Wonderchunder wrote: but what were your experiences using the wok with a lid compared to any fully vented methods you may have used?
I'm glad you asked, mainly because my experience wasn't conclusive and that I had been prompted by suggestion. The suggestion that the resulting roast of an enclosed chamber may deposit smoky taste isn't out of the question so I did a couple of very limited taste-tests and decided that it was possible rather than probable but it didn't spoil any coffee I roasted.
The wok and lid solve a lot of problems for me if I have to roast in my kitchen which may be the case soon when I come out of hospital next week after my body-modification, it was comparatively very clean and tidy (The roast) compared to heat-gun roasts so I'm up for it again and maybe we could both do some comparison tests because the 'smoky-taste' issue worried me at a time I have very little confidence in my methods.
I hope this is coming across as helpful and constructive rather than critical, first thing I thought when I saw your bingo drum was, "I want one".
Hot-air-gun roasting.
French press.
Aeropress. Swiss Gold Modified.
Bialetti Venus.
MahlKonig Vario.