I have found myself in the rabbit hole! I have the makings for a BM/HG roaster. The BM is a cuisanart hbk100 and the heat gun is a Wagner digital variety that goes to 1350 watts. The bread pan used to be Teflon coated, along with the dough paddle, up until I sand blasted them. I recently purchased a dual temperature probe monitor to possibly install for a bean temp probe and one for the environment. As other more experienced individuals say that the max environmental temp may not be neccesary, I may forgoe that probe installation. Trying to come up with a way that I could evacuate the chaff and possibly even have a small version of a cyclone somehow in there without complicating the maneuvering of bean ejecting any further than it already is with this particular roaster set up. Anyone with experience in/with this please give me a heads up.