Chop up your trimming, stems and leaf, until you have a nice sized pile of trimmings with enough weed to fill up a large crock pot or cooking pot with a lid.
Turn the heat on to the lowest heat setting.
Now get yourself some cooking oil, Canola, Corn, Vegetable, it doesn’t really matter whichever you prefer, and pour this over your weed until it is nicely coated. I usually use about 2-3 cups, depending on how much weed is in your cooking pot.
Place the lid on and cook slowly for at least an hour. I like to let it go a couple hours, if you go much longer the weed will turn to mush and be hard to strain.
I stir it up every 10 minutes or so to make sure the weed doesn’t stick to the bottom and to assure even cooking.
You know you got the right right cooking temperature after about 10-15 minutes or so you will start to smell weed everywhere in your kitchen.
I always notice a slight sizzling in the pot. You don’t want a loud frying sound, that would mean you have your heat way too high.
The heat will release the THC into the oil and this is best accomplished by cooking it slow and allowing the heat to release the THC out of your plant slowly, not too fast.
The best results come from slow and even cooking.
After an hour or so, turn off the heat and let it rest for 10-15 minutes to cool down.
For this next part, it seems to works best if you place your cooking pot in the sink as this can get a little messy.
With a large spoon or spatula, push all the weed to one side of your pot now pour the oil through a strainer with a coffee filter into another container.
Now take out all your plant material that has been cooked thoroughly and discard it. After removing all your weed- what it left is the perfect cooking oil for all the great marijuana recipes.
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