coolbreeze
Well-Known Member
I can't give you a better answer than @invertedisdead 's own comments in the thread. I think he relentlessly worked at it til he knew how to get the results he wanted and tried that with a new material he grokked would work well, for great success. I can say though that I run mine 60-100 degrees lower than my B0 for a complete roast and excellent flavor. It even feels a little more comfortable heat-wise to shed some degrees.Interesting. Do we have presumptions why?