HomeRoast Digest

Topic: The new drum (6 msgs / 168 lines)
1) From: Ron
I have the new drum completed. I tested it last night with a 4lb. load of El
Salvador 100% Bourbon. I roasted it to rolling 2nd crack, 21 min. I tried
the profile I use for a 1 lb roast, and beleive it will not work well for
larger loads. Although 21 min is not really too long, I would have liked it
closer to 18 min.
I was pleased with the stirring vanes, the roast came out very even, with
the good mix. The drum is HD SS 6.5lbs but even with an extra 4 lbs of
greens, the standard rotiserrie motor rotated the drum and greens with not
I still have to design and install a door latch, that I will do Monday.
If you would like to see some pictures of it, Email off list and I will send
you some.
Gas Grill Drum Roasting
in Anderson SC

2) From: jim gundlach
     If you want to do 4 pounds, you only have to get a larger burner.  
Or you can look for a grill that will accommodate the drum and allow 
you to burn wood.
     Jim Gundlach
On Sunday, August 24, 2003, at 07:18  AM, Ron wrote:

3) From: Ron
Thanks Jim

4) From: Ron Kyle
On my last post I was having a bit of trouble with and uneven roast with the
smaller 1 and 2 lb loads, although it worked great on a 4lb load.
Well I've been doing a good bit of experimenting. I really want this drum to
roast 1 to 4 lbs. on a standard rotisserie motor 6 rpm's.
But I thought the reason for and uneven roast, might be to slow of and RPM
with a 1lb load, and not getting a good enough mix.
The first thing I did was set up my gear drive motor 50 rpm's and did 1 lb
of El Salvador. Pre heated grill to 450 degrees, this was a suggestion from
Charlie, thanks Charlie. I then loaded the drum, opened the lid on the grill
and installed the drum, closed the lid, temp dropped to 400 degrees. I never
let the heat get to 500 degrees like I did with the 4 lb load. First crack
came at 9 min, quicker then I wanted. Grill still to hot I guess.
Rolling 2nd at 11:30 I dumped the roast at 11:45. and was pleased to see the
roast came out even. One other thing at 50 rpm all the chaff was forced
thru the perforations in the drum, at 6 rpm a good bit of chaff stays in the
drum, causing a chaff shower when you dump it in the cooling tray, and its
actually quite funny to see all that chaff flying in air.
Well back to the R&D. Since I designed the drum to roast 1 to 4 lbs
with the standard $30 rotisserie kit, I went back to the drawing board. so
to speak,I
set my 6 rpm rotisserie motor back up, I now have it set up so I can run
either motor with the only change needed is to slide the drum a bit to
center it
in the grill and lock the collars down.
I run a cold run to see the bean movement. Thanks Ed for that suggestion,
and with the drum level in the
grill, I noticed, with the 2.5" high stirring vanes that the beans fell
from one vane to the other without many beans hitting the radius of the
drum. I also
notice that the beans gathered more to the rear of the drum, not much
but some, so I placed a 1/2" board under one end of the grill, and now the
greens tumble even in the drum.
So I removed the drum and preheated the grill to 450 degrees, and when it
stabilized at 450 I loaded the drum and greens, again the temp dropped to
400 degrees, I did not touch the gas controls and in about 6 min the grill
came up to 450, near 1st crack the beans go exothermic and the temp rises to
465, at the beginning of first crack time 11:00 min. I cut the heat back a
bit and it leveled out at 440 degrees, first crack got going good  at 11:30,
never let the temp go beyond 450 from then on, 2nd started
at 13:30 I then cut the heat back to low and let it coast to a finish a
rolling 2nd crack at14:15 I
dumped the roast. The roast was very even and
smelled great, I was pleased to see and even roast Thanks Charlie your
suggestion of keeping the temp
lower for small loads made a big difference and I believe getting the greens
to tumble
even in the drum, also made a difference. Charlie will be testing one of the
drums next week, I'm anxiously awaiting his test results. I'm sure there
will be some more tweaking to get it better.
Have a great Labor day
Gas Grill Drum Roasting
in Anderson SC

5) From: Jim Gundlach
On Saturday, August 30, 2003, at 07:36  PM, Ron Kyle wrote:
    In my drum, it is 6 inches in diameter and 12 inches long, I have 
four vanes.  Each one is 8 inches long and they all angle about three 
inches to push the beans toward and past the center in alternating 
directions.  In other words, the move the beans horizontally back and 
forth as well as tumble them vertically.  They are about 1 inch tall.  
I don't use a thermometer and I roast over wood without a cover so I 
adjust the heat by moving the burning wood.  I have had even roasts 
with as little as half a pound and as much as three pounds.  I haven't 
used it much lately because I find the Androck handier for up to a 
pound and I usually don't need more than a pound roasted at a time.
Jim Gundlach

6) From: Ron
Jim Gundlach wrote:
Jim I think you and Ed were the ones that inspired me to go to drum
roasting. I had an idea and even designed a wood fired roaster about 9
months ago. I was going to construct it out of carbon steel. The roasting
chamber on top of the fire box, with the fire box exhausted out and around
the roasting chamber. I just never got past the idea and the drawing. I
talked it over with my Fabrication man and also talked to him about Ed
roasting on a gas grill. He convinced me to go with the gas grill, although
he agreed the wood fired roaster had some nice nostalgic value, but the cost
would be more, and gas was easier to control the heat. Thanks for your
inspiration, and I have had the pleasure of tasting your Pecan wood fired
drum roasted coffee, and found it to be some of the best coffee I have ever
have a nice Labor Day

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