I am in the midst of preparing my first tincture/hash oil. I will be harnessing the Sun to evaporate a significant amount for hash oil.
In the tutorial, they illustrate using the "double boiler method". Using a solar oven will be MUCH safer, as there is NO ignition source...but solar cooking presents its own challenges too. 1. Gotta have sun, preferably full sun! While you can cook, as long as there's a shadow, it may take a long while. Having full sun will allow you the flexibility to adjust the temperature (by moving the oven/reflectors or cracking the lid open). 2. Condensation may get in the way. I've been solar cooking for well over a decade. One truism I've learned is that if you keep the lid tightly closed, your top glass will become fogged up. This will cap out your temperature, probably staying at around 300 degrees F. For this event, I'll be cracking the lid open. This will not only prevent condensation but any wind will aid in evaporation. 3. Wind may RUIN your day!!! I've lost count of the meals ruined or partially ruined, when the wind tipped my solar oven These days, I weigh down the leg with weight. Even so, I'm keeping a close eye out.
I expect my temperature to max out at 250 degrees F. It's 2:30 p.m. here and I just set my solar oven up and put in a pint jar with a bit of tincture in it...
Building a solar oven is easy and fun. There are some examples out there on the interwebz. You can go as simple or as complex as your heart desires. If you want something prefab, I use a Sun Oven. They're pricey but well worth the investment: https://www.sunoven.com/
In the tutorial, they illustrate using the "double boiler method". Using a solar oven will be MUCH safer, as there is NO ignition source...but solar cooking presents its own challenges too. 1. Gotta have sun, preferably full sun! While you can cook, as long as there's a shadow, it may take a long while. Having full sun will allow you the flexibility to adjust the temperature (by moving the oven/reflectors or cracking the lid open). 2. Condensation may get in the way. I've been solar cooking for well over a decade. One truism I've learned is that if you keep the lid tightly closed, your top glass will become fogged up. This will cap out your temperature, probably staying at around 300 degrees F. For this event, I'll be cracking the lid open. This will not only prevent condensation but any wind will aid in evaporation. 3. Wind may RUIN your day!!! I've lost count of the meals ruined or partially ruined, when the wind tipped my solar oven These days, I weigh down the leg with weight. Even so, I'm keeping a close eye out.
I expect my temperature to max out at 250 degrees F. It's 2:30 p.m. here and I just set my solar oven up and put in a pint jar with a bit of tincture in it...
Building a solar oven is easy and fun. There are some examples out there on the interwebz. You can go as simple or as complex as your heart desires. If you want something prefab, I use a Sun Oven. They're pricey but well worth the investment: https://www.sunoven.com/
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