[Homeroast] BBQ roasting in a paint can

John Nanci john at chocolatealchemy.com
Mon Jul 7 17:57:34 CDT 2014


Actually, I've never found that to be the case about smoke...but I'd 
take a moment to look into the suitability of the metal of the paint 
can.  Make sure it's not something that is going to be toxic.  It 
might well be ok, but it might not be either.

At 02:19 PM 7/7/2014, you wrote:
>good thought!  And I am realizing that I really need vent holes to at least
>move some air.  i imagine that the smoke along can give the beans a bad
>taste.
>
>
>On Mon, Jul 7, 2014 at 4:49 PM, kevin creason <ckevinj at gmail.com> wrote:
>
> > Do you have vanes in the can to force the beans to tumble? They may just
> > slide around and so only get roasted on one side and some beans more so
> > than others.
> > On Jul 7, 2014 3:46 PM, "Michael Schinasi" <ms012645 at gmail.com> wrote:
> >
> > > For many years now i have used an I-roastl; IR 1 then IR-2.  But as a
> > > result of an enormous power surge in my house the IR 2 is fried.  For the
> > > moment went back to a popper; OK, not great.  I have no heat control.
> >  so I
> > > went out and bought an empty quart  paint can cleaned it out thoroughly
> > > --it comes with an epoxy interior; after putting it on heat and
> > scrubbing a
> > > bit it is mostly off-- and then drilled holes so it could go on my
> > > rotisserie.  No vent holes.  Then I used a profil which i think comes
> > from
> > > SM's: 340/2 min-380 3 mino/ 450 4 min.  The imprecision of the BBQ
> > > thermostat did not seem to be a problem since the roast proceeded as it
> > > should.  But when i was finished (just used a couple of handful of beans)
> > > it was pretty uneven.  Does this characterize BBQ roasting?  Does it have
> > > to do with speed of the rotiserie?  Any suggests aside from buying a
> > > Behmoor?
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