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, a venturi-style firebox for cyclone combustion, 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, positive pressure hopper fan to prevent burn-back, “fan only” mode with automatic shut-off to blow ash out of firebox after you finish grilling, a 25X16 (400 sq. in.) porcelain grate, and 13.5” clearance inside. It weighs 152 lbs.

Available options include a stainless steel no-warp lid and chimney cap, form-fitted grill cover, front casters, and a dome thermometer.

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 thermal sensor you just choose the temperature 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 372 degrees F. Our Green Mountain Pellet grills cook on high at 500 degrees, so getting that dark brown sear you like to see on your meat is no problem! Slow cooking results in more thorough conversion of collagen to gelatin, which flavors and tenderizes the meat fibers. Better yet, you may go with your own combination of quick and slow cooking. With Green Mountain Grills’ thermostatic control you can set the grill's internal temperature exactly where you want it.