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Topic: New at HG/Dog Bowl (7 msgs / 220 lines)
1) From: David Rolenc
I have been using a Zach and Dani's (pre Nesco) roaster for a couple of 
years now, and have liked it a lot , except for the batch size. I've 
recently decided to try the Heat Gun/Dog Bowl method to roast 1 lb of 
beans. I have a 96 oz. dog bowl a colander, fan, etc. My heat gun is a 
Wagner HT 3500. I don't know the CFM, but it has the following specs:
12 temperature settings from 250 - 1350 F
 Power:  1500 Watts / 5100 BTUs
 Two fan speeds for optimum air flow control
 A cool-down and automatic shut-off setting
I placed the colander in the dog bowl, and beans in the colander. I 
stirred the beans contantly with a wire whisk while applying heat with 
the heat gun (less than 1" from the beans). I always used the high speed 
setting on the heat gun, and started at 550 degrees for about 10 
minutes, then increased heat to 750 degrees. The problem is that it took 
MUCH longer than I expected to complete the roast. It took nearly 45 
minutes to hit the first crack. There was about 5 minute separation 
between the first and second crack. Do I just need to increase the heat, 
or is this just normal? I was under the impression that my roast time 
should be somewhere in the neighborhood of 15-30 minutes at the most.

2) From: Brian Kamnetz
Your roast is definitely taking too long. I would suggest that initially yo=
simplify as much as possible.
I roast in a strainer placed inside a stainless steel mixing bowl, but the
strainer fits quite snugly into the bowl. I would recommend that you
dispense with the colander for now and stick with just the dog bowl.
I would also suggest that, to start with,  you roast 1/2 pound batches. Whe=
you develop proficiency with half-pound roasts, bump up to a pound and see
what happens.
I would suggest that you turn the heat on high and leave it there. Don't us=
an extension cord. If possible, roast out of the wind. Adjust the heat of
roasting by moving the heatgun closer to or farther from the the beans. Mak=
sure the dog bowl is not on concrete, to reduce heat loss due to transfer
into the concrete.
Finally, I would suggest having roasting subgoals, such as Jim Schulman's
roasting profile, posted a while back by Dave S. I will paste it in here:
From Jim Shulmans newsgroup messages comes a general profile that I've
tried to follow:
room temp to 265F - initial warm up - as fast as possible (2 minutes) *[2]*
265F  to 295F - drying phase - 10 degrees rise per minute. (3 minutes) *[5]=
295F to 385F - browning phase to start of first crack - 30 degrees rise
per minute (3 minutes)   *[8]*
385 to 435 - start of first crack to start of second crack (FC) - 10 degree=
rise per
minute (5 minutes)         *[13]*
This is a starting point to work from; it will take about 13 minutes to
Dave S.
To get an idea of the visual cues at the stages in the profile above, check
with Tom's posted observations:http://www.sweetmarias.com/roasting-VisualGuideV2.htmlHis roast was in a Probat, so it will vary from heatgun roasting, but you
can get an idea of what the beans should look like at varying temps.
Good luck!
On 6/13/07, David Rolenc  wrote:

3) From: John Moody
Sounds like low voltage.  Did you use an extension cord on the HG; don't
If you have a voltmeter and know how to use it, check the voltage at the
receptacle that the HG is plugged into, while the HG is on.

4) From: David Rolenc
Thanks Brian. I won't be able to try your suggestions until I get 
through my 1 lb of beans. They are resting now, so it should be a few 
days until I roast again. That is assuming that the 45 minute roast time 
didn't negatively affect the beans. Any thoughts? Aside from the long 
roast time, things seemed normal. What do you use to measure temperature 
in the bean mass for the profile? Would an infrared thermometer be ok?
Brian Kamnetz wrote:

5) From: Brian Kamnetz
I want to measure temps, but don't yet. (I have purchased a thermocouple
from Tom, but haven't yet figured out how to employ it.) So I use visual
cues. I blast the beans with about all the heatgun has for 2 mins, then back
off, and follow the Jim Schulman profile more or less by guess and by golly,
through yellow, tan, and browning approaching first crack, and use first
crack as a milepost. From what people on this list say, the most important
time is from the start of first crack to the end of the roast, so I try to
back off to let things develop at this  stage, but try to not back off so
much that the roast stalls. It's a real balancing act, and it is at this
stage that I most want to be able to follow temps, realizing that recorded
temps probably vary from actual bean temps.
As far as infrared thermometer, there has been mention made on the list now
and then, so I am assuming that it would be very useful, in an idiosyncratic
way, meaning that it will, over time, give you an idea of where you are in
your roasts, since first crack and second crack should occur at about the
same temps, regardless of what your infrared thermometer says the
temperature is. Also, I am assuming that it should tell you whether the bean
mass temp is increasing or not. But the engineers on the list will probably
be able to give you more accurate advice on physics and related equipment.
I've never had a roast go as long as yours, so can't speak from experience,
but from comments on the list, I am assuming your roast is baked, and
flavors will be quite flat, though the proof will be in the pudding.
Keep at it, you will get better and better results as time goes by.
On 6/13/07, David Rolenc  wrote:

6) From: David Rolenc
I did use an extension cord, albeit a small one. I'll throw a meter on 
it and check next time I roast.
John Moody wrote:
David Rolenc
RT Logic
(719)598-2655 fax

7) From: Sue
Hi David,
My suggestion would be to keep it simple, at least in the beginning! I have
roasted with a HG/DB and a long handled wooden spoon for for about three
years now. I just use a large dog bowl, 1 pound (usually) of beans, my heat
gun on high, and stir with a wooden spoon. I (and all the people I have
shown this method to) agree that you can easily control your heat by moving
the gun closer or farther away from the beans. You'll see and smell how you=
roast is progressing and know if you need to move it closer. If you start
singeing any beans you know your a tad to close!  I don't use a colander or
any other materials in the dog bowl and I don't measure the temps. I
probably should give it a try but my results have been fantastic without it
so I've never bothered. Maybe someday........
I have a HG/DB set-up, RK Drum, FreshRoast +8, and a Stirfry/Turbo Oven
combo. I can definitely say that the RK and the HG/DB are my favorite
methods! I love them both for their simplicity. I hate lots of parts and
stuff to deal with,  to control, and most of all to put away! The worst par=
of these methods is roasting outdoors in the winter!
Happy Roasting!
On 6/13/07, David Rolenc  wrote:

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