Thanks for all the responses!
Some additional info:
I jerry-rigged a Cooper Candy/Deep Fry thermometer to go through the
Cafferosto's lid and into the roasting chamber (the probe comes to about
a 1/2 inch off the chamber floor). The probe is about 1/4 inch in
diameter, so perhaps this is impeding the circulation of the beans and
I live in a huge Manhattan apartment building and the outlet I use on my
roof is a heavy duty, grounded outlet. I guess the staff uses it to
power machinery for making repairs, etc. I'm confident about the
voltage, but I guess I could measure it to be on the safe side. Equally
important, I don't use extension cords, etc.
I've recleaned my primary and secondary chaff traps and I'm also
considering adding more beans to the roast to help it achieve critical
density, per advise from the mailing list. Thanks!
For me, outdoor roasting is an absolute requirement. The last time I
roasted at home (windows open, two fans full blast), my girlfriend
threatened to throw both me and the roaster out of the window. (She's
worried about her clothes picking up that charming roasting aroma.
Ironically, she's the one who bought me the roaster! Ha, ha.). So
I've been banished to my roof. I'm now considering building an
enclosure for the entire Cafferosto so I can capture the hot air
exhausted by the unit to raise the relative ambient temperature. (My
little experiment in co-generation.) I'll really have to keep an eye on
temps, both inside the enclosure and inside the roasting chamber, to
prevent the manufacturing of expensive charcoal. But as we move
inexorably towards winter, if this kludge is successful, I shall don my
parka and croon "Let it Snow, Let it Snow, Let it Snow!"
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