Anyone here own a Green Mountain pellet grill?

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I've been reading up on a few different ones, including those mentioned here.  The one that seems reasonable and has some nice features (easy to clean) and in the same price range is the Camp Chef Pellet Grill: SmokePro DLX  P24.  I would prefer their SmokePro Lux PG36LUX but that's a bit pricey according to my wife.  I just bought a cheap Brinkman and it is pretty good but I want something that is a little easier.  Anyway I've read some pretty good things about it, and some like it better than the Traeger.
 
I recently got a traeger for my birthday from the wife. I hate to say but I am very unhappy with it. At the 225 setting the temperature ranges from 210-275. I follow the proper startup procedure and have spent hours on the phone with them, adjusted the p setting but they won't admit a problem. They told me 30 degree swings is completely normal. My cheap electric smoker can do better then that. I wish I had gone green mountain.
 
A coworker has a traeger and he said the only fluctuation in temperature he's had is wind related.  I also had a tough time last Sunday with my Green Mtn. due to the wind.

It sounds like the temperature sensor is faulty.
 
Do you mean Traeger?  Just checking since you mentioned recently getting one and the thread title refers to a different brand...  

I don't have any experience with Traegers but understand the P settings governing pellet delivery timeframes can have some effect (good or bad) for temperature fluctuation problems.  

I'd suggest posting a new thread requesting help over in the Pellet Smokers portion of this board.  I'm sure other Traeger owners will be glad to try to help you out.  http://www.smokingmeatforums.com/f/3141/pellet-smokers
 
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I own a Daniel Boone model.

Got it last February and have not even thought about using my Weber again. I am at best a mediocre Griller, but the Daniel Boone makes look like a champ.

I have grilled everything from Burger, Steaks, Pork Butts, Ribs, Whole Chickens and I can honestly say that its as easy as it gets when using Green Mountain Smokers

Like their slogan says " Set it and forget it"  Temperature stays regulated and you get a great smokey flavor to slow smoked meats

Highly recommend getting one. I considered a Traeger but when comparing it to the Green Mountain, I choose the GMG because it was a much better looking, built grill , The gauge of steel alone is heavier duty.

I bought mine at OOltewah Outdoor in Ooltewah, TN. Sales guy gave me a great deal 

Hope this helps
 
Yep got one but  had a few of problem with the controllers (Chinese made) but once working is brilliant.

The smoke flavour is not as good as I would have expected in fact dissapointing but that could be due to the pellets used but they were GMG??

Its a good cooker and aftersales in the UK is good but not all work first time out of the box which is disappointing and we are paying the equivalent of $1000 here in the UK
 
I have a Daniel Boone also. Haven't had a single problem so far. Good right out of the box. I too thought there wasn't enough smoke flavor. I contacted GMG. You won't get enough smoke above 210 degrees. Smoke between 160 and 205. I find 195 is just right for my taste. Crank to 500 and get a decent sear at the end (certain meats). I love mine.
Mac-N-Cheese and Cedar plank salmon!
 
I agree with Kiska, I had the same problem as Kiska had out of the box, but this was a good 12 months before he purchased his??? So the had not corrected the controller problems, or sending the batch of defective controllers over to the UK?

Enjoy using it, just can not work out the Pellet Usage, similar days, two differant amount of pellets used?????

Asked a question on here before, about insulating the bottom of the smoker, so all the heat is radiated upwards? I have insulated Commercial BBQ'S and a Bubba Keg, which Kiska has seen in action, with Vermiculit, mixed 5 to 1 with cement then water added until it just binds together then apply, about 2 inch thick.

Any thoughts?
 
I was thinking about a welders mat on the bottom for insulation may be a bit less bother than vermiculite cement
Defo need the chimney mod, seal the lid and get the lid blanket IMO
I'm with Mr monkey about pellet usage never the same twice
I have a feeling the U.S. GMGs are exactly that made in the U.S. Not China
 
I have the thermal blanket which I bought with the unit. Haven't modded anything yet. Plan to get some oven door like seals on it when I can be bothered but the down draft hood, still seems to have many different opinions so don't fancy doing anything like that yet, and even then not sure if there is anyone in the UK selling them??


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I have the thermal blanket which I bought with the unit. Haven't modded anything yet. Plan to get some oven door like seals on it when I can be bothered but the down draft hood, still seems to have many different opinions so don't fancy doing anything like that yet, and even then not sure if there is anyone in the UK selling them??


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Hi Vibe looking at making a prototype
 
I just bought the GM DB smoker and I am wondering if I can cook (after smoking for a while) with my preselected temperature but not burning any pellets?  No where in the GM manual do they discuss this.  Please advise if yes and if yes, how do I do it?  Thanks, Alan
 
I just bought the GM DB smoker and I am wondering if I can cook (after smoking for a while) with my preselected temperature but not burning any pellets?  No where in the GM manual do they discuss this.  Please advise if yes and if yes, how do I do it?  Thanks, Alan

No, you cannot ! The pellets is where the smoke/heat source comes from ! The higher the temp, the less smoke... The lower the temp, more smoke !
 
Correct.  Although it's true that the GMG (as with *all* pellet grills) plugs into and requires electric power, it is used only to ignite the pellets and then run the controller/auger/fans.  The actual cooking heat comes from the burning wood pellets.  
 
I LOVE my GMG DB.  I've had it for about 8 months.  Smoked ribs and butts with set it, forget it.  I also use it for burgers.  It takes a little longer but all of my neighbors agree that it makes the best, juiciest burgers that they've ever had.  I spatched a turkey last T'giving and it came out great.  Also did a turkey breast.  I do reccomend mojo bricks for some added smoke.  I still have to keep my vertical propane smoker to do venison sausages and summer sausages but this is a great smoker/grill.  I have the wifi version and must admit that I'm not too happy with the app that goes with it.  This grill did help me conquer  my fear of ribs.  If you chose to do burgers and such, it does have hot spots.  I find mine well built and easy to use.  I'm glad that I have it.  Good luck.
 
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I've had my GMG DB now for just shy of 2 years.  I should get paid for the marketing of the unit I do.  Everyone loves the food that comes off it.  Whether its burgers or Brisket.  The adage low and slow that is required for a lot of smoking is so easy with this unit.  I have the pre WIFI wireless unit and it seems to work just fine.  Its great when weather isn't conducive to smoking.  It lets you monitor from inside what's happening.  Steaks never tasted better.  A nice porterhouse lightly smoked at low heat and then temp cranked up to finish to a nice medium rare.  And cooking brisket overnight and not having to worry about the temp varying or the fuel running out in the middle of the night.  Low and slow has never been easier.
 
I've had my GMG Daniel Boone model for less than a year, and used it multiple times.  Yesterday's smoke I saw a huge variance in temps.  The smoker was set to 225 with a 6 lbs pork butt put in at 8am.  When I got home from church at noon and checked the Maverick remote, it said it was 280* in the smoker.  I noticed this for the rest of the smoke.  I had to set it down around 200, and still it was between 240 - 250.  This was fine for the pork butt, but I had issues later when I put some of Jeff's smoked chicken skewers in.  One rack was up on the raised rack, and the other was down on the grate with the burned ends.  The rack of chicken skewers on the upper grate were delicious after 2 hours, but the one's on the main grate were charcoal in an hour.  After the amount of work I put into those, I was a little pissed, to say the least.

I live in central Kansas, and it was a pretty mild day - lower 50's, but pretty windy.  I had the smoker relatively protected from the wind.

Anyone seen any issues like this with this smoker?  I'll call support and see if they can help me, but usually you guys are better than product support. 
biggrin.gif
 
Is your smoker wi-fi ? If so there is a new upgrade to the controller firmware, version 6.0 and a new application update for your phone - iPad etc. These upgrades allow you to set the variance for temperature differences between the controller and the actual temps at the grate. Hope that helps..... Oh by the way I did have one time where the temp in the box and on the controller spiked way up to 290 for about 20 minutes then settled back down to the preset 225 I had programmed. Was fine for the rest of the cook. Only has happened to me once. Maybe the firmware upgrade addressed that also.
 
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