I used to have these memorized but I'm starting a new cooking project today, and can't remember the exact temperatures at which THC:
1) is vaporized
2) bonds to fat molecules
3) decarboxylates
If any one could remind me, I'd really appreciate it.

The mixed lingo between potheads and chemists and pothead-chemists make researching this WAY harder than it really ought to be. Funny, I remember it being pretty easy...
So far, I've got
1) 355-392F
2) ?
3) 222F-(?)
Please help fill in the blanks; I'll have all the ingredients by tonight and I'd like to be prepared by this evening, so I can sell samples at a party tomorrow.

Thanks for nothing jah. Just playin, but I got all the info I needed. I felt a bit stupid for forgetting it, but people are usually impressed when I retain any information whatsoever. For aspiring THC chefs, here are the stats, all in Farenheit:
222/+: Decarboxylation (Carboxyl groups removed, making weed more potent. I recommend 225 for up to half an hour in an oven, to avoid burning.)
325-355: THC bonds to fat molecules
355-392: THC "boils" (vaporizes; avoid this temperature)

Medicated... so bear with me...

So if i put a but in the oven at 225 for 30 mins.... ill get superstoned? lmao

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I think people should be allowed to do anything they want. We haven't tried that for a while. Maybe this time it'll work - R.I.P. George Carlin

Hahaha! Believe it or not, I've been told that, yes, decarboxylation does improve the high when smoked. The science behind that is shaky at best, but there is a large enough number of cooks who will make this claim that I don't feel comfortable to simply dismiss it with my offhand.

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Both my father and my self are legal users of medical marijuana, and support its legalization for all uses. To Canada & BEYOND!