Hi there,
It worked really well and I didn’t have any smoke issues whatsoever . I roasted on 04/21 and 04/23. Everything was smooth.
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Got my setup completed! This has been very good so far:
Everything collapses very easily for quick setup and clean up. When not in use I just roll it into a corner of a room near my kitchen.
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I see most of you, like me, use flexible ducting and some sort of inline fan. I am wondering, how do you clean the ducting, and how often? If you could please let me know or point me to another thread that discusses this that would be very helpful - particularly those of you who roast commercially with the Bullet.
Just for info: To reduce drag and thus increase airflow, I switched to HVAC type spiral steel ducts - and as an added bonus they are easy to clean.
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No, the only downside is mobility. I suppose I could have added a telescopic piece here, which would have extended the reach a bit, but I didn’t think of that when I made it. However, the horisontal conduit swivels around the knee in the ceiling, in a 1-meter radius, so I can move the roaster to the middle of the roasting area if I want. The ceiling, by the way, is a semi-loft where I store the coffee bags, and on the upwards side of that, the duct switches to PVC, going up and then through a wall where the ventilation and filter sits on the opposite side. Very low noise, which is really nice.
…and a more recent picture, where the IKEA bowl (
) at the end of the ducting is more visible…
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Great setup, thanks for sharing, looks quite sturdy and I’m definitely going to look into replacing my current setup. I also have a pipe going from the cooling tray and joining a Y connector into the inline fan, so I need to see how to achieve that setup with solid pipes.
I am planning the Bullet R2 install and trying to figure out the right venting solution. The machine is right by a window so I don’t foresee elbows and turns. I hope you all can help me with a few questions.
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I have printed the 3d parts and was planning to use them but it sounds like it is not the recommended setup if I am using an active setup (cloudline). Should I use the parts and connect the exhaust pipe to the machine or just have a little hood on top of it. I am finding conflicting information.
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What exhaust pipe diameter should I use. I read somewhere 100mm (4 inches). Is that the “ideal/recommended” size?
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For those using cloudline, what model are you all using and why.
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Is filtration required or recommended for active ventilation?
Watch the Video from Ingo (Roastrebels) and Steffen (Aillio) : https://youtu.be/_k110rnxgHE?si=s127IcOS8oeVG7T8
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- I have a R2. Yes gripping the chaff collector is still a bit cumbersome. I also find getting it to fit back in so that the exhaust fan re-engages / comes back on is a nuisance. The quick release doesn’t slide in nicely. There have been occasions when I was first setting to roast that I thought the chaff collector was properly reinstalled and it was not. The fan was not coming on ! Or if it was it was not at full force! This caused the Bullet to drip bean moister during a roast. I have a rubber hammer I keep handy to tap the quick release, but even that is not a guarantee that the reinstall is secured !
I don’t use the cloudline, I use my range hood that has 6 settings up to 900 CFM. The only 3D printed adaptor I use is the one for the cooling tray so I can connect a semi-ridge vent hose to it to direct the smoke closer to my range hood. I do have a MERV 13 filter behind the range hood’s grease trap to protect my blower from unnecessary dust from the smoke (there are some for sure) - I take that MERV filter out when I’m doing roasting. That hose you see is a 4" one.
My current setup now:
Hello everyone,
Just got my roaster a couple of weeks ago, got electrical ran and i am building my table at the shop right now hence the temporary on for design purposes. Here is what i got as of now, it will improve hourly as i do know the location i want to mount the fan and where the exhaust is going out the wall into a 6" damper style vent.
The location is permanent in this room, thats why i’m using a permanent location for the exhaust vent. A bunch to return but it wad all needed for R&D!!
Whatever you do, don’t move the Hansons, because they’ll come for you. 
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I thought I’d seen it all with the innovations in this blog, but then I stumbled onto one at Roast Snobs from Australia that is pretty cool. It is called “DIY water mist afterburner for smoke removal.” The poster’s online name is Leverman. He gives a very thorough breakdown with photos and full information and it looks like a device that would work at an affordable price.
Hi @nomad
TLDR: can confirm it works
Yes, I actually went out and used some of the same parts to build a version of this scrubber.
Rather than attaching the misting tees from the outside to a hard PVC pipe, I attached mine to a stick which I can feed into my flexible exhaust tubing.
My crude version runs without a fan and I use it in the garage during rainy weather, when I cannot wheel my current roaster (not an aillio Bullet) outside.
So when it rains for several days in a row, I attach flexible hose to the exhaust of my roaster and poke the stick with the misting tees attahced up the other end and place the stick in a tray to collect the water dripping out the bottom.
Instead of hot and stinky smoke, you get a bit of steam that smells far less aggressive than the smoke and water out of one end of the exhaust tube.
For one roast, the tray gets about 1/3 full of water. Only problem I had is that one misting tee stopped misting and I need to replace it.
