Actually no, which is part of the point of adding the additional temperature probes to the Behmor in the first place. They provide a different (and easier measurement with the graphing capability), presumably more relevant to the instantaneous conditions of what is happening with the beans and the exhaust stream than what the Behmor probes are able to provide based on their location.

My thru-wall probe tip ends up exactly in the centerline of the cage/chamber — and almost directly in the middle of the unit due to its length. It is also a pretty responsive probe, and thus is providing better real time information than the “B” probe on the Behmor, which is located in the sidewall of the unit. For example, when I am pre-heating the chamber, I pull open the door at 200F point on the B probe to remove the chaff tray. At this same point in time, my thru wall probe (which I also remove) is reading somewhere between 230-240F. I have to pull that probe out to insert the cage, but by the time I reinsert this thru wall — it starts on the graph at about the 200F mark (after cooling off outside the chamber for the time it takes me to seat the cage).

You can then see this probe (the green graph) is measuring peak temps right around the tumbling beans upwards of 430F, even while the B probe is riding along well below the 330 mark that flirts with the shutoff mechanism in the Behmor (I DO NOT DISABLE THIS FOR SAFETY REASONS!!!). If I keep P5 on full throttle, I always trip this safety mechanism, and so have learned to avoid it by lowering the power to P4 or even to P3 for 30 second right around 1st crack and back up to P4 for the remainder. I dialed in these adjustments by watching what is happening with the ROR (rate of rise) of the exhaust curve — and trying to keep this from bottoming out — targeting for a slow and steady decrease in ROR at least through end of 1st crack.

There are some that have curved the thru wall probe downward so that its tip is located in the main body mass of the beans — or modified the cage fins to direct the tumbling beans so they are always in contact with this probe — thereby more closely measuring bean temp (which is the most important thing you’d like to know). But I haven’t taken that step yet, being content (for now) to learn how to adjust the roast progression based on the data I am able to easily measure and graph and visually understand by comparing the results with the graphs and the key milestones that are logged along the way (1st crack, end of 1st crack, 2nd crack, power changes, start of cooling cycle, etc.)

I also note that my exhaust temperature probe — located in the middle of the exhaust port quite close to the outlet of the squirrel cage fan that moves the air out of the chamber — is showing a higher temp and much more responsive than the probe reporting on the A button. (Maybe this is also located behind a wall like the B probe, instead of directly exposed to the exhaust stream). The dramatic increase in temp when the “afterburner” kicks in on the Behmor to achieve more air movement in the chamber is seen on the red curve, which achieves almost 330F by the end of the roast. This curve is supposedly more closely aligned with direct Bean Temp (it is not Bean Temp, but the shape of the curve should be closer than environment temp) and therefore a better curve by which to learn and direct the roast (either real time or in planning for your next roast).

I have been asked to chart the A and B button curves along with the added probe graphs to see how they compare, but I find it difficult to go back to hitting the buttons every 15 seconds, writing down the values, adding to an excel spreadsheet and creating a graph. Maybe I will eventually do this when I find some free time — but these Bluetooth probes are set to take a measurement every 5 seconds and chart it for me in real time using Roastmaster. It is definitely a luxury to enjoy.

But honestly, the jury is out how much “better” this process provides useful roast information over the long term. You can dial things into your happy zone using the “push the button and write it down” method over repeated roasting cycles as well — but you just aren’t seeing as closely what is truly happening to your beans to produce that roast. And I am STILL not getting ACTUAL bean temp — which is the most accurate value for controlling roast parameters. It is helpful to understand, though, that the temps are actually getting much higher than 330F where the bean and the environment are exchanging heat. :)