How you can tell growers apart from regular weed smokers:
A real grower of bud will tell you this: There's always something better out there, but nothing will be better than the dope you grow yourself. There is No "BEST DOPE EVER" its all fucking dope. But dopes are tailored to the taste of the grower, the techniques he knows, the extent he goes to for his plants, and the equipment he works with. I've known professional and amateur growers all my life, and despite what they're gonna tell you in books, you will never know until you try. It's easy for people to spat off what they've read in a book, but its harder to speak by example. Crossing genes, splitting and cloning plants, sexing them, not sexing them, nutrient mixing, pH levels, water treatment, lights, setup and grow environment can change your weed from skunk to stunk. Plus you have to realize that a name is nothing in the weed world. Somebody could grow something and feed it certain things in order to make it taste a certain way. Or, if your dealer is on the cheap side, he can spray it with some shit to make it smell like it. Weed smells like weed, skunky or nothing. My experiences in buying dope from dealers led me to believe this, don't believe what your dealer tells you. Grow the weed yourself, you may find that you've been buying another type of strain thats passed off as something else. Just remember, knowing how to identify your weed is half the battle.
As for my personal grow faves:
A white rhino plant that gave me a heavy ounce and a half, when i fed it some compote consisting mainly of orange peels and strawberries, it had a great citrus bite to it.
A batch of AK-47 mixed with a berry compote, grew hydro style, gave me a clear ounce of some of the best tasting herb.
The last was a pretty resilient beaster plant of an unknown strain, since i didn't much care for it, i usually gave it watered down sprite for water, gave it a nice crispy taste, kinda like sprite. The plant came in real brown and harsh though, but the herb still had a nice kick to it.
