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.
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.
DRUM AND BEANS WILL BE HOT
Use protection to prevent burns.
KYLERK ROASTING DRUMS