Thank you for purchasing our Daniel Boone Prime Non-WiFi pellet grill. Here are a few tips to get you started.

Before you set up your grill, make sure to keep the entire grill a minimum of 24 inches from all combustibles.

Reference your owner’s manual for all safety information.

Know your Manual

Grill Owners

MANUAL

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Step-by-step

QUICK START GUIDE

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GMG

RECIPES

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Manual

PIZZA OVEN

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Easy step-by-step

GRILL INSTRUCTION

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Priming

THE FIREBOX

Prime the firebox with the small bag of pellets and make sure to fill up the hopper with pellets.

Proper installation of

HEAT SHIELD

Daniel Boone

Approximately 4.25″ from inside left wall of grill

Heat Shield

ADJUSTMENT ROD

Use the measurement on the heat shield adjustment rod as a guide. When threaded into the heat shield, the outside grill wall should be even with 0” for optimal heat distribution. As an additional guide, we have provided you measurements of the heat shield from the inside left wall of the grill chamber.

How to Install

GREASE TRAY

VERY IMPORTANT:

Install the grease tray with the hole to the left and the half-moon crescent to the right. This ensures proper travel of grease into your grease trough. For easy clean up, feel free to wrap the grease tray in tin foil. MAKE SURE not to cover up the circle on the left side near the thermal sensor.

Installing

CHIMNEY CAP

ALWAYS MAKE SURE THE CHIMNEY CAP IS OPEN.

Your grill needs to draft. Always make sure there is at least a two-finger or 1.5-inch opening.

Close doors & lids for

PROPER AIRFLOW

IMPORTANT

ALWAYS close all lids and doors including pellet dump, ash clean-out, and hopper lid before starting the grill.

Properly connecting

GRILL POWER

Connect the power cords and adapter as pictured here. Make sure to keep your cords safe from rain or weathering.

Recommended steps for

FIRST STARTUP

This procedure is a way to ensure the auger feeds pellets and primes the firebox. ONLY perform these steps on the very first startup or to fill the auger and recharge the firebox if the grills runs out of pellets during a cook.

Important steps for

INITIAL BURN

Burn-in the grill at 350°F for 30 minutes to remove any residue from the manufacturing process.

30 mins

350°F

ALWAYS allow your grill reach 150°F before adjusting the temperature.

The grill will make

ODD SOUNDS

Huffing noises are normal.

The combustion fan, inside the hopper, will turn off and on regularly to provide the correct amount of oxygen to the fire to maintain the set temperature.

How to correctly

POWER DOWN

Press the red power button to switch the grill into fan mode. Do not unplug the grill until it has completed fan mode and the display reads “off.” Fan mode is important as it not only cools down the grill properly but also blows ash out of the firebox for your next cook.

After first use steps for

STANDARD STARTUP

IMPORTANT: If this is your first startup, please see the FIRST STARTUP section on the previous page.

Plug in the grill. The display should read off. Press the red power button to turn the unit on. The unit will go through it’s 0-1-2-3 process and will heat up to 150°F. ALWAYS allow the grill to reach 150°F before adjusting to your desired temperature.

Recommended regular

GRILL CLEANING

ABOUT
EVERY
2-3 BAGS
80-100LBS

ALWAYS ENSURE THAT THE GRILL IS COLD AND THE FIRE IS OUT BEFORE CLEANING.

Keep the inside of the grill clean using a Shop-Vac. This will take only a few minutes. Remove the interior parts and vacuum any ash and residue out of the base of the grill and the firebox. WAIT AT LEAST ONE HOUR AFTER TURNING OFF THE GRILL BEFORE USING THE ASHVAC.

AshVac Clean-Out

Use this method to easily clean out the firebox without removing any internal parts. Open the ash clean-out door located on the right side of the grill. Place the end of the vacuum hose over the hole of the clean-out tube that runs into the base of the burn pot. This will remove most of the excess ash from the firebox. THIS DOOR MUST BE CLOSED WHEN OPERATING THE GRILL.

Understanding your grill’s

AIR TEMPERATURE

The PT200 Platinum Sensor sends data to the computer. This “brain” analyzes the data and adjusts the airflow and pellet fuel flow to maintain the set temperature. Many things affect the data gathered by the sensor–opening the lid, wind, grease splatter, humidity, altitude, and gravity (if the grill is not on level ground).

The computer analyzes all the erratic information and averages it over time. Then, it displays the best result as the most accurate representation of the grill’s current temperature. This is why an instantaneous air temperature reading from a third-party product does not provide much useful information.

Have questions or need

SUPPORT?

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