You’ve probably seen those neon-green brownies at a party that either did nothing at all or sent your cousin into a twelve-hour nap. Most people mess up the infusion process because they treat cannabis like dried oregano. It isn't. If you want to learn how to make THC cooking oil that actually delivers a consistent, clean experience, you have to respect the chemistry of the plant. It’s about more than just tossing some buds into a pot of melted butter or coconut oil. Honestly, if you don't decarboxylate your flower first, you're basically just making very expensive, slightly skunky-smelling vegetable oil that won't do much of anything.
The secret isn't some fancy machine, though those exist. It’s patience. You're working with lipids and heat-sensitive cannabinoids. If the heat is too high, you destroy the THC; if it's too low, the infusion never happens. It’s a delicate balance.
The Science of Decarboxylation: Why Raw Weed Doesn't Get You High
Raw cannabis contains THCA. That "A" stands for acid. In its acidic form, THC isn't psychoactive. Your body can’t process it to produce that signature euphoric feeling. To turn THCA into THC, you need to apply heat over time—a process called decarboxylation. When you smoke a joint, the flame does this instantly. But when you’re learning how to make THC cooking oil, you have to do this manually in an oven first.
Most experts, including the folks over at Project CBD, suggest a temperature around 240°F (115°C). You’ll want to grind your cannabis—not into a powder, but a coarse crumble—and spread it on a baking sheet. Bake it for about 30 to 45 minutes. Your kitchen is going to smell. There’s no way around that. If you live in an apartment with nosy neighbors, maybe crack a window or turn on the fan.
You’ll know it’s done when the vibrant green turns into a toasted, brownish-gold color. It should look a bit like dried tobacco. Once it’s "decarbed," the cannabinoids are active and ready to bind to the fats in your oil. If you skip this, you’re wasting your money. Period.
Picking the Right Fat for Your Infusion
Not all oils are created equal. Since THC is fat-soluble, the higher the saturated fat content, the better the THC will "stick" to the oil molecules.
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Coconut oil is widely considered the gold standard. Why? It’s roughly 80% to 90% saturated fat. It also has a long shelf life and stays solid at room temperature, which makes it great for baking or just stirring into a morning coffee. If you aren't a fan of the coconut taste, use refined coconut oil—it’s neutralized.
Extra virgin olive oil is another solid choice, especially if you’re planning on making savory dishes like infused pesto or salad dressings. It has a lower smoke point, so you have to be careful not to overheat it during the infusion.
Then there's avocado oil. It’s pricey. However, it has a very high smoke point and a neutral flavor profile, making it the "luxury" choice for high-heat cooking. Some people even use MCT oil (medium-chain triglycerides) because it’s liquid at room temperature and absorbed very quickly by the liver, leading to a faster onset of effects.
How to Make THC Cooking Oil Without Burning the House Down
Once your weed is decarbed, it’s time for the actual infusion. You’ll need a 1:1 ratio to start—usually one cup of oil to about 7 to 10 grams of cannabis. If that sounds too strong, you can always dilute it later with "clean" oil.
The Slow Cooker Method
This is the "set it and forget it" version. Put your oil and your decarbed cannabis into a slow cooker on the "low" setting. You want the temperature to hover between 160°F and 200°F. If it starts boiling, it’s too hot. Let it sit for 4 to 6 hours. Stir it occasionally.
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The Double Boiler Method
If you don't have a slow cooker, use a double boiler on the stove. This is safer than putting a pot directly on a burner because the water jacket prevents the oil from scorching. Keep the water at a low simmer. You’ll need to watch this one more closely, usually for about 2 to 3 hours.
The Mason Jar Hack
This is my personal favorite because it keeps the smell contained. Put your oil and decarbed bud in a glass Mason jar and seal it tight. Place the jar in a pot of water (the water should reach about halfway up the jar) and simmer. It’s basically a weed sous-vide.
Straining and Storage: The Final Steps
After the infusion is done, let it cool slightly. Don't let it get cold, or the oil (especially coconut oil) will solidify and you'll have a mess. Use a cheesecloth to strain the mixture into a clean glass jar.
Crucial tip: Do not squeeze the cheesecloth too hard.
I know it’s tempting to get every last drop out, but squeezing pushes extra chlorophyll and plant material into your oil. That’s what gives it that "dirt" flavor. Just let it gravity-strain. If you’re patient, the oil will be much clearer and taste significantly better.
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Store your finished oil in a cool, dark place. The refrigerator is best. Light and heat are the enemies of potency; they will degrade the THC into CBN over time, which will make your oil more sedating and less "stoney."
Dosing Is Where Everyone Fails
Let's talk about the math. If you have 10 grams of cannabis with 20% THC, that’s 2,000mg of THC total. Even with a perfect infusion, you’ll likely only recover about 70% to 80% of that. So, you might end up with 1,500mg in your cup of oil.
If you put a teaspoon of that in your tea, you’re looking at roughly 31mg of THC. For a beginner, that is a massive dose. Most people should start with 2mg to 5mg.
Always, always, always test your batch. Take a half-teaspoon, wait two hours, and see how you feel. Edibles hit differently because the THC is converted into 11-hydroxy-THC in your liver, which is much more potent and crosses the blood-brain barrier more easily than inhaled smoke.
Common Mistakes to Avoid
- Grinding too fine: If you turn your weed into dust, you’ll never be able to strain it all out. Your oil will be gritty.
- Adding water: Some old-school recipes tell you to add water to the pot to prevent burning. Don't. It can lead to mold growth if you don't separate it perfectly later.
- Impatience: You can't rush the decarboxylation or the infusion. If you try to do it in 20 minutes on high heat, you’ll just end up with burnt oil that tastes like a campfire and does nothing for your anxiety or pain.
- Forgetting the Lecithin: If you want your oil to be extra effective, add a teaspoon of sunflower lecithin during the infusion. It’s an emulsifier that helps your body absorb the cannabinoids more efficiently.
Actionable Next Steps
If you’re ready to try this, start small.
- Buy a digital thermometer. Guessing the temperature of your oil is a recipe for disaster.
- Source high-quality fat. Get the organic, virgin coconut oil. It’s worth the extra four dollars.
- Label your jars. There is nothing worse than someone in your house mistaking the "special" oil for regular cooking oil when they're frying up an egg.
- Keep a notebook. Record how much weed you used, the temperature, and how long you infused it. This is the only way to replicate a "perfect" batch once you find the rhythm that works for you.
Once you have a stable, potent oil, you can use it in anything from brownies to salad dressings or even as a topical rub for sore muscles. The possibilities are honestly endless once you master the basic infusion.