who burns incense?

just wanted to know how many us fall into this trechearous stereotype

Nag Champa all the way

i use the little rectangles that smell like pine.

I get whatever is on clearance at Spencer's.

how the hell do you make your own? please do teach us.

Scented insence oil of your choice. I'll be using Coconut & Mango Kiwi.

Oil Solvent (best if purchased with sticks/oils)

11" Insence punk sticks or larger if you have a method of soaking.

2 - 13"x9"x2" aluminum cakepans for each scent you'll make.

1 - measuring cup (though I do it by eye)



Here's what the solvent looks like....just clear oil mixed with a solvent to aid in even slow burning of the insence.

So to beign...You will mix 2-3 parts solvent to 1 part scented oil. I like mine a bit strong so I use the 2/1 ratio. Be careful if you do so.....Sometimes the balance between the solvent/oil can be off. Causing sticks to continue to be relit or not burn at all.


But Ive been doing this about 20 years so I know the mix pretty well.

Here Im adding the Coconut scented oil to the pan already holding 4 teacups full of solvent. So Im adding 2 cups scented oil to each cakepan.

And the final pic is of 2 pans ready for sticks. The Kiwi Mango is clear so it may be hard to see in the pan.

Now, We simply lay dry sticks into the mix. Spread sticks out evenly allowing them to soak up the oils. You'll see tiny bubbles appear in the mix...thats the air being forced out of the sticks.

Once the tiny bubbles go away...allow your sticks to soak for as long as you can. The longer...the stronger.


Ideally you want to soak for an hour or two. When I usually make sticks....I soak them overnight.

Once they have been soaking to your liking. Remove sticks and allow excess to drip back into pan for future use.

Some people dip theirs in tall cylinder type tubes. Standing upright to allow extras to drip back into tube.

I hold mine for a minute or two above the pan. Then I move them to a dry clean pan. Thats why I suggested 2 pans for each scent you'll make.


And there you have it....

I save my sandwich meat containers for extra oil. If you have leftovers....place in container seal and store away from direct sunlight/heat.

I usually sit my freshly dipped sticks outside under the suunlight or indoors in front of a fan to speed up drying.

48 hours later would be the fastest Ive seen them dry. Sometimes a bit longer dry time aids in burning....but the longer you dry....the less potent.

Zekedogg said:

Nag Champa all the way

Click to expand...

Yep, same here man.

BSIv2.0: Nice, reminds me of Vietnam!