I typically roast 180gr of beans at a time.  That is the most that I can do with the boosted fan in the Poppery, and gives 5 batches from 2lbs of green.

The roaster heat is controlled with a Variac.  Mostly I reduce the voltage below the line voltage, in order to stretch out the roast to about 12 minutes. The fan speed is controlled using a "dimmer".  The input to the dimmer is boosted to about 140V by using a 120 - 24V transformer as an autotransformer. I added another cord that powers only the fan, as you can see.

I can roast outside for 6-8 months, depending on the weather.  When I roast inside, I put the roaster under the range hood (which vents outside) and use a chaff-catcher that I found on eBay.

Since I took these photos, I've added a second thermocouple well -- this one directly into the hot air plenum -- so I can measure the temperature of the hot air as well as the temperature in the middle of the bean mass. During a roast session, I modulate the inlet temperature so that the beans follow this profile, posted by "MiKe McKoffee" to the homeroast list. He modified it from one used by The Black Bear MicroRoastery. I adjust the fan speed to keep the beans moving but not jumping. As I slow the fan, the inlet temperature naturally rises, and I then turn down the heater voltage to keep the temperature constant. Without the second thermocouple, I wouldn't be able to do that.

I'm still working on what the inlet profile needs to look like to get my desired bean temperature profile. It currently looks something like this (temps are in Celsius because my second digital thermometer only reads in C.): Boost to 200C during the initial 1:30, then drop back to about 115C to hold beans around 110C. Then back up to 200C for the next couple minutes, slowly raising temperature to 240C by first crack. Continue to raise temperature so that it leads the desired bean temperature by about 40C until the end stage is reached, at which point I drop the inlet temperature down close to the end-stage hold temperature. If it's cold out, the inlet temperature needs to be a bit higher than if it's warm out, but I haven't quantified the difference.