Thai stick – known as the Cuban cigar of the marijuana world, the Thai Stick was an ancient practice strictly kept in the confines of Southeast Asia until recently.
They’re are an old fashioned way of rolling joints making full use of several parts of the marijuana plant to produce a buttery smooth drag and an unbelievably potent high. Thai Sticks have been around for generations, as marijuana naturally first spawned in Central Asia.
Unfortunately, due to strict regulations, Thai Stick trade lines had dried up just as it began to take off in North America.
Fortunately for us, the advent of the cannabis industry has catalyzed Thai Sticks to experience a resurgence in the North American market, giving long-time cannabis veterans and newcomers a sweet taste of nostalgia.
Want to find out the secrets behind making the perfect Thai Stick? Come along and we’ll show you how.
The History of the Thai Stick
During and after the era of the Vietnam war, Southeast Asia had experienced a large influx of American presence. Whether it be casual backpackers or troops on deployment, these young men were dropped into the area and left to their own devices.
Naturally, the heat of war caused tension and stress among those immersed in it, and as alcohol was a great way to find solace in those trying times, so was marijuana.
After all, variety is the spice of life.
At the time, the marijuana grown in Thailand had blown any other competition out of the water, including the marijuana grown in surrounding areas like Vietnam and Cambodia.
The Thai people had seemed to possess the gift of effortlessly producing the best cannabis at the time. It was like comparing a backwater DIY moonshine to single-malt whiskey.
The 1960s was where it first started to really boom. Being highly undervalued at the time, American troops and tourists were able to trade liquor for exorbitant amounts of Thai Sticks.
Naturally, foreign demand surged as Thai cannabis proved to be an insurmountable product in the North American markets. What would sell for about $3 per kilo in Thailand would effortlessly raise a profit of thousands of dollars per kilo in the United States.
It was no joke – people loved Thai Sticks, and they wanted more. Unfortunately, the passage of the 1970 Controlled Substances Act (CSA) put everything to a halt, and since then, Thai Sticks kind of fell off and disappeared from the American market altogether.
With America’s love for cannabis still at its high, this meant that people who still wanted to smoke would have to find another way to do so. Eventually, the Thai Sticks were replaced by your standard joint.
How to Make a Thai Stick
When it comes to making the best Thai Sticks, it’s all about the flavor. You’ll want to reach for some of the best-tasting strains.
Not only will Thai Sticks get you unbelievably high, but the curing process will help bring out the depth of flavor that would otherwise be nonexistent.
Try mixing and matching your favorite strains, but if you want something fruity, you can try making your Thai Sticks with strains such as Pineapple Kush, Tangerine Dream, or similar strains.
- Some fresh marijuana
- A bamboo stick or a chopstick (used as the Thai Stick mold)
- Some hemp string
- A hash oil of your choice
- Some fan leaves from a cannabis plant
- Parchment paper
Go to your weed stache and grab some of your best buds (the fluffier the better). The fluffier your bud, the better it will age during the curing process. Using bud that’s too dense will often lead to an extremely condensed Thai Stick that may have trouble burning smoothly.
Take your bamboo stick or chopstick and apply a coating of hash oil, just enough to keep your bud sticking to your mold. After applying the coating, press your bud around your stick so they cover the whole circumference of the stick evenly.
With your stick fully loaded, begin wrapping it all hemp string and then securely tying both ends to fasten the bud.
Like the bud you’ve got surrounding your stick, you’ll want to make sure the hemp string is fully covering all the bud and has uniform coverage all throughout. We recommend wrapping the string around the stick.
Wrap the tied up sticking some parchment paper and leave it in the fridge for a few days. This curing process and will remove the moisture from the bud and enhance the overall flavor.
After a few days, gently remove the hemp string without removing any bud from the stick.
Once the bud is fully revealed, apply a coating of hash oil and then wrap it fan leaves. Apply the coating as necessary in order to get everything to properly stick together.
Repeat this process until you have 3 leaves wrapped around your Thai Stick. You can also add some kief to each layer of the hash oil.
Wrap up your Thai Stick in parchment paper and heat it on low heat for a few seconds on a hotplate or the stove.
Make sure the heat is evenly dispersed as it will help the hash oil penetrate the leaves, creating a strong bind.
Remove the parchment paper used during the heating process and then wrap the Thai Stick in hemp string once again.
Once wrapped in hemp string, grab a new piece of parchment to wrap it in again and let it cure in the fridge for a few more days.
This step is optional. Traditional methods of curing involved burying the Thai Sticks in the ground for around a month. Luckily, there are a few easier ways to go about this.
You can either vacuum seal your Thai Sticks and let it sit in the fridge for another week, or seal them in plastic bags and bury them in your back yard if available.
Remove the hemp string and stick from the middle and enjoy!
Why rob yourself of missing out on experiencing some of the greatest cannabis inventions in history? Get a taste of pure cannabis bliss and put your craftsmanship to the test with the Thai Stick. Enjoy!