It has been my observation that the ambient temperature has little effect on the HotTop until you get to extremes. I roast outside on my deck or in the garage when it is snowing. Once the temperature gets above 95F my roasts become less controllable. It appears to quickly transverse from first to second crack. I like to get a 3 minute window between the two. In extreme heat it is minute or less regardless of what I do. This is when I miss a manual temperature and fan control.
In the cold, I have roasted with the outside temperature below 30F with no issue. Any lower than that and I order a pound. That is just to cold to stand outside for 20 minutes and I do not want to get my warm hunting close smelling like coffee smoke.
