HomeRoast Digest

Topic: toaster roasted, part 2. WAS->RE: +Storing roasted in the fridge? (8 msgs / 363 lines)
1) From: Alan Marchiori
I've used the heating element from a toaster (not toaster oven) in =
a box to roast.  Worked well, but I'm not sure the wattage.  It was a =
hazard, however.  If the toaster oven can handle that high temp for an
extended period of time it should work.  Maybe I'll check goodwill for a
toaster oven tonight....

2) From: Greg Owen
On Tue, 20 May 2003, Alan Marchiori wrote:
While on the topic, I've wondered what sort of heat those little space 
heaters produce.  The 1' tall ones you can buy at Target and which blow 
hot air.  I've got one with preset hot, hotter, hottest buttons and have 
wondered if it would work if heating a rotating roasting chamber.
	gowen -- Greg Owen -- gowen
	79A7 4063 96B6 9974 86CA  3BEF 521C 860F 5A93 D66D

3) From: Martin Lipton
Hate to beat a dead dog, but a heat gun can be a beast of a hot air heater.
 I've wondered what sort of heat those little space 

4) From: Owen Davies
Martin Lipton reminded us:
Hmmm, let's see.  We aim one or two heat guns at a rotating drum, and...
Wasn't somebody thinking about that?
Owen Davies

5) From: Ed Needham
I proposed blowing a heat gun into a drum as an auxiliary air source with my
grill drum roaster.  It was just an idea, and I haven't followed up on it
yet.  I've got to get back out to my workshop and finish a few dozen other
projects before I start a new one (OK, it's not really that bad, but close).
Four nights a week for my son's activities has cut a wide swath through my
workshop time.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed

6) From: Martin Lipton
I think that the heat gun has great potential as an auxiliary heat source,
but I would stress that it is also a source of variable heat.  It can be
useful, I'm sure, as a passive heat engine that can be mounted and measured
and even programmed, but there's a far more interesting dimension, at least
for me.  I'm not a student of grill drum roasters, but I'm guessing that
there is a limit to the temperature control you can get, and a limit to the
response time for altering the heat   For my bowl roasting, I estimate that
30-40% of the heat comes via the bowl sides and the rest is blown on by the
gun, though I change that ratio during the course of the roast. I have
gotten to the point where I can replicate roasts very closely, partly
because of intuitive and micro adjustments with the gun during the roast in
response to the bean progress and time.  For drum roasting (you are probably
interested in a larger batch than my typical 4.5 oz) you might want 75% or
more of the heat coming from the grill.  The heat gun will give you added
control over slowing or speeding up the roast at different stages.  Just as
an example, I've been experimenting at my typical 6 minutes to first crack,
forcing a loud, sustained, fire cracker racket for less than a minute.  At
that point I level off, the crack diminishes, and I coast to my "default"
roast of just a hint of 2nd crack at 11 minutes.  No oil immediately, but
maybe a few flecks after resting.  Although the beans are quite even, it's a
roast that seems to allow strong elements of both lighter and darker beans.
I've gone on a bit about my roast, but I'd encourage you to fire up the
grill  and "play" with the gun to get a sense of how you can manipulate your
usual roast.

7) From: Ed Needham
I posted a shorthand version of my original post on the subject, and was not
really clear as to how the heat gun would aid in the roasting process with a
grill drum roaster.  On my grill roaster, I am able to control the heat
fairly accurately, and it is responsive to changes I make.  Too hot?  I open
the lid a bit or reduce the flame.  Too cool, and I bump the burner up all
the way and get at least a 15F rise each minute.
The idea of using the heat gun was to provide an air source that would
provide some air movement and blow the smoke away from the beans near the end
of the roast.  Blowing cool air would obviously not work, so heated, or
recirculated air is a must.
I have a stainless perforated tube that I intend to fix inside the drum and
blow the heat through the tube.  With a gate closed at the opposite end, the
heat would flow through the holes in the perforated tube.  At some point, I
could open the gate and blow air straight through, taking with it most of the
smoke, but not cooling the beans.  It's just a crazy idea, but I think it has
some merit.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed

8) From: Martin Lipton
I remember reading your previous description and not quite getting the
picture.  This time around, I get it.  It actually sounds like quite an
elegant design.  What method do you use to monitor the temperature?

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