I'll throw another suggestion out there....something I found somewhere online (maybe on this site?). It's kinda off-topic, but I think it's important to the ultimate use of decarbed weed.
Before decarbing, put your weed in a bowl, fill it with room-temperature water (NOT cold, NOT hot), and put something on top to keep the weed under water (I use a dinner plate). Let the weed soak for an hour or two, then drain the water. Repeat this process until the waste water is nearly clear. This will remove the chlorophyll and its nasty taste, but the goodness will still remain.
I then place it in the oven at 150 degrees, until dry. Since I use a Magic Butter machine, I don't worry about fully decarbing in the oven, so you'll have to experiment with drying/decarbing time otherwise.
I use this method to make canna-butter and canna-oil. The wet hay flavor is non-existent, so even something as mild-flavored as Rice Krispie treats will taste great. You'll get a slight flavoring of weed, but analogous to adding vanilla to baked goods, as opposed to adding wet hay. If you're not already doing this, you'll almost not recognize the flavor as cannabis.
