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Tuesday, 21 May 2013
This is a write up by Oaxaca Charlie,
A commerical roaster located in British Columbia Canada
It was posted on Sweet Marias mail list on 9/5/03
I got one of Ron Kyle's roasting drums for gas grills. Just a
little one, 8" in diameter and 12" long. All stainless
steel-perforated with little holes, with solid end plates and
big stirring vanes inside. I had him put the holes for a
roticery connection in the endplates, in case I want to use it
in a gas grill instead of just on the roller system I have in my
brick oven.
First roast-I'd finished roasting my orders for the day, and the
oven was down to max. temp of 450 degrees, so I just put
Subject: The first roast I detailed with notes & times Name: Eric Evans Date Posted: Oct 7, 03 - 2:16 PM Email:
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Message: I just did my first roast in which I kept detailed notes and times. Just wanted to share with the rest of the group.
I'm using 1 pound of "Brazil Cup of Excellence Boa Vista" from SM.
My setup...The grill is an old Coleman Powerhouse 40 (40,000 BTU). I drilled a 15/16" hole in the dome and attached a very accurate thermometer from "New Braunfels Smoker Company." It has a large 3" dial and I can tell the temperature to the exact degree. Here's further details at their website: http://www.nbsmoker.com/accessories3.html I found it at Home Depot for $20 (not cheap but well worth it.) The probe points at an angle directly at the dead center of the drum. I replaced the lower briquette grill with a 10 X 13" stainless steel cookie sheet and placed ceramic grids on top of it. I'm using a standard Charbroil Universal Rotisserie kit (6 RPM) but
Today's weather was nice for roasting; 59 degrees and a light wind. My starting temperature was 480. After inserting the drum my temperature dropped to 400 and recovered to 480 after about 5:30 minutes.
First crack was at 11:28 at 490 degrees. I cut the gas
I just wanted to let you know I did my first roast on my 8lb. drum yesterday. It went really well. I was able to get the universal rottisserie to work with a little modifying. I tried to follow the 6lb. drum roast profile from the roasting guide. I did experiance a uneven roast for my first try, but the coffee was still, delicious! It is very exciting roasting with this system. My cooling tray will blow the beans up in the air if its not on low! Otherwise the fans air swirling motion actually stirs the beans like there was a sweeper arm. I cant wait to give it another go. I can really see a perfect profile that will easily be developed with a few more times. Thanks alot and I'll get you out some photos soon. Jay S.
Hard to believe I've been using my RK drum since 2004 and it is still as great as day one. In looking for information for a friend and having been away from the site for several years I was amazed to see the progress made. I saw the new drum latch and had to have it. It arrived last week but only got around to installing it today. I had to roast some almonds for some Custom Crafted chocolate I make.
January 14, 2004
Ron,
I received the drum and I am impressed the way you have made it. People tease me that I over build when I make anything, but there is no substitute for strength and quality. I can see how the drum will last forever, great work.
I haven't roasted coffee in it yet, but I did the initial burn. I have a small BBQ, but the heat
quickly climbed to 500 degrees and then slowly up to the 600-degree range, way more then I had expected or need. I am looking forward to roasting. Feel free to use my comment on your web site.
Sincerely,
Bob Wuest #44
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