Green Mountain Grills

The Daniel Boone Model comes with a digital control, a meat probe, 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 thermal sensor which constantly monitors the ambient temperature. When the weather gets cold, the sensor kicks the grill into Turbo mode, so you don’t have to wait long for the grill to heat up! 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 27×16 (Approx 432 sq. in.) cooking surface, and 13.5” clearance inside. It weighs 152 pounds.

Technical Specs




240W start/60W cont.


155 LBS


51”H x 56”W x 24”D

Surface Cooking Area

458 sq in.

Auger Motor RPM


Fan Motor RPM

0.45A; 4100 RPM

Grease Tray

12 Gauge Steel


13 Gauge Steel

SS Lid

14 Gauge Steel


14 Gauge Steel


110V; 240W

Igniter (Hot Rod) Diameter

.625 in.

Height of Cooking Surface to Lid

13.5 in. clearance

Hopper Capacity (LBS of pellets)

17 LBS

Tip 2: Designing your outdoor kitchen

When your doing your kitchen design always allow prep space. You need a minimum of three feet of counter space beside your grill for trimming meat, applying rub etc. this space should be flat and have no appliances (side burner, sink, etc. ). If your left handed it should be to the right of your grill if your right handed to the left. See these images of bad designs.

Tip1: When designing your outdoor kitchen.

When designing your outdoor kitchen, if it will be covered by a roof you are required by code to have an overhead vent over your grill.

This is one code that you will not regret. Many people build an attached roof to their home and build their kitchen under it. When grilling if you open the doors the smoke will get sucked in. This can cause unpleasant odors and even make your fire alarms go off.