so i wa just wondering, which got you higher, cannbutter or cannaoil? all the brownie mixes and cake mixes call for oil so im hoping oil is the victor haha. thanks guys!

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Haven't been cooking with cannabis for a long time but I am a chef so I would have to say the oil would get you higher. Butter is a mixture of cream, fat, waters and other things but oil is pure fat and nothing else. So the oil fluid ounce to fluid ounce would have a greater capacity for holding more THC therefore having the possibility of getting you higher then butter.

I agree. I just made some brownies yesterday and I was going to use butter till I saw that they all call for oil. So I made some oil, and let me tell you, these brownies fuck you up.

I put a lot of weed(60-70gs) in about a cup and a half of oil and cooked it. 2 batches of brownies later, after licking the spoon and eating a brownie I could barely do the dishes to clean up. I've tried butter before, but didn't use near the amount of green I did this time. From my experience it seems like oil is overall more efficient time, effort, and money wise.

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hell yea this is the answer i was lookin for thanks for the post. imma make some brownies with oil then whenever i can

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Try useing coconut oil.

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"If you wanna win, CHEAT! If you lose, start a FIGHT!" - very wise man

When making oil, do you guys just cook the bud in straight oil? Or do you use water too, and seperate it like butter?

The reason im asking is beacuse when making butter with water, the water extracts a lot of the nasty crap that does not get you

high... Im just wondering how you would do that if using oil...? If anyone is interested in better butter..... try this!

Before using your butter to extract your bud, turn it into clafified butter!

Clarified butter is butter that has been rendered to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. The components that are not butter fat are usually discarded.

Clarified butter has a higher smoke point than regular butter and is, therefore, preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter.

Also, use EUROPEAN STYLE BUTTER for this... it has a higher fat content than regular butter...