afrank

Thanks for the info!

I think that one would melt if I put it in the oven : )

Do you have recommendations regarding a reliable thermometer for this? I've gone through 3 pretty rapidly. I test them in boiling water to see if they're accurate. They all start out good, but lose accuracy over time. I don't remember my first model. My previous thermometer was this one: https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/ref=sr_1_10?keywords=thermpro&qid=1548182380&sr=8-10 but it started to show inaccuracy, so got this double-probe one: https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_asin_title_o04__o00_s00?ie=UTF8&psc=1 I'm assuming that it too will not last long.

Thanks! Yeah I did come across this at one point. Saving it now. I definitely do plan to test their numbers I'm looking into two routes. It would either be getting a home test kit, or sending out to a lab. A friend introduced me to an acquaintance of his who has a business in Washington. I might be able to work with him on the testing part. Not sure, yet.

My take on all this is: Ask 5 experienced botanical cooks what is the best method, you'll most likely get 5 different answers, each of them passionately claiming theirs to be proven methods. My take on this is because each person is not doing exactly the same thing. So comparing doesn't make sense. I'm sure they use different strains, at different levels of moisture, different types of ovens of varying quality, etc. Relying on lab test documentation would be great! — IF I were working in a lab. But since I'm not working in a lab, but rather at home with what i have, I'd rather do testing myself and see what works best for me 🙂

Yeah, again, I don't know enough chemistry to know what I'm seeing exactly, but that's partly the reason why the conclusion is that the sweet spot is 40min/240F rather than 7min/293F as the graph would suggest. I think it has to do with plant moisture, among other things. But as I said, some, including I believe the makers of the Ardent Nova, have attempted in language I don't exactly understand nor can verify, that the graph is innacurate.

Yeah, I'm currently focused on the decarbing phase. The MB machine is for infusing the butter. I've heard mixed reviews about it. My gut is telling me it's a $175 modified crock-pot. That said, there does exist a device designed specifically for decarboxylating called the Ardent Nova (around $200), which claims to be scientifically proven as the method that offers the best results — but here too, I have yet to be convinced based on the information I've gathered. Seems most likely to produce satisfactory results while riding on trend and marketing. I prefer to do my own testing : ) So that's the thing. From my research, there's this well known graph, which has been largely adopted (see below) which lead to the 40min/240F rule many go by, but lately I've also read that the graph is no accurate for reasons I'm not sure I know to explain. I just want to do my own testing and see how it works out for me : )

Didn't mean to be sneaky about it : ) I've just read and heard so many different "tested and proved" theories, each with convincing arguments, graphs charts and formulas... I've decided to test for myself. My kitchen is far from being a science lab, nevertheless would like to try and be as accurate as I can. So for steady heating solutions I thought the best place to ask would be a forum like this one. I'm currently trying to decide between three suggestions that were brought up here: modified toaster oven with PID controller and thermocouple temperature probe still need to research this a bit more and figure out what equipment to purchase. I'm also not so sure a toaster oven heating elements would be best for this type of experimenting sous vide / immersion circulator Most likely would keep the most stable temperature of the three options, but I have no experience working with these and still researching how easily I would be able to use liquids other than water, in order to be able to reach temperatures of at least 240F Breville BOV845BSS Smart Oven Pro probably the most ready out-of-the-box and easy to work with, but also the more expensive option. Assuming the temperature stability is as @DiggingDogFarm describes, this might ultimately be the way I go I genuinely appreciate all of your help. If you have any further suggestions, I'd be happy to hear them.

Nice catch! Full disclosure: I'm experimenting with edibles and testing a few different theories regarding decarboxylation, which is why we would want to minimize the temperature range. Also curious if different temperatures have any effect when during the baking itself (if baked edibles). I'm new here and wasn't sure what the reactions would be 😀

Thanks for taking the time to test out your Breville! That's actually pretty good! I see it has good reviews, though there are several complaints about a thermal fuse going out after about 18 months or so (warranty is 1 year). Just curious how long you've owned yours.

Was just going to write that I stumbled onto this: https://www.ebay.com/itm/301222493616 Still trying to figure out if all that assembly is not over my head. I'll keep looking... I actually did find that on Google before posting here, but it seems like a product that has been discontinued or something. All I could find is Anova cookers, which are their immersion cookers.

Hi, thanks for the quick replies! @dcarch - you're right. I guess both are important for me in this case. My question is more about temp control range. I want to be able to keep the temps within a smaller range compared to what I get from my cheapo oven. However, if it's inaccurate — and assuming I can't measure, figure out the offset and adjust manually as needed — that would not be good for me either. @gfweb - yeah, that's what I'm trying to avoid — those binary full blast/off solutions. Immersion calculator sounds interesting! I've never used one. What liquid would you use to heat something up to around 230-240F (given that in water I assume it won't go higher than 212F)? @DiggingDogFarm - I like that idea! I did a quick search on Amazon and found some PID controllers that come with a cable and heat sensor for less than $40. The only problem is that I couldn't find one that can handle heat as high as 240F. They all seem to max out at around 200F more or less. Do you happen to know of a recommended reseller of a device that can go higher than 240F and with a sensor that can survive that heat?

Hi. Does anyone happen to know how of a relatively small oven-type device, like the size of a large toaster-oven or even smaller, that can maintain accurate temperatures? I’m looking to heat at a relatively stable temperature around 230-240F. I would use my oven, but it’s too inaccurate and the temperature range is all over the place. I actually experimented using a couple of thermometers. I set my oven to 220F and started keeping track of the temperature after about 15 minutes. The actual reading was from a low of around 225F to a high temperature of 255F. I should note that I have a super cheap oven and I kind of assume a higher-end unit would be able to maintain a temperature more accurately. I would replace my oven, but I can’t. I’m living in a rental and the oven came with the apartment. So I’m looking for a device that is relatively small, that I can stow away easily when I don’t need it. Thanks!