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Welcome to Weed Hacks, this is our Special Kitchen Edition, let’s dig in.

First hack is the chef’s knife. You do not really need a grinder as long as you know how to use a knife. Rock the knife using your free palm for pressure and keep chopping until you have the consistency of marijuana that you want. easy peasy.

What do you do if you don’t have a way to light your joint. You can use a toaster, but be careful. Let it get nice and hot then touch the joint the joint to the hot element. Don’t let your bracelet or chains land you in the hospital rather than la-la land and you’ll be smoking that joint like a boss.

Here is a trick to deal with those big pound bags when you have only a few grams left in them. Use a plastic bottle from the recycle bin and cut off the top. Now trim the bag, roll and push the open end through the bottle lid. Pull the bag over, even it out and screw on the lid. Art-tight, storable and secure. Nice!

Want to get rid of the straw taste of dried out marijuana and shake? Take a nice citrus like this tangerine and cut off a big slice of rind. Like your making an old fashion. now put the peel in your container, leave it overnight and you’ll have a better flavor to smoke. And if citrus is off season, try an apple peel, it tastes great for a nice twist and refreshed weed. Hacked.

Now what if you just want a quick pipe. You can use a lot of things like an apple, cucumber or a potatoe like we have here. Make a hole half way through for your mouth and another that meets it in the middle for a bowl. Simple as that you have a pipe. Clear out the pathway and pack in your weed. Nicely done sir!

You can also use a tube shape veggie, a zucchini for instance, and make a steamroller. Cut it flat on the ends and short enough to poke through all the way with your pen or ice pick. Then another hole near the end for a bowl jut to meet with the barrel hole, Now you have a nice simple vegan steamroller.

If you enjoyed this special kitchen episode of weed hacks, please comment, rate, share and subscribe. We hope this helps enable you to find a way to smoke, wherever you may be.

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This episode of Chef’s Night Out includes multiple burgers and fries, so we love it even more than usual. Seattle chef and restaurateur Josh Henderson shows us his favorite places in The Emerald City, from French Creole-inspired cuisine at Restaurant Roux to drunken (and high) burgers at Loretta’s Northwesterner. Topped off with a late night snack of fries ‘n’ queso, this Seahawk-obsessed crew did not let us down.

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