Are you taking note of the bean temperature before loading them?
(Just to preface this post... This is merely my opinion based on my knowledge of psychrometrics in the HVAC industry. I'm definitely no expert in the art and behaviour of roasting.)
I have wondered about the relative humidity, when reading your posts regarding this before, but when the air is heated to such temperatures, the relative humidity would drop so much that it would have a negligible effect on how the beans behave during a roast.
Generally, more work is required to cool the air with a high relative humidity, as you have to remove the latent heat, too, but the amount of energy required to increase the temperature shouldn't change regardless of the relative humidity. That leaves just the sensible heat difference, which is only 10-20 degrees difference, which is easily achievable by tweaking the gun temperature.
I don't know how the electronics of the DMM could lag in any noticeable way to have such drastic changes to the roast.
It's definitely an odd issue. Will be interesting to experience it myself through my first summer.
(Just to preface this post... This is merely my opinion based on my knowledge of psychrometrics in the HVAC industry. I'm definitely no expert in the art and behaviour of roasting.)
I have wondered about the relative humidity, when reading your posts regarding this before, but when the air is heated to such temperatures, the relative humidity would drop so much that it would have a negligible effect on how the beans behave during a roast.
Generally, more work is required to cool the air with a high relative humidity, as you have to remove the latent heat, too, but the amount of energy required to increase the temperature shouldn't change regardless of the relative humidity. That leaves just the sensible heat difference, which is only 10-20 degrees difference, which is easily achievable by tweaking the gun temperature.
I don't know how the electronics of the DMM could lag in any noticeable way to have such drastic changes to the roast.
It's definitely an odd issue. Will be interesting to experience it myself through my first summer.

) but I don't think this accounts for all it - it mainly changes small things like 1C coming on 1-2° earlier etc (which will impact a little in overall timing).
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