How would you go about getting a repeatable roast profile with this type of roasting device....
the beans that you roasted look pretty good ... (since my mishap I have been taking your advice and using my Fresh Roast again... it has been a fun little experience...as I long for Hot Top back..)
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
I think it is important to have a good thermometer and keep good notes. I find wind to be a bit of a problem. I've been sitting my grill just inside my garage to try to cut the cross winds down. My roast times have been really constant. When I upgraded to a 57 RPM motor I was able to cut my temperatures a few degrees.
Thank you for the pics/info. I would love to see a parts list, and I would like to see this in action some day.
Once I have mastered my poppers, I envision this as my next step in roasting. I already have a grill (a hefty Weber), so this seems like a natural way to go. I like the idea of being able to roast 3-5lbs in a half hour! LOL And I can see myself supplying friends/family/co-workers with great coffee. I just can't share with the small output of my poppers!
I think it will be a while yet, but it will happen some day.
Oh ya...and I would also like to know if the 2x6 your motor and switch are attached to is then attached to your BBQ. My weber has the plasticy work surface and I am not real interested in messing with my beautiful BBQ! LOL
Rawman, Are you using your set up exclusivly for coffee roasting(I can't view your pic's at work)? I just bought a cheap char-broil to convert. I don't think my wife would have liked me hacking my $500.00 coleman. George
Huminie, http://www.surpluscenter.com 5-1183 57 RPM 115 VAC JAPAN SERR 1-1231 BUNA-N INSERT FOR L-050 NG 1-2334 7/16" L-050 LOVEJOY HALF 1-1228 3/8" L-050 LOVEJOY HALF
The parts list was suggested here in the forums and works perfectly. Check here: "Alpen-Grill 1lb success!" (Thanks texinga).
Do some searches for gear motor, bbq drum, or surplus center, and you will find a lot of info around here.
As for the heat, This is a CharBroil Masterflame 9000. I don't know the BTU rating but with both burners on I can easily get a reading of 550 on that thermometer. The issue I had was that I stuck my thermocouple (this type here: in there with a reading of 450 on the grill thermometer and the thermocouple read MUCH higher. In fact the sheathing on the probe started smoking and got slightly discolored. I forget what that probe is rated at.. I'm thinking it is a lot hotter than that thermometer reads. I got a new Fluke bead probe with a teflon coating but this one says not to go over 500 degrees or the teflon will emit a toxic chemical. Not what I want in my beans.
I have notes but my roasts have been anywhere from 9 to 11 minute first crack, and 12-16 minute second crack. I will track and see if I can come up with any way to profile. What I really need is a way to monitor bean temperatures. The drum spins so it's not that easy. I'm considering a datalogger attached to the handle but need a high temp probe and the set up seems expensive so far.
Rawman the Expobarbarian.. AKA the Original Jon R.
Rawman, Are you using the stock thermometer that came on your grill? I mounted a thermometer behind the handle on mine, its dead center to the drum top to bottom/ right to left. It is shield by the diffuser. I think the readings you get on your thermometer will vary greatly depending on its position in the grill.
It would be nice to measure the bean mass temperature. I haven’t come up with a way to do it yet.
Oh ya...and I would also like to know if the 2x6 your motor and switch are attached to is then attached to your BBQ. My weber has the plasticy work surface and I am not real interested in messing with my beautiful BBQ! LOL
Gravity does a fine job of holding it in place. The 2X6 (which was originally just to test the motor but since it works fine will stay for a while) is just sitting there.
TheArtfuldodger Said:
Rawman, Are you using your set up exclusivly for coffee roasting(I can't view your pic's at work)? I just bought a cheap char-broil to convert. I don't think my wife would have liked me hacking my $500.00 coleman. George
Nah I'm still using it for food too.. I have not made any mods to the grill itself except for taking out the flavor bar and adding the above the flame rock grate with the Char-Diamonds. This actually helped the cooking by evening out the heat.
TheArtfuldodger Said:
Rawman, Are you using the stock thermometer that came on your grill? I mounted a thermometer behind the handle on mine, its dead center to the drum top to bottom/ right to left. It is shield by the diffuser. I think the readings you get on your thermometer will vary greatly depending on its position in the grill. It would be nice to measure the bean mass temperature. I haven’t come up with a way to do it yet. George
The stock thermometer is still in it's original location mid way up the top of the grill in the front center. This didn't look like the right place for me to measure temps so I stuck a 20 dollar Char-Broil grill thermometer in a pre existing hole in the grill. The tip of the thermometer is toward the bottom of the grill, just a few inches from where the drum is. There's a picture posted when you are able to check it out..
Rawman the Expobarbarian.. AKA the Original Jon R.
I'm using a Tel-Tru thermometer that's very good quality, under $20 and reads up to 1000F. Here's a quick thread that I posted a while back with more info and links:
The Tel-Tru is the best Grill Thermometer I've seen and I'm very pleased with it's performance. Another plus is that you can order it in different stem lengths to get the end close to the drum. I've found that my grill (with both burners on high) can reach over 800F. This thermometer is sensitive enough that I can easily see quick changes in temp. Compared to the one I'd previously bought at Home Depot, this one has more range, better sensitivity and reads above 550F. With my setup, I try to keep the grill temp around 600F and adjust the burners when it starts to head north of 650F.
Rick
PS Rawman: Your welcome...glad to know that the info was of some use to you.
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