Roasting Profiles for small
loads up to 2 lbs
1.
Preheat grill to 470
degrees, give it time to stabilize
2.
Load a cold drum with
greens
3.
Install the drum in the
grill, and close lid, working as quickly
as possible, so as not to loose too much
heat.
4.
The grill will drop to
about 395 to 420 degrees. It should come
back up to temp in about 6 to 7 min.
5.
Adjust if you have to but
be patient. Keep the grill at 445 to 455
6.
First crack should start
between 11 min and 13 min depending on
the amount of greens.
7.
I leave the grill at 465
to 470
8.
Second crack should
start between 12 and 15 min. depending
on the amount of green you are roasting
9.
Just as second starts, I
cut the heat back to low and let it
coast to desired finish. Remember it
will take a little time to stop the
motor, pull the pin (I use needle nose
pliers), get the drum out of the heat,
open the door and dump the beans into
the cooling tray, so stop short of your
target about 15 to 20 sec. to hit the
target roast. Make sure you use gloves
that can with stand
500
degrees, for about 20 to 30 sec.
If a city of light full city
roast is desired dump the beans before 2nd
crack occurs, or just a snap or two into
2nd crack
It is good idea to have a fan and a
perforated or screened cooling tray, to
cool the beans and stop the roasting
process.
You may have to adjust your
temps, each grill is different, and
smaller loads tend to roast faster. I
found that a grill that is to hot will
cause fast roast times and uneven
roasts.
CAUSTION: DRUM AND
BEANS WILL BE HOT
Use protection to prevent burns.
RON KYLE
RK ROASTING DRUMS
