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Hi Josh,
Sorry, it took me a couple of days to answer your question. I don’t have direct experience with this grill, but…let me tell you a few things that I see based upon what I can tell. Now, this is just based on photo observation and specs: Here’s the reference I’m using:
https://www.traegergrills.com/shop/grills/bbq070
If I’m wrong to let me know.Pros:
1. Dimensions look like they will fit the drum
2. The shape is ideal, in that it appears that it was made to fit the drum in that they are both rounded.
3. Looks to have good heat retaining capabilities
4. You already own it!Cons:
1. From what I see, it doesn’t appear to have a rotisserie slot…. don’t have very good images, so I could be wrong here, and if that’s the case, you’ll need to cut a hole for it.See this link (Figure 3)
https://blackbalsam.co/rkdrums/index.php/how-to/which-grill-should-i-buy
2. It doesn’t appear to have a shelf for mounting the motor…at the center of the grill chamber. Looks like there is a smoker box on the left? That looks like it sits too high to put a motor on. You’ll probably have to bolt it to the right side, which still leaves the question of the rotisserie sticking out onto the other side, where…that smoker box appears to be in the way. You might have to remove some things and adjust some things, but it could be done.
3. Perhaps your biggest problem is BTU. This is a 20,000BTU grill. For the 4LB drum, it is recommended to have 35,000 BTU. If you can trap the heat inside the grill, you may be able to get away with this…but you won’t have much overhead to power the roasts through.All in all, I think you would be best served by keeping this one for meat grilling and just picking up a used grill off of craigslist, or snagging the cheapest grill at Home Depot or Lowes or Walmart. It doesn’t need to be fancy, even a $119 grill will fit the bill. The coffee just doesn’t care. It just needs a box to hold heat.
Read through this grill selection guide and as long as whatever you find meets these requirements you’ll be good.
https://blackbalsam.co/rkdrums/index.php/how-to/which-grill-should-i-buyLet me know if I can help in any other way, or if you have the slightest question.
Thanks
-ShaneTom, yes. It’s fairly common. One fellow in Texas roasts over
Mesquite, others roast over charcoal. My only personal doubt on it is the lack of heat control.
-ShaneHi Karl,
Thanks for the email and sorry for the delay. Was out of the office for Labor day weekend. Hope you had a great weekend.Hearing the first and second crack is not a problem in any setup or any grill to my knowledge and experience. It is quite a distinguished sound and is easy to identify within a couple of roasts, even to the new roaster. I will offer my assistance to help you hear and identify these if you wish.
It seems, however, that there was one person, from some old memory that was hearing impaired…not able to hear conversations at a table and things, seems he did have some trouble. But, in normal cases, I know of not one person who has had trouble with hearing any cracks.
Thanks
Shane.Hi Mike.
The rotisserie must be 5/16″ and square where the 5/16″ is the measurements
Of each side. It is this shape that actually turns the drum and thus it is
Non-negotiable. Length is up to you though 40″ is
Nice. Also, the rod must not have any joints in the middle. I’m not sure
If the Brinkmann is 5/16″ or not. Hope that helps
-ShaneHi Nate, thanks so much for the email.
The dimensions on the 12-pound drum are 10 inches diameter and 24 inches length. You will need to have 6 inches total space between where the rotisserie rod goes through the grill and whatever you have below. As long as you have approximately 25 inches right to left, and 6 inches from where the rod goes to whatever you have below you should be fine. Ideally, you need 45,000 BTU and I’m thinking 50,000 would be better. You can probably do it with less but I think 50,000 is optimal.
As to the health department, this article here is currently everything that I know on the subject:
https://blackbalsam.co/rkdrums/index.php/en/coffee-news/item/health-department-certification
Please don’t hesitate to touch base if I can answer any other question at all. Thanks.
-ShaneHi Mike,
I can get you one. Send $15 to slewis@rkdrums.com and I’ll mail one out to you. Or, I can send you a payment request.
Thanks!
-ShaneHi Z Wilson,
You would need between 15 and 25 in/lb for up to 8LB and 30-45in/lb for the 12+
Thanks
-ShaneHi Jim, thanks for the email! We don’t at the moment have a “kit” or package to make this happen as the Hobart for example, particularly in regards to the sample port, which involved significant customization of the machine itself. In the scenario of that build, we had the machine shipped to us, where we modified it and got everything running then shipped it back out to the customer. In the other case we fabricated a drum for the BK10 rotisserie, and in this case, we were given very specific instructions on what was to be built by the customer.
If you are interested in doing one of these projects, we should have a more detailed conversation on the phone, and we can see if we can come up with a plan to make you a machine of this type.
If you wish to forego The sample port and temperature probe, then we could design a drum relatively easily without having to modify the rotisserie machine itself.
In both cases, the roasters turned out very well
Give me a call, or shoot me another email and we can continue the conversation.
ShaneHey Denise,
The blocking of that rear vent is indeed a good way to go, since it makes a huge difference in the efficiency of the grill. See this page for a sample how to.
https://blackbalsam.co/rkdrums/index.php/en/how-to/assembly-guide/item/j-sheet-metal-efficiency-mods
As to whether or not it affects the profile of the bean, I do believe that it can lead to a slightly smoky odor to the beans, only detectable if left in the open air for days at a time, never having sealed up the beans after the roast. I note a slight ashy/smoky odor to the beans. However, I do not think that this is detectable to anyone but the upper echelon of coffee cuppers worldwide and certainly not detectable to Joe coffee drinker/average person. I personally cannot detect it in the aroma or cup if the beans have been covered, I do believe this smoky odor under those conditions is produced by not venting the grill enough; however, I do feel that the net gain (60% reduction in roasting costs) is worth it all things considered. Hope that helps! I recommend it for businesses. If you are not at all concerned with the cost of the roast and only pursuing perfection, then you may wish to forego the blocking.
I’ve incidentally heard lately an increasing desire for food fired, mesquite smoked coffee, as well as other types of open fire roasted coffee. Not sure if this is an indication that smoky coffee maybe sometimes even desirable.
-Shane
I’ve been thinking essentially the same thing. I like to see the process myself. I have an outdoor cooktop in my carport. I was thinking of having a sheet metal, rectangular housing made, open at the top and bottom, with the top lower in the front, so that I can see the drum. It would have slots cut in either end that the rotisserie rod would go through, with short little channels angling down at various heights. You would regulate the heat by moving the rod and drum higher or lower. The housing would channel the heat around the drum and shield from the wind. I have my wife looking for a handle at thrift stores. I would have a length of the square steel tubing like on the drum welded to the handle. That would then slide over the rod.
-Phil
Hi Guys, we have made a rotisserie rod with an extended hand crank on the end. This would permit you to use the motor at any time, and then hand crank it manually.
Let me know if you would like to discuss it further,
-Shane
Hi Jeff.
We utilize the same motor but with a different gear ratio to be able to handle the extra weight of the 12LB drum. It works great and we have had no problems. The motor does, however, spin at 25RPM and has no issues obtaining even roasts at this speed. If one attempted to roast with the smaller drum motor then yes it would eventually burn out. You can roast as little as 3/4 LB on the 12LB unit so definitely, 4LB will be no problem. Let me know if you have any other questions!
-ShaneHi Patrick,
Generally speaking, a drum doesn’t usually need to be cleaned and the natural brown patina of the drum actually enhances the flavor of the coffee. But if you should need to clean it you can use soap and water and a brush then hose it off. You can also let it sit in a soapy 5gal bucket for the inside. If your drum is sooty, black, I would have a look at the condition of your burners and your grill. Also, it could be sootier if you dual-purpose your grill. (Meat/coffee). You might be able to use oven cleaner though I’ve never tried it.
-Shane
