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I think V2 will have solid stainless angled end sections and angled internal fins to direct the beans towards the back slightly..during rotation....I could probably then leave the end of the drum open....I see a 2 cm "edge" at the open end and just a support for the rotisserie rod. You could just give the whole lot a shake to empty the beans into the cooler then and say goodbye to any trickiness....
I look forward to seeing what the V2 opening comes-up like, I think the easier it is to get the bean out, the less chance of getting burnt while unloading and reloading the roaster.
Funny that... I was just looking at small rotisserie ovens for those larger roasts - theres a factory outlet near me that has Breville ovens for $100.
However, a few questoins: will these little devices provide an adequate temp (what is it anyhow?) and control? and do you hear the cracks ok? And what about the smoke? Can you watch the process adequately?
The Breville oven has a dial that goes to a mark beyond the indicated 240* - 250, i suppose - but how close/accurate would that be? :-?
As Im a metal worker theres no problem making a drum. It seems like Chris is on the right track ie keeping one end open for easy bean dumping. I think Ill make one thats like two cones joined at the base (fatter in the middle... (like <>
Im also figuring i could use the oven to make the odd toasted sanga - hmmm coffee smoked ham sandwiches anyone? ;D
I guess i could just buy one and experiment w it, but a hundred bucks buys a lot of beans!
pete
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