HomeRoast Digest


Topic: Whirly Pop on the BBQ (3 msgs / 120 lines)
1) From: Jim Karavias
Hi - I bought 3 Toastmaster Poppers for $9.95 each about 10 months ago.  The
first one lasted about 200 roasts (great for 10 bucks!) the second one has a
poorly balanced fan and vibrates off the table, the third turns SM's French
Roast blend to charcoal in about 3 minutes - so my 200 roasts really cost 30
bucks, still not too bad.  But I'm not happy with the speed and batch size.
I want to slow down and roast bigger batches.  Envious of the BBQ crowd on
the list, I decided to try to make something work.
I Took the grates off the BBQ and put the whirly pop directly on the
"flavorizer bars" of the Weber. It took 20 minutes to get to 300 and it
stalled. I took a couple of mineral fiber blankets that I had for making flu
gaskets and lay them on the bars.  I lifted a corner of the blanke, put the
whirly pop in there and pushed the blanket back down around the popper to
keep the heat in. It was up to 400 in about 10 mins, threw in a 1/2 lb of La
Minita and in 15 minutes had a nice even full city - maybe a little fast but
slower than any air popper batch I've ever done.  I like this method.  I did
the whole thing on medium-high heat and could slow it down much more if I
like, I got 1/2 lb at once, and got to tinker a bit.  Can't wait to taste
the coffee!
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2) From: floyd burton
Curious-what was the air temp and how far after the second crack did u roast
the LM?

3) From: Jim Karavias
Hi Floyd,
The ambient temp was about 60degrees. I roasted just a few seconds into the
second crack. Occasional oil spot on the beans but mostly a shiny satin
surface.  Just as even a roast as my air popper.


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