The roasting drum itself — dimensions, latches, vanes, bearings, cleaning, and the modifications owners have made to theirs. Start here for questions about the hardware in your hands.

Motors, couplers, spit rods and rotisserie assemblies — sizing and RPM, mounting to your grill, and keeping the drive train quiet, square and running for years.

Technique — heat, timing, first and second crack, even roasts, chaff and cooling. What actually happens inside the drum, and how to steer it.

Which grill, BBQ or oven works with an RK drum, and how to make the one you already own fit. Dimensions, BTU, clearance and rotisserie compatibility.

Orders, shipping and lead times, replacement parts, and anything that needs a human at RK Drums.

The Model T and Model R coolers — getting a finished roast down fast, and notes from people who built their own.

Profiles people run and the reasoning behind them — bean, drum size, grill and the numbers that went with it.

Roasting cacao and chocolate on an RK drum — vane setup, airflow and the ways a cacao profile differs from coffee.

Barley, malt, flour and other grains — the specialty end of what the drum will do.

Peanuts, almonds and other nuts in the drum — batch sizes, temperatures and how timing changes from coffee.

Health department certification, commercial kitchen requirements, and the regulatory side of roasting as a business.