Pipes

A large range of brand new briar pipes including many for the discerning aficionado

• My personal preference, Peterson of Dublin. The Kinsale XL12 is a terrific combination of quality, balance and comfort.
• Stanwell of Denmark featuring terrific briar. The factory in Borup has closed, grab a beautiful piece of history while you can.
• Chacom of France since 1825. Select briar from the finest burrs in the Mediterranean Basin. Traditional and modern shapes.
• Assorted Italian briars. Selected for price, charm, and character. The Importer's original RRP was approx' $80 from memory.

• Peterson pipes: Aran. Cara. Celtic. Churchwarden. Claddagh. Cumberland. Donegal.
  Emerald. Flame Grain. Handmade. Harp. Killarney. Kinsale. Sterling Silver. Sherlock Holmes.
  Peteron System small and large. Peteron System HG high grade. Tyrone.

• Can't decide? Call me or chat online.

A quality pipe is something to be treasured and enjoyed for many years. Ted personally selects each pipe based on it’s unique character and charm.

You will receive the actual pipe in the photos unless 2 people 'add to basket' at the same time. If a pipe is sold, similar may be on hand or available by request. Calls welcome.

A traditional high quality smoking pipe is made from briar (also know as bruyère) sourced from the root of a heath tree. Pipes are also made from materials such as meerschaum, calabash, cherrywood, clay, and corn cob.

Most bent (shape) pipes are well balanced by comparison to a straight. A good straight can still be very comfy and a pleasure. The Italian pipes on offer are good value for money but not of the same high quality as Peterson, Stanwell, and Chacom.

A photo of genuine briar blocks matured for 40years. Cut by an Australian pipe maker in the 1960s. A respected craftsman of his day. Finding a pipe repairer in Australia is difficult these days. Before biting through your stem, visit your local hardware store, they may have suitable clear plastic hose or tubing to slide over and protect your stem.

Care for your Briar Pipe. The Basics.

Many resources on the net discuss every aspect in greater detail.

To season a new pipe, smoke it slowly for a few weeks to form a carbon layer (also known as cake or char). Keep it out of the wind. Your patience now will benefit you later. With care, a pipe will improve with age and last for many years.

The carbon lining should be maintained with a pipe tool (not a pointed pocket knife). An ideal thickness is approximately 1.5mm or 1/16”. An overly thick carbon lining may crack the bowl. The stem should be cleaned regularly with a cotton pipe cleaner.

A pipe for every day of the week is desirable but not necessary. Every pipe needs time to rest; a drying and cooling period. Alternate your pipes regularly. A pipe which is still warm should not be refilled.

Filling your pipe is a personal skill. Break up some tobacco in the palm of one hand and feed into the bowl evenly. Not too tight nor too loose or it will smoke hot and wet. Don't leave air gaps between layers of tobacco; they are heated by burning tobacco and cause a pipe to smoke hot.

Don't puff and blow. The tobacco should burn at a leisurely rate while the bowl becomes pleasantly warm. It is all in the way you pack your pipe that makes it smoke cool and delightful.

I can't emphasize strongly enough... always twist the stem in or out gently. Never push or pull a stem in a straight line. Don't tap out your bowl, use an appropriate tool.

Laws of expansion and contraction are at play too, especially if your pipe smokes hot. This will be noticeable when your stem doesn't easily refit; don't force it. Take your time and enjoy.

Pipes in stock: