When I saw that some folks have experienced problems getting
to second crack with the "Fat Bean", I knew that my miracle roaster
(unmodified WBII) might have a fair fight.  With other beans, I
routinely hit second crack too fast and use a variety of methods
to slow down the roast.  My shipment of Sulawesi Fat Bean
arrived this week.  Here are the results of the heavyweight battle:
Fat Bean v. unmodified WBII.
Using a fifty foot extension cord with ambient temp of 47 degrees:
Failed to reach second crack after ten minute roast.  Beans are
light brown and dry.
No extension cord with ambient temp of 47 degrees:
Failed to reach second crack after ten minute roast.   Beans are
brown and dry.
No extension cord but roasted inside cardboard box.
Ambient temp of 47 degrees: Hit second crack after six
minutes, continuing to pop rapidly for several seconds in the
collander.
Beans are dark brown, Small amount of oil showing on
the beans.
Summary:  Unmodified WBII wins by a TKO over the Fat Bean in
six minutes with a cardboard box assist.  Can't wait to find out how
it
all tastes...
JKG

From: "JKG" 
<Snip>
Thanks for the tip.  Unfortunately someone dropped my Poppery II.  I am
wondering if the Alpenrost would ever get the bean to second crack.
Mike

northwrites writes:
<< Using a fifty foot extension cord with ambient temp of 47 degrees: >>
AHHHHHH. The cat is out of the bag! The real secret in this post is finding 
an  extension cord with an ambient temp of  47 degrees. Was I the first one 
with the correct answer?
Terry