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Start with your oven. It's a totally acceptable option just make sure you have good ventilation or your smoke detectors will go crazy. This is bad advice. I re
by 2muchcoffeeman 4y ago
Start with your oven. It's a totally acceptable option just make sure you have good ventilation or your smoke detectors will go crazy.
This is bad advice. I really can’t recommend this.
If you’ve ever played with home rosters with larger capacities, you’ll quickly find out just how much smoke gets generated. It’s a sticky and oily smoke too.
You don’t want that in your home.
Either you’re outside, or buy something like a Behmor that has an after burner.
- nkozyra 4y agoI get very little smoke. I don't roast in my oven anymore but it was never an issue and it's generally recommended as a first attempt.
- 2muchcoffeeman 4y agoDo you have a fan forced oven? Fluid bed roasters dissipate the smoke much faster compared to drum roasters. I used to use a small fluid bed with some concertina tubing and a lot of filters to pipe the smoke outdoors. That tubing got very dirty. I never saw any smoke from it. But you can smell it and it’ll trip your smoke detector. I’ve never heard of any one recommending the oven as a first attempt. Usually it’s a pop corn maker. I’ve used several home roasters. Getting one with an afterburner is the way to go unless you have extremely good ventilation or powerful range hood that vents outdoors.
- nkozyra 4y ago> I’ve never heard of any one recommending the oven as a first attempt That's extremely surprising given the first handful or so of Google results suggest it (along with the popcorn maker) Unless you're going for a French roast in a small, unventilated room this is not going to be an issue to worry about. Yes, you could trigger your smoke alarm but that happens if I cook a steak, too. When I used an oven I think mine went off once or twice from dozens of roasts.