HomeRoast Digest

Topic: How many barbecuers are also coffee roasters? (14 msgs / 247 lines)
1) From: Mark Neuhausen
My first interest was barbecuing and it started a few years ago.  While
taking some time off and switching careers, I got interested in buying a
better gas grill and discovered the low and slow cooking called barbeque.
I have noticed a number of posts here mentioning Traegers and other tools of
the barbecue trade.  I find the two compliment each other well and wondered
how many q'ers are also roasters.
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2) From: Jim Gundlach
     I do both.  More time on beans since I've discovered home roasting.
       Jim Gundlach
On Thursday, January 16, 2003, at 06:23 AM, Mark Neuhausen wrote:
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3) From: Mike Gallant
On Thursday, Jan 16, 2003, at 04:23 US/Pacific, Mark Neuhausen wrote:
	How about soon to be q'ers? I have a Kamado #7 due in March 
(hopefully). I expect by then the novelty of my newly PID'd Silvia (OCC 
- obligatory coffee content) will have worn off a bit and I'll have 
time to play with it. :)
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4) From: Mike McGinness
Both here too. Roasting coffee and low and slow Q highly complimentary
endeavors IMO. Probably more time on coffee since roast every couple days
and long slow Q I do in larger batches like 1/2 dozen racks of 6hr
maple/hickory/apple slow smoked babybacks or 3 dozen chicken thighs 4hr
cherry slow smoked then vacuum seal and freeze for sauce finish later etc.
Won't mention the 36hr total time (24hr Hawaiian brined) Hawaiian Kalua
style turkeys I've done twice last 8 months. Also routinely quick Q like
last nights 1hr fast oak smoked @225f cajun seasoned halibut steaks for
dinner... Traegerite with temp controller here.
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'

5) From: Rick Farris
Mark wrote:
I have an offset-firebox barrel smoker as well as a rather nice grill with
cast-iron grates and variable-height firebox...
-- Rick
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6) From: Jason Molinari
i'm am also a BBQer...love that pulled pork...
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7) From: Jason Molinari
ohhhh a K:) i have a WSM...i love it...best food ever!
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8) From: TFisher511
I find the two compliment each other also. While my wife tolerates my coffee 
very well, although not a coffee drinker at all, she really enjoys the 
complete meals I cook the Holland and the BigGreenEgg. The large bge was my 
latest addition and food never tasted so good.
Life is just one big blast to the taste buds.
Terry F
 mark_neuhausen writes:

9) From: Mike Gallant
On Thursday, Jan 16, 2003, at 12:57 US/Pacific, Jason Molinari wrote:
	I was going to get a WSM, but as I understand it, the K does better in 
really cold weather - being an expatriate Canadian who plans to return 
to the Great White North one day, cold weather performance is important 
to me. :)
	The side bonus of getting a new 'Q is that the old gas grill suddenly 
becomes available for use as a full time coffee roaster... :)
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10) From: floyd burton
Question-is a barbecue one of those thingies that is used to smoke meat-has
a smaller seperate chamber on one end for the fire/smoke maker and the meat
is put on racks in the larger compartment.  Can u roast coffee in one of
those suckers. A friend in Texas built one using a 500 gallon propane
storage tank-put wheels on that sucker and smokes for his small town.
Just finished building a roaster drum for a large gas grill.  The drum is
23" x 10" and powered by a gear motor-did first roasts last night-have
horrid hearing so had to guess-first roast wuz a charbucks candidate, second
was right on and third looks a little short-will taste it tomorrow.  Anyway
will eventually post pics and story on Ed Needham's web site in a few weeks.

11) From: floyd burton
Just finished a roaster based on a char broil gas grill-it was just under
20F when did the first test roasts in my unheated/open garage-CO poisioning
can be quick and forever bad-and from a frigid start got the grill and
roaster drum to 490F in 13 minutes.  From a preheated 250F loading of 1.5#
of beans got it to 400F in 6 minutes with the burner controls just above the
minimum level-on the highest level it would be way too hot too fast.  Am
happy with the results-just learning however-have to find a way to better
monitor the roast-what I thought was the first crack turned out to be a
roaring almost fire in the drum second crack.  Am planning on a remote temp
sensing gauge to record temps in the drum and also how to use a bean thief
to sample beans during the roast. Means another drum-but now that i know how
to build them-not a big deal and have enough parts to build another-all I
need is the cr steel plate formed into a roll-cost of about $35.
Used to live in Atlanta and moved to MN too many years ago and am now in
WI-you might want to revisit the decision to move north-guess some do like
the tundra though.

12) From: Ed Needham
Now yer talkin'.
Ed Needhamhttp://www.homeroaster.com

13) From: Spencer W. Thomas
I've got a Meco (low end, I know, but it works for me. :-)  Brisket and 
(Pork) ribs are my favs.  I've been working on Brisket for over a 
decade, finally nailed about 3 years ago.  This summer I purchased a 
side of beef and discovered the wonder of smoked Prime Rib.
TFisher511 wrote:
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14) From: David Westebbe
I find the two compliment each other
I've got to plead guilty.  I'm as much a Q fanatic as I am a coffee geek.
Indeed, I compete on a team, and have driven well over a thousand miles to
attend competitions in distant states.
I was introduced to home roasting by another Qer, who badgered me until I
got started.  This is all his fault!  :)
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