Originally Posted by laflaone
Buck, here are photos of the shelf. 11"x22". Threaded rod is 5/16", 9" long. Find a stainless grate if you can. Use a hacksaw or a dremel tool with the cutoff wheel. (Which I did) to cut the grate to the size you want.
Several comments about your grill being 25-30 degrees off. First I would get another thermometer to double check. If in fact it is that far off, and the software update doesn't solve the problem, I would call GMG customer service. They are great. I wouldn't be at all surprised if they sent you a new controller.
Hi there...thanks for the photos....GRATE idea !!! GRIN.... I showed my buddy and he is thinking of doing something similar to his Traeger.
With the GMG Daniel Boone the company just put out a new firmware update for the controller that allows you to calibrate the controller up to + or - 20 degrees. I did the update....and things have improved a lot.
I had called support at GMG and gotten 2 very nice guys to chat with.... however, both say that the tolerances allowed across the smoker are up to 50 degrees variances - this was before the firmware update. I also updated my ipad and iphone application.
Here is what I have done...after calling tech support and after uploading the new firmware:
I am using a Maverick 733 thermometer which I checked both probes with boiling water and they were both within 2 degrees of each other at around 209 degrees. (I am approx 1100 feet above sea level)
- I have taken out the left baffle/heat shield - leaving the center one over the firepot and the right one.....Now grates right and left are pretty stable at anywhere from 3 to 10 degrees difference which I can easily live with and I am VERY happy with..... (before taking out the left heat shield - there was a 15 to 25 degree difference all the time)
- Yesterday I started at 225 degrees on the controller and after about 20 minutes (controller reached goal in 12 minutes)..the grates were nearly 35 degrees below the target temp (190 on both)
- at 35 minutes I recalibrated the controller with the ipad app to MINUS 20 degrees from the controller (shows 225 but in reality should be at 245)
- at one hour I had temps on the grates at 201 left and 221 right...but soon settled down to around 210 on right
- at this time I moved the controller up to 230 (should be cooking at 250) and the grates showed 201 and 203 a few minutes later
- at two hours and 30 minutes I set the controller for 245 degrees (should now be 265) and got 210 on the left and 216 on the right.
- at three hours the grates showed 216 left and 237 right (but this was right after the blower and auger ran for about 3 or 4 minutes.
Anyway...this is still within the tolerances that both the GMG techs have advised are ok.......and quite frankly if I can get the grates at around 220 pretty consistantly by setting the controller at 245 or 250 I guess that will just have to work.
As I mentioned I am pretty sure the Maverick is spot on......and even the meat probe that comes with the Daniel Boone seems accurate, as I did a pork loin yesterday during my trial run....and when I pulled it...(probe said 145)... I checked it with a pen and it read 145.5 . I wrapped it and set it aside in a cooler for 25 minutes and the internal meat temp rose to 147.8.
As long as I can keep making some favorble adjustments I don't feel like I bought a piece of metal with a firepot....... (by the way.. I Did not open the lid on the smoker until approx 2 1/2 hours)
I have a Masterbuilt Dual Pro - gasser and never have had these kind of temp problems. My biggest issue with it was small space on the grates, and once in a while temperature variables with the wood igniting etc.
I really appreciate your passing along the photos and the thoughts......
Thanks again !!!!