HomeRoast Digest

Topic: A mans first roast and quality control, chaff. (6 msgs / 166 lines)
1) From: Wilson, Steven B
Ya I got the feeling, afterward, that the pan was tooo hot. So I am off to
find a smaller pan, you can't have enough cast iron.
Tonight or tomorrow I'll go at it a little slower and a little lower in heat
and a little longer in the roast and let you know.
My daughter is the photographer and quite the artist and musician (read
Now Quality control, do you pull beans out of a batch? Before roast? After
I did pick out some over done ones and a couple of husks I found after
Chaff, I am starting to lean towards RK's BBQ drum because of this stuff.
Its lighter than paper and clings (it isn't sticky) to the side of the pan.
A hottop or alproast both should have this stuff all over the insides and a
compressor comes to my mind for cleaning. How do you guys/gals clean your
fancy machines?
Steve W.

2) From: Ron Kyle
 How do you guys/gals clean your
Well the drum is not real fancy. But hear is how the pesky chaff is
dispelled. If you use a fast rpm motor, most of the chaff is dispelled thru
the perforated holes. If you use a slow rpm motor the chaff mostly stays in
the drum. when you dump the beans into a suitable cooling devise, sitting on
a fan, the chaff is blown away.
I use a 20" sifter sitting on a 20" box fan.

3) From: Michael Guterman
Wilson, Steven B wrote:
You may have more luck, Steve, with a pan that is not cast iron.  Cast 
iron holds heat very well, but if you want to slow the roast it is going 
to loose heat very slowly.

4) From: Ed Needham
I use a big shop vac to vacuum the chaff residue from my grill roaster before
every roasting session when everything is cold (a hot ember and lint can make
quite a blaze inside your vacuum).  A five pound load creates quite a bit of
(probably oughta be in another thread, but hey, tonight I'm lazy)
Until recently, most of the chaff was expelled from the drum and found it's
way through a 2" opening between the top of the grill body and the bottom of
the grill body where they meet at the back of the grill.  This is also where
most of the smoke pours out as the roast hits first and second crack.  I've
built a box on the back that covers the opening and catches the chaff and
smoke.  The box is vented with a 3" stack at one end of the grill (to allow
the top to hinge back).  The heat makes a draft and the smoke goes up and out
the flue.  The chaff that enters the box, drops down to chaff collectors
isolated from the heat.  Next is to add a bit of forced air and see if I can
get more chaff and smoke to blow out the back without losing roaster heat up
the stack.
A faster motor arrived a few days ago, and with a few fins mounted on the
outside of my drum, a pretty decent air movement should optimize the heat
inside the grill/roaster.  Since the heat compartment is not sealed, success
of this project depends on heat convection pulling smoke and chaff up the
stack and the heated forced air being there to add extra air movement.
I still need to take pictures of this contraption, but today was about the
most miserable day we've had around here in a long time.  Cold, sleet, gray,
windy.  All day long. Yuck.
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

5) From: Dave Huddle
My Alp is in the garage, right next to an old (~30 yrs) shop vacuum.
Partialy burned chaff falls to a tray below the drum, and some is
caught in the vent screen.
When the roast is done, I vacuum the tray, the drum, and the screen,
then use another hose on the blower side of the vac to blow out the
chaff left around the doors and the fan.
Dave    Westerville, OH

6) From: Wilson, Steven B
I wasn't talking about your BBQ drum roaster Ron, that thing could catch
fire and one would not really care, its outside, hose near by and a whole
lot more area to work with. Now the hottop and its cave of a roaster?
I could see my kids doing a vacuum the ambers thing but NOT ME. (How did he
now about that fire place incident?)
Steve W.

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