Bong is a tobacco smoking device. In its original form, it is a bamboo tube 30 cm long and 5-7 in diameter. The upper part of the pipe is closed by a partition, and the lower one is closed. In the lower part, a few centimeters from the bottom, it is necessary to make a hole that looks like a funnel-shaped cup. You will need to fill it with tobacco. Smoke is inhaled through the top. It is also customary to pour water into the bong so that the smoke cools down a little.
Instructions
Step 1
To make a classic bong, take two plastic bottles of different sizes, for example, a liter and a half liter. In the smaller bottle, cut off the bottom, and in the larger bottle, cut off the top. After that, insert them into each other and pour water almost to the very top.
Step 2
After that, pour the desired contents into the bong: tobacco, tea or mint. Place the contents in the bottle cap and carefully screw it onto the structure. Be extremely careful not to spill tobacco into the water or on the floor. After that, bring a fire to the lid and slowly lift the top of the bong. After the tobacco has caught fire, immediately remove the fire so that most of what is inside does not burn out, but slowly smolders.
Step 3
So, mount the tube into the first chamber. Connect the second with the first with an aquarium tube. In the second, also make a hole for the mouthpiece. Additional chambers are used for secondary filtration. By filling them with various substances, you can influence the structure and taste of the smoke. The simplest example: fill an additional chamber with crushed ice, or pour hot water into one and cold water into the other. In the second case, the following happens: hot water molecules have a high velocity and therefore form filter steam. Before inhaling, the smoke is perfectly cooled in a container with cold water.
Step 4
Also use alcoholic beverages as a filler. Alcohol mixes well with smoke, resulting in additional flavor and effect. However, do not overdo it with fillers, especially if you are unsure of your strengths and reactions to them.
