It's about 60-65 deg. outside today and what effect that will have on a poppery roasting outside? 
I don't want to waste a batch. Is there a general minimmum temp required to roast outside with an air popper.
John F
Angelfire for your free web-based e-mail.http://www.angelfire.com

IMO, that is perfect weather for the Popper.
mas
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poppery roasting outside?

It will probably extend your roast time-I use a HWP and in my opinion, I get
the best roasting results at about 40 deg F.  Above 70 F or so, the HWP
setting is 4.5, at 40 it goes to the end of the first crack at about a
setting of 7.  I still monitor the roast and hit the cool button when the
color, exhaust smoke and crack appear to be where I want them.  Have a
friend using a poppery I  outside of the house in Minneapolis.  It will be
interesting to see if he can roast in sub arctic temps this winter.
As the temperature decrease somewhat way down there in dixie-see if you can
tell if the coffee taste changes.
enjoy

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I knew someone that had success in the winter with popper using a large box.
He covered the roaster blocking the wind.  Every few minutes he peeked until
the roast was done.  My problem roasting outdoors was more wind related than
ambient temps.
mas

I live in Wisconsin and roast in the garage year-round.
When it gets really cold, I put my machine inside a
small cardboard box.  When it gets really warm, I
use various lengths of extension cord to slow things
down.
I always cut off the power a second or so into second
crack; a batch is never wasted whether it takes four
minutes or ten minutes.  The coffee doesn't always
taste the same, but it's all good.   I've roasted when the ambient
temperature is below zero F.
JKG
Poppery I and Poppery II (depending upon my mood and
the weather)

Back when I used to roast in a WBII, I was able to roast successfully even
in the winter by using the cardboard box trick. I did not, however, cover
the WBII with the box - I put the WBII in the box and kept the top of the
box open. Since the exhaust from the WBII is directed downwards by the
plastic top, and the intake is at the bottom of the WBII, this effectively
raised the incoming air temperature.
I don't know if (or how well) this technique works with a Hearthware, since
the exhaust is directed straight up. I will try it soon, though, since the
outside temperatures around here (near Philadelphia) are getting lower and
lower...
Regards,
Rafael

I'm curious?  What is the difference between the two that you would
sometimes use one and sometimes the other?  I just got a Poppery I, but
haven't used it yet.  I have been using a Poppery II.  One of the
attractions, to me, of the I is that i can modify it to have a "cool
down" mode -- fan only, no heat. Are there other significant differences
in the way you use them?
=Spencer
JKG wrote:
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I prefer the Poppery I because I can roast 1/2 cup at a time.
My Poppery II seems to do best with 1/3 cup at a time, and
I have to pay more attention to stirring.
However, for some strange reason, my Poppery II roasts
very hot.  People have told me that the Poppery I should
roast hotter, but that hasn't been my experience.  When it
gets really cold (teens), my Poppery II hits second crack
at 7-8 minutes while my Poppery I is around 10-12 minutes.
I like the way my coffee tastes at the 7-8 minute level.
Because I'd rather do 1/2 cup batches, I usually wait until
it warms up outside.  But when my mason jar of roasted
beans is hitting empty and it's still really cold, I reach for
the Poppery II and prepare to do 6 batches instead of my
customary 4 batches.
I'm jealous of your ability to modify your Poppery I to use
the "cool down" fan.  I'm still doing the sifting the colanders
thing in my driveway. Actually, there's something very relaxing
about cooling by moving the beans from colander to colander,
watching the chaff blow in the wind.
And it makes my neighbors smile too.
JKG
Spencer wrote:
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but
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differences
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