HomeRoast Digest


Topic: Thermometer Recommendations (3 msgs / 86 lines)
1) From: Michael Anstendig
Hi all -
I'm new to roasting and to this list.  I apologize if
this has been discussed, but I'd like a thermometer
recommendation.  I have the cafferosto, which roasts
by a timer and I'd like to add a means of keeping tabs
on the temperature fuction.
I like digital oven thermometers with the probe and
alarm, but they typically only measure to 400 degrees
F, making them fairly irrelevant for roasting.  Plus,
I hear the probes wear out quickly.
I've noticed there are some interesting digital
thermocoupler devices, as well as noncontact infrared
digital thermometers out there for industrial use that
measure up to 500 degrees F and beyond.  Any
application for the home roaster?  
Also, has anyone engineered a thermostat for their
cafferosto?
Thanks in advance and sorry if this topic has been
discussed to death already.
Michael
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2) From: Bob Trancho
Michael,
Some of us use thermocouples (Fluke, Extech) with bead probes rigged
into the roast chamber.  Others use a Weber gas grill thermometer as it
has the correct length and the price is right (less than $10 most
places).
You can drill through the front and mount the thermometer that way or
remove the lid knob and mount it by forming a large plug from hi-temp
silicone sealant (available anywhere automotive supplies are sold) in
the mounting hole.  Once the plug is set you need to push the weber
thermometer through it at an angle where the tip will end up about 1/2"
off the roast chamber floor.
If you use a thermocouple all you need to do is thread it through the
front vent and hold it in place with a homemade clip.
Non-contact infrared wont work because of the glass in the top.
If you'd like, I'll send you some pictures of my setup off list . I've
done both options.  Just email me and I'll get them out to you.
Bob Trancho
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3) From: dewardh
Bob:
<Snip>
Yes . . . except . . . (where there's a will there's a way . . . ).
There fixed probes and IR window material available (unfortunately expensive) 
that I will probably buy and install one day . . . at present I just pop off 
the lid and "shoot" with a handheld (a RayTech MiniTemp).  At worst it slows 
the roast a bit . . . not a bad thing if you've joined those of us who think 
that extending the time between first and second cracks is a good thing . 
 It is certainly not as convenient as watching the readout from the probe in 
the bean mass . . . otoh it has the advantage of reading the actual bean 
temperature, not the temperature of the surrounding air.  I think it gives the 
most "accurate" representation of bean temperature . . .
Deward
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