Stronghold Negative Pressure

Stronghold roasters should be understood as operating in a negative-pressure environment. Christopher Feran stated that on a Stronghold, “you can’t” avoid this: it is “a negative pressure environment no matter what you do.” source

Practical implication

When comparing Stronghold behavior to other roasting platforms, do not assume that fan, blower, or airflow changes can make the machine behave like a neutral- or positive-pressure system. Pressure environment is a built-in characteristic of the platform and should be accounted for when interpreting heat transfer, exhaust behavior, and airflow experiments. source