 17 smooth straight grain rough top Dublin with a multi-brown cumberland stem and ferrule in the military mount style.
Sutliff Danish Cavendish in a wonderful hand made maple billiard. Made by Chris Besse of Alberta CA.
HU Makhuwa in a Santambrogio. 
HU Tobacco - Dark Sea in a Radice and a Cup of Joe.
Peterson Irish Flake in a clay. Shared my clay with some of the Sealed Knot re-enactors yesterday. Good to meet Andy again; I met him at Nottingham Pipe Show. He says he likes the photos I sent him.
Sold one of my clay pipes yesterday; got £5 for it.
Sold one of my clay pipes yesterday; got £5 for it.
Good man. Arguably haggis made with venison (and a deer paunch) is no less traditional. Last night Mrs Badger and I were discussing this very subject, she insisting that nutmeg be added to the spicing along with juniper berries (or ground spruce tips) and black pepper. Good haggis is difficult to obtain locally except around Burns Night (Scots ex-pats and Scotiaphiles are only supposed to want it then and not the rest of the year, which is insane), and the one I sourced from an otherwise good local butcher, was disappointing if authentic - plenty of mutton suet but not much meat and offal or seasoning. We too may try to make our own next time we want one.Oh yeah, as a final comment on Robby Burns Day, and as a ps for my hunting buddies, I've been informed by a good friend that one can make an acceptable haggis from a deer stomach. Venison does taste a bit like mutton, at least the ones up here! Will be trying this next year if I make it.
Janneman Flake in a Ser Jacopo. Still deciding if this tin is a repeat.
Käpt'n Barsdorf's Bester from the grey tub (Virginia). Very economic tobacco from Germany, can be used as a base for self blending experiments, it can also be smoked alone - it lies a bit on the spicy side.
In a noname, basket, olivewood pipe.
Happy Sunday good people!
In a noname, basket, olivewood pipe.
Happy Sunday good people!
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