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General Operating Tips
• Temperature Variances: The temperature on the digital
readout reflects the temperature at the grilling surface on the
left side of the grate where the thermal sensor protrudes into
the grill cavity. You may notice differences between the dome
thermometer and the digital readout, depending on the
quantity of cold food inside the grill or how often you open and
close the lid or how much wind is present. This is normal.
Please understand that if you cook, for instance, a stand-up
chicken, the temperature at the top of the cavity may be
somewhat less than at the grilling surface in the winter and
perhaps higher in the summer. You might have decided to
cook the chicken at 275°F, but you notice that the temp on the
dome thermometer (if your grill has one) only reads 250°F.
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°F to achieve your target cooking temperature
of 275°F at the chicken level or vice-versa if the dome
thermometer reads higher.
• Weather: You will likely want to keep your grill out of rain and
snow when not in use. In a heavy driving rain, water can
invade the auger tube that will then magically change pellets
to sawdust and then expand and dry into something akin to
concrete. This makes for an unpleasant repair. Melting snow
can also cause the same problem. A grill cover will clearly
help the situation, but the garage seems more foolproof.
• Grilling in Various Temperatures: Because we know that
you will use the grill in a variety of weather conditions, we tend
to overshoot the initial default temperature of 150°F by 20–25
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 150°F
on its own, or you may speed the process by simply opening
the lid to let out excess heat.
Once your outside temperatures drop below 35°F (2°C), the
Turbo mode kicks in to accelerate the volume of pellets and
air so that you do not have to wait so long for the grill to heat
up as you otherwise would without it.
• Thermal Blanket: Tests from users have indicated that
you can reduce your pellet consumption by 40%–50% in
very cold weather by using a GMG thermal blanket. If you
grill regularly in cold weather, this investment will likely
pay off handsomely. Do not use the thermal blanket in the
summertime, as it provides no noticeable benefit and
may actually work against you on very warm days.
• Keep the Lid Closed When Cooking. The grill cooks
with convection heat, so an open lid only dissipates heat
into the atmosphere. “If you’re lookin’, you’re not cookin’.”
• Pellet Checking: Be sure to keep pellets in the hopper!
Check your hopper occasionally so that your grill does
not go out in the middle of cooking your meal.
• Pellet Storage: Store your pellets in a cool, dry place.
Do not allow them to get wet, as they will turn back into
sawdust.
• Bypass Mode for Hot Restarts: Occasionally, you may
experience a power outage while the grill is in use, or
someone accidentally turns the grill off, or you undercook
something and want to resume cooking for a little longer.
Use this method if you still have some fire left in the
firebox, which is usually no longer than about 6–7
minutes later. If you have run the fan mode for more than
about 3–4 minutes, this will not work.
If necessary, make sure the grill is plugged in first. When
the digital readout displays off, press the red power
button to turn the grill back on. Once it is on, hold down
the UP button for approximately 8 seconds, or until the
digital readout displays a temperature.
Now adjust the temperature to your desired setting.
• Powering Down: Simply press the red power button and
your grill will automatically go into fan mode. Allow fan
mode to complete before disconnecting the grill.
Green Mountain Grills General Operating Tips
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