Posted Fri Apr 27, 2012, 4:57pm Subject: Re: Hottop - Preparing for first roast - advice
The filter is good for particulate removal, so if you roast in an area where you end up breathing some of the smoke, or indoors where you don't want the walls to eventually get a coat of oil or chaff about the place, replace the filter (some folks actually use a Scotchbrite pad but I have not tried that. Outdoors with ventilation you can actually roast without the filter. To save heat energy you can gut the filter holder and use a piece of aluminum foil to block off about the top 2/3's of the filter's area. I use a 12mm computer fan filter of stainless steel screen mesh with about 1/2 blocked with aluminum.
Posted Fri Apr 27, 2012, 8:55pm Subject: Re: Hottop - Preparing for first roast - advice
For those roasting with the newer Hottop (KN-8828B2-K) with the factory "K" probe in the roast chamber (a rod probe instead of the flat button probe), you have likely found that the temperatures discussed in the old profiling article are different from what you read on the B2-K model.
I think you will find the new article I posted on the Hottop USA website helpful. While the graph and stated temperatures are from the new roaster KN-8828B2-K, the profile is based on much of the same information discussed in this thread, and the basic theory can be applied to any roaster which allows control of the profile.
The link is on the homepage of the Hottop USA website (in case you forget how you got there), but the download page for the PDF file is: HERE
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