HomeRoast Digest

Topic: pure speculation: convection oven rotisserie (11 msgs / 237 lines)
1) From: Vicki Smith
I roast with an iRoast-2, and have not given a whole lot of thought to 
moving on. However, as I have been following with interest all the talk 
of other roasting methods, and the mods to various kitchen appliances, I 
wondered if folks had tried the convection ovens that come with built in 
rotisseries. I'm wondering if there is a way to hang/attach a glass or 
metal container, and use them to roast.http://tinyurl.com/o3pqxThis is a link to a convection oven with a rotisserie made by Hamilton 

2) From: Michael Wade
One of the list members has recently done it.  Tthere have been a couple of 
reports of previous incarnations too.
Google "redneck roaster".
or check out:http://www.surfingsmarter.com/coffee/MW

3) From: Vicki Smith
Thanks so much. This seems eminently doable--even by me. My husband 
recently came home with a request for homeroast as gifts for a few 
people. And while I had no issue with running three batches in my 
iRoast-2, if this were to become a trend, well, a bigger capacity 
roaster would be just the ticket. One that was so simple, would be even 
Michael Wade wrote:

4) From: Steve Hay
On 6/6/06, Vicki Smith  wrote:
The person working on this, last I heard, was recovering from a burst
appendix, however, one thing I think he was working on was off-axis roasting
possibilities.  If so, this convection oven roaster would be quite a neat
little package..  I kind of wonder myself if it wouldn't match or beat out
the RK drum in terms of quality...
I indeed considered this as an option instead of the SC/TO, which I am
working getting/making right now.  Went with the SC/TO because it seemed
simpler.  This might be my next attempt at a machine if I get
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

5) From: Woody DeCasere
Vicki have you seen the Turbo Roaster idea, (or SC/TO) it's a very simple
concept, using a lid mounted convection oven and a slightly modified stir
crazy popcorn popper, i assembled mine for about $75 dollars and it roasts
3/4 pound batches with ease, it will probably do more, but i like that
amount. The only draw back is you are roasting outside and it isn't very
conducive to  roasting in cold climates.
On 6/6/06, Steve Hay  wrote:
"Good night, and Good Coffee"

6) From: David B. Westebbe
I looked at the Redneck Roaster, and it looks like a great design.  =
to build, and I see no reason why it would not be a good, effective =
I even have some ideas on potential mods from the illustrated design -
bolting on some aluminum L-brackets to the inner, rotating part for =
would work perhaps for mixing purposes (especially if the holes are
countersunk and I use flat head machine screws), and attaching a small
handle to the inner part would make it easier to rotate it open.  I =
like the paint can idea for the drum.  It seems to fit well in the
particular oven that was used.
I wonder if sufficient Btus are generated to heat the coffee up to temp =
an optimal rate, however.
The convection design likely makes it easier to get an accurate
environmental temperature reading compared to a BBQ grill, which forms
distinct temperature strata.  I've toyed with the idea of installing =
fans in
my offset BBQ pit to eliminate the strata.  The differences in temp are
especially apparent when cooking low and slow in cold weather - the top =
the pit gets hot, while the belly is close to ambient.
The only questions I have concerns evacuation of smoke during roasting =
how to keep the chaff from burning on the bottom calrod.  Does anybody =
any knowledge or suggestions about those issues?

7) From: Vicki Smith
That is a big drawback here, Steve. If you need an ambient temperature 
in the 50s or so, that knocks out about six months a year.
Woody DeCasere wrote:

8) From: David B. Westebbe
Aren't those ovens insulated? If so, doesn't that make ambient temp less of
an issue for the roaster?

9) From: Peter Schmidt
If a person can figure out a way to evacuate the smoke, any electric roaster
will work indoors all year.
Also, the cold temps aren't as big of a factor as the wind.  Any roaster,
outside in cold temps, will work o.k. if shielded from the wind.  The SC/TO
fits nicely into a box, and if the box has only the front open, pointed away
from the wind it will work.

10) From: Vicki Smith
For outside roasting, even after improvising a wind shield, there is the 
small issue of the human part of the equation standing outside when it 
is -40 ;), but it's not like I would be using the bigger batch roaster 
all the time.
We have an "extra" kitchen in our basement. A previous owner had 
constructed a MIL suite down there. I use that kitchen pretty much only 
as a coffee station, as we have our morning coffee downstairs in our 
office/den combo, which is also where I work during the day.
We have an entirely pathetic range hood exhaust system over the cook 
top, but the vent to the roof is there, so I am thinking that trading up 
to a better exhaust system would be eminently doable. Right now I roast 
in my iRoast-2 by throwing the dryer vent attachment out my kitchen 
window. See:http://www.4cats2much.com/blogpics/2006_6/roaster.jpg.Lots to think about. Thanks for all the good ideas!

11) From: Ken Mary
Some problems with these ovens are "easily" overcome.
Convection may not be needed since most heat transfer is by radiation from
the hot elements to the drum.
Some ovens may be effectively insulated. My oven is not, except for a double
wall rear panel. I added aluminum foil inside the top, bottom, and glass
door, which greatly reduced the heat loss.
The rotisserie speed of 3 to 4 rpm is too low in my opinion. I added an
external gearmotor drive that turns the rotisserie at 50 rpm. Roast evenness
and taste seem much improved.
The factory thermostat is not useful for controlling the profile. My oven
has 4 heater rods totalling 1100 watts. Two are hard wired to the oven
switch and the other two are now controlled by a 600 watt light dimmer. The
total power input is read from a Kill-A-Watt meter.
Good features to look for are large internal volume (easier to load and
remove the drum) and removable drip pan (to easily clean out chaff between
roasts). I had one small fire in a chaff pile on the drip pan in hundreds of
roasts, so it is not a problem.

HomeRoast Digest