Making Cob Stopper Style

[WildBill]

@Cobstopper

Very interesting method using the press!

What's the diameter of the press? Do you think you got the same amount of compression with this method as with the rolling on sushi mats?

If you guys haven't tried cobbing, it is definitely an experience! I haven't smoked any but I have vaped. With the fermentation, it most assuredly decarboxylates extremely well! I think my favorite method is orally by letting it steep in my coffee.
It is very potent also!

 

[Cobstopper]

I agree with Hobbes. Been putting in serious work man. Thanks for posting up your tricks and stuff, very cool to watch.

Thanks and I'm glad folks are liking what I've posted and hope they give it a try.

 

[Cobstopper]

@WildBill, it is 1.25”. The ends are compressed better than rolling with sushi mats and the sides may be slightly less but after vacuum sealing they definitely tightened up.

 

[Cobstopper]

 

[WildBill]

@WildBill, it is 1.25”. The ends are compressed better than rolling with sushi mats and the sides may be slightly less but after vacuum sealing they definitely tightened up.

Those are fatter than the ones you've made before, correct? Are you going to sweat them any longer than your others?
I'm guessing the fermentation process will be a little bit longer also.

I don't see any reasons why this new method won't work quite well!

 

[Cobstopper]

@WildBill, yes they are fatter. I'm sticking with the 24 hour sweat and then fermenting for a week. The drying may take a bit longer although I'm not rolling them in moist corn husks so it may be close to the same amount of time. When finished they should be the size of a Tater Tots.

 

[sickzone]

Liking the evolution.
Great thing about cobs is there are so many different ways people use to get great results.
Just finished drying my first 1/2 pound of cobs for long term cure.
Been an enjoyable experience.
Even tried some 3 year old Amnesia for cobs and was amazed at all the smells cobbing brought back after a month.

Something I think every grower should try.

 

[Cobstopper]

Tater Tots are done fermenting and now starting the drying process.