HomeRoast Digest


Topic: Rocky Mountain High (54 lines)
1) From: Tomenid
I'll try the Whirley Pop sometime (if I can get the popcorn smell out) but  I 
used an IRoaster. Following the instructions given for that I produced  
billowing white smoke using both the preset for City Roast and well, you  wouldn't 
believe the smoke from the dark roast preset. I've had good success  cutting 
down the times, getting two cracks by going at 450 for six to seven  minutes. 
I've also tried starting lower to warm the beans, then doing a couple  of 
increases in temps and a total time of 8.30, with the initial temp at 400 for  four 
minutes.  Anymore time and you really are heading into charcoal  land, though 
I'm considering trying 30 seconds more. But since people say it's  best to go 
with the lowest temperature at which you can achieve cracking, I  would like 
to keep away from 450 if I can. Generally, at altitude you have to  change 
cooking times and temperatures--water boils here at 6100 feet  at about 207 
degrees, for example (20 miles down the road I've boiled water  on the side of 
Longs Peak and swear that it started boiling before I lit the  wood.)
 
Tom
 
Last night I experimented with a whirley pop up here at 5363 feet.   I
followed all of the profile info i could find online and in a few  books.  i
tried to keep the heat to 400 when i loaded the beans and not  let it drop
below 300.  i tried two batches and made charcoal both  times.
The first i tried on my electric stovetop.  first crack at  like 3:19.
smoked like crazy.  i got bored waiting for second crack at  nine mins, and
realized it all just happened before the 5 min.  mark.
The second i tried outside (due to house smelling like fire and  risk of
divorce with another smoky batch) on my campstove.  Attempted  same temps and
got same results.
Part of this is due, i think to my  heat source being to hot and not
diffused.
But, I have to think that  it also has something to do with the
altitude...given that i didn't find  anyone else reporting these issues.
My next attempt will involve keeping  the temp lower and bringing it up more
slowly.
Anyone have suggestions  for getting this smoke smell out of the house?  I'll
be buying a few  gallons of febreeze later.
- Peter
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