Green Mountain Grills

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I have had my Daniel Boone about two years or so now. I fired it up for a cook and it cycled through the start up just fine, then would only read up to 170 on the front panel. The internal temps were actually where I had set it to (225), but the panel just did not read correctly. I had also had issues with the meat probe reading correctly a couple of times previously (they replaced them within 3 days). I emailed GMG a question about the controller and meat probe to see if there was something I could do to get this rectified. Literally less than 5 minutes passed and my cell phone rang. Customer service was calling me about my grill issues. After talking to them for about 10-15 min, they placed an order for me and I received a new control board and meat probe in about 3 days. I had fully anticipated having to buy some replacement parts, but they replaced it all for free. I have cooked many meals on that grill and I love it. I would recommend one with no second thoughts. I know there are a lot of brands to choose from, and that everyone has their own opinion, but all I can say is that they have taken care of me since the day I bought the unit. Thumbs up from me.
 
**UPDATE** I have now owned my Daniel Boone for about 16 months. Recently, it dawned on me that I should check my side to side temperatures. I haven't done that in forever. Turns out that my temps had a 100 degree difference from side to side at 225, and the grill ran 25 degrees hotter than what the grill said. Fortunately it is cold out so shutting it down only takes about 20 minutes to be able to take the inside apart to make corrections. I had read that the main firebox should be 4.25" off of the left wall and every 1/4" you adjust it is like a 50 degree difference. I made that adjustment and the exhaust side was running colder now then the left side. I called tech support, and once again, they picked up within about 20 seconds and we spent a lot of time on the phone. He told me things to try and when it is dialed in, note the measurement with a tape measure. He also told me to make sure to upgrade the firmware as they have 2 new features. If you are running aftermarket temp probes on the grates, you can calibrate the grill to meet them at 150 and 500 degrees. It makes a difference. They also added a "icy, cold, average and hot" setting. If it is cold the auger and the fan will work more to keep better temps, where as in the heat it will work less to avoid overshooting temps. Either way, it is nice to know they are still working on things to keep it at a level we all can enjoy. I now have my temps within 2 degrees side to side when smoking.
 
Been tossing around getting a DB unit. Retailer I stopped at in town just so happens to be the local Warranty center. Do have a question, and this is why I have yet to buy one...

Can searing be done on it? I know that is what is claimed but am in the dark as to how things can be seared without direct heat...or a very high amount of indirect heat...but what the hell do I know....
I have had my GMG Daniel Boone for two years and love it. I was advised by a couple of people not to go with Traeger because of their customer service. I’ve had a couple of opportunities to call GMG customer service and have been very impressed each time.
 
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