Hi there and welcome back on Free the Tree! Looking to start growing a Big Buddha Cheese plant? Welcome to our Big Buddha Cheese grow guide 🙂 It’s composed of our very own experience with the BBC strain, a beautiful one indeed.
Our growing guide on BBC is going to cover everything you need to know about this Marijuana strain. From its characteristics to lifecycle, passing by the high and taste you will get from its sweat sweat buds.
Table of content of this Grow Guide:
We decided to do this guide for 2 reasons:
The first is that we personally grew this strain, and it can be kind of difficult to get info on this strain (just look at its wiki page), so we figured that it would be cool to share our experience with you guys, if it can answers just one person’s questions then it would have been worth it.
The second is that it’s a little personal for me since it was my first. We got her as a cutting, so we didn’t need to go through the germination stage.
We were also supposed to get 4 of them, but 3 of them didn’t grow any roots. In order to make up for it, and utilise the whole grow space we decided to go for a Screen Of Green, 2 first in one go! (what’s a Screen of Green aka ScrOG? Check out our guide)
Since it was my first, don’t expect those huge massive buds that seem to be the size of your head (although…. the got pretty long) [if you just though “that’s what she said”, so did I just after reading over it hehe]).
We did a whole bunch of errors along the way and learned a lot. The cost of those lessons was that she didn’t live to her full potential, but she still tasted awesome! and the high…. So nice
We will definitely go for a round 2 with her once I can get some other cuttings.
Enough rambling, let’s get to business and what you’re here for, the Big Buddha Cheese Indoor Growing Guide!
History of the Big Buddha Cheese strain
The Origin and Lineage of Big Buddha Cheese
Big Buddha Cheese (BBC) is a indica-dominant hybrid between a Cheese strain and an Afghani pure-bread marijuana plant.
The Cheese mother is believed to have originated in 1988-89 as one unique female phenotype out of Sensi Seeds seeds somewhere in the Chiltern Hills outside of London.
This plant gave out some massive buds and smelled very strongly with a cheese smell. Very quickly it was cloned and dubbed cheese due to its smell.
Throughout the years this Cheese strain grew in notoriety because of its nice aroma and smell (more on all that in the characteristics section) . With these qualities clones were was passed on to multiple grower groups inside the UK.
One day, one of the clones met with a grower named Big Buddha. He realised the potential this new strain of cannabis had, and set himself a goal of finding a father for her.
He found this in an exclusive landrace of the Mazari Sherif region of Afghanistan and crossed it with the cheese for over 2 years!
This resulted in a beautiful strain of marijuana that takes between 8 and 10 weeks to flower, with a higher yield compared to its mother Cheese, while maintaining her flavour and taste.
And thus Big Buddha Cheese was born! Big Buddha after her creator, and Cheese after her mother.
Big Buddha Cheese Strain Information
Looking to grow your own BBC? Or even just looking for info on it? Here’s a table you’re going to want to remember! We’ve tried to gather all the characteristics we could find in one place for you
|Characteristic||Big Buddha Cheese|
|Indica/Sativa||60% Sativa – 40% Indica|
|Lineage||Cross between a Cheese and an Afghani strain|
|Flowering period||49 to 63 days – Know to be a quick grower|
|Indoor vs Outdoor growing||Perfect for both|
|Outdoor Harvest time||Late October|
|Types of growing||Ok with SOG, BBC is still better as a multi-branch plant with nice big buds (perfect for a ScrOG)|
|Taste & Aroma||Spicy, Sweet and Kush-like; Highly pungent.|
Just beautiful, this is the main strong point of this strain.
|Smell||Range from dank to sweet. You will also smell strong fruit, spices and notes of incense.|
|Effects of the High||This weed will get you in different highs depending on how much of it you smoke. Here’s what you can expect:|
In small amounts: Nice upper high giving you a relaxed physical and mental high.
|Possible Negative Effects||Here nothing really unusual for marijuana, meaning:|
|Smell during flowering||This one will smell up your house or apartment even if you have an air filter. You’ll need to go to your local grow shop to get something to cover the smell up.|
|Optimal Medium||Dirt based, hydroponic, indoor or outdoors.|
This plant will grow anywhere as long as you take care of her!
|Grower Difficulty||This strain is fairly easy to grow overall with good resistance to most newbie errors making it perfect to learn.|
|Feeding cycle||She needs regular nutrient feedings for her to maintain a healthy growing cycle.|
|Clonability||Although in our experience most the cuttings did not take, the cuttings of this strain in know to root easily.|
|Expected Yield at Harvest||Average/High, although it is important to note:|
This varies very much depending on how you take care of your plant.
Once you’ve understood what nutrient levels she needs, and how to stress her in the right way she can produce large amounts of buds..
|Medical Purposes||Ideal strain to deal with:|
Good strain to deal with:
Is Big Buddha Cheese a Sativa or an Indica strain?
The short answer is both. BBC is a hybrid, ranging between 50/50 Indica-Sativa to 60/40 Indica dominance.
Her indica side comes from her Cheese mother and her Sativa side comes from her Afghani pure-bread father, making this weed a perfect mix.
Check out our characteristics above to see what to expect when you’re going to smoke a BBC joint
Is Big Buddha Cheese easy to grow indoor?
The short answer is Yes. Its Afghani genetics added toughness allowing Big Buddha Cheese (BBC for short) to thrives in different environments and sudden changes in that environment. Coupled with a good resistants to nutrient deficiencies and a manageable height this makes it an ideal strain for beginner growers as well as well seasoned one’s.
What nutrients for Big Buddha Cheese
We’re currently gathering all our notes to bring you this part of the article so check back in a couple days.
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