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 Beach. Vicki
Vicki, 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
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 better. vicki Michael Wade wrote: <Snip>
On 6/6/06, Vicki Smith wrote: <Snip> 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 bored/inspired... -- 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."
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: <Snip> -- "Good night, and Good Coffee"
I looked at the Redneck Roaster, and it looks like a great design. = Simple to build, and I see no reason why it would not be a good, effective = roaster. I even have some ideas on potential mods from the illustrated design - bolting on some aluminum L-brackets to the inner, rotating part for = vanes 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 = really 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 = at 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 = of the pit gets hot, while the belly is close to ambient. The only questions I have concerns evacuation of smoke during roasting = and how to keep the chaff from burning on the bottom calrod. Does anybody = have any knowledge or suggestions about those issues? <Snip>
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. v Woody DeCasere wrote: <Snip>
Aren't those ovens insulated? If so, doesn't that make ambient temp less of an issue for the roaster? <Snip>
Vicki, 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. peter
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! v
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. --