This is the spot where rookie cooks often get lost and waste a bunch of weed. Then everyone eats those edibles and they don't really get high so they think "weed doesn't effect me, man!" Later, they may eat too much of a properly prepared edible and green out because they overestimate their consumption capabilities due to the earlier rookie cook's mistake. Did I lose you yet?

In BasicBud terms, decarboxylation means "activate the weed."

No matter how much marijuana you are using, you will want to follow some consistent guidelines:

Make sure your marijuana is spread out in a thin, even layer across whatever pan you use. You don't want the layer to be more than an inch thick or you will risk uneven decarboxylation.

If you are using fresh flower, bust it up! It shouldn't be powder, but it shouldn't be big buds either!

There are many ways to do this, the way I outline here is my own.

Some of these infusions require a water bath process, some involve double broiling. Please read each recipe completely before beginning to make sure you follow the correct process for each BudBasic Batch, you don't want to water bath anything you can't separate later.

You will also notice there is an extra portion of your carrier in each of these infusions. That is because some will naturally cook off in the process. To finish with an even cup, I have always found it wise to start with a little extra.

Starting with the right ingredients will finish you off with the right product. I always use clarified butter for my BakedBaking recipes. If you don't have clarified butter, you can clarify it yourself, just know that you will lose some of the weight when you do. For your convenience, I will go over how to do that yourself.

Melt the butter in a sauce pan over low heat, do not stir during this process.

Let simmer and naturally separate into three layers – foamy top, clear middle, solid bottom. Remove the foamy layers as they form and discard.

After some time there will be no more foamy layers that form and you will be left with a clear, golden liquid above a solid layer that forms to the bottom of the sauce pan.

Using cheesecloth or a sieve, strain any remaining foam or sediment that might loosen from the bottom of the pan as you pour the liquid into a glass baking container and allow to set until completely firm.

Dope Dosage (use flower OR shake, not both):

This is a ratio! It will yield one cup of Budter. You can cook a large batch of Lightweight Budter! Just follow the ratio and, later, when timing is discussed, remember – this is what I am referring to when I say add time for added weight! (*Water amount is consistent based on dosage, do not increase for batch size.)

Remember that decarboxylation process:

Weigh out your weed and decarb it. First, in the oven, remembering to keep the layer less than an inch thick, use multiple baking pans if you are doing a big batch. Then, scoop it into a pot of boiling water. The size of your pot will depend on the size of your batch. The amount of water you use will depend only on the dosage you choose, no matter how big of a batch you make.

Lightweight: 2 cups water   Moderate: 4 cups water   Chronic: 8 cups water

Be mindful of how much space the water and weed will take up, but don't use a pot that is too big for your batch or you will risk boiling off your butter in the infusion process. You want your weed to be entirely immersed, while also keeping the exposed surface area as small as possible. Every pothead will have to play with the tools in their own kitchen to find the right fit for each dosage. If you are a brand new baker, start with a small batch of the Lightweight dose in a small pot and learn your way up! I use a tall stock pot, because I make TheChronic in big batches!

While your weed is boiling away in the water bath, melt your clarified butter. Add the melted butter directly to the larger pot holding the water/weed mixture.

Simmer, uncovered, stirring every half hour or so. Four hours for a small batch (the basic ratio). Add additional time for additional weight (remember)! Specifically, an extra 30 minutes cook time for each batch size increase.

Strain through sieve and cheesecloth into a sturdy pot, you are going to press the cooked weed to strain as much liquid as you can from it so you want this pot to be able to hold some pressure. When your weed has stopped dripping, use the bottom side of a metal bowl to press the remaining liquid from the cooked weed. Choose a glass container that will fit all of the liquid when you have finished pressing. Transfer the liquid to your glass container and allow to set to room temperature before transferring to the fridge overnight.

Remove your set product from the fridge. At this point you will have two distinct substances: a solid green mass and some brownish liquid. The solid green substance should slide easily from the glass container, just poke a butter knife along an edge and lift it out. Place it, wet side down, on a paper towel and give it a good slide across. This should result in a layer of sediment being left on the paper towel. The paper towel and the remaining water from under your solid chunk can both be tossed or composted.

Melt the solid mass, over low heat, and strain again through the sieve and cheese cloth combination, this time into a container that you can easily make measured pours from. Choose glass containers that are the size and shape of the Budter forms you want for your finished product. I use a rectangular glass container that can hold up to two cups, but I only pour one cup in. I prefer to have my Budter stored in the freezer (after setting) in single cup portions for easy use later. You should choose a size that is convenient for you! Transfer the liquid to your glass containers of choice. Allow to cool to room temperature before transferring to the fridge overnight.

*NOTE: after setting, you can individually wrap and freeze your Budter for up to six months.

*Water amount does not change for bigger batch. **Add 30 minutes time for each increase in batch ratio

Dope Dosage (use flower OR shake, not both):

This is a ratio! It will yield one cup of CannaCoconut Oil. You can cook a large batch of Lightweight Oil! Just follow the ratio and, later, when timing is discussed, remember – this is what I am referring to when I say add time for added weight! (*Water amount is consistent based on dosage, do not increase for batch size.)

Remember that decarboxylation process:

Weigh out your weed and decarb it. Remember to keep the layer less than an inch thick, use multiple baking pans if you are doing a big batch. Then, scoop it into a pot of boiling water. The amount of water you use will depend only on the dosage you choose, no matter how big of a batch you make.

Lightweight: 2 cups water   Moderate: 4 cups water   Chronic: 8 cups water

Be mindful of how much space the water and weed will take up, but don't use a pot that is too big for your batch or you will risk boiling off your coconut oil in the infusion process. While your weed is boiling away in the water bath, melt your Coconut Oil. When it is completely melted, add the Coconut Oil directly to the larger pot holding the water/weed mixture.

Simmer, uncovered, stirring every half hour or so. Four hours for a small batch (the basic ratio). Add additional time for additional weight (remember)! Specifically, an additional 30 minutes cook time for each batch size increase.

Strain through sieve and cheesecloth into a sturdy pot. Press the cooked weed to strain as much liquid as you can. You will notice some of what is pressed out is quite green and some is slightly brown, don't worry, this is fine! Transfer the liquid to your glass container and allow to set to room temperature before transferring to the fridge overnight. You will have pulp left over – cooked marijuana. If you have followed this process, it has lost most, if not all, of the THC/CBD at this point so you can confidently compost it.

Remove your set product from the fridge. You will have two distinct substances: a solid green mass and some brownish liquid. The solid green substance should slide easily from the glass container. Melt the solid mass over low heat, and strain again through the sieve and cheese cloth combination into a container that you can easily make measured pours from. Transfer to your glass containers of choice. Allow to cool to room temperature before transferring to the fridge overnight.

*NOTE: after setting, you can individually wrap and freeze your CannaCoconut Oil for up to twelve months.

*Water amount does not change for bigger batch. **Add 30 minutes time for each increase in batch ratio

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):

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:

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.

Your honey selection will vary based on what you have access to, but I would stick to as close to organic, raw liquid honey. Creamed honeys won't quite cook with the same consistency.

Dope Dosage (use flower OR shake, not both):

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 honey volume in the cooked marijuana at the end. Recipes on this site will be written considering this dosage.

Remember that decarboxylation 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 honey in the top and get it warming.

Add the decarbed weed to the honey 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.

This is a SpecialStock recipe. It is not for the average stoner. The end product is extremely potent and will, undoubtedly, mess you up! I, myself, only consume the end product in 1/2 teaspoon doses. I have found it impossible to make the end product with a more diluted recipe. That being said, if you first follow the process and then decide to whip in some additional honey you can have a less potent version of the same delicious product.

You will need a glass jar, with a fully sealed lid – not the kind typically used for jams and preserves – and one cup of honey for every 3.5 grams of kief you have. It turns out one measured tablespoon is close to 3.5 grams relatively consistently.

Decarboxylation process:

Watch your kief *very* closely, you do not want to cook off any of that precious, high THC content. Tap it around with a fork if you notice it beginning to clump together. The more fine the crystals stay for this process, the better your final product will be.

When the decarb is finished, drop your kief into the jar and pour your honey over top.

Seal the jar, as tight as humanly possible.

The kief will float to the top of the honey and make a layer on top. This is normal. You will now begin the *long* process of flipping. Every time you notice the layer has formed, flip the jar. Leave it upside down until the layer forms on top of the honey again, and then flip it.

At first, you will find yourself flipping your honey jar multiple times a day. As the kief bonds with the honey molecules, though, the layer will take longer to form. The flipping process generally takes approximately 30 days.

You will know your KiefHoney is ready when it has become sort of creamy in consistency and the colour is even, no longer layering but all one substance.