Started to dial in the GMG DB WiFi

[Jon Solberg]

I've done about 10-12 cooks on the GMG DB. Just dead reckoning. It was cooking really hot so I figured it was time to start dialing it in. Here's my first GMG log adjusting air flow:

4 probes were used. Red is closest to the pit RTD

Here's the chart break down:

1:30 p
Deflector set 3" left of drip traugh
pit control set to 150°
2:30p
Pit control set to 225°


3:30p
stack cap removed
Deflector set 1 1/4" from drip trough
Pit control set to 150°
4:20p pit control set to 225

Im impressed at the stability gained with the move of the defector.


Looking forward to the next run

[Jerod Broussard]

Enquiring minds want to know!

[kmhfive]

I’d love to know more. What are you using for a deflector?

[JCGrill]

Can you take some photos of the differences? Good stuff!

[Jon Solberg]

kmhfive I’m adjusting the stock GMG deflector.

Image from GMG

[Jon Solberg]

Setting the deflector: GMG suggests this be set 1 1/4” from the drip trough. I’m going to stay what 7/8” will bring.

[Jon Solberg]

I just fired it up if anyone wants to follow along:

​​​​​​https://myflameboss.com/cooks/171243

​​​​​​The pit probe is left with 1-2-3 moving across to the right.

Chimney cap is removed per a suggestion from GMG tech.

[Jon Solberg]

Moved GMG set temp to 225° at 10:55a

[Jon Solberg]

Moved GMG set temp to 200° at 11:40a

[Jon Solberg]

Moving to 150 for shut down 12:50p

[Jerod Broussard]

The picture of what you are cooking looks fabulous!

[Jon Solberg]

Lo cal ribs.

[kmhfive]

Got it, thanks. The heat shield in my JB is different than what you show. There is a minor side-to-side adjustment, but not as much as you have.

[Jon Solberg]

Well I think I found the sweet spot for now. 200° Meat on the left! Its pretty stable compared to yesterday's

[Danjohnston949]

Jon Solberg, LOOK'N GOOD‼️ What Time Are WE Eating❓
🎄🎄 🤗😇🤗 🎄🎄 Jon, I Just Had to Ask‼️ Dan

[Jon Solberg]

We eat as soon as you get here Dan. : )

[jacmac422]

I ran a piece of 1/4 stainless threaded rod from the outside of the cooker through to the head deflector. It gave me the ability to move it while cooking. Once I dialed it in I put a bolt on the outside and now I dont have to move it any more.

[Jon Solberg]

That’s a great tip.

[Jon Solberg]

One more test to run. Going to add a water pan.

[Jon Solberg]

Pirate Scott I have found a little about water pans. Like you said. Not many do but it makes sense to me that it would help hold some heat maybe.

[Pirate Scott]

Jon Solberg I agree about the water, it is like a constant load vs the changing heat load of what you are cooking. I can only use my Kettle as a reference. Same fuel used for 225* without water is 350*.

[jacmac422]

I use a water pan when doing brisket or pulled pork, I put an upper shelf in the inside and run a water pan underneath.

[Pirate Scott]

Very interesting Jon. Thanks for posting your results. I am going to try ribs Sunday so I will probably be spot checking my temperatures to get a feel for what is going on. What was the reasoning for removing the top cap? How did the final position of the deflector end up in comparison with GMG’s recommendations?

[Jon Solberg]

BTW. My gap is at 1” and I’m good for now. I’ll see how it goes when it warms up.

[Jon Solberg]

I get different info from GMG media on position of the deflector. A called them yesterday and got Travis in the line. Sharp kid. He’s gave me the 1 1/4 " gap measurements. Since the right is hotter, and it should, be heats piling up there to get out. I asked him about removing the cap altogether. His answer, "I don’t run mine with a cap on it” "ever" I figured I was good to try it. It helped.

[Jon Solberg]

So here’s a crazy question: When the temps drop all the sensors just about hit the same temp then they rise. When the temp rises the ones closer to the stack go higher.

Why is the difference in temp only on the rise? Why do they reach equilibrium on the fall?

i know the obvious answer is. Cause there all the same temp on the bottom of the fall.

I know all this doesn’t matter. I’m just curious.

[JCGrill]

Fans circulating the internal air more? Just a thought.

[Pirate Scott]

It is the way the sensor is reacting to the temperature. As the fuel is added the temp goes up. The heat is circulated, and the sensor reaches set point. After setpoint is reached there is an excess of fuel that needs to burn. When that is gone temps level, then start over. If they had two sensors and averaged them it would be more stable.

[Jon Solberg]

If you look at the 4 sensor chart you see the delta in temps is greater on the rise and moving to the right of the cooker. On the fall of temp the delta is much less across the 4 sensors no matter their placement.