The Daniel Boone Model comes with a digital control, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks, hard rubber tires. and a venturi-style firebox for cyclone combustion. It also has Sense-Mate™ - a circuit-board-mounted thermal sensor which measures ambient temperature and kicks the grill into “turbo” mode in cold weather so that you do not have to wait long for the grill to heat up in winter. Other features include a positive pressure hopper fan to prevent burn-back, “fan only” mode with automatic shut-off to blow ash out of the firebox after you finish grilling, a 25X16 (400 sq. in.) porcelain grate, and 13.5” clearance inside. It weighs 152 pounds.
Available options include a stainless steel no-warp lid, form-fitted grill cover, and a dome thermometer.
Why should you cook with pellets instead of charcoal or gas?
Taste rules! Cooking with pellets will impart to the barbecued food, the true flavor of the wood. Cooking with gas will impart no flavor at all. Cooking with charcoal risks imparting the flavor of the chemical or fluid used to light the briquettes. This is why people who cook with pellet grills regularly win the barbecue competitions. These contests are based on taste and the food cooked with pellet grills simply tastes better!
Cooking on pellet grills is easier! Your Green Mountain Pellet Grill will maintain the temperature you set it at. When you use a gas stove you must keep an eye on the flame and adjust it regularly. When you cook with charcoal you must constantly adjust the amount of air to keep a constant temperature. With our internal thermostat you just choose the setting and let it cook!
Pellet grills are made for your choice: quick, hot cooking, slow cooking, or a combination of both. You can char or sear the outside of your steak or burger for that caramelized sugar taste that everyone loves! This is called the Maillard Reaction and occurs at 370 degrees F. Our Green Mountain Pellet grills cook on high at 440 degrees, so getting that dark brown sear you like to see on your meat is no problem! If you know the art of grilling, you may also choose slow cooking, which preserves the collagen in your meat, turning it to gelatin. The gelatin flavors and tenderizes the fibers of the meat as it cooks. Better yet, you may go with your own combination of quick and slow cooking. With Green Mountain Grills’ thermostatic control you can set the grills internal temperature exactly where you want it.
Pellet grills are perfect for producing uniformity of tenderness and flavor. When it’s cooked slowly at a constant temperature of 140 degrees the collagen in your beef turns to gelatin. At 150 degrees or higher the gelatin dissolves from the meat and escapes into the fire. Cooked at a lower constant temperature, all of the collagen converts to gelatin and your entire steak is flavorful and tender! With your Green Mountain Pellet Grill, the choice is yours: at a higher temperature get that caramelized taste we all crave. At a lower temperature get a uniform flavor and tenderness.
Pellet grills are perfect for cooking a wide variety of foods. Try anything you’d cook inside an oven, like bread, pizza, pot roast, casseroles, whole turkeys, hams or prime rib. They will all cook perfectly, infused with that awesome hardwood taste!
Pellet grills are friendly to the environment. The pellets are made with sawdust, which would get thrown away if it weren’t used. They burn very efficiently, producing less than 15% of the EPA wood burning exhaust guideline.
** We Ship this item almost anywhere in the 48 United States