Best vaporiser for kif and/or pressed resin?

Hi there

I'm a committed vaporiser user but only vape buds.

I have a Vapolution and a halogen based vape (like the Aromed) but am unsure what the best setup for vaping either pressed or unpressed resin.

I've heard of the Unobtanium oil vapes with the titanium panel for oil and assume these are only for oil, not resin. maybe I'm wrong.

Any suggestions on the best way to consume kif/charas without burning it?

Thanks.

Here's something I wrote in a previous thread about this:

This is just a quick thought BUT wouldn't rock salt be good for smoking melty hash due to the salt absorbing the hash while still allowing heat to get transfered to the hash for vaporization due to salts high rate of absorption for heat?.

It seems this will allow for a more effecient form of smoking herb and hash because the salt will absorb the heat and transfer it to the herb/hash at a consistent and controllable rate if the flame is applied directly ABOVE the salt covered herb and NOT directly on the salt covered herb which means more thc and other chemicals can be extracted without a lot of degradation. Basically a cheap, simple form of vaporization which is good for people who don't feel the need for vaporizing at certain temperatures. It also is perfect for hash and oil because these things require higher temperatures for more efficient vaporization in a quick time unlike bud which requires lower temperatures to achieve the same effect.

If salt come through the screen, water can pick it up and prevent it from entering the lungs.

This is what cooks do when they encrust a fish in salt and put it into an oven on high heat and the fish doesn't burn AND all the qualities come out while still being juicy.

I think "cleaning" the salts before using with herb will be important to get rid of trace minerals by heating up the salt to 400f for 30 minutes. Just a thought I had. Don't kill me for it. lol. Peace

This will help explain what I'm writing about but think about using herb and straight salt instead of eggs and fish:

http://www.marketmanila.com/archive...-a-la-marketman

This is an impressive, delicious and very easy dish to make. All of the ingredients are readily available at most seaside towns or good seafood markets in major cities and yet so few people seem to have ever attempted the recipe. If you happen to have access to a reef fresh lapu-lapu (grouper) or maya-maya (snapper), simply de-gut it and scale it then rinse and dry it with paper towels. Prepare a stuffing for the cleaned out stomach cavity if you like (stuffing is not necessary). I prepared a quick sauté of thinly sliced fennel, onions, tomatoes and Italian parsley. Stuff the fish (here I used two small fish totalling 1 kilo in weight; these were a bit small, try to get a 1 to 1.5 kilo single fish) and prepare a salt crust. For a 1 to 1.5 kilo fish, take about 2.5 kilos of good rock salt and place it in a large bowl…

salt4

In another small bowl, beat about 4-5 egg whites until a bit frothy and mix the egg whites into the salt until it is moistened. Some folks add flour to dry out the crust but I don’t recommend it as you risk this floury coating on the fish as is apparent on the photos here (I used flour since the salt looked too damp). Then completely encase the fish in the salt/egg white mixture and make sure no part of the fish is exposed. Stick it in a 450 degree oven for 35-45 minutes depending on size. Our oven decided to have mechanical problems minutes before I prepared this dish so I had no choice but to try and do this on a charcoal grill! With a cover on the grill, it actually turned out pretty well but I would have preferred the regulated heat of an oven. Once it is done, you may need a small mallet to crack open the salt and carefully peel away the salt crust. Next, tear the fish skin and pull it back and enjoy the meat underneath. Oddly, it is not salty at all. First timers to this dish always look at me skeptically, and have serious doubts that the final product will be edible…but the salt crust serves to seal in all of the flavor and the fish steams in its own juices. The result is usually a flavorful, juicy and tasty fish. Try it and see for yourself!