HomeRoast Digest


Topic: BBQ Grill Heat Diffuser (9 msgs / 259 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
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2) From: Jason Brooks
Greetings one and all.  I'm still, ever so slowly, muddling through the 
BBQ Grill roaster.  One element I've yet to find in my small town is 
heat diffusion.  I recall some have used ceramic grill squares.  I've 
ran across some ceramic grill squares at Wally World.  However, they are 
not flat; instead, they're a square pyramid with a flat top.  56 in a 
box for $10.  Worth a shot?
Thanks,
Jason
-- 
Jason Brooks
jbrookshttp://javajeb.wordpress.com-------------------------------
Enjoying good coffee in the Heart of Virginia

3) From: Eddie Dove
I was wondering about the heat diffusers myself ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/6/07, Jason Brooks  wrote:
<Snip>

4) From: Justin Schwarz
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I use the ceramic pyramids and I think there are probably better  
diffusers out there.  someone posted these a while ago, I wonder if  
anyone here is using these? better than pyramids?
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I use the ceramic pyramids and I =
think there are probably better diffusers out there.  someone =
posted these a while ago, I wonder if =
anyone here is using these? better than pyramids?  
=
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5) From: Laura Micucci
I use something very close to these tiles.  I tried to use the tiles exclusively but the flame licked through them too much.  So I went to Home Depot and got a piece of aluminum about the thickness of dryer vent pipe (I know how technical) and I laid the aluminum on the bottom and the tiles on the aluminum and it's been working well for me.  Before that I used the octigon shaped brickettes and I stacked them so that there wasn't any spaces in between them. That worked well too.  Hope that helps.
Justin Schwarz  wrote:   I use the ceramic pyramids and I think there are probably better diffusers out there.  someone posted these a while ago, I wonder if anyone here is using these? better than pyramids?  
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

6) From: Ed Needham
I have roasted with tiles and without tiles.  I've even tried it with a 
thick griddle as a diffuser, thinking of heat stability and radiation as a 
way of improving the roast.  I tried it with a cookie sheet as a diffuser. 
I wasted a lot of propane with the griddle and with the cookie sheet.  There 
was a difference in taste, but it's not a huge difference.  I would minimize 
the importance of finding 'the perfect' diffuser.  I now use the 3 x 3 
perfed ceramic blocks and a solid quarry tile under my thermometer sensor. 
I've removed a few tiles at the edges so that a bit of flame can come 
through, maximizing the ability to change temps quicker and to save propane. 
Seems to work for me.
I don't think I would be too concerned if some of the flame was coming 
through the ceramic pyramids or whatever.  I would advise against using a 
solid sheet of anything.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

7) From: Oaxaca Charly
Ed Needham  wrote:    I have roasted with tiles and without tiles. I've even tried it with a 
thick griddle as a diffuser, thinking of heat stability and radiation as a 
way of improving the roast. I tried it with a cookie sheet as a diffuser. 
I wasted a lot of propane with the griddle and with the cookie sheet. There 
was a difference in taste, but it's not a huge difference. I would minimize 
the importance of finding 'the perfect' diffuser. I now use the 3 x 3 
perfed ceramic blocks and a solid quarry tile under my thermometer sensor. 
I've removed a few tiles at the edges so that a bit of flame can come 
through, maximizing the ability to change temps quicker and to save propane. 
Seems to work for me.
I don't think I would be too concerned if some of the flame was coming 
through the ceramic pyramids or whatever. I would advise against using a 
solid sheet of anything.
   
    I took Ron K's advice and I use some solid steal with a gap around the edges of the grill, except under the thermometer probe (otherwise the thermometer would be "buried for most of the roast). Why do you you advise against using a solid sheet of anything? Too much gas wasted? Comercial drum roasters have solid steel between the flame and the beans, but of course the solid drums hold a lot of heat that goes into the beans, unlike my RK drum.  I wouldn't mind having my defuser perforated but that would cost too much-time and drill bits or money. Maybe I'll look for some perfed steel plate somewhere.....save a little on gas down the road. 
 Saludos,
   
    Charly  (back from Oaxaca, roasting next to a snow bank now)
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8) From: Ed Needham
It just gives me a better roast and quicker response time, quicker heating 
of the grill, faster roasting time and a better roast if I use the setup I 
have vs. a solid sheet.  Since it's been a few years, I may have to revisit 
this to make sure of my assertions.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

9) From: Tom Ulmer
Hello Charly


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