Canna-oil cooking temps?

Using lower temperatures for a little longer, is better, than trying to cut corners and rush the processing by increasing temps... going overboard with the temps, to compensate for heating for only 40 - 60 minutes (or worse, less) can degrade much of your material before can even become as bioavailable as it otherwise would, if you had instead heated it more gently, and gradually, using lower temps over a slightly longer period of time.
It's all a matter of activating and breaking down your glandular material to promote absorption, or bioavailability, while degrading the least potency in the process. The process you choose will have a direct impact on the quality of your edible oil, the better you process, the less material you will require to achieve the desired effect.


To learn how to make this (or your trimmings...)





Into, this...




See the link below:

(First Page, contains detailed information on decarboxylation, or cannabinoid conversion..
decarboxylation is the process of activating your cannabinoids 'potency' by removing the
carboxyl group in the form of carbon dioxide and water vapor, converting your cannabinoids
from their acid, to their more potent delta forms):

Photo Tutorial: Highly Activated Med Grade Bioavailable Canna & Hash Oil, Edibles, Drinkables and more...


The best oils, produce little to no odor during processing, if sealed properly and heated and cooled correctly. You can easily put it in any boxed brownie mix... be sure to read the final paragraph for detailed dosage information.


Have fun, and good luck!

 

You won't regret it