Behmor on the way

[raisin]

The problem with P1 is that it is too fast, and too hot. That's fine to time first crack, but then it will rush right up and into second crack. Professional advice holds that you want to stretch out this inter-crack period to some degree to develop and polish the better origin flavors. (2c and beyond is the standard "supermarket" heavy roast flavors that are base and common)
In P1 this inter-crack might last less than a minute, whereas 3-4 minutes would be much better, that is where P2 comes in with a temp drop. (if you can figure out the timing sweet spot)
Some will attempt this pause manually with P1 by opening the door briefly around 1c, to save doing the math, but this is not the best solution....