What are you smoking on today?

Smoke_A_Lot

In Bloom
I'm still waiting for my bubble bags, USPS put my package on the wrong truck or something. I know bubble hash is a superior product but I'm just working with what I have for now.
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Does anyone else make hash like this?

It's very strange because the kief used was from GSC x Face Off and the plant itself didn't smell like pine but this ball of hash does?

How friggin weird.
 
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belleswell

In Bloom
I have some Vivosun that can take a beating with the vinyl sides and mesh bottom, and some all mesh ones from Bubbledude, but these from Bubblebowl work nicely.
I have a 7gal bucket I use for ice fishing that I drilled a hole in the side of just below where the bottom bowl would sit. I can now do a paint mixer in my variable speed
drill with a 220 bag into a 5 gal bucket and then pour the wash through the bubble bowls with the shop vac action helping to speed up the process.

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Bullfrog

In Bloom
I'm still waiting for my bubble bags, USPS put my package on the wrong truck or something. I know bubble hash is a superior product but I'm just working with what I have for now.
________________________________________ 

Does anyone else make hash like this?

It's very strange because the kief used was from GSC x Face Off and the plant itself didn't smell like pine but this ball of hash does?

How friggin weird.
I use one of those cheap blue portable washers. Mix it, drain it through the bags, rinse each bag with sprayer until it doesn't foam up. Freeze into a brick, grate frozen brick over parchment. Dry. Form back into bricks, heat press with hot bottle, roll into a ball. Cure and smoke.
 

belleswell

In Bloom
I do the Frenchy style method, with exception of no freeze dryer, but everything else including an oversized bottle of cheap wine that got poured down
the sink. I just wanted the bottle with the screw on cap. I spend about a half hour rolling it out the first time, folding it up and repeating the process over and over.
I'll sometimes add another pot of boiling water to the wine jug and do it again. I wear oven mitts when rolling it out.

I roll them into temple balls, wrap them in freezer wrap paper, and putting it in a smaller mason jar. Screw the lid on tight and stash it away and forget about it for at least 3 to 4 years. That last step is the hard part. The aging process really adds that extra flavor/effect that I love. RIP Frenchy.
 

BH

Tha Dank Hoarder
Looking at previous harvest cured, always fun to sample the past and taste something diff

freak Genetics 🧬 (@Frimpong )
HardcoreStomper x Pure Michigan
pheno #3

creamy, cakey, fermented fruits , cotton balls/rubber tones

taste sour with creamy coffee tones

melt to ya seat effects

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Smoke_A_Lot

In Bloom
I do the Frenchy style method, with exception of no freeze dryer, but everything else including an oversized bottle of cheap wine that got poured down
the sink. I just wanted the bottle with the screw on cap. I spend about a half hour rolling it out the first time, folding it up and repeating the process over and over.
I'll sometimes add another pot of boiling water to the wine jug and do it again. I wear oven mitts when rolling it out.

I roll them into temple balls, wrap them in freezer wrap paper, and putting it in a smaller mason jar. Screw the lid on tight and stash it away and forget about it for at least 3 to 4 years. That last step is the hard part. The aging process really adds that extra flavor/effect that I love. RIP Frenchy.

So you use bubble hash with the Frenchy method? That's my plan because it would be full melt and I can vape it.

I can't vape hash made from kief, I did try though but it just gunked up the atomizer and wouldn't "smoke" right, so it's a bowl topper.

You're a patient guy, no way I could wait 3-4 years lol
 

belleswell

In Bloom
So you use bubble hash with the Frenchy method? That's my plan because it would be full melt and I can vape it.

I can't vape hash made from kief, I did try though but it just gunked up the atomizer and wouldn't "smoke" right, so it's a bowl topper.

You're a patient guy, no way I could wait 3-4 years lol

I have a Dulytek heat press for extract I can vape, as the hot water rolled hash from dry keef or bubble keef would gum up a vape. Better used in
any type of pipe. I prefer a medium sized water pipe that has room for some ice.
 

belleswell

In Bloom
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Almost 5 year old rolled bubble hash with a 40 year old pipe. I remember watching a vid where Frenchy mentioned having some that he had aged for 8 years that was divine.
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Heat press extract.
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I like doobs, and I also like heat press extract, and keef, so .....

I use the scraping tool for getting the extract off the parchment paper and put a wooden match head sized piece on top and heat it from the bottom for
about 4 or 5 seconds, and then brush it near the end of the doob. Then I roll it in dry sift keef. Win/win

I might also add at this point something I learned from experience. When the lit end of the doob makes it's way down to the extract/keef, hold it vertically
with the lit end up, to avoid the drip, unless your wearing an old t-shirt that you no longer care about. Learn from my mistakes.

I label my doobs near the end that will end up as a roach. Top to bottom - GMO - Future#1 - Papaya Cake
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Agreenpassion

In Bloom
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GG4 RIL (T.G.) Taste is dandylion flavored glue and a little bitterness- mind numbing stone-
kinda good but I like the other expression better.

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Starry Eyed 2 lowers (Freak)
This one is tasty, and so sticky and sweet. 😋 Good mood weed. Like a calm day of fishing. Best of the 2 grown. And a huge yield on both Starry Eyed if that's interesting.

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Kushana lower (Freak)
Cooked meat gravy smell over pucker-classy sour d taste, not bad at all...

I don't bother trimming my flowers close anymore, we just smoke most of them ourselves. 😉
 

Psychobilly

🧀Muenster
Dead Whabbits after some curing.

I wrote this out with my note app the other night.

Apple Cinnamon Pancakes right in the front. Like weirdly specific Apple and Cinnamon and Pancake, and then, it turns into the "cleaning product" flavor. The last note, was easily Cheese, but it takes a minute to figure out what. You'll get weird Limburger Cheese in there for sure, but that last note... on the exhale! There it is! Camamber? Or Brie? French soft Cheese that's slightly spicy. My mouth feels like I yawned in a room someone just cleaned, and with a spice still left on the tongue. I'm in no way surprised how good this is. Oh man, almost a butter cracker flavor about 30 seconds after putting it down. Nice. This is currently a record holder in the Psychobilly Seed Spread; I've never seen anything done faster. Not even October for outdoor. I'll come back to this for effects, but totally a Cheese / Chem concert; brain is hazed, feelings and mood uplifted, may eat soon lol. Yeah this is great weed. The parents being mostly Cheese and Chem, you're getting a bit of both. I can see this being a day wrecker if you start early.

*about 20 minutes later*

Asked the Wife about it. Mind you, she finished rolling up the rest of the Alpha Skunk Cheese I had on my tray, and asked for something else. When I busted this up, she asked what it was, and when I said Dead Whabbits, she said "another one I don't really want to smoke..." and now, I asked again. "I've got the munchies a bit and can't wait to smoke another!".

This is the first time we've had this since it's gotten a decent cure on it, so the flavors are still changing. I did notice that when the smell hit me, there's a lot going on at first, but the one thing I've figured out so far, was a distinct smell of cooked Steak. Almost over cooked. Fry a steak to medium rare, sniff it, and then put it on the plate. I smelled that. This is really similar to veg, when it was raw steak, that then changed to raw steak (almost rusty maybe?) To that and cooked steak. Burgers don't smell the same usually, so I'm saying stake. I think T-Bone after a sear would be appropriate. I also think I'm rambling off, high as balls, and I'll pick this up another time. Yeah, those Chem effects are in there too, lol.
 
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