Anyone here own a Green Mountain pellet grill?

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Only tempature problem i amhavin o. My gree. Mountain is tt cooks hotter on the right side a d i have to move the meat from end to end to compesate. It is probably somethin i have ot set up right. My 85 year old brain doesnt function like ituse to, but i have not give up yet and eventua.ly i will fix it. I do love this grill

Rex1
 
Only tempature problem i amhavin o. My gree. Mountain is tt cooks hotter on the right side a d i have to move the meat from end to end to compesate. It is probably somethin i have ot set up right. My 85 year old brain doesnt function like ituse to, but i have not give up yet and eventua.ly i will fix it. I do love this grill

Rex1
Rex..... 

That is exactly the same situation that I and others have had.  On my smoker... I took the plates out completely except for the one above the fire pot.  Some of the more recent models have one solid almost stainless steel looking plate...where I had two plus the one over the firepot.  I have tried one side then the other...but it seems like when I took both plates out it got a bit more consistent.  Anyway... I am still off about 20 degrees from what it is supposed to be.  BUT the good thing is.... like anything else....when you get a chance to fiddle with it.... you can make it work.  I am happy with my smoker over all....and the computer helps a lot.

Smoke 'em if you have 'em. !!
 
I've read that pellet grills are 100% wood fired so if this isn't the right section to post this in then I apologize. Anyway, after comparing the Traeger Lil Tex to the Green Mountain Daniel Boone over at pelletheads.com it seems like the DB would be the better of the two. With that said, how well do they actually cook as smokers?

My main concern is smoke flavor. I've owned just about every electric smoker under the sun and I've never been satisfied with the smoke flavor or lack there of I should say. If anyone here owns a Green Mountain DB or any pellet grill for that matter or knows someone who does I would really appreciate any information you could throw my way.

Mine cooks well but quality is very disappointing.
After three years of ownership keeping it covered when not in use there are rust spots. The pic is just one of four spots of rust on the grill. Some of the rust actually has large metal pieces flaking off. I would likely not buy again. Compared to the grills of friends made from name brand, the GMG is not as solid.
GALLERY]
 
I own a Davy Crockett and this is what I did to even out the temperature across the grate. I raised up the right side of the grease pans by putting a piece of flat Aluminum Bar inside the grease drain and let the grease trays rest on the flat Aluminum Bar. The Aluminum Bar is about 1 1/2" wide and 1/4" thick and about 11" long.  (It sits at an angle in the grease trap) The reason the right side is hotter is because the heat from the fire pot is not distributed evenly under the grease trays. The adjustable heat shield is suppose to correct the problem but it doesn't. By leveling the grease trays each side is the same distance above the fire pot, and if the fire pot is in the center, the heat should be distributed evenly. (At least that is my theory). It works for me on my Davy Crockett. I leave the food grates in, and place the food on a stainless steel Bun Pan (9 x 13) with a cooking rack. The pan catches all the drippings. I have only used the pan with chicken, I don't know how it will work with food that has a lot of fat content like ribs. I also installed a Down Draft Hood, but removed it because it caused the smoke to stay in the cooking chamber longer and added a creosote taste to the Food. Once I placed the Aluminum Bar inside the grease trap and raised grease trays on the right side, my temps across the food grate stays within 3-5 degrees from left to right. Give it a try.
 
I have a Daniel Boone and I will give this a try,  Thanks for posting this

Rex1
 
I bought a GMG Jim Bowie with wifi last week.  I ran it a bit without food Friday evening.  Based on my Maverick temp probe, it ran a bit hot at the lower settings but never got over 450 when I set it up to 500.  On Saturday, I put a few steaks on at 200 for about half an hour to get some smoke flavor.  I took the steaks off and cranked it to 500.  It heated up faster than I expected and even hit 570 on my Maverick.  It wasn't time for me to put the steaks back on so I turned it down to 400 to save some pellets.  When I reset it to 500 it would not heat back up.  It was actually cooling off pretty fast.  I ended up finishing my steaks on my old gas grill.  

Part of my decision to buy a GMG was the great customer service I'd heard about, so, I called the help line at 4:30 on Sunday (customer service is supposed to be open until 5:00).  I got a recording to leave a message so I did, with my call back number, but never received a call back.  I called again Monday morning and again got the leave a message recording, so I left another message.  I've now also emailed their customer service, but am yet to receive a response.  So now I have a big expensive tin can and am very disappointed in the customer service.  I was so excited about this grill one of my buddies bought one too--and the fire box fan on his doesn't work.  I think I'm going to return it and spend a bit more on a RecTec.  Anyone have issues with RecTec?
 
I forgot to mention it wouldn't heat up at all when I tried to use it Sunday evening.  My guess is the igniter rod is defective.  I had hoped to use my new GMG twice last weekend but only got about a half of a cook out of it.  It's a good thing I didn't immediately put my old gas grill out at the curb  
 
I bought a GMG Jim Bowie with wifi last week.  I ran it a bit without food Friday evening.  Based on my Maverick temp probe, it ran a bit hot at the lower settings but never got over 450 when I set it up to 500.  On Saturday, I put a few steaks on at 200 for about half an hour to get some smoke flavor.  I took the steaks off and cranked it to 500.  It heated up faster than I expected and even hit 570 on my Maverick.  It wasn't time for me to put the steaks back on so I turned it down to 400 to save some pellets.  When I reset it to 500 it would not heat back up.  It was actually cooling off pretty fast.  I ended up finishing my steaks on my old gas grill.  

Part of my decision to buy a GMG was the great customer service I'd heard about, so, I called the help line at 4:30 on Sunday (customer service is supposed to be open until 5:00).  I got a recording to leave a message so I did, with my call back number, but never received a call back.  I called again Monday morning and again got the leave a message recording, so I left another message.  I've now also emailed their customer service, but am yet to receive a response.  So now I have a big expensive tin can and am very disappointed in the customer service.  I was so excited about this grill one of my buddies bought one too--and the fire box fan on his doesn't work.  I think I'm going to return it and spend a bit more on a RecTec.  Anyone have issues with RecTec?

That is a bummer...I have had nothing but good luck with customer service AND outside of some issues with temps being a little off side to side, it has been a good cooker. We have a dealer in Arizona for the GMG and even a local rep that has helped people with issues.

Let's hope this is not a sign of something happening at GMG.... What does your dealer say? Can they help you at all?

Hope you resolve your issues....as i really do,like using mine - a lot!
 
When i first started looking at pellet smokers, (4 years ago), I had my mind set on a Treager. After talking with some friends that own GMG's, I decided to buy the Daniel Boone model. I've never been disappointed. The next year I bought the small Davey Crockett to take camping with me.I love both of them. They are great smokers. I added 3 stainless steel rods to the top of the Daniel Boone so I can hang summer sausages and links.Plenty of smoke for me. I just cooked 4 tri tip and 2 pork loins this past weekend for a birthday party and they were fantastic. Smoked low for 3 hours, turned the heat up to 275 for the last 1 and 1/2 hours. Killer. Also bought a wi fi digital thermometer for 30 bucks. It's great sitting around and knowing what your smoker is doing without having to check on it all the time.

I've smoked all kinds of stuff in my GMG Tons of summer sausage, whole muscle and ground gerky, salmon and steelhead, pork butts, even use an Amazin smoker tray so i could smoke cheese. It came out perfect.

Just wished it was all made in America so i could keep my money here.
first.gif


Here's some Summer Sausages...

.View media item 516287
And here's a pic of the tri tip and loin...

 
I finally got a hold of GMG customer service.  I went over how my Jim Bowie worked and didn't work over the weekend and they determined I probably had an auger clog.  I started it up with all the heat diffusers and racks removed so I could see what was happening in the firebox.  With the first startup, it fed a few pellets into the pot, but those few initial pellets burned up before it started to feed more to bring it up to temp--but it really started to feed more so maybe the clog had resolved itself.  I vacuumed the firebox out and started it up again.  This time it worked great.  I also adjusted the positioning of the heat diffuser and after it ran a while the temps on my Maverick and Jim Bowie were within just a few degrees.  I'm a bit irritated my first two calls and email to customer service were never returned, but it seems like my smoker is working properly.
 
When i first started looking at pellet smokers, (4 years ago), I had my mind set on a Treager. After talking with some friends that own GMG's, I decided to buy the Daniel Boone model. I've never been disappointed. The next year I bought the small Davey Crockett to take camping with me.I love both of them. They are great smokers. I added 3 stainless steel rods to the top of the Daniel Boone so I can hang summer sausages and links.Plenty of smoke for me. I just cooked 4 tri tip and 2 pork loins this past weekend for a birthday party and they were fantastic. Smoked low for 3 hours, turned the heat up to 275 for the last 1 and 1/2 hours. Killer. Also bought a wi fi digital thermometer for 30 bucks. It's great sitting around and knowing what your smoker is doing without having to check on it all the time.
I've smoked all kinds of stuff in my GMG Tons of summer sausage, whole muscle and ground gerky, salmon and steelhead, pork butts, even use an Amazin smoker tray so i could smoke cheese. It came out perfect.
Just wished it was all made in America so i could keep my money here. :first:
Here's some Summer Sausages...
.View media item 516287
And here's a pic of the tri tip and loin...

Good looking stuff you are making there. Like the sausage set up. I'm not a big summer sausage guy but there are bunches on here that are. Did you do anything special for your Pork Loins? Got one I'm gonna do here in a couple of weeks after we finish off the one we have in the crock pot cooking right now.
 
Nothing special on the loin - a bottle of Lawry's garlic and herb marinade then some salt n pepper.

Tri tip I used Bullshit dry rub and marinated overnight. Tri tip was really good...loin was a little strong on the herbs but still very tasty.
 
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