HomeRoast Digest


Topic: Tile in BBQ Roaster (16 msgs / 291 lines)
1) From: ginny
Charples:
what sample roaster did/do you have?
There is a "guard" on the BBQ flames on 99% of the BBQ made today, hence the flame does not hit the drum itself.
If you use the same type used in a kiln (firebrick/tiles) you will never slow down the roast the way you want, too much heat will always be retained. We want the slow cool in a kiln but not in my opinion in a batch of roasted coffee.
You could stop the heat earlier, open the top some; I imagine there are many ways to cool the brick/tile though I am not sure you would have the control you may want. I would sans brick/tile at first.
Let me us know. Good Luck
ginny

2) From: ginny
Charles:
ya going to sell that on the list, I'll put a bid in:)
ginny

3) From: Charles Cowdrick
I am moving from 1lb SF sample roaster to BBQ roasting.
I am wondering if you BBQ roasters out there have used oven 
(pizza/bread) tiles in your roaster, above the flames. Or any tiles, 
such as those with holes in them.
I know that tiles will make heat distribution more even, but what about 
when you lower the gas to slow the roast (say, after 1st crack): Does 
the use of tiles retain too much heat for the lowering of the gas to 
have its desired result? I suppose this will all be mute when I finish 
my setup next week (RK Drum arrives today or tomorrow), but I'd like a 
heads up anyway.
Thanks, Charles

4) From: George Holt
I use char-broil diamonds in my RK set up. I haven't have problems
slowing my roast in between first and second.http://coffeegeek.com/forums/coffee/homeroast/65098#65098On Wed, 9 Feb 2005 12:56:25 -0600, Charles Cowdrick  wrote:
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-- 
Living Large In Waxhaw, NC.
George Holt

5) From: Ed Needham
Try it without the tiles and then try it with the tiles and see which one 
you like.  So far, I prefer the ceramic tiles with holes in them.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

6) From: Neil Atwood
I've just started my journey into BBQ roasting with an RK Drum (only the second one in Oz, I believe - that right Ron?), and have a brand new, 3 burner grill for the job.
With the drum centred over the grill, I've used the hotplate plate that came with the BBQ, and put it over the middle burner, so that the two outside burners are uncovered.
The hotplate (cast iron) covers the length of the drum just nicely, and so buffers the drum from the direct heat of the burner beneath. The two outside burners are able to 'push' their heat up into the air above and around the drum, but without being directly 'on' the drum... if that all makes sense.
Seems to be working well so far, but with only 6 roasts with that system, I can't claim much expertise!
What I can tell you is that drum roasting is MUCH more relaxing than my poppers or the Imex (Rosto in the USA?)!
Cheers
Neil A.
Sydney, Oz 
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7) From: Ron_L
On Wed, 9 Feb 2005 12:56:25 -0600, Charles Cowdrick  wrote:
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I ran across this while surfing the web the other day...http://www.flamette.com/Its a one piece replacement for the individual tiles!  Looks
interesting, but I haven't tried it yet.
...ron

8) From: Charles Cowdrick
Thanks, George.
Your images and setup are very interesting and informative.
I saw the diamonds at Lowe's.
Do you place the tray and diamonds directly on the burner?
Also, I'm not familiar with a step drill. What is the advantage of this 
over a regular drill bit?
Charles
On Feb 9, 2005, at 4:08 PM, George Holt wrote:
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9) From: Charles Cowdrick
On Feb 9, 2005, at 4:08 PM, Ginny wrote:
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It's a San Franciscan. Model SF-1lb.http://www.coffeeper.com/CF/cof1lb.htm#top%23topI've used it for three years and get exceptionally even roasts. I can't 
say enough good things about it. It was expensive.
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Yeah, but not mine.
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I figured. I'm a potter, so thought about making my own porcelain 
tile(s). But I also have a lovely pizza tile that I no longer use in 
the conventional oven.
I'll try with and without.
Ginny, I've never been called Charples before ;).

10) From: George Holt
My diffuser is actually about a half inch above the burner. it rest on
four small ridges in the bottom of the grill. The step bit is an
incremented bit, it just makes cutting the whole a lot easier. You
could use any bit.
On Thu, 10 Feb 2005 08:57:26 -0600, Charles Cowdrick  wrote:
<Snip>
-- 
Living Large In Waxhaw, NC.
George Holt

11) From: Ed Needham
I'd definitely look for something a bit less expensive.  $40 for a 
fragile/extremely brittle ceramic buffer might be a bit more than what is 
needed.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

12) From: R.N.Kyle
<Snip>
second one in Oz, I believe - that right Ron?),
You are correct Neil, just 2 in Australia.
RK
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13) From: Neil Atwood
Aaah! It's nice to be nearly unique!  ;-)
Neil A.
Sydney, Oz 
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14) From: Bob Baker
Hi Neil
Are you "True Blue"?
Bob/Dallas
  Neil Atwood  wrote:
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15) From: Neil Atwood
Hi Bob,
Is the Pope a Catholic?   ;-)
Neil A.
Sydney, Oz 
<Snip>

16) From: Bob Baker
Must be, that guy has 9 lives.
Bob
Neil Atwood wrote:
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