HomeRoast Digest


Topic: Don't you just love a perfect roast? (24 msgs / 871 lines)
1) From: Dennis & Marjorie True
I just roasted up a batch of Brazil Yellow Bourbon and I NAILED the 
roast perfectly!  I killed the heat just before the end of first and let 
it coast through the end of the crack waited 30 seconds and pulled it 
for a perfect I mean PERFECT C+ !  I am going to have a very hard time 
letting this one rest.
 I love the RK Drum and I have gotten much better (ask Stephen I just 
sent him some of my last batch of IMV-another "Nailed" roast) I am 
really getting better with the drum.  it is not easy since you lose 
sight but I am really getting the hang of it.
So what was your perfect roast?
Dennis

2) From: gin
Dennis my lad:
I am about to hopefully nail that same roast this afternoon. I will use the hot top and let you know.
I told Eddie a couple of weeks ago about a Horse I had just nailed. That was one of my 4AM, drink after cooling roasts and it fabulous but got better and better as all the horse I have had does.
I am sure you have heard me tell the story about the mason jar full of horse I had lost on the sink at the ranch, best stuff I have ever had, blueberry to die for and it must have been 10/12 days old.
love ya,
ginny
---- Dennis & Marjorie True  wrote: 
<Snip>

3) From: Jack Rogers
I won't presume to call it a "perfect" roast, but I've been enjoying my Sulawesi Toraja.  I
roasted into a rolling 2nd crack with the GG/UFO.  I'm brewing it at work on the Bunn machine, and
I drink the whole pot myself.
Jack
On Fri, October 19, 2007 3:24 pm, Dennis & Marjorie True wrote:
<Snip>

4) From: James Raven
Hey Dennis, how much do you roast at one time with your drum, anything as s=
mall as say 28g. ? or is it for much larger roasts, say like 128g.?  Trying=
 to figure out a possible mistake on info about them.
jim
-------------------------> Subject: Re: +Don't you just love a perfect roas=
t?> From: smcoffee> To: homeroast> Date: =
Fri, 19 Oct 2007 15:39:21 -0500>> I won't presume to call it a "perfect" ro=
ast, but I've been enjoying my Sulawesi Toraja. I> roasted into a rolling 2=
nd crack with the GG/UFO. I'm brewing it at work on the Bunn machine, and> =
I drink the whole pot myself.>> Jack>> On Fri, October 19, 2007 3:24 pm, De=
nnis & Marjorie True wrote:>> I just roasted up a batch of Brazil Yellow Bo=
urbon and I NAILED the>> roast perfectly! I killed the heat just before the=
 end of first and let>> it coast through the end of the crack waited 30 sec=
onds and pulled it>> for a perfect I mean PERFECT C+ ! I am going to have a=
 very hard time>> letting this one rest.>> I love the RK Drum and I have go=
tten much better (ask Stephen I just>> sent him some of my last batch of IM=
V-another "Nailed" roast) I am>> really getting better with the drum. it is=
 not easy since you lose>> sight but I am really getting the hang of it.>>>=
<Snip>> homeroast mailing list>http://lists.sweetmarias.com/m=ailman/listinfo/homeroast> To change your personal list settings (digest op=
tions, vacations, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.h=tml#personalsettings
Boo! Scare away worms, viruses and so much more! Try Windows Live OneCare=
!http://onecare.live.com/standard/en-us/purchase/trial.aspx?s_cid=wl_hotma=ilnews=

5) From: Dennis & Marjorie True
well I know Les goes from single bean to 4 pounds in his I do 1 pound to =
5 pounds  my norm is around 3 pounds (share 2 and keep 1)
James Raven wrote:
<Snip>
as small as say 28g. ? or is it for much larger roasts, say like 128g.?  =
Trying to figure out a possible mistake on info about them.
<Snip>
roast?> From: smcoffee> To: homeroast> =
Date: Fri, 19 Oct 2007 15:39:21 -0500>> I won't presume to call it a "per=
fect" roast, but I've been enjoying my Sulawesi Toraja. I> roasted into a=
 rolling 2nd crack with the GG/UFO. I'm brewing it at work on the Bunn ma=
chine, and> I drink the whole pot myself.>> Jack>> On Fri, October 19, 20=
07 3:24 pm, Dennis & Marjorie True wrote:>> I just roasted up a batch of =
Brazil Yellow Bourbon and I NAILED the>> roast perfectly! I killed the he=
at just before the end of first and let>> it coast through the end of the=
 crack waited 30 seconds and pulled it>> for a perfect I mean PERFECT C+ =
! I am going to have a very hard time>> letting this one rest.>> I love t=
he RK Drum and I have gotten much better (ask Stephen I just>> sent him s=
ome of my last batch of IMV-another "Nailed" roast) I am>> really getting=
 better with the drum. it is not easy since you lose>> sight but I am rea=
lly getting the hang of it.>>>> So what was your perfect roast?>>>> Denni=
s>>> homeroast mailing li=
st>http://lists.sweetmarias.com/mailman/listinfo/homeroast>To change yo=
ur personal list settings (digest options, vacations, unsvbscribes) go to=
http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
re!
<Snip>
otmailnews
<Snip>
scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

6) From: Eddie Dove
Hey Dennis,
Don't you just love it when you KNOW immediately that you NAILED IT!
Two weeks ago I was roasting (RK Drum) the last of a 20 pound bag of
the previous Sidamo and I knew I nailed it!  It was fantastic!
Another before that was a Cinnamon Roast of the Idido Misty Valley ...
made the eyes roll back in the head ...
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 10/19/07, Dennis & Marjorie True  wrote:
<Snip>

7) From: Eddie Dove
"... Horse I had just nailed ... mason jar full of horse I had lost on
the sink at the ranch ..."
Terrible way to treat such a fine animal!  For shame, Ginny!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

8) From: gin
the picture is not good Eddie but when you live out here on the range, winters are long and you do what you must.
I drive 195 miles to the post office for any delivery be it UPS, Fed Ex, USPO or Pony Express.
Cut me a break...
or a T-Bone
ginny
---- Eddie Dove  wrote: 
<Snip>

9) From: Larry Johnson
Gin, I had the same thing happen with some horse I had in the cabinet that I
forgot for almost 2 weeks. Strongest blueberry I've ever had in a coffee.
On 10/19/07, gin  wrote:
<Snip>
-- 
Larry J

10) From: Brian Kamnetz
I'm not a drum roaster, but seems like past discussions have indicated
that the size of the roast depends on how much heat the grill can put
out. The smaller grills do best at a pound or 1.5 pounds, the
higher-power grills can do more.
Brian
On 10/19/07, Dennis & Marjorie True  wrote:
<Snip>

11) From: Eddie Dove
Good observation, Brian.  Like any other roaster, it is important to
have a grill that is responsive to temperature increase / decrease for
control over the roast.  I have a 4 pound and 6 pound RK Drum for my
grill and the grill can handle the batch sizes.  My current limitation
is on cooling large batches of coffee.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 10/19/07, Brian Kamnetz  wrote:
<Snip>

12) From: James Raven
Dennis - would that be a Hot Top Drum or the famed BBQ drum roaster?
Jim
<Snip>
s small as say 28g. ? or is it for much larger roasts, say like 128g.? Tryi=
ng to figure out a possible mistake on info about them.
<Snip>
oast?> From: smcoffee> To: homeroast> Dat=
e: Fri, 19 Oct 2007 15:39:21 -0500>> I won't presume to call it a "perfect"=
 roast, but I've been enjoying my Sulawesi Toraja. I> roasted into a rollin=
g 2nd crack with the GG/UFO. I'm brewing it at work on the Bunn machine, an=
d> I drink the whole pot myself.>> Jack>> On Fri, October 19, 2007 3:24 pm,=
 Dennis & Marjorie True wrote:>> I just roasted up a batch of Brazil Yellow=
 Bourbon and I NAILED the>> roast perfectly! I killed the heat just before =
the end of first and let>> it coast through the end of the crack waited 30 =
seconds and pulled it>> for a perfect I mean PERFECT C+ ! I am going to hav=
e a very hard time>> letting this one rest.>> I love the RK Drum and I have=
 gotten much better (ask Stephen I just>> sent him some of my last batch of=
 IMV-another "Nailed" roast) I am>> really getting better with the drum. it=
 is not easy since you lose>> sight but I am really getting the hang of it.=
<Snip>> homeroast mailing list>http://lists.sweetmarias.co=m/mailman/listinfo/homeroast> To change your personal list settings (digest=
 options, vacations, unsvbscribes) go tohttp://sweetmarias.com/maillistinf=o.html#personalsettings
<Snip>
e!
<Snip>
tmailnews
<Snip>
cribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsClimb to the top of the charts!  Play Star Shuffle:  the word scramble =
challenge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t=

13) From: Eddie Dove
Jim,
Dennis has a BBQ Roaster, an RK Drum. http://www.sweetmarias.com/prod.hottop.shtmlHope this helps ...">http://www.rkdrums.com/The maximum batch size of the Hottop is about 9 ounces.http://www.sweetmarias.com/prod.hottop.shtmlHope this helps ...
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 10/19/07, James Raven  wrote:
<Snip>

14) From: Stephen Carey
--=====================_700499218==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Dennis, mine was the one you mentioned that you gave me.  You did 
nail it.  What a gift to come home to after a really tough show.  I 
still can't get the words to come out which would explain the IMV you 
sent me.  What a treat.  And, it will get me through a tough few days 
ahead with some surgery which won't be fun, but at least I will 
return to the what will be, by then, the last of your truly perfect - 
nailed it right on - roast of IMV.
Dennis, thank you, man.  Heck, I can't wait to go to bed so I can 
wake up and make more of it.
In my limited 43 or 44 roasts I can only say I have gotten the nail 
almost all the way in, but not quite perfectly - though it is getting 
there with my last roast of a batch of Guat Chimeltenengo - San Jose Ocana.
When I am back up to it and the gifted IMV is close to gone I was 
planning to roast some Brazil Cachoeira da Grama Yellow Bourbon - too 
cool that you just nailed it.  I will try my best to dial in on it 
and do it justice.  I will let you know how it turns out.  I am still 
weirded out that I had it pulled for roasting before I went away and 
you just nailed it.  Great minds!!
Or, coincidence, I guess.
You must really be loving the RK drum for you are nailing them right 
and left - congrats.  And thanks for the great gift roast.  It rocks.
Stephen
At 04:24 PM 10/19/2007, you wrote:
<Snip>
--=====================_700499218==.ALT
Content-Type: text/html; charset="us-ascii"
Dennis, mine was the one you mentioned that you gave
me.  You did nail it.  What a gift to come home to after a
really tough show.  I still can't get the words to come out which
would explain the IMV you sent me.  What a treat.  And, it will
get me through a tough few days ahead with some surgery which won't be
fun, but at least I will return to the what will be, by then, the last of
your truly perfect - nailed it right on - roast of IMV.
Dennis, thank you, man.  Heck, I can't wait to go to bed so I can
wake up and make more of it.
In my limited 43 or 44 roasts I can only say I have gotten the nail
almost all the way in, but not quite perfectly - though it is getting
there with my last roast of a batch of Guat Chimeltenengo - San Jose
Ocana.
When I am back up to it and the gifted IMV is close to gone I was
planning to roast some Brazil Cachoeira da Grama Yellow Bourbon - too
cool that you just nailed it.  I will try my best to dial in on it
and do it justice.  I will let you know how it turns out.  I am
still weirded out that I had it pulled for roasting before I went away
and you just nailed it.  Great minds!!
Or, coincidence, I guess.  
You must really be loving the RK drum for you are nailing them right and
left - congrats.  And thanks for the great gift roast.  It
rocks.
Stephen
At 04:24 PM 10/19/2007, you wrote:
I just roasted up a batch of
Brazil Yellow Bourbon and I NAILED the roast perfectly!  I killed
the heat just before the end of first and let it coast through the end of
the crack waited 30 seconds and pulled it for a perfect I mean PERFECT C+
!  I am going to have a very hard time letting this one rest.
I love the RK Drum and I have gotten much better (ask Stephen I just sent
him some of my last batch of IMV-another "Nailed" roast) I am
really getting better with the drum.  it is not easy since you lose
sight but I am really getting the hang of it.
So what was your perfect roast?
Dennis
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--=====================_700499218==.ALT--

15) From: raymanowen
"Don't you just love a perfect roast?"
Yup. Still trying, too.
Egad- I love electronics and electrical puzzles, too. Did I mention- I Despise Fuses? I do, I do, and more so after becoming familiar with my TAIL all day long! The first time I've seen this recording spectrophotometer. Eight (8) fuses. D-D-D-D-D-D-D-Damn. Some of them took turns.
A couple of 180v MOV's were wiped out, so some spike had to come in on the line. Hmmm-
"Owen-san, can you look at our lathe?"  Three phase motor, fuses, reversing contactor, one set of contacts welded shut, select the opposite direction and Pow! Big spike. Only one of the fuses blew. Once it was running again, the other two fuses had to take their turn.
What fun with fuses the last couple of days. 'Druther be roasting- or trying!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
That's the client that has weakfish wiring
The manufacture of fuses should be prohibited, and the existing ones are awaited in Siberia. 
On 10/19/07, Dennis & Marjorie True  wrote:
<Snip>

16) From: Brian Kamnetz
Stephen,
When are you going in for surgery, and when do you expect to be back online?
Brian
On 10/19/07, Stephen Carey  wrote:
<Snip>

17) From: Dennis & Marjorie True
yea what he said!!!!!
Eddie Dove wrote:
<Snip>

18) From: Jerry Procopio
This is a multi-part message in MIME format.
Dennis, congratulations on "nailing" a roast with the RK Drum, but I 
have to disagree with something you said.
     it is not easy since you lose sight ... 
Nay nay my man - I must disagree!  Roasting with the RK Drum IS easy.  I 
have "nailed" just about every roast I have ever done in the RK and I go 
through about 40 pounds of greens a month.  Sure, over a 2 1/2 year 
period I have burned roasts - 3 times... all decaf  - and what I learned 
is one shouldn't drink Margaritas and take a 9 minute nap just as 1st 
crack is starting or walk away for 5 minutes when it is 2 minutes to EOR 
or try to wash a car and roast coffee at the same time unless you want 
Spanish Roast decaf.
On a more serious note, you don't need to "see" the beans if you know 
what is happening inside the drum.  I would suggest, however, to gain 
this "knowledge", anyone considering moving to BBQ drum roasting might 
first roast a few pounds with the HG/DB where you get to see, smell, 
hear, and sometimes feel what is happening through the different stages 
of the roast.  When you transition to BBQ drum roasting you won't feel 
handicapped when you don't see the beans during the roasting process.
As far as seeing beans is concerned, I used an iRoast for the better 
part of a year and could clearly see the beans.  Even with a digital 
temperature probe and a Variac and digital voltmeter to maintain a 
constant 120v, it was a struggle getting roasts to a desired level and 
impossible (for me) to achieve consistent roast repeatability.
Dennis, you have the skill & experience, good equipment, and great 
beans.  Quit acting so surprised when you get great results! Tom & Ron 
have made it easy for us.
JavaJerry
RK Drum roasting in Chesapeake, VA
Dennis & Marjorie True wrote:
<Snip>

19) From: Stephen Carey
--=====================_3821421==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
I go in on Sunday night, I hope to be back on line, if things go 
well, Tuesday.  If they need to graft bone from my hip it will be 
longer.  I am having some cancer removed from one area - it is 
outside of the bone, which is not too bad, but they will take some 
bone with it.  Hopefully, they can keep the bone strong without 
needing to add some to strengthen it.
Just one of the things you have to do sometimes.  I am so lucky, my 
doctors catch this stuff early and it tends to be minor 
surgery.  This will be followed up with yet another dose of chemo and 
hormonal therapy.  Getting used to it and no complaints on this 
end.  It will NOT cut into my roasting and the learning I need to do 
with each roast.
Heck, I am still at only roast 44 and I need to get better at what I 
am doing.  I feel that I have hit a place where I can get most roasts 
"good."  You know, better than canned, but I am not moving forward 
due to the last few trips with work and some medical stuff, from the 
many meds I take to this surgery.  But I will get there.  As the only 
coffee drinker in the house I am learning that I need to gift a lot 
of coffee, some friends buy it, to get their thoughts on what it 
tastes like.  I always keep some of what I give away so I can taste 
it too.  For I have found out that some people are just so used to 
everything being so dark they can't taste the flavors of coffee which 
isn't at least FC+ and I am still learning to hit FC+ without zooming 
by it.  I promise, I will get there also.
Today, I am having more of the IMV that Dennis sent me.  It is 
amazing.  I can't wait to roast my own and see if I can get even a 
little close to his.  I just want to drink it all day and night, 
honestly, it is that good.
Now, I am just truly excited that there are people in this area who 
roast, that I may get to meet (DC, Northern Virginia, Maryland area), 
which is exciting.
So, I will be posting until I need to check in, which isn't until 
about 5 on Sunday.  I hope to get out on Tuesday morning.  I am sure 
it will be just fine, it always is.  Then I will be back on 
line.  And maybe with a new "perfect roast."
Thanks for asking.
Stephen
At 10:13 AM 10/20/2007, you wrote:
<Snip>
--=====================_3821421==.ALT
Content-Type: text/html; charset="us-ascii"
I go in on Sunday night, I hope to be back on line, if
things go well, Tuesday.  If they need to graft bone from my hip it
will be longer.  I am having some cancer removed from one area - it
is outside of the bone, which is not too bad, but they will take some
bone with it.  Hopefully, they can keep the bone strong without
needing to add some to strengthen it.
Just one of the things you have to do sometimes.  I am so lucky, my
doctors catch this stuff early and it tends to be minor surgery. 
This will be followed up with yet another dose of chemo and hormonal
therapy.  Getting used to it and no complaints on this end.  It
will NOT cut into my roasting and the learning I need to do with each
roast.
Heck, I am still at only roast 44 and I need to get better at what I am
doing.  I feel that I have hit a place where I can get most roasts
"good."  You know, better than canned, but I am not moving
forward due to the last few trips with work and some medical stuff, from
the many meds I take to this surgery.  But I will get there. 
As the only coffee drinker in the house I am learning that I need to gift
a lot of coffee, some friends buy it, to get their thoughts on what it
tastes like.  I always keep some of what I give away so I can taste
it too.  For I have found out that some people are just so used to
everything being so dark they can't taste the flavors of coffee which
isn't at least FC+ and I am still learning to hit FC+ without zooming by
it.  I promise, I will get there also.
Today, I am having more of the IMV that Dennis sent me.  It is
amazing.  I can't wait to roast my own and see if I can get even a
little close to his.  I just want to drink it all day and night,
honestly, it is that good.
Now, I am just truly excited that there are people in this area who
roast, that I may get to meet (DC, Northern Virginia, Maryland area),
which is exciting.
So, I will be posting until I need to check in, which isn't until about 5
on Sunday.  I hope to get out on Tuesday morning.  I am sure it
will be just fine, it always is.  Then I will be back on line. 
And maybe with a new "perfect roast."
Thanks for asking.
Stephen
At 10:13 AM 10/20/2007, you wrote:
Stephen,
When are you going in for surgery, and when do you expect to be back
online?
Brian
On 10/19/07, Stephen Carey <steve> wrote:
>
>   And, it will get me through a tough few days ahead with
some surgery
> which won't be fun, but at least I will return to the what will be,
by then,
> the last of your truly perfect - nailed it right on - roast of
IMV.
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--=====================_3821421==.ALT--

20) From: Brian Kamnetz
Certainly you have my best wishes for the best possible results.
Brian
On 10/20/07, Stephen Carey  wrote:
<Snip>

21) From: James Raven
Hey hang in there steve, I'm a 7 year cancer survivor myself, Lymphoma, cof=
fee makes us stronger but probably won't go with your medications???  Hang =
in dude and best of luck.
<Snip>
ich
<Snip>
n
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsHelp yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline=

22) From: Stephen Carey
--=====================_24631109==.ALT
Content-Type: text/plain; charset="iso-8859-1"; format=flowed
Content-Transfer-Encoding: quoted-printable
Thank you and trust me I will hang around - I am 
not going anywhere until my stash is gone, so I 
am here for a long, long time.  And with Tom 
adding more and more great beans, who knows, I may still be roasting at 107!
At 07:02 PM 10/20/2007, you wrote:
<Snip>
 can
<Snip>
tWLtagline
<Snip>
--=====================_24631109==.ALT
Content-Type: text/html; charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
Thank you and trust me I will hang around - I am not going
anywhere until my stash is gone, so I am here for a long, long
time.  And with Tom adding more and more great beans, who knows, I
may still be roasting at 107!
At 07:02 PM 10/20/2007, you wrote:
Hey hang in there steve, I'm=
 a 7
year cancer survivor myself, Lymphoma, coffee makes us stronger but
probably won't go with your medications???  Hang in dude and best of
luck.
> From: bkamnetz
> To: homeroast
> Subject: Re: +Don't you just love a perfect roast?
> Date: Sat, 20 Oct 2007 15:06:51 -0400
>
> Certainly you have my best wishes for the best possible
results.
>
> Brian
>
> On 10/20/07, Stephen Carey  wrote:
>>
>> I go in on Sunday night, I hope to be back on line, if things go
well,
>> Tuesday. If they need to graft bone from my hip it will be
longer. I am
>> having some cancer removed from one area - it is outside of the
bone, which
>> is not too bad, but they will take some bone with it. Hopefully,
they can
>> keep the bone strong without needing to add some to strengthen
it.
>>
>
> homeroast mailing list
>
http://lists.sweetmarias.com/mailman/listinfo/homeroast> To change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettingsHelp yourself to FREE treats served up daily at the Messenger Café. Stop
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oct=WLtagline
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--=====================_24631109==.ALT--

23) From: Jerry Procopio
This is a multi-part message in MIME format.
Dennis,
You're way ahead of the curve.  I think you are trying hard to make it 
harder than it really is.  You already know what temp you have to have 
to roast a three pound roast and you have a grill that is capable of 
achieving that, even in winter weather.  You know when to expect 1st 
crack, and yes, that's going to vary a little bean to bean, but not by 
much. Roasting time from end of 1st crack to end of roast is what is 
going to determine the level of roast and I suspect you already have a 
handle on that.  I think you are a better roaster than you are giving 
yourself credit for.
We haven't had any really cold weather yet so that shouldn't a factor 
yet.  Yeah, I know we've gone from the mid 90's to mid 70's - so it may 
take a moment or so longer to preheat.  What IS a factor is cool wind.  
On a cool or cold breezy/windy day a gust can cool the roasting chamber 
50° in a flash.  That is the main reason I moved my roasting operation 
from the back deck to the garage.   I had a problem once getting full 
pressure out of a 3/4 empty tank when it was about 25° out so I try to 
keep my tank(s) at least half full in the winter time.  I have 3 so it 
is easy to rotate them out and at the Navy Exchange they charge by the 
gallon for propane so a partial fill in never a problem.
Again, if you really think about what you have done in the past year you 
should have no confidence problems.  You're doing great!
Jerry
Dennis & Marjorie True wrote:
<Snip>

24) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Jerry,
    What you say is true, but the Z&D Really spoiled me for having the =
sight and the time delay between first and second.  I have found myself =
trying to mimic those roasting profiles in the Drum and I think that may =
be some of the issues I am having and they may just be in my head.  =
Having the breezy cooler weather has made it easier for me because when =
it was hot I would roast with 2 out of 4 burners and have them all the =
way to low and I still felt I was "racing" the roast now I can use all 4 =
burners on low and just turn one or two off when I need to slow down (I =
have found that a 60,000+ BTU grill is pretty powerful)  
 
All that aside as long as I am learning from every roast and my roasts =
are comming out as expected then I must be doing something right, Right?
Dennis 
"It is by Caffeine alone that I set my mind in motion 
It is by the beans of Java, that my thoguhts aquire speed 
the hands acquire shakes; the shakes become a warning 
It is by Caffeine alone that I set my mind in motion"


HomeRoast Digest