An infused fat is the basic building block of cannabis cooking, and oil is a great fat. You can go with olive or coconut or vegetable, and you’ll get great results (and no stems in your teeth) if you follow these three easy steps.
- Marijuana, preferably shake
Step 1: Pour the oil into a saucepan on low heat.
How much oil you use really depends on how much you need and how potent you want the results to be. I like around 1.5 cups of vegetable oil for every quarter-ounce (7 grams) of marijuana. Be sure to keep the heat low, over 100 degrees Fahrenheit but definitely below 350 degrees Fahrenheit, to keep the weed from scorching.
Step 2: Dump the marijuana into the pan and cook for 2 hours.
You probably guessed this step was coming next. Dump the crushed weed into the pan and let it cook slowly for at least 2 hours. You’ll be tempted to hurry the process by increasing the heat, but slow and steady really does win this race.
Step 3: Strain the marijuana out of the oil.
Cheese cloth is great for this final step. You want to make sure your oil is free of debris. Don’t get any crazy ideas about smoking that crud you filter out. It’s pretty much dead. The magic is in the oil, and you can put that in your fridge and it’ll last for months.