Green Mountain Grills Jim Bowie, Daniel Boone Assembly & Operation Manual
Green
Mountain
Pellet Grill
Jim Bowie Model
Daniel Boone Model
Assembly & Operation
Manual
Includes Recipes!
VERY IMPORTANT!
DO NOT USE THIS GRILL UNTIL YOU FOLLOW ALL OF THE ASSEMBLY
INSTRUCTIONS IN THIS MANUAL. FAILURE TO DO SO CAN LEAD TO
UNPREDICTABLE GRILL PERFORMANCE AND WILL VOID YOUR WARRANTY. CALL
US IF YOU HAVE ANY QUESTIONS.
Green Mountain Grills LLC
316 California Ave. Unit 1065 • Reno, NV 89509
(Tel) 530-347-9167 • (Toll-Free) 800-603-3398 • (Fax) 530-347-9710
www.greenmountaingrills.com
© 2007-2009 Green Mountain Grills, LLC. All rights reserved.
WARRANTY
This LIMITED WARRANTY covers defects in workmanship and
materials for a period of one year from date of rst retail purchase.
During the warranty period, Green Mountain Grills LLC will replace or
repair, at its sole option, any defective Green Mountain Grill returned
to us, or to one of our dealers, by its original purchaser.
This warranty does not cover problems that result from abuse, accident, misuse, or problems with electrical power. It does not cover uses
not in accordance with the instruction manual. It does not cover commercial use of the product. It specically excludes products for which
Green Mountain Grills has not received payment.
THIS WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS
WHICH MAY VARY FROM STATE TO STATE (PROVINCE
TO PROVINCE IN CANADA). GREEN MOUNTAIN GRILL’S
RESPONSIBILITY FOR DEFECTS IN MATERIAL AND WORKMANSHIP SHALL BE LIMITED TO REPAIR AND/OR
REPLACEMENT AS SET FORTH IN THIS WARRANTY. ALL
EXPRESS AND IMPLIED WARRANTIES, INCLUDING,
BUT NOT LIMITED TO, ANY IMPLIED WARRANTIES AND
WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE DISCLAIMED.
WE DO NOT ACCEPT LIABILITY FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES, OR FOR ANY THIRD-PARTY
CLAIMS FOR DAMAGES AGAINST THE RETAIL PURCHASER OF THIS PRODUCT. SOME STATES (PROVINCES IN CANADA)
DO NOT ALLOW THE EXCLUSION OR LIMITATION OF
INCIDENTAL OR CONSEQUENTIAL DAMAGES, SO THIS MAY NOT
APPLY TO YOU.
To exercise your rights under this warranty, contact the dealer from
whom you purchased it, or call us at 530-347-9167.
2 Green Mountain Pellet Grill Operating Manual
Contents
Section 1. Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . 3
Section 2. Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . 8
Recipes 67
Recipes
notes
version number 042409-1
Assembling Your Grill 3
Assembling
Your Grill
Tools you will need:
• 10 mm wrench or
socket (easiest) or
a pair of pliers.
WARNING!
DO NOT PLUG UNIT IN YET!
1. UNPACK the grill from the box. Use
two or more people as it weighs about
185 lbs. (84 kg.). Set the unit on the
ground.
2. Lift the lid. REMOVE PARTS from
inside the lid (refer to diagram on Page
2 if necessary):
Grate
Grease pan
Heat shield (U-Shaped plate)
2 Legs with wheels
2 legs with casters
Chimney and chimney cover
Drippings bucket
Side tray (table)
3. LAY THE WHOLE GRILL ON ITS
BACK. Remove the two bolts and
washers from each of the four legs.
66 Recipes
Recipes
notes
version number 042409-1
4 Assembling Your Grill
Recipes
4. ATTACH LEGS: Each leg is dierent, and each is numbered in red.
As the grill lays on its back, the legs with casters (1 & 2) go to your
left, and the wheels with legs (3 & 4) go to your right.
left right
The wheels must face to the outside of the grill, as in the picture.
Put each of the 4 legs in its socket. The nuts welded onto the leg
must go on the side opposite the hole in the socket. This will be
easy with the wheel legs - just keep the wheels to the outside of the
grill.
On the front legs, this will be somewhat more dicult. Just remember that the nut welded on the leg cannot be up next to the hole in
the leg socket - it needs to go opposite it.
1 & 2 3 & 4
Recipes 65
Fattie (or “What on earth was I
thinking?”)
Those of you who took a basket-weaving class will nd this rather
easy - I had a little trouble with it at rst until I realized that it was
just like threading a worm on a shhook, only dierent.
Lay the sausage roll in the middle of the bacon-weave and the
wrap the bacon around the roll.
Place “fattie” on a foil-lined shallow pan (one with 1/2” sides) and
grill at 325° for 90 minutes. You may wish to turn the heat up to
350 ° for the last 15 minutes to brown the bacon a little more. If
you cook eggs with this monster, be sure to baste them in butter!
I mean, what do you have left to lose? Seriously, though, this is
pretty darn good xins.
64 Recipes Assembling Your Grill 5
Recipes
Next, insert the bolts into the holes
in the leg sockets. They screw into
the nuts on the opposite side of the
leg.
With the grill laying down, you will
only get two bolts in the two legs
closest to the ground, but that’s
okay - you can put them in once
you stand the grill up.
• Tighten the bolts.
• Stand the grill up on its legs.
• Insert the last two leg bolts and
tighten.
5. INSTALL THE CHIMNEY.
Remove the 3 bolts from the right
side of the grill.
Install the chimney using those
three bolts. Make sure the gasket is
between the chimney and the grill.
Turn the adjustment nut on the
underside of the chimney lid until
it is about 1/2” from the top. Then
thread the rod into the chimney.
You can adjust the nut up or down
depending on your cooking preference. Normal operation is about
½” in the winter and about 1” in
the summer. Remember that your
pellet grill operates similarly to a
replace: it needs to draft, so DO
NOT choke the chimney cap all the
way down!
Fattie (or “What on earth was I
thinking?”)
Okay, so health experts will throw shoes at you for eating this one.
And I believe a regular diet of this will lead to undesirable results.
I mean, this thing has more cholesterol than, well . . ., than cholesterol. That being said, this is a real once-per-decade treat which
you will enjoy.
Ingredients
1 lb. breakfast sausage
1-11/2 cups shredded potatoes
About 3/4 lb. bacon (not thick-sliced)
Start with a pound of your favorite breakfast sausage - here, I used
Jimmy Dean Regular, but any former country singer turned businessman’s product will do.
Knead the sausage a bit and make a small loaf out of it. Form a
trough in the middle. Lightly salt the hash browns and insert them
into the trough in the sausage. Close up the trough, encircling the
potatoes.
Make a mesh out of the bacon as shown.
6 Assembling Your Grill Recipes 63
Recipes
6. INSTALL THE FIREBOX HEAT SHIELD, GREASE TRAY, AND
GRATE.
Firebox
heat shield
Grease tray
Short leg on grease tray goes to the left and rests on angle iron on
left side!
Thermal
Sensor
This is what you should see after you correctly grate
install the grease tray.
7. INSTALL THE HANDLES ON THE OUTSIDE OF THE LID.
Just remove the bolts and reinstall with the handle facing out.
The washer goes next to the head of the bolt, and the spacer goes
between the metal of the lid and the nut.
Pellet-Fried Chicken
• 1 cut-up frying chicken
• 1 cube butter
• 1/3 cup evaporated milk
• 1 egg
• ¾ cup our
• 1 tablespoon paprika (this helps brown the chicken)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
Beat egg in small bowl. Add evaporated milk and stir thoroughly.
Mix our, paprika, baking powder, salts, and pepper in a bowl.
Use a small bowl to melt butter in microwave and then pour into
shallow metal baking pan large enough to hold the chicken pieces.
Dip chicken pieces in egg/milk mixture and then roll in our mix.
Place into metal baking pan.
Set the grill to 375° and wait until this temperature stabilizes. Cook
the chicken for 25 minutes. Then, reduce the heat to 325°, turn the
chicken pieces over, and cook for 30 more minutes or until done.
62 Recipes Assembling Your Grill 7
Recipes
12. INSTALL THE SIDE TRAY
AND HANG THE GREASE
BUCKET.
Slide the side tray from left to
right onto its hinges.
Pull the side tray support up
and snap into place.
Hang the grease bucket.
Jerk’m Jerky
2 lbs of sirloin roast or similar
Marinade
• 1 cup of BBQ sauce
• ¼ cup white sugar
• ¼ cup brown sugar
• 3 tablespoons of black pepper
• ½ cup Kosher salt
• 1 quart of water
Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
Combine the marinade ingredients and stir thoroughly
Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
Turn on the smoker and Set the grill to about 185°.
Remove the sirloin strips from the marinade and pat dry.
Smoke 3-5 hours or until you are satised with the texture.
Iowa Pork Chops
Marinade thick “bone-in” pork chops in a Zip-loc bag with Allegro
or Stubb’s Pork Marinade for several hours.
Cook at about 400° for about 10-12 minutes per side or until done
to your taste.
8 Operating Your Grill Recipes 61
Operating
Your Grill
Recipes
Digital Model Operation
Charging The Firebox
VERY IMPORTANT:
The grill turns on when you depress the switch to the side with the
line (-) and turns o when you depress the switch to the side with
the o (o).
When you turn the grill on, the digital readout will show “OFF”. To
start the grill, simply push either the UP or DOWN arrow briey.
Your hopper is equipped with a “LOW PELLET ALARM.” If you do
not cover this with pellets, it will make a sound somewhat like a
backhoe in reverse.
The rst time you start the grill, and any subsequent time you
accidentally run it out of pellets, you must CHARGE THE FIREBOX.
There is an auger inside a tube which conveys the pellets from the
hopper to the rebox. When we talk about “charging the rebox”
we mean lling this tube with pellets so that the grill has fuel available for the heating element to ignite when it cycles on.
You can do this in 2 dierent ways:
1. You can pour the contents of the little Zip-Loc
bag of pellets furnished with your grill into the
rebox before you install the heat shield, grease
tray, and grate. Then, you merely turn the grill on
and walk away; OR
2. Before you install the heat shield, grease tray,
WARNING: USE ONLY HARDWOOD
COOKING PELLETS. Softwoods
contain dangerous phenols which
you do not want to ingest.
Never use gel to start the grill.
IMPORTANT: The very rst time you
use the grill, you must “BURN IT IN”
for about 30 minutes to get rid of
odors and other deposits inherent
in the manufacturing process. You
should do this at 350°.
Monterey Bay Smoked Salmon
Remove the skin from 4-5 lbs. of salmon lets and cut into approximately 2” X 4” pieces.
Marinade
• 2 cups soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons vinegar
• 1 teaspoon black pepper
• A few drops of Tabasco sauce
• Mix thoroughly
Marinade the sh overnight in the refrigerator.
Set grill at about 180°.” Smoke the salmon for about 5-8 hours until
you like the texture. You can sprinkle the marinade over the sh
while it cooks for added avor and aroma while it smokes.
A “Seal-A-Meal” gadget works great for keeping this sh for quite a
while.
60 Recipes Operating Your Grill 9
Recipes
and grate, turn the grill ON. The digital readout will display “OFF.”
Briey press either the UP or DOWN arrow. The digital readout
will change to “0”. Wait until it changes to “1” and then turn the
switch o. Turn the switch back on and briey press either the UP
or DOWN arrow. The digital readout will display “0”. Watch the
rebox. When the rst pellet emerges from the auger tube into
the rebox, turn the grill o. Your auger tube is now charged (lled
with pellets). Install the heat shield, grease tray, and grate. Now
you are ready to use the grill. In the future, you should not have to
do this again unless you run the grill out of pellets.
Remember, your goal is to make sure there are pellets inside the
auger tube whenever you turn the grill on. This will never be a
concern except for the rst time you turn the grill on or any subsequent time you accidentally run it out of pellets.
What To Expect When You Turn On The Grill
When you turn the grill on, the digital readout will display “OFF.” This
‘default to OFF’ is a safety feature so that the grill will not automatically restart in the event of a power failure. To get your grill started,
simply press either the UP or DOWN arrow briey. The digital
readout will now display a 1-digit number which indicates its ignition state. The chart that follows shows each ignition state and its
function.
The rst state is 0 and lasts about 75 seconds. During this state,
the auger motor will turn, and the indicator light will ash rapidly in
2-second cycles.
Next, the state will change to 1. During this time (approximately
2 minutes), the heating element will ignite the pellets in the rebox.
The auger and fans do not turn during this cycle, and you will begin
to see some smoke. The indicator light will again blink rapidly in
2-second cycles.
Now, the digital readout will change to 2, and the combustion fan
and hopper fan will start. Here, the light will blink rapidly in 1-second cycles. This state will last about 2 minutes.
Then, the state shown on the digital readout will change to 3. During this period, the computer monitors the initial temperature of the
The Basic Smoke (Fish)
You can use your favorite sh for this smoked sh recipe. Salmon
works best.
Roughly 4 pounds of sh cut into 3” x 4” chunks, skin on.
The Marinade:
• ¼ cup Kosher Salt
• ¼ cup white sugar
• ¼ cup brown sugar
• 3 tablespoons black pepper (or more if you really like black
pepper)
• 2 quarts of water
• Optional – add 1 tablespoon cayenne pepper for spicy sh.
Combine the marinade ingredients.
Put the sh in the marinade – skin side up.
Marinade in the refrigerator for at least 4 hours or overnight.
Remove the sh from the marinade and rinse the sh.
Pat the sh dry and allow the sh to reach room temperature.
Start and set the temperature to 175°.
Put the sh skin side down on the grill.
Smoke for 2-5 hours.
Enjoy on a cracker with some cream cheese.
Refrigerate after smoking
10 Operating your grill Recipes 59
Recipes
Operating
Your Grill
grill so that it has a starting point. This lasts about 90 seconds.
Finally, the digital readout will display a number which indicates
the inside temperature of the grill. This will climb rapidly over the
next few minutes.
If you do nothing, the grill will always default to a cooking temperature of 320° F. Because we know that you will use the grill in a variety of weather conditions, we tend to overshoot the initial default
temperature of 320° F by 30-40 degrees on warm days. We do this
so that it does not take interminably long on a cold day to reach its
target temperature. The grill will eventually cool back down to 320°
on its own, or you may speed the process by simply opening the lid
to let out excess heat.
If you wish to cook at a dierent temperature, just push the button
underneath the up or down arrows to set your target temp. It will
change 5° each time you push it, or, if you hold it down, it will cycle
continuously up or down. You can set the grill as low as 150° or as
high as 500°. You may change the temperature any time after State 3
expires.
Except on very cold days, the grill temperature will climb fairly
rapidly. The temperature, however, falls much more slowly. This is because we must keep the re going at all costs, which results in a fairly
slow fall in inside temperature. Here, too, you can speed the process
by opening the lid to let excess heat escape.
When you are within 5° of your set temperature, the indicator light
will ash about once per second. When you are not within this range,
the indicator light will be o.
Please note that the temperature on the digital readout reects
only the temperature right at the grilling surface. You may notice differences between the dome thermomoeter and the digital readout,
depending on the quantity of cold food inside the grill or how often
you open and close the lid. This is normal and no cause for concern.
But understand that if you cook, for instance, a stand-up chicken,
the temperature at the top of the cavity may be somewhat less than
DO NOT PUSH THE UP OR
DOWN ARROWS BEFORE THE
GRILL FINISHES ITS 0-1-2-3
CYCLE!!!
Kicked-up Garlic Smoked
Baby Back Ribs
• 2 racks of baby back pork ribs (white membrane removed)
The Dry Rub
• 2.5 tablespoons garlic powder
• 1 tablespoon onion Powder
• ½ teaspoon cumin
• 1 teaspoon cayenne pepper powder
• ½ teaspoon dry mustard powder
• ½ teaspoon smoked paprika
(or regular paprika if unavailable)
• ¼ teaspoon nutmeg
• 1 tablespoon fresh cracked black pepper
The Sauce
• ¼ cup Franks Red Hot or similar
• ¾ cup your favorite BBQ sauce
Wash and pat dry the Ribs.
Mix all the dry rub ingredients together.
Rub the Ribs with the dry rub 2 hours before or the night before.
Combine the ingredients for the sauce, refrigerate and set aside.
Set the grill at about 180°. Let the temperature stabilize before you
put the ribs in.
Smoke the ribs for 5 hours (depending on outside temperature).
During the last hour apply the sauce to the ribs.
These ribs will fall o of the bone, and your guests will be asking
for more!
58 Recipes
Recipes
FAN ONLY MODE
If you wish to completely burn the few pellets remaining in the
rebox after you nish cooking, you can use the “FAN” state. To do
this, simply hold down the “Down” arrow until the digital readout
displays “150.” Release it and then press once more – the readout
will display “FAn.” The hopper fan and combustion fans will continue to blow for ten minutes. This will completely burn the remaining pellets in the rebox and will exhaust some of the ash into the
bottom of the cooker cavity. After ten minutes, the fans will turn
o automatically. The word “oFF” will be displayed on the digital
readout. You may turn o the switch at this time, but you do not
have to. The LED’s use very, very little electricity, and they rarely
burn out, so it will not hurt to leave them on.
MAINTENANCE
You can use a wire brush to clean the porcelain-coated grate. Alternatively, you can use an old camper’s trick of wadding a piece of
aluminum foil and rubbing it lightly on the grate to clean it.
Clean ash out of the rebox periodically. The best way is with
a shop-vac. Usually, the fan will blow most of the ash out of the
rebox and into the bottom of the cavity.
SERVICE
Contact the dealer from whom you purchased the grill for any
problems you might have. While you will not likely have a problem,
0 1 2 3 Achieving target temp FAN OFF
Auger On O O O Intermittent O O
Combustion fan O O On On Intermittent On O
Hopper fan O O On On Intermittent On O
Heating element On On On O O O O
Indicator light Rapid blink Rapid blink Rapid blink Rapid blink O or blink On On
Operating your grill 11
Pork Tenderloin
Set your grill at about 320° (convneient temperature since the grill
defaults there when you turn it on!). When the grill reaches temperature, put the tenderloin in and baste both sides with a sweet
marinade such as Yoshida’s or perhaps a teriyaki sauce.
Cook for about 1 - 1 1/4 hours, turning frequently, until the internal
temperature is at least 165°. A slightly pink middle is okay as long
as it reaches 165°. You should not overcook this as it will tend to
dry out due to its leanness.
at the grilling surface. You might have decided to cook the chicken at
275°, but you notice that the temp on the dome thermometer only
reads 250°. Since most of your chicken is well above the cooking surface, you may want to adjust the digital temp of the grilling surface
up to about 300° in order to achieve your target cooking temperature
of 275° at chicken level.
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