Thats what we all want brother, good cob can not be bettered for that escape from reality.
Since we are on the beauty is in the eye of the beholder realm
THANK YOU for sharing theses eyes-blessing pictures !
When the Chopper Read Cob was young about 6 months into aging it was like putty you could shape it and it smelled like authentic hand rubbed Nepalese.THANK YOU for sharing theses eyes-blessing pictures !
This thing literally looks like Hash in the core and that waxy surface makes me drool.
COB for the win !
Tangwena, Amazing pictures. I've never seen a cob let alone smoked or chewed on one. I had heard of cobs prior 2010 but didn't know about chewing, fermenting, and curing. Between you and Hombre de Mont as well as several others I feel like someone hearing the Gospel for the first time. At my age I'm concerned about smoking. Cobbing sounds like the plan. It's begining of fall here, but I can get a crop of auto flowers in before new years. I wonder how they would cob. I'm excited for the coming season.
Its for us older guys my friend the ones who's lungs are tired and who cant seem to get high like we used to when younger.
For us older guy's it's certainly the way to go!
Sounds right but a good picture makes it easier to judge.
WOW! that takes me back almost exactly like some cobs I used to score in Zimbabwe from Mtoko.Chuckle..
Looks
Like I too am back in line to run my results by Professor Tangwena
Here are a few snaps…
Great, thanks for the reassurance. I look forward to giving it a try in a few months.
cob cure
cob cure
This was my original method, but at the bottom of the page is an alternate method developed with some friends on this and other forums
Before sealing them in a vac bag I get the sweat started by wrapping the cobs loosely in a plastic bag in a warm/hot location, you should see the perspiration on the inside of the plastic bag and the cobs should feel wet/moist on the outside. Then vac seal the cobs in the vac bag.
I leave the cobs in the vac bag for between 1 and 3 weeks to sweat. When opened the smell should be a strong sickly sweet smell if the sweat was successful.
Then remove them and let them air dry in a cool dark place.
By the end of a week the outer skin is dry and stiff. The buds inside will have amalgamated to form a stick. This can then be stored for years in the usual way. The buds inside will need to be carved off and broken into rocks to be smoked the usual way.
The buds need to be dried to just dry on the outside but moist on the inside before compacting in the cob.
Tip: Once the cobs are cured dry them but not fully, so they are slightly moist in the centre, then store ina jar or vac seal them for long term storage. If you fully dry the cobs it stops any further curing. I have cobs vac sealed over 3 years old and they are still as good if not better than when first dried.
Below is some Malawi cob and buds cured this way plus the trichs after curing.
The trichs were clear and mostly cloudy before the cob cure
Since posting this a while ago some friends and I on another forum have developed a sure fire method to get good results.
You need a Yogurt maker $60 online, crockpot on minimum or any other regulated heat source heat mat ect
You make you cob as normal and vacuum seal it. I have used buds as fresh as 24hr after harvest through to smoke able dried.
Then put the sealed cob into the yogurt maker for 24hrs to 72hrs at 40c. You can go up to 60c or possibly even more but fermentation will be quicker.
Then remove the cob which will be wet and dry it to about 80% dry
Next re vacuum seal the semi dry cob for a month to further cold cure at 30c or room temp
After a month remove and dry to smoke able consistency
You can smoke it now but it will be very stony, if you reseal it for a further 2 months to age at room temp it will be the most potent and very clear.
You can vary the time in the yogurt maker even 48hrs is ok but the longer you sweat it for the darker the result. Darker cobs tend to be more narcotic but still very trippy
You can also vary the moisture content of the buds going into the cob in the first place to give differing results.
Its as simple as that and works every time as long as its vacuum sealed you will not get mold.
This thread is old but I had to say thank you.cob cure
cob cure
This was my original method, but at the bottom of the page is an alternate method developed with some friends on this and other forums
Before sealing them in a vac bag I get the sweat started by wrapping the cobs loosely in a plastic bag in a warm/hot location, you should see the perspiration on the inside of the plastic bag and the cobs should feel wet/moist on the outside. Then vac seal the cobs in the vac bag.
I leave the cobs in the vac bag for between 1 and 3 weeks to sweat. When opened the smell should be a strong sickly sweet smell if the sweat was successful.
Then remove them and let them air dry in a cool dark place.
By the end of a week the outer skin is dry and stiff. The buds inside will have amalgamated to form a stick. This can then be stored for years in the usual way. The buds inside will need to be carved off and broken into rocks to be smoked the usual way.
The buds need to be dried to just dry on the outside but moist on the inside before compacting in the cob.
Tip: Once the cobs are cured dry them but not fully, so they are slightly moist in the centre, then store ina jar or vac seal them for long term storage. If you fully dry the cobs it stops any further curing. I have cobs vac sealed over 3 years old and they are still as good if not better than when first dried.
Below is some Malawi cob and buds cured this way plus the trichs after curing.
The trichs were clear and mostly cloudy before the cob cure
Since posting this a while ago some friends and I on another forum have developed a sure fire method to get good results.
You need a Yogurt maker $60 online, crockpot on minimum or any other regulated heat source heat mat ect
You make you cob as normal and vacuum seal it. I have used buds as fresh as 24hr after harvest through to smoke able dried.
Then put the sealed cob into the yogurt maker for 24hrs to 72hrs at 40c. You can go up to 60c or possibly even more but fermentation will be quicker.
Then remove the cob which will be wet and dry it to about 80% dry
Next re vacuum seal the semi dry cob for a month to further cold cure at 30c or room temp
After a month remove and dry to smoke able consistency
You can smoke it now but it will be very stony, if you reseal it for a further 2 months to age at room temp it will be the most potent and very clear.
You can vary the time in the yogurt maker even 48hrs is ok but the longer you sweat it for the darker the result. Darker cobs tend to be more narcotic but still very trippy
You can also vary the moisture content of the buds going into the cob in the first place to give differing results.
Its as simple as that and works every time as long as its vacuum sealed you will not get mold.
