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Interview with Jason from Green Mountain Grills

 

  • Andy: What is your role in Green Mountain Grills?
  •  Jason: My involvement is in sales and marketing support and development.  I want us to have more of a presence in the social media world and easier to find on the Internet as a whole and not to sell our product, but to inform folks more about pellet grilling and Green Mountain Grills. (GMG’s Twitter & Facebook)
  • Andy: Can you give some of the history of GMG, when and how did it get its start?
  • Jason: I watched my father for years cook on a pellet grill.  Everyone was always amazed by the taste of the food.  My father is an innovator and always made comments about how this grill he was grilling on could be so much better.  He was in the import export business and had a strong comfort level with manufacturing for decades as well.  These two loves merged in 2007 when he decided to build his first prototype.  Today, you continue to see this innovative spirit in all of our products.
  • Andy: Can you explain how a pellet grill works?
  • Jason: First,  a motor turns an auger which feeds pellets into a firebox.

Second,  a hot rod automatically ignites the pellets, and a combustion fan keeps them burning.

Third, a Fan inside the hopper maintains positive pressure which prevents burn-back in the auger tube.

Finally, a sensor mounted inside the grill sends data to the on-board computer ten times every second, and the controller adjusts the air and pellet flow to maintain the temperature you set

  • Andy: What are the differences between GMGs and the competitors?
  • Jason: There are many on the technical side, including industry exclusive 150ºF-500ºF Temperature Range where you set your grill to any temperature in 5  degree increments with the touch of a button.

We have the Low Pellet Alarm so if you are running low on pellets in the hopper, an alarm will sound until you refill the hopper.  A 13.5” Grill To Lid Clearance  peaked lid allows you to cook a big Thanksgiving turkey or a stand-up  chicken. Our Pellet Hopper Fan feature is on board to prevent burn back in your auger and assist in maintaining the temperature you choose.  One of my favorite features for cold climates is the Ambient Air Sensor which assists you in all Temperatures and wind will never be an issue either.

Furthermore, We include the Digital Thermostatic Controller, the Fan Only Feature, Caster Wheels, 19 lb Hopper, Large Diameter Rear Wheels, Dome Thermometer on the Jim Bowie, Stainless Steel Built in Meat Probe, Stainless Steel Cooking Grates, and a Stainless Steel Lid Handle on all of our grills as standard equipment.

I would say that from a business model, we are entirely different.  We want our local dealers to sell our products in their stores; period.  We don’t want our products sold on the Internet and we don’t want to be in large box stores where help is difficult to find.  We believe that this is a product that can’t just be handed to a consumer in a box.  We want our local dealers to stand in front of our product and teach the customer about pellet grilling.  That model has proven extremely successful for us and more importantly; our dealers.

  • Andy: What do you see in GMG’s near future, what new things can we expect see?
  • Jason: Green Mountain is continuing to innovate and I think the future of grilling is going to become more and more technologically advanced.  Our focus on all of our products will be in this realm.  We are constantly making sure we are listening to our customers and our dealers to continually improve our current products and indeed come out with new ones.  We have a lot of revolutionary products in development and we are excited to bring them to market and start receiving feedback from our customers and our dealers.
  • Andy: Where would you like to see GMG in the distant future?
  • Jason: I believe the future of pellet grilling is very bright and I believe the future of Green Mountain Grills is tied to that belief.  There are a whole heck of a lot folks out there who have no idea what a pellet grill even is and our goal is to continue to spread the word.  If we all keep doing that, the future will be great for the pellet grilling market as a whole.
  • Andy: What’s your favorite thing to cook on the GMG, any favorite recipes?
  • Jason: I cook everything on my GMG from steaks and chicken to ribs, brisket, and  tri tip.  I have to say that I love my tri tip.  I have a bourbon marinade that I have developed and perfected over the years and it is my go to when I am looking to raise some eye brows.


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Comments

  • Just got a Daniel Boone. Did a burn off for 40 minutes.. WONDERING why when set for 360 degrees,, dome lid was reading like 450. Wondering why such a large temperature fluctuation. So if trying to convert a oven temp requirement of 450 degrees. How do u gauge the cook, by dome temp???

    Charlie September 23, 2016 10:41 pm Reply
    • Your dome temp will read a little hotter since the heat tends to sit up there, and your gauge is reading the left side of the grill and averaging the air temperatures moving around the grill. I would say your grill may be running a little closer to 380 on the grates.

      Andy December 31, 2016 4:41 pm Reply

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