HomeRoast Digest


Topic: Pizza oven roasting (9 msgs / 165 lines)
1) From: Thbull
I'm toying with the idea of up-sizing my roasting capacity, I know  
that there are several on the list that roast in their ovens. How do  
you do it? What are you steps? What is the roasting capacity?
What about using a converyor pizza oven like this:http://snipurl.com/13hvmI came across this the other day while thumbing through their catalog...
Thbull 'thinking outside the HG/DB'

2) From: Lynne
With that kind of money - couldn't you simply purchase an actual coffee 
roasting machine (others here could have actual suggestions, since I do 
simple stove top roasting)?
Man, that costs BIG $$$!
Lynne
On Nov 28, 2006, at 8:23 AM, Thbull wrote:
<Snip>

3) From: Jon Rosen
That's what I was thinking. Why spend $1,600 do roast your coffee in  
a pizza oven when you can buy a very decent drum roaster (or a small  
army of iRoasts) for the same money.
Jon
On Nov 28, 2006, at 8:55 AM, Lynne wrote:
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4) From: Jon Rosen
One thing I haven't done yet (but think I've seen this done before)  
is to create or buy a cage for the rotisserie in my grill. I expect  
that I could make some very good roasts that way. The problem would  
be temperature variation from opening the top of the grill to check  
the roast.
Jon
On Nov 28, 2006, at 8:23 AM, Thbull wrote:
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5) From: Justin Marquez
On 11/28/06, Jon Rosen  wrote:
<Snip>
Jon,
If you go to RKDRUMS.COM there are some tips on positioning the
thermometer in a grill setup.  I had always used a candy thermometer
in my drum setup.
Recently I bought a digital multimeter setup for thermocouple reading
and it was fascinating to see how FAST the temperature changes on the
multimeter reading compared to the candy thermometer. And, the candy
thermometer is also faster than the themometer which came with the
grill.
The difference is likely that the grill thermo has a 1/4" thick probe,
the candy thermo has a 1/16" probe and the T/C is two little pieces of
wire welded at the tip.
All of them are close together in the front of the grill near the
center of the drum.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

6) From: Jon Rosen
Thanks, guys. That's what I had seen. I'll check it out.
Jon
On Nov 28, 2006, at 12:20 PM, Justin Marquez wrote:
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7) From: Michael Rasmussen
Jon Rosen wrote:
<Snip>
For cage creation, what must one do/avoid in terms of food safe materials?
I'm looking into a popper mod that would involve recirculating the hot air to make
it more energy efficient.
-- 
   Michael Rasmussen, Portland, Ore, USA
  Be Appropriate && Follow Your Curiosity
       http://www.patch.com/words/

8) From: Jon Rosen
If you're building something yourself, I would say that stainless  
steel is a safe bet as a food-safe material.
Jon
On Nov 28, 2006, at 1:39 PM, Michael Rasmussen wrote:
<Snip>

9) From: True, Dennis W. FC1 (CVN69)
Jon,
	It is called an RK Drum and it WORKS GREAT I have seen them in
action to avoid the temp loss you refer to get a grill with a
thermometer in the lid. (List please put up the website for him)
Dennis
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
Man of many hats!
HG/DB and Z&D roasting in the Indian Ocean
 "On station and on point 157 and counting down..." 
"Direct support for troops on the ground is only a call away in support
of Operation Eagle!"
One thing I haven't done yet (but think I've seen this done before)  
is to create or buy a cage for the rotisserie in my grill. I expect  
that I could make some very good roasts that way. The problem would  
be temperature variation from opening the top of the grill to check  
the roast.
Jon


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