Green Mountain Drip Tray Liners for Jim Bowie & Peak Series Pellet Grills: GMG-4104-AMP

Make grill maintenance a breeze with our Drip Tray Liners. Made of heat-proof aluminum, they’re lightweight and disposable. Liners should rest fully on the grease pan, and not cover any areas outside of the grease pan, as to not affect the temperature and performance of the grill.

• Provides easy cleanup
• 15.5" X 31.75"

• Click on the part link if you need a new drip tray which these liners are made for, BCA006.
• Drip trays and heat baffles often need to be replaced together, we sell them in a set, Traeger Heat Baffle and Drip Tray Assembly Kit for 34 Series Pellet Grills
• ALWAYS VERIFY YOUR CORRECT PART BEFORE ORDERING

UPC: 634868923098

Replacement For Part Numbers:

• GMG-4104
• P-4104

These are all of the confirmed compatible units for this product. This product may fit others, but these are the only ones we suggest ordering it for at this time.

Check these against the part you are replacing before ordering. If a dimension does not match, contact us and we will confirm the fit.

Install Instructions For Green Mountain Drip Tray Liners for Jim Bowie & Peak Series Pellet Grills: GMG-4104-AMP

Instructional Documents

• Install Instructions PDF for Green Mountain Grills GMG-4104

Instructional Notes

Cleaning your grill

1. Spray the grill grate and inside of the chimney with an all-natural degreaser/cleaner.
2. Remove and clean both sides of the grill grates.

• We recommend NOT using wire brushes, but rather using a cleaning cloth or heavy-duty paper towels.

1. Dispose of old foil or drip tray liners.
2. Remove the drip tray and the heat baffle.
3. Vacuum the inside of the grill and the fire-pot thoroughly.
4. Scrub the inside of the chimney.
5. Again, we recommend not using wire brushes. Instead, use a cleaning cloth or heavy-duty paper towels.
6. Spray the inside and outside of the grill with the all-natural degreaser/cleaner and allow to soak for several minutes before wiping clean with a paper towel or cleaning cloth.
7. While we recommend Traeger All Natural Cleaner, you may also use any non-chemical cleaner or a mixture of diluted dish soap, water and vinegar.
8. Last, reinsert all components, including the heat baffle, drip try, drip tray liners/foil, new bucket liners, and the grill grates, and you are set!

Do NOT clean the Thermocouple or RTD unless there is a visual build-up on it that needs to be removed.

Troubleshooting Notes

Grease Management to Prevent Grease Fires

Cooking grease becomes a flammable liquid when it is heated to a temperature over 360°F. If you have not cleaned grease from the inside of your grill and you run your grill hotter than 360°F, you create the conditions for starting a grease fire. When this happens, you'll see lots of very thick, white smoke until you open the grill lid. When the lid is lifted the hot smoke mixes with an excessive amount of oxygen-rich air and that's when the fire will starts. Closing the lid at this time is advised but this may not extinguish the flames. Opening the lid again at this point to save your food is NOT advised.

If you have mistakenly started a grease fire, close the grill lid and disconnect the power from the grill until the flames and smoke subside. The grill now needs to cool back down to a lower temperature before proceeding. If the grease bucket hanging from the grill has not also ignited, remove it from the grill so that it too does not accidentally ignite.

Here are the best grilling practices to prevent grease fire from ever starting

• ALWAYS use some kind of drip liner on your grease pan drip tray. Preformed, heavy-duty liners are preferred as they can be washed on a flat surface a few times before discarding. Heavy-duty aluminum foil can also be used but it will need to be thicker than most sold in grocery stores. If a drip dray liner is not used, the drip pan MUST be removed from the grill and washed between uses.
• ALWAYS trim your fatty meats prior to cooking if your grill temp is going to be higher than 360°F. Fatty meats on the grill need to be cooked at a low temperature for longer periods of time to prevent oil flare-ups.
• ALWAYS inspect your tray, drain chute, and bucket prior to cooking and remove drippings that will impede the free-flowing design of the system from the tray to the bucket. Ash, chunks of food, charcoal, and metal flakes from a rusting grill all contribute to blocked passages.
• ALWAYS Use a food-grade degreaser and a wire brush to wash down the areas of your grill that have a layer of cooking grease to prevent flare-ups.
• ALWAYS run your grill to a temperature above 400°F to burn off any degreaser and cooking residue on the grilling surfaces prior to cooking or smoking.

NOTE: If you mostly smoke at low temperatures, you may not need to clean and degrease the entire grill between every cook, but be mindful of going from many low-temperature cooks to a hot grill without an inspection and cleaning.

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