I see, well most recipes I've come across called for even higher than 315, so I thought I was shooting low on the temperature and actually playing it safe. If I do this again, I will most definitely use a lower temp. In regards to complication one you listed, unfortunately living with two shedding dogs, we get hair in almost everything from food to clothes to stashes, specifically my ABV stash since it is handled much more than green. Dog hair is literally all over the place here, so when it gets on my clothing and I handle anything, it will fall into whatever I'm working with. I don't like eating dog hairs (who does?), so I am very careful when I handle food. ABV is a bit harder to keep hairs away from, as I handle it much more and especially the surface I dump it onto before stashing it. That's why I chose to strain, because thick, dirty animal hairs aren't exactly the most appetizing thing I could add to a dish. Smoking I probably wouldn't care, but eating I really don't like, which may be why I'll make some hash next time. It's nearly impossible to keep those damn hairs out of ABV, trust me, and there is just too many to 'suck it up' and eat it anyways, otherwise I would do that. But I'll try my best for now on to keep the surfaces I dump ABV on as hair-free as possible. Maybe then, if I keep my ABV clean of dog hair, I will attempt cooking again. Although I will probably simmer next time, just to be safe. Oh well though, it's only ABV, not a big deal. It was mostly low-grade anyways, and some mids. Now that I have kush, I may treat my ABV with a little more respect and make sure I use it properly whether it be cooking or hash.