Making Cob Stopper Style

[Cobstopper]

About four years ago I came across Tangwena’s cob making thread on another site reading through all 260 pages.
Two years ago I started making cobs as a way to preserve my harvests long term and to save space.
I make cobs out of the bottom half of the plant. I start by bucking all the flower at harvest time and placing in paper bags. The bags go into a mini fridge that is placed at the warmest setting. This process is called Low And Slow Drying. I shoot for 80% relative humidity to start the cob making process.
After doing it for a few years now I can tell when it’s close and I put into ball jars to get a reading. I will place them on cardboard in the house and cover with newspaper for a few hours to get them to 80%. We’re a few hours from processing to start. More to come, stay tuned.

 

[wangotango321]

Nice.It really does smooth out the smoke.It also took my sativa racey high too very stoney which I thought was interesting.Got some malawi ready to flip in about 3 weeks Sub'd

 

[Cobstopper]

For those of you that are not familiar with the process of making cobs I wanted to post this chart as I found it informative and I’m a visual kind of learner. Mass props to Tangwena for making it.

 

[Cobstopper]

First up is Mango Smile. Most of the tops have been removed prior to the photo. About 10% more were taken for dried flower but this gives you an idea of what’s getting processed.

 

[Cobstopper]

Relative humidity has hit 79% so the process begins. The buds are broken down into dime size and smaller pieces with stems removed.

 

[Cobstopper]

I get a total weight and figure out what the exact weight of each cob is going to be.
They average between 28 and 35 grams.
These will be 29 grams each. I use a sushi roller and place wax paper to form the cob.

 

[Cobstopper]

It takes a bit of time to form it. I press the sides in with my index finger to help pack it.
We have it formed at this point but it still needs to be compressed.

 

[Cobstopper]

They are finished and ready to be wrapped.

 

[Cobstopper]

I soak the corn husks in a dish in plain water an hour before processing the cobs. This helps make them pliable and doesn’t suck the moisture out of the bud. I drain the water and pat dry two at a time leaving the bulk of them wet.

 

[Cobstopper]

I wrap them up and use cooking string to secure them. I make sure to go in the direction of the roll.