How to Calibrate food probes Green Mountain Grills DB, JB, ledge, Peak Prime, Davy Crockett
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- Опубліковано 16 жов 2024
- #Calibrate #accurateTemp #External Probes
Video describing the process of calibrating the Food probes on the Wifi GMG Models
Davy Crockett
Daniel Boone wifi
Daniel Boone Wifi prime 12V
Daniel Boone Prime Plus
Jim Bowie wifi
Jim Bowie wifi prime 12V
Jim Bowie Prime Plus
Fan Mail can be sent to:
DR. Smoke
PO Box 962
Elmer, NJ 08318
Maybe someone already said this: 1) it is a helpful video, thank you!!, 2) it would be good for the viewer to know that when you boil water that no matter how much you turn up the heat, the water never gets above the boiling point temperature for the altitude (atmospheric pressure) you are at, and 3) provide a table of values of boiling points (sea level, 500 feet, 1,000 feet, and then every 1,000 feet with corresponding boiling points. I would also suggest that the temperature probes not be placed in such a way as to touch the bottom of the metal pan you are boiling (which could throw off your calibration). Maybe put a sponge down there or something?? Just some thoughts. You have certainly helped me to know that I can calibrate and HOW to do it.
Awesome Video Brother! As an HVAC guy this is howi do it.
Thanks. You inform us and don’t just show off your cooks. We rookies need that!!!👍🏻
Thanks check out our new Brisket video we just posted.
Awesome! Thanks for this video! Just purchased my first smoker JB prime plus yesterday. Great info.
Thanks for the comment let me know if you want to see anything else.
Just got a DB prime plus. Setting up the probes now
Very good information using readily accessible equipment. Thanks for sharing.
Thanks Richard!
Good to know you can calibrate these. I just did this but I checked my water temps with another thermometer so i could be sure of the correct temp
No problem! let me know if you want to see anything else!
How do you calibrate the grill temp itself? I suspect mine is reading higher than it actually is.
Same question here. I frequently use a Meater probe and the ambient temp is usually 15-25 degrees higher than the grill's ambient reading. For various reasons (including actual cooks) I trust the Meater temp. How can the actual grill temp be calibrated?
Water boils at 212 F only at sea level. If this procedure is used at any other elevation that needs to be taken into consideration.
Correct, and probably more significant for people living at extreme elevations. As I understand, for every 500' above Sea level, water boils approximately 0.5C lower. My home is about 500' AMSL. By this calculation, water at my house boils at 211.1. I bet even a GMG won't tell the difference :-) But if I lived in Denver (I wish!) water would boil at 203! That's worth re-calibrating.
Use this site to calculate the boiling point where you live: www.thermoworks.com/bpcalc
Thank you! Once I figured out that the low/cold adjustment was on the left side/red indicator of the app I was able to complete the calibration!! Helps to follow directions 🤣
Appreciate your comment thank you
Thank you for another helpful video! How did you keep the temperature probes off the bottom of the boiling pot? As they'd read higher if touching the bottom.
Great instructional video!
thanks, great video, great instructions.
Great tip on calibrating thanks! Have to know how you keep your grill grates so clean
I put mine in the dishwasher every time I use it.
Can you please do best way to calibrate grill temp???
Dude your smoker is soo much cleaner than mine and I clean mine often. What are you doing to clean it?
The cleaning video we have posted is what I do.
@@DRSmokeNJ I’ll have to go find that cuz I am not doing the same thing you are.
this is a great vid on how to calibrate, will be doing this today. Do you have any suggestions on calibrating the internal temperature sensor of the grill itself? I have the Jim Bowie Prime, it's pretty big and i get massive temp fluctuations in the frill. I have 2 oven stand thermometers in there, as well as a 3rd party thermometer. They all show above what the grill is always showing me. If the grill is at 225, all my other thermometers show anywhere from 240 to 280 ... i've even had it up to 310 once on the 3rd party. It's very frustrating.
I honestly would not worry about the temp fluctuations that much. It is all about the law of averages. A lot of people tend to focus on a temperature swing when in reality it does not effect the taste of the food. The internal temps are really what matter.
Great question and answer
Great video, may I ask, do you need to calibrate the probes before each use, or do you only calibrate the probes once when unboxing and setting up?
Only once unless you end up replacing the probes.
Just curious......if you calibrate the probes and one read 32 but the other reads 33 why would you adjust the one reading 33 to minus 3 and not minus 1? I’m confused! Lol
Nice job bro
Thank tou
I have reached out to GMG support on this as well and waiting for their response. But after making the adjustments, and confirming on both pages on the APP, the values on the home page do not change at all. I have firmware V6.9 Latest DB APIv2 so I think I'm updated according to their website.
Don't the probes have to stay in the boiling water until the end of the calibration? Only asking because the probes disappeared at 5:38.
This video was really great! Thank you
Heath DeBernardi thank you so much anything else you would like to see let me know.
That is awesome! Thank You very much!
Enjoy Thank you
If you were to mount the 'calibrated probes' on the grate, could you set the grill to a temp and then set the grill's internal thermometer to an offset that matched the now calibrated probes temperature? I would imagine that you would still need to dial in the heat shield, to make it as even as you can between the two probes but perhaps you could set the grills internal thermometer's offset as close as you can. Also would the grill account for this offset afterwards and stop its heating to the the desired setting including the offset? Thanks!
Great suggestion! Thanks for the comment.
Hey Dr. Smoke thanks for this video I'm going to do it on my new GMG DB. I made some hamburgers for my first use. Though I did get a lot of flare ups while cooking the burgers. Do you have a way to prevent or minimize the flare ups?
I usually cook my burgers at a lower temp. I know it takes longer, but I love the flavor. Burgers are very greasy.
Thank you for the great video
Thank you for the compliment!
Correct me if I'm wrong but isn't the second part with the boiling water kind of unnecessary and or making the probes inaccurate again water starts boiling at 212 but after it exceeds 212 it still boils so wouldn't the 217 it was showing already be right since the water was at a rolling boil and not just starting to boil?
The calibration is closer than leaving it the way it was.. Boiling point also depends on sea level here in NJ we are right at sea level. Adjust accordingly. Thanks for the comment
Fun fact, boiling water is always 212 (or the temp adjusted for your altitude)
The boiling effect is the excess energy leaving the water. The water itself maintains temp
Interesting. Something you never really think about
Thank you
Do you have to use a separate source for the high temp?
My app on the iPhone only shows an offset for the grill temperature, not the food probe. I’m using a Davy Crockett. Does the app behave differently with that model? Thanks!
Not that we know of I can check though. I will send you an update.
I have the same issue. No way to calibrate the food probe.
Thanks
you should have set the offset 3 degrees and 2 degrees but you said 4 ?
Why distilled water?
What if my app only shows one food probe instead of two when they are both plugged in?
👍👍👍 now I get it!
Thank you!!
You should have taking a temperature of both cold and hot water prior to making adjustments. Water freezes and boils at the temperatures you selected at sea level only. It will fluctuate as you increase or decrease in elevation. The process itself makes sense, but the temperature settings are still off.
I am basically at sea level. I live 40 mins from the beach about 108ft. For smoking its close enough, and better than the factory.
Both food probes show up in my app, however food probe 2 just reads 0°. What am I doing wrong, how do I get both probes to register?
Something wrong with the probe?
Did you run the update on your grill?
Does the grill have to just be turning on to do this?
Just in standby mode.
It appears I have the same model but I can't get it connected to my Wi-Fi app
Try to reset the board.
@@DRSmokeNJ I did after a few minutes of googling. Got it to work. But ran into a temp issue lol
Got insanely hot but only read 40-50's temperature after temperature not working to start (new sensor)
@@DRSmokeNJ and your advice on wifi was good.
Weird on my app it only shows one food temp even though I have two probes.
What smoker do you have?
How did you get your app to show both temp probs? Mine just shows the average of both.
Yes I want to know the same
It's part of the latest firmware update
FYI it doesnt calibrate the probe itself, it calibrates the Slot or Probe 1.
Yes it changes the offset value in the controller for that particular input. I only marked the probes 1 and 2 because of the possible variation between the 2.
@@DRSmokeNJ that makes sense! Go GMG!
My Davie wont calibrate at all.
Did you contact support?
@@DRSmokeNJ yep they sent me a new probe. Not the issue though. Probably needs a new controller next im guessing.
@@DRSmokeNJ Got the new controll board. Same issues as the old one. When inserting the probe they dont seat and make contact. I always have to micro adjust the insertion to get a reading, that leaves the probe susceptible to jarring loose. And neither of them will calibrate. I gave up and bought a 3rd party wifi probe.
If it was 32 degrees the water would be frozen so those probe readings might be accurate
This is a standard way of calibrating any probe.
When there are both ice and water in the container, the water portion will always be 32 F; no higher, no lower. @DR. Smoke was clear about letting the solution set and stabilize. That's to make sure the water temp has cooled to 32.
With 1LB of water it takes 1BTU per LB of temperature change
When it hits boiling temp it takes 970 BTU’s to change from water to steam. So it’s a chasm that gets stuck at a specific temperature.
Similar crazy high BTU chasm with water/ice at 32F. They will fight each other and get stuck right at 32F.
Does booking water stop at 212 farenheit? I guess I'm asking could you calibrate it to 212 but the water was actually 218?
The temperature of ice water is 32 degrees Fahrenheit (0 degrees Celsius), as this is the freezing point of water where ice and liquid water coexist at equilibrium.
Explanation: When ice melts in water, the temperature of the mixture remains at 0 degrees Celsius (32 degrees Fahrenheit) because the ice is constantly absorbing heat from the surrounding water to melt, maintaining a stable temperature at the freezing point.
Ya unfortunately this isn’t the hard part and isn’t the most unreliable part. GMG’s internal grill temperature sensor and regulation is complete garbage and is much harder to calibrate as you also need an oven thermometer which themselves are often horribly inaccurate.
You don'trealize that 36 degrees with the ice and water is the right temperature not 32 degrees . only solid ice and no water with your probe frozen in is 32 degrees . when you put ice cubes in a glass with water then the temperature is going to be above the freezing point more closer to 36 degrees because it is melting. So if you are getting a reading of 36 degrees with your glass of ice water it is reading correct. it takes the center of the ice cube to be 32 degrees and no water with the probe frozen in to the center of the ice . I have done expspiriments with this and many people don't understand this to be true . water with ice cubes at room temperature is 36 degrees not 32 degrees that is frozen without water but must be frozen inside the center of the ice i have done this and it is true
I do calibrations for a living and everything we do is referenced @ 0C or 32F to be a ice bath. If you freeze a probe in the center of a cup and measured the result might vary.
The temperature of ice water is 32 degrees Fahrenheit (0 degrees Celsius), as this is the freezing point of water where ice and liquid water coexist at equilibrium.
@@DerekFNPwater with ice is 36 Degrees. !!!! all temperature standards stating from early 1900's has been changed and isn't the same anymore i have some very old real Mercury thermometers from the 1700's and when i put it in ice water it reads 36 Degrees these old themometers prove that the right calibration with ice is 36 Degrees F not 32 F these old glass Mercury thermometers have the scale fixed on them so there's no way the calibration can be changed because the glass tube of the thermometer is fastened at the top. the scale go's from 230 F to -30 F with no Celsius and there all brass. the freezing point of water is 32 F but not ice with water at room temperature
@@stevealienman767 interesting. My understanding the exchange of heat from water melting and the ice cooling make an equilibrium at 32 degrees. Love that you question the standards though!