It comes down to accuracy, imo.
But as you say, long a probe is consistent, a roast profile can be tracked.
11-12-2012 05:47 AM
Just because your conntroller says "385" for example, that does not mean that the bean temp is 385 degrees. Controllers need to be calibrated by an offset to get exact temp readings. I have yet to see a calibrated controller on any roaster, at least the ones I have looked at. I have seen controllers read 400 and after placing a ASTM thermometer in the chamber ( not roasters) there has been as much as a 10/12 degree difference on the low side, sometimes on the high side. You can take a hand held thermometer and aim it at the sight glass but that only gives you the temp there.
The average first crack on my roasts start around 376 and that is only a few pops. As it climbs it starts popping like crazy around 382. 2nd crack comes in around 425 depending on the charge size and bean type. My controller could be off by 9 degrees but the current temp readings are what I go by.