Hi, After John Abbott's reply about removing the load door from the Hottop in order to smell the roast, I decided to see if I could extend the first-to-second crack time by taking it out once first had started. That did seem to work (I haven't tried the coffee yet), but I started to wonder if it worked too well. Has anyone with an instrumented Hottop tried that to see if the chamber temperature actually drops, or just rises more slowly? It does allow roasting by smell, as I'd hoped, and it also lets you know that the Hottop's smoke filter is actually doing a lot more than I thought it was! Best, David -- Less than 0.1 percent of the U.S. population gave 83 percent of all itemized campaign contributions for the 2002 elections, according to the Center for Responsive Politics.