Here's a thought:  What about an electric wok (my wife says they go up to
450 degrees or more), with a heat gun to push the temp the last few degrees?
If wiser heads think this sounds promising, I may give it a try--though as a
soon-to-be first-time roaster I may not be the best choice to develop the
technique.
Owen Davies

My experience with electric woks is heat drops way fast when stuff put in.
Doubt it would work well for coffee wok roasting, they don't work worth a
darn for wok stir frying! (normal wok on Viking burner way better:-)
But then, you'll never know unless you try...
MM, MCSE;-)
FFRmR - RBB - RG - MSB too!
PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm

miKe mcKoffee wrote:
<Snip>
<Snip>
Thanks, Mike.  I was hoping the electric version would do, because we have
an electric stove without an exhaust hood.  But with your report, I can
avoid blowing $100 on a 14-inch Circulon electric wok.  Maybe I'll just
settle for a Fresh Roast and see how the new Hearth(vapor)ware looks, if it
ever comes out.  Unless the Rosto starts getting better reliability reports
again.  Or I run across a suitable popcorn machine at the local GoodWill.
Or...
Owen Davies

As in all things, there are electric woks and there are electric woks, I've 
seen(had) some cheap ones which fit Mike's description, but there are some 
that I've seen in Zabar's(NYC) which are rated for a much higher heat output.
There are some Chinese chefs who say that you can't really cook well in a 
wok at home because the stoves don't put out the necessary BTU's (the wok 
ranges in a Chinese restaurant look like they can smelt ore)...
Ciao (or should I say Chou?)
Angelo
<Snip>

Speaking of melting ore.  I think I mentioned that for my cooking wok I use
a propane burner that came with a "turkey frying" kit.  (maybe $35 at a
barbeque specialty store).  Overpowering for coffee roasting.  Never tried
the turkey.  I got it just for the wok.  Anyway, it's a huge diff, and I can
see why a "real" Chinese cook would insist on big BTUs.  Ah, but I digress.
Regarding roasting,  I don't think that you need big heat from the wok, if
you are also using the gun, though more is better.  However, I'm not so sure
I'd be interested in any "open" system indoors without a really good vent.
Don't know what your living arrangement is like, but outside has got to be
preferable for all sorts of reasons.  I'd sure love to have someone else
trying the heat gun.  Feel like I'm barking alone in the wilderness.
Martin