HomeRoast Digest


Topic: BBQ drum roasting (9 msgs / 223 lines)
1) From: kevin creason
I took a break from onesies halvsies on the Behmor and got a BBQ drum
roaster running thanks to a list member.
It's a 4# RK drum, with a 60 RPM motor.
I spent a day making a tough steel rotisserie spit from stock metal to fit
it nice and tight (unlike the cheap ones which could wallow out).
I roasted 7# yesterday in it (3# Kenya and then 4# Sumatra). Then 1 # of
decaff in the Behmor.
Today I did a 2.5# (El Salvador), 3#(Kona), and a 4# (Guatemala) batch in
the BBQ.
I've got a lot to learn AGAIN... but WHAT A RUSH!
There is nothing like 4 pounds of beans popping. Wow. Awesome. Incredible. I
want to roast just to roast now instead of just roasting to drink the
coffee. That's weird.
This will help me get through some gifted coffee (that I will gift & sell)
so I can get back to the *quality *SM coffee.
-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason

2) From: Justin Schwarz
I have always had heat tiles in my bbq, I used them when I had a perforated drum and they stayed in when I built the solid drum.  Today I took them out and put some shiny stainless steel below the burners to reflect some radiant heat upwards and close off the holes in the bottom of the grill.  I did 2 roasts today and I was able to get better response from the burners without those tiles in the way.  Much better profile control on the solid drum.  I just finished initial cupping and I am happy with where things are going now.
-Justin
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3) From: Charlie Herlihy

--- On Sun, 5/30/10, Justin Schwarz  wrote:
From: Justin Schwarz 
Subject: [Homeroast] BBQ drum roasting
To: "available athttp://www.sweetmarias.com/maillistinfo.htmlA list to di=
scuss home coffee roasting. There are rules for this list" 
Received: Sunday, May 30, 2010, 3:58 PM
I have always had heat tiles in my bbq, I used them when I had a perforated=
 drum and they stayed in when I built the solid drum. Today I took them =
out and put some shiny stainless steel below the burners to reflect some ra=
diant heat upwards and close off the holes in the bottom of the grill. I=
 did 2 roasts today and I was able to get better response from the burners =
without those tiles in the way. Much better profile control on the solid=
 drum. I just finished initial cupping and I am happy with where things =
are going now.
-Justin
That's interesting, Justin. I have a SS plate above the burners to shiel=
d my RK drum from the direct flame. I also find the holes in the bottom of =
the grill handy for sweeping out the burnt chaff ash. In the dead of winter=
 I sometimes think about closing them off to retain more heat. If I was =
roasting small batches-a lb. or 2, I'd need to open the lid a lot to keep f=
rom over heating the roast, even with open bottom holes and a heat shield. =
No heat shield, or tiles between flame and (perforated) drum and even my=
 6 lb. roasts would get scorched to some degree. I'll consider placing some=
 stainless plate below the burners next winter.
saludos,
Charlie
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4) From: Justin Schwarz
I have been having trouble with this grill ever since I switched to natural gas.  I had hoped for a more consistent flame, not having to worry about running out of gas or having to deal with cheap regulators freezing.  Unfortunately I had problems getting any sort of quick temperature change with that mass of tiles below the drum.  This will make roasting in the winter much easier for sure.  
When I wanted to cut heat after 1C was underway I cut the center burner completely and was able to achieve 5:30 from 1C to EOR on my first roast that had a pretty good bean temp momentum of 20-25 degree/minute temperature rise prior to 1C.  The flame is a good 4 inches below the drum and the 3 tube burners run left to right.  
-Justin
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5) From: Ed Needham
I've experimented over the years with different buffers between the direct 
flame and the beans in a perforated drum.  What I've discovered is that the 
direct flame still roasts coffee well, as long as the drum agitation is 
adequate.  The end result is not as good as with a buffer to shield the 
direct flame from the beans.  I usually roast an 8 lb roast, and with 
ceramic perforated tiles covering the whole flame area, the roast is too 
slow.  I now use the perfed ceramic tiles only directly under the roasting 
drum, with plenty of space around the perimeter for the heat to rise.  Using 
a cookie sheet as a buffer did not work. The roast result was dismal.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

6) From: Mike Chester
When you switched to NG, did you change the orifices for the burners to the 
correct ones for natural gas.  The hole in the NG orifice is larger as NG is 
not as dense as LP gas and more is needed for the same heat.  A large 
thermal mass will make changing temps sluggish as you have found.  I don't 
use a grill roaster, but it seems that if the burners are large enough, you 
would get enough heat plus the quick response you are looking for.
Mike Chester
--------------------------------------------------
From: "Justin Schwarz" 
Sent: Monday, May 31, 2010 12:32 AM
To: "A list to discuss home coffee roasting. There are rules for this 
list,available athttp://www.sweetmarias.com/maillistinfo.html"
Subject: Re: [Homeroast] BBQ drum roasting
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7) From: Justin Schwarz
I had a neighbor that upgraded to a new natural gas grill so I ended up with his old NG weber grill.  I cleaned it out and the burners were still in good shape.  I had the entire area below the drum covered in tiles, I may put some of the tiles back as Ed noted that when the entire area was covered with tiles he has sluggish roasts too.
I am glad to hear all of you guys chime in on this, Ed you were my main inspiration for building a BBQ drum roaster.
-Justin
On May 31, 2010, at 12:24 PM, Mike Chester wrote:
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8) From: Mike Koenig
I was using propane, but I had a lot of trouble trying to get decent roasts
when I attempted a BBQ drum on my Weber.  A lot of what people discussed as
sucessful tips for BBQ roasting just didn't seem to apply to the Weber.  I
think the airflow is different than many other gas grills - works great for
meat, but not so good for coffee.  Since I like the grill for cooking, I
never tried modifying it for coffee.
The right side always seems slightly hotter than the left as well (whether
cooking meat or coffee), which I can only attribute to airflow, since the
burners run left to right.
--mike
On Mon, May 31, 2010 at 4:25 PM, Justin Schwarz wrote:
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9) From: kevin creason
I use an old Fiesta two burner grill with replacement after-market generic
burners and on propane still. They are wide burners and it sits directly
under the drum with a two inch air gap.
I have no heat reflectors. I began my grilling careear using little heat
rocks and reflectors but stopped using them when I noticed they inhibited
airflow and we would get bad tasting meat-- it would have a chemically taste
that I attributed to improperly combusted propane.
I am able to do four pounds in 15-17 minutes as my dedicated coffee roaster.
The heat is close enough for good heat application to the drum but not so
close as to scorch the beans. IIRC I bent the legs for the burners so that
it sat a little lower. But I would not close off the air holes underneath as
it needs to draw air in for proper combustion. If you are worried about
reflecting heat back in mount the reflector on top to trap the heat in. Heat
naturally wants to move upward and escape that direction. I may use more gas
in the process but I don't think it's that much more.
This is my opinion, and it's working good for me! But opinions are like arm
pits: every one has two and they all stink.
-Kevin
/* I am looking for a lot of men who have an infinite capacity to not kn=
ow
what can't be done.  -- Henry Ford  */
On Mon, May 31, 2010 at 5:29 PM, Mike Koenig  wrote:
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