hoptimum
Well-Known Member
If you keep temp low eventually you get no more steam. if you keep banging you get the dreaded "popcorn" taste. I am trying to understand the science involved. If somethings don't boil until a higher temp, how can you cash out a bowl at lower temp? I see the term carbolization tossed about but I guess I don't get it.
http://forums.strainhunters.com/topic/3561-decarboxylation-turning-thca-into-thc-by-gentle-heating/
Have you ever cooked low and slow?