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The Green Mountain Grills Daniel Boone Choice is one of their most popular model. Green Mountain makes two lines of pellet smokers: Choice and Prime. The Prime models have more features, but even the Daniel Boone Choice includes some features not common in lower price pellet smokers. There’s a standard meat probe feature that reports the internal temperature of what’s being cooked to the controller read-out, a low pellet alarm, a work surface on both sides, and tool hooks. The touch pad digital controller allows BBQ cooks to enjoy set it and forget ease of use. All cooking grates are stainless steel. The peaked lid has 13.5 inches of headroom. GMG claims the temperature range is 150 to 500°F.
Wi-Fi control lets the cook relax in or outdoors and monitor or even change what’s going on without lingering on a hot or frigid patio. Insulation blankets and fitted covers are also available.
This Daniel Boone WiFi model is the last model left in Green Mountain’s Choice series. Green Mountain is focusing on their newer Prime Series. Read our detailed review of the Prime models here.
Manufacturer:
Today consumers can choose from a wide variety of pellet smokers in all shapes, sizes and price ranges. But it wasn’t long ago that Traeger and Louisiana Grills used to be pretty much the only game in town for pellet smokers less than a grand. Green Mountain Grills changed that in 2008 and has run up significant sales numbers since then by consistently coming up with affordable, innovative products. They also offer pellets, rubs and various accessories.
In 2014 Green Mountain drastically lowered prices making them a best buy. We always liked Green Mountain, now we love them. Jason Baker of Green Mountain explains, “We have dramatically lowered our prices to allow the WIFi units to come in at better prices. The move towards WiFi will be interesting. We hope to bring a whole new consumer into the pellet grilling umbrella.” Indeed, Green Mountain was at the forefront of remote and WiFi controlled pellet smoker technology.
GMG doesn’t sell much on the internet, but the company website has a dealer locator to help you find their products. The dealer network is expanding and GMG products can now be purchased in Australia, New Zealand, Mexico and South Africa. The cookers are assembled in China, but management, sales and distribution are headquartered in Reno, NV.
Published On: 1/23/2013 Last Modified: 9/27/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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