My wife brought up a novel idea. Normally I would use my toaster oven out on the deck to decarb my weed prior to making edibles. Her idea was to put it on our pellet grill where I can regulate the temperature and more or less have "smoked" weed. Has anyone out there ever tried this? Any comments positive or negative would be welcome.
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Haven’t done it as I’m always looking for the most neutral flavor to allow the most possibilities for infusion, that said if I was looking to infuse bbq sauce or glaze I would think smoked herb might be doable. Personally I would stay neutral and use liquid smoke in the recipeSoil - NFTG, recycled & amended.
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Smoked weed. Never heard of it but sounds interesting. For edibles I presume? Sounds like something that is either very good or very bad, no in between. Let us know how it goes.Don't worry, be happy, grow sticky buds.Comment
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As much as I want to balk at the idea of smoking weed to decarb, why not cheese dip with hickory smoked RSO? Get a nice Liquid Smoke terp profile going. Do it.C'mon, mule!
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3x3x6Comment
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I like the idea. As long as you didn’t add wood for smoke it’s just heat. Anyway to decarb without stinking up the house is worth a shot
Tell who the city folks are by the comments btw 😂Comment
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A pellet grill burns wood for heat. Everything gets smoked in the process. -
Oh yea, I’m aware. I thought you meant just using it the grill for the heat so you don’t stink up the house but looks like you’re talking about smoking it while decarbs. Unless the smoke messed with the chemical process of the decarb it shouldn’t hurt, just make anything you make taste like it was smoked I’d imagine. Only one way to find out
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I guess I take it different, so just to be clear, OldManGrower you do mean to keep it inside a container and not actually "smoke" the weed, yes?
Now I have thought of doing BBQ over trunks and logs from nice big plants. Munchies that give you the munchies.Comment
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I’m of the same mindset, if we’re taking about covering your weed and using the grill as a heat source then it’s just that. Now if we’re leaving it uncovered and throwing a chunk of hickory or cherry wood on there that weed sounds ready for some bbq sauce -
It would be on a BBQ mat in the grill, not in a container.
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I decarb in a one quart mason jar with the lid on tight. No smell, no loss of terpenes, no problem.
Remember accurate heat control is the secret to good decarb, can you really rely on the temp in your grill?My goal is epicurean quality rather than high yield.
I'm learning how to create cannabis tinctures and hashish and I almost always use a vaporizer to spare my aging lungs.
Despite my avatar name I'm generally amenable and helpful. So, if there's a question I'm qualified to answer, hit me up!
-GrouchyComment
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I’ll have to try this. My magic butter machine came with their decarb box. It’s effective but definitely not smell proof -
I also decarb in sealed mason jars. To decarb it is basically the same time and temp as any other method.
I’ve also decarbed on my grill to avoid stinking up the house (even a sealed jar isn’t perfectly smellproof). The trick is offset heat (only light a burner on one side and have the jars all the way over to the other side). You also need to let it run for a bit while you fidget with the gas to get it stable on the desired temp. Finally, remember that there is a big heat variance in the different parts of your grill and the bbq thermometer that is built in may be off by quite a bit as a result so I use a meat thermometer where I have my jars for accurate measurement.
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Ckbrew, I use 240 degrees for 40 minutes in a sealed mason jar regardless of how much herb is in there.
As I'm sure you know, decarb temps and times are a compromise and many different combos seem to work so I just stick with my program since it seems to do the trick. The attached chart shows other options.
One tip is to let the jar cool completely before opening the lid or the terpenes you preserved will be lost. I think they are volatile enough to be released at those temps, then reabsorbed when cooled. Dunno if that's really what's happening but I did notice a difference when I popped the lid too soon.My goal is epicurean quality rather than high yield.
I'm learning how to create cannabis tinctures and hashish and I almost always use a vaporizer to spare my aging lungs.
Despite my avatar name I'm generally amenable and helpful. So, if there's a question I'm qualified to answer, hit me up!
-GrouchyComment
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I agree with grouchy on all points.
I read an article from someone who decarbs his finished RSO/tincture rather than his bud so that there is less terpene degradation and no toasted flavour. He does it in a sealed jar in a secure lab oven (if I remember correctly) in case the jar ever ruptures and the ethanol flashes. While I am not sure I will ever try it I don’t think it would be any more dangerous than usual if done outside away from anything that could catch fire (including yourself). Maybe on an electric hot plate under a closed grill lid. I know there is a lot of fear about fires with ethanol (probably for good reasons in many cases) but given my family lights up warmed brandy multiple times a year on different foods and drinks (eg Xmas pudding) I am not as afraid of it as I probably should be 🙂 (do at your own risk - I officially advise not to even if I don’t feel overly nervous about it myself).
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OldManGrower Did you do it? How did it turn out? The issue I see is if you get it to hot you would loose THC being open.Comment
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It seems to be a cool idea! So it's been a long time since your post, and I'm really interested in the result!Originally posted by OldManGrower View PostComment
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