<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Just tried my first batch with a modified Poppery I. Paloze therm through the side into the roast chamber, Glass lantern chimney, 4oz by weight of Costa Rican SHB Tamazu Papagayo 99 from SM. First crack at 4 minutes 400 degrees, then the popper goes dead. I finished the batch in the cool fan mode and have got a very light "cinnamon" looking roast, no oil showing. My novice opinion its underroasted. Not being familiar with all the dynamics of the popper, did I hit some kind of "thermal overload shutdown"? I was cooking outside in about 50 degree weather. After everything cooled down, the popper seems to be working fine..... Bob |