After roasting coffee with the dog bowl and heat gun I decided that I would like to free up my hands for stuff like taking notes and drinking coffee while roasting so I decided that I could build a BBQ roaster ... after all there is lots of info out there if you take the time to look.

I decided that I would use a Table Top BBQ for a bunch of reasons, mainly because I had one and also because I thought I could make it work. Does it work? It works like a charm but it took some doing. There are some problems with using a table top BBQ. #1. There isn't a lot of space under that there hood and using a 5 1/4 inch drum leaves precious little space between the top and the heat diffuser. Would I do it again? That is a little hard to answer because It does work well NOW but I did have to modify the burner to get more heat and I also had to make a custom heat diffuser to cover most of the BBQ (under the drum). Then there were the vanes within the drum, I now use a configuration that is due to Ron Kyle. The roast I am getting is now even and consistent. I roast on low and medium heat. I think I am putting out about 15,000 BTU's

I think if you look close you will find a few new ideas perhaps relating to my exhaust (ventilation) For roasting inside I attach a vacuum hose to my exhaust and suck away. The vacuum sits outside and this does a very good job of getting rid of the smoke and chaff.

In case you are wondering where Outback is, no it is not Australia. When someone asks my wife where I am she will undoubtedly answer "Oh he is out back fooling with something or other" Saskatoon, SK., Canada. Yes we do get snow, yes it does get real cold and yes even when I am roasting inside the garage it can be real cold (Walk into your refrigerator, you will get the idea).