Cobbing

[A.k.a]

Recently read about this and having just harvested a bunch of Sativa (double chocolate) figured I’d give it a shot.

I’ve got a landrace just starting to flower so if this goes well I’ll be doing it with that also.


the bud



managed to survive the pre thanksgiving Walmart run for supplies.



so I made a smaller one with 5g of destemmed lower buds, and a big one where I basically just slapped a 20g cola down. It’s kind of amazing how they compress.



that’s where I’m at now, next step is to bag and heat them then let them sit for a week.

 

[fskitch]

I believe you’ll get a quick ferment with such small cobs. I make mine an ounce or more. I don’t use the corn husks anymore. Just cram the material in to the seala meal bag. I go 24 hrs. in a food dehydrator for 24hrs at 120f. Open up and let sit out til ‘skin’ feels dry. Reseal and toss behind the cable box(80f) for 2-3months.

 

[A.k.a]

How dry is the bud you start with? This stuff hung for three days, slightly drier but barely. The original guide said it should be basically still alive, and the wetter it is the quicker it ferments.

i just threw these in the dehydrator a minute ago.




how would you compare them to normal bud? I couldn’t find one person in the thread who tried this and didn’t like it.

quite a few said it made the bud a little too psychedelic though lol.

 

[fskitch]

75% rh is where I try to start. 65 to 85% rh is fine.
Compared to traditionally cured bud the cobs high is stronger and lasts longer.

 

[Antidote Man]

I am ecstatic to find out what happens. Moldy soggy mess or musty oldschool funk

 

[A.k.a]

Finished the sweat this morning. It was a little warm like 115 so as far as I can tell that’ll just speed the process up.

It smells like pickles and incense.



Dried them with paper towels then resealed the bags and tossed them on top of the growlight where it’s right about 80 all day.

I broke a little piece off the canary bud that I’ll smoke later when it’s dry. Not expecting much after just heating for 16 hours but it smells different.

 

[fskitch]

Here’s part of a finished cob. This one was very compressed in a 6x3/4“ piece of pvc pipe before fermentation. An ounce of 75rh bud was crammed in there with a hammer and punch. i had to split the pvc with a utility razor to get the fragile 6” plug out then on to fermentation and drying and its very potent. Pickled apples is what I’ve always thought On the smell.

 

[GreenestBasterd]

Here’s part of a finished cob. This one was very compressed in a 6x3/4“ piece of pvc pipe before fermentation. An ounce of 75rh bud was crammed in there with a hammer and punch. i had to split the pvc with a utility razor to get the fragile 6” plug out then on to fermentation and drying and its very potent. Pickled apples is what I’ve always thought On the smell.
View attachment 5036061

Looks amazing mate, like a hash log or some old cured meat.
I’ve always wanted to have a try at this.

Does it taste good or is it more about a different effect from the cobbing?

 

[fskitch]

Does it taste good or is it more about a different effect from the cobbing?

Taste good. Less harsh, more sharp. Kinda like hash. Fluffs like hash as well.

 

[A.k.a]

That’s definitely the most compacted one I’ve seen.

The snapper I tore off the canary bud tasted ok, had a good high, but was about as smooth as smoking newspaper.

 

[A.k.a]

First spot check after three days fermenting.




after doing some more reading I think I was supposed to let them dry out more than I did before doing the fermenting stage. I’m gonna start curing the small one now and throw the big one back after letting it dry a little bit.

tons of purple leaching into the husk, I’m assuming that’s all chlorophyll and what makes these smoke so smooth.

smells like sweet sugary herbs with a hint of pickles now. Reminds me of a meat rub or bbq sauce maybe.

got another snapper drying for later.

 

[A.k.a]

Ok so I stopped fermenting the small one at three days. Just let it dry to the touch and then vacuumed it back up to cure.

I opened it to check today and it’s getting the right golden brown coloring. The consistency is really weird, like licorice with a paper core I guess is the best description.



I tore a little chunk off and did a snapper. It was a little wet so I had to hit it for a second before it burnt but it was very smooth. Didn’t taste like much.

the high is definitely cerebral and leaning towards psychedelic which is about what I expected with the short ferment and no cure.

the big one will be a week of fermentation tomorrow so I’ll open it and take a piece off, then let it keep going another week I think.

 

[fskitch]

Looks good!

 

[A.k.a]

Here’s the big one after about two weeks fermenting.



doesn’t look much different but it smells incredible.

not even like weed anymore really. It smells a lot like gingerbread.

I’ve got it sitting out til it’s dry to the touch and then it’s going back in to cure. I tried chewing some of the little cob the other day but I’m just not into the taste of weed.

 

[potpimp]

Wow, I've never heard of this but I really want to try it. I guess using the guide would do the job?

 

[conor c]

Wow, I've never heard of this but I really want to try it. I guess using the guide would do the job?

Theres also this thread

‘Malawi cob style’ cure

Anyone into it? I find it superior in effects and duration when smoking. You can chew it like snuff too for edible effects. The fermentation seems to decarb the weed.

rollitup.org

Icmag also has a massive thread on cobbing as well if you want even more info

 

[potpimp]

Awesome; thanks Conor!

 

[conor c]

Awesome; thanks Conor!

No problem man

 

[A.k.a]

Yeah there’s a couple giant threads. Everything about cobs seems to originate from one guy called tangwena.


I opened the big one up the day after Christmas. Smells really really good like cinnamon or gingerbread. It’s got a weird slightly squishy but firm licorice texture to it. Little too wet to smoke still.

i did smoke a little bit but didn’t notice much.


the smaller one I haven’t opened lately but it’s got a couple white spots on it. I’m afraid it’s mold but I’ve also seen people talk about all the sugar that builds up on them as they cure so idk.

 

[fskitch]

the smaller one I haven’t opened lately but it’s got a couple white spots on it. I’m afraid it’s mold but I’ve also seen people talk about all the sugar that builds up on them as they cure so idk.

is it possible your bag is leaking? O2 must be present for mold to form. Pics?