STEP 1: SPLIT
first You need to light that cigar. By all means, go for it by hand if you have the touch. A sharp pocket knife, on the other hand, is preferred for a precision split running through the center of the cigar from end to end. Take care not to rip the cigar. Only the top shell of the tobacco leaf should be split.
STEP 2: DUMP
Gut the cigar. Remove all the tobacco innards to make room for your marijuana.
STEP 3: STUFF
Put that blunt in your pack. For a nice fat blunt, you’ll need at least 1g, preferably 2–3g. Make an even layer of sticky green stuffing. If you want to add hash or other gooey concentrates, sandwich the extract between two pieces of flower for an even burn. A concentrated core is not the most efficient way to consume extracts, but it is unquestionably one of the most delicious.
STEP 4: LICK
This is the messy part. A liberal slobber of saliva will be required. There is no choice but to give both sides of the tobacco leaf a good wet lick. It won’t taste pleasant, but it’s unavoidable. Plus, it’s worth it and you’ll soon have a tasty blunt to toke.
STEP 5: ROLL
The penultimate step is to roll up that fatty. If you can roll a joint, then you can absolutely roll a blunt. Just be extra gentle with the tobacco leaf. Flip, fold, and done. Also, it’s no harm to add a roach tip like you would for a spliff.
STEP 6: SEAL
Remember, it’s just spit holding your blunt together. So you must cook it to make sure it’s sealed shut. Carefully run the flame of a lighter over the blunt exterior. Make sure you keep the flame moving and don’t scorch the tobacco leaf. After a couple of minutes cooking, you’ve got a perfectly finished, classic blunt. Blaze up and enjoy.