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[Bar-B-Lew]

What is the height between the bottom of the pellet dump and the ground?  I am curious if the kingsford containers I have for pellet storage would fit.  It seems like they wouldn't so am curious of the height to determine what else could be used to catch the pellets.

What is the distance between the air vents left to right and front to back on the water pan?  I have a piece of plate steel that may fit that could be wrapped in foiled and sit on the empty water pan and still leave the air flow in tact.  Want to know the measurements to see if it would work or not.  I am referring to the pic in reply #343.  What would it take (dimensions) to cover that water pan hole with metal on top?

[Kristin Meredith]

Since he is wrapping this up today, I will do the drawing tomorrow at noon Eastern time.  He wants to posts a little video of the random number calculator picking the number, so will will post in another thread which I will start that morning and pin in the non-food related thread.

[Bentley]

I will do the numbers, as the only picture that makes sense is the pellet dump.

Inside dimensions of water pan 16 1/2 x 10 1/8 outside is 21 5/8 x 14 3/8...

What is the height between the bottom of the pellet dump and the ground? 

What is the distance between the air vents left to right and front to back on the water pan?

[Bentley]

Gonna start the cheese, hope it goes 3 hours without deforming and call it a wrap!  Sorry if we did not get to what some wanted cooked, but you must learn to voice your thoughts, sometimes with me more then once as it may get deleted 2 or 3 times!

[Bar-B-Lew]

Well, my bucket is about 15" high so it would not fit under that pellet dump without tilting it underneath.  That may still work, but could probably only handle less than 10-20# in the bucket.  The kingsford containers hold 40#.

My piece of metal is 18x15 so it is too big to fill that hole, but could look to get a different one made.

The frog mats that I use in my dehydrator are 12x14 so with just a little overlap I could put two per rack measured 21 3/4" x 14 to make jerky and then transfer right into the dehydrator to finish.

[Bar-B-Lew]

Was that a pan of frozen water or was it ice cubes in cold water?

[Bentley]

Pan of frozen water, I bet either would do the same!

Was that a pan of frozen water or was it ice cubes in cold water?

[Bar-B-Lew]

May want to take it down to 150°

Do you have any water in the water pan?

[Bentley]

No water in pan. 

Better smoke output on Smoke, and as I recall from the jerky cook, it never got above 100° till we took the ice bath out.

[Bar-B-Lew]

No water in pan. 

Better smoke output on Smoke, and as I recall from the jerky cook, it never got above 100° till we took the ice bath out.

That cheese section is > 90° and will start to melt.  Maybe put water in the pan to assist in keeping grill cool.

[Bar-B-Lew]

Seems to me know matter what temp the grill is set at, the water pan having water in it or being empty makes a big impact on controlling the temps.  I am not sure I would cook in this unit without having a grill grate probe or two inside to know exactly where the temps are at.  It seems like they can be stabilized using the controller, but need that extra external thermometer device to watch temps.  This is all great stuff as I usually do the same thing on the Blazn and on the Traeger as their temps are not as reliable as the Memphis or MAK.

Keeping the grill grate temp where I want it would be important to me in smoking cheese or making jerky.  The jerky would be more forgiving than the cheese.

[Bentley]

I was thinking the same thing.  I just added about a half gallon of water, obviously it has spiked downward .  I also lowered the cheese shelf to just above the water pan...so I will give it about 10 minutes and post another graph!

Also very little wind today, cool, in 50's, but it is running hotter then the jerky cook.  I believe I will go turn to your suggestion of 150° also!

Seems to me know matter what temp the grill is set at, the water pan having water in it or being empty makes a big impact on controlling the temps.

[Bar-B-Lew]

Graph looks like it spiked since you put in the water...maybe it was the move of the racks

[Bentley]

If I cant get the cheese area back under 100°, this maybe a short test!

[Bar-B-Lew]

If I cant get the cheese area back under 100°, this maybe a short test!

Who knows, maybe it would only be good for cold smoking cheese when temps are below 40° outside.  Fine for me, because I know I can get the MAK side chamber down pretty low most of the time.