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I make coconut oil (or green dragon) with as little as a gram of nug sometimes. You don't need a 1/2 or even 1/4. Using larger amounts is a slight bit more efficient, but that is all.
Bake some nice nugs at 255F for 30 minutes (this is called decarboxylation).
Grind nugs very finely.
Place ground nugs in a glass bowl or mason jar.
Add enough coconut oil (or butter or high proof alcohol) to completely soak and cover the ground nugs.
Place glass bowl or mason jar in a fairly shallow saucepan or skillet filled with water. This is called a water bath. You can also use a double-boiler (like for melting chocolate or cheese fondue) as well. This ensures that you don't burn your oil or anything else.
Heat the saucepan of water on medium until the water is at a slight boil. The amount of heat transferred to the bowl or mason jar should be plenty to melt the oil (or boil the alcohol). Let the oil or alcohol slow cook for a while, stirring often. Usually takes about 30 minutes when using high proof alcohol. Coconut oil or butter extractions take longer. You can strain the oil or alcohol after it is done and has cooled, but I don't usually bother.
It is probably best to use the oil as a condiment. But if you decide to cook with it, don't let it get above 325F. I usually use Everclear instead of coconut oil because the extraction is quicker and the effects kick in quicker. But coconut oil might be a bit healthier if you aren't into the whole drinking thing
Last edited by melodious fellow; Jan-04-2011 at 22:45.
VOTE DR. RON PAUL
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