Forum

I'm roasting on my Diedrich IR 12 and I can't seem to get the bottom out temperature above 170, no matter what I do.

Today with a 21# batch I upped the drop temp to 460 and had almost full gas (6 WC) for the first minute until backing off a bit, and I was still in the high 160s. ...Anyone else find a way to get the bottom out temperature up closer to 180 ish. I feel like the hill to climb from 165 is too steep.

Air has been through the Cooling Bin in the early stages of the roast.

Any suggestions? 

Thanks

j