Your oil selection will depend on your personal taste. Almost all vegetable/cooking oils can be infused using this method. They will, also, taste different depending on the oil you choose. The possibilities are endless here; you can use extra virgin olive oil, sunflower oil, canola oil, grapeseed oil, etc.
Dope Dosage (use flower OR shake, not both):
| Flower | 14 grams |
| Shake | 28 grams |
| Honey | per 2 1/4 cups |
This is my basic recipe, you can dilute it to be a weaker concentration after cooking if you find it too strong. This specific ratio works best to maintain volume after the cook. You can also make a bigger batch of this, but maintain this consistent ratio for the cook process or you will lose oil volume in the cooked marijuana at the end. Recipes on this site will be written considering this dosage.
Remember that decarboxylation process:
| Temperature | Time (high THC) | Time (high CBD) | |
| Oven | 275 F/135 C | 20 minutes | 30 minutes |
The Process:
Weigh out your weed and decarb it. Keep the layer less than an inch thick, use multiple baking pans if you are doing a big batch.
As your weed decarbs, prepare a double boiler with your oil in the top and get it warming.
Add the decarbed weed to the oil in the top layer of your double boiler.
Simmer over low heat for four hours.
Strain through a sieve and cheesecloth, using the bottom of a metal bowl to press all liquid out of cooked marijuana.
Dilute at this point if desired.
Store in an air tight container, up to 30 days on the shelf. Freeze in ice cube trays if longer storage is desired.