GMG Jim Bowie Instructions d'utilisation
Green
Mountain
Pellet Grill
Jim Bowie Model
Daniel Boone Model
WARRANTY
This LIMITED WARRANTY covers defects in workmanship and
materials for a period of two years from date of rst retail purchase.
During the warranty period, GMG Products LLC (dba Green Mountain
Grills) 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, acci-
dent, misuse, or problems with electrical power. It does not cover uses
not in accordance with the instruction manual. It does not cover com-
mercial 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 WORK-
MANSHIP 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 PARTICU-
LAR PURPOSE ARE DISCLAIMED.
WE DO NOT ACCEPT LIABILITY FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES, OR FOR ANY THIRD-PAR-
TY
CLAIMS FOR DAMAGES AGAINST THE RETAIL PURCHAS-
ER OF THIS PRODUCT. SOME STATES (PROVINCES IN CAN-
ADA)
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.
Assembly and
Operating Manual
2 Green Mountain Pellet Grill Operating Manual Accessories 83
Accessories
Assembly: 4-7
Quick Start 8-9
Operation: 10-17
Pellet Grill Basics: 18-22
Troubleshooting: 23-26
Recipes: 27-64 (Index on page 27)
Grill Accessories 83
Warranty: Back Cover
Be sure to visit your local dealer to puchase
these accessories for your Green Mountain grill
Aprons
Oven Mitts
Caps
Shirts
Smoke Racks
Rib Racks
Thermal Blanket
Grill Covers
Rubs
Sauces
Foreword 382 Recipes
Recipes
Thank you for purchasing a Green Mountain pellet grill. We
hope that it will provide you many years of trouble-free service and
allow you to cook extraordinary food that will enhance your enjoy-
ment of eating.
Your new grill can roast, bake, smoke, slow-cook, simmer,
grill, barbecue, and sear at the touch of a button. This manual will
help you get the most out of your pellet grill, so please read it thor-
oughly.
Should an unforeseen problem occur, please check the
“Troubleshooting Guide” in this book, or visit our website at www.
greenmountaingrills.com. After exhausting those possibilities,
please feel free to call us at 530-347-9167 and select “Technical Sup-
port.”
If you have questions about cooking, please see the section
entitled “Pellet Grilling Basics” later on in this manual, or visit our
website.
Remember that your new pellet grill is extremely versatile.
While you can grill steaks, hamburgers and all the other traditional
“barbecue” fare, you can also prepare a pot roast, smoke sh, bake
cookies or bread, slow-cook a brisket or pork butt, roast vegetables,
and much more. About the only limit is your imagination, so get
creative!
Do not operate this pellet grill indoors, as it must have ad-
equate ventilation.
Do not burn softwood pellets, as they contain phenols
which pose a health hazard with extended use. All of us have eaten
marshmallows roasted over an open softwood campre and have
lived to tell about it, but exposure to softwood resins over long peri-
ods of time will produce adverse eects.
Carefully read and follow all instructions in this manual and
observe all warning labels on the grill itself. Do not use this grill
other than as an outdoor cooking device. Do not make modica-
tions to this grill that Green Mountain has not approved.
Please read and understand the warranty. We warrant
defects in workmanship and materials but not problems that arise
because of modications made not authorized by GMG, misuse, op-
eration not in accordance with the design of this grill, uses other than
the purpose of this grill, and use not in conformity to the procedures
outline in this manual.
Feel free to send pictures of your cookouts to us –we would
love to see them. If you give permission, we will even post them on
our website.
Iowa Pork Chops (Go Hawkeyes!)
Buy thick “bone-in” pork chops (1” or thicker). Season with
GMG Pork Rub. Marinate for at least 4 hours in either Stubb’s
Pork Marinade or Allegro in a Zip-Loc baggie.
Grill at 400°F (204°C) to an interior
temperature of 165° (74°C). This
makes a great summer meal with corn
on the cob, baked potatoes, and a
garden salad.
And speaking of salad . . .
Grilled Caesar Salad
Wash heads of romaine lettuce thoroughly, then dry and slice
lengthwise in half. Brush very lightly with olive oil.
Grill at 500°F (260°C) for 3-5 minutes per
side or until you get a suitable amount
of char.
Put on a salad plate and drizzle on more
olive oil. Garnish with fresh ground Par-
mesan cheese, mandarin oranges, sliced
or slivered
almonds,
and season
with fresh
ground
pepper.
4 Assembling Your Grill
Recipes
Recipes 81
Fattie (Warning: Hazardous to your girth)
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 dier-
ent.
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? Seri-
ously, though, this is pretty darn good xins.
ASSEMBLY INSTRUCTIONS
Many of our dealers pre-assemble the grills, so this section will
not apply to you in that case.
If you bought your grill unassembled, then you may use this
manual to help you put your grill together. Or, if you prefer, you may
watch the enclosed DVD which will explain how to assemble your grill.
OVERVIEW - Assembly consists of 5 fairly easy steps: 1) attach the 4
legs; 2) attach the chimney and chimney cap; 3) reverse the handle;
and 4) insert the heat shield, grease tray, and grate; and 5) install the
side try and hang the grease bucket.
TOOLS – 10 mm wrench or socket
First, take the box o of the grill, leaving the Styrofoam intact.
With the grill right side up, take o the top Styrofoam pieces, open the
lid and remove all of the parts from inside the cavity of the grill:
Grate (2 pieces)
Grease tray
Chimney
Legs (4)
Heat Shield
Side tray
Now, open the hopper and remove these parts:
Chimney Cap
Grease Bucket
Assembly and Operating Manual (since you’re reading this,
you’ve already done that, obviously)
Remote controller (if you’ve purchased a remote controlled
grill)
Meat probe
Zip-Loc baggie of pellets
Next, replace the Styrofoam top pieces and carefully turn the grill
upside down.
80 Recipes Assembling Your Grill 5
Recipes
Fattie (Warning: hazardous to your girth)
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, pre-cooked
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.
Note: Enhance the stung by adding sauteed onions and
green peppers to the potatoes, as well as cheese.
1. ATTACH THE LEGS
Remove the two bolts from each of the four legs. Legs
are numbered, and those numbers match the
numbers on the grill.
Insert each leg into its matching
socket on the grill. 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 some-
what more dicult to visualize. 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, or away from it.
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 upside down, you can get both bolts in each leg.
• Tighten the bolts.
• Stand the grill up on its legs.
2. ATTACH THE CHIMNEY AND CHIMNEY CAP
Remove the 3 bolts from the right side of the grill. In-
stall the chimney using those three bolts. Make sure
the gasket is between the chimney and the grill.
Turn the adjustment nut on the under-
side 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 (your index nger should just
t between the top of the chimney and the
cap) and about 1 ½” in summer (2 ngers
between the top of the chimney and the chimney cap).
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!
6 Assembling Your Grill
Recipes 79
Recipes
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 thor-
oughly. 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. This one’s
just like my Mama used
to make!
REVERSE THE HANDLE
Remove the two bolts from the handle and install it on
the outside of the grill.
Make sure that you put a thermal isola-
tion washer between the stainless handles
base on the outside and the metal lid. Insert
another one between the bolt and metal lid
on the inside. This will prevent the handle
from becoming too hot.
INSERT THE PARTS
Important: Before you install these parts, skip forward to the
operating instructions and read the informa-
tion on “Charging the Firebox.” You may wish
to pour the contents of the Zip-Loc bag into
the rebox before you install these parts if
you choose that method. Or you may wish to
leave the parts out until you see the rst pellets emerge from
the auger tube into the rebox if you choose that method.
Heat shield: the slots go in the front and rear
to match the metal strips inside the grill which
hold it in place.
Grease tray: Use these simple steps to insert
the grease tray.
Be sure to line up the grease tray so that the sensor
points to the middle of the crescent-shaped cutout
on the left side of the grease tray.
78 Recipes
Assembling Your Grill 7
Recipes
INSERT THE PARTS, CONT’D
Install the grates as shown.
Install the side tray and hang the
bucket: Line up the bullets with the
pins on the side of the grill and slide to
the right. Lift the side tray support up
underneath the side tray and push the
side tray down to snap it into place.
If you purchased a cover for your
grill, you will need to fold the tray
down to install it.
Hang the bucket from the spout under-
neath the side tray.
Voilà! (there you go!)
Ham it up!
Pellet-roasted ham tastes delicious. Remember, though, that
what some sellers call a “picnic ham” does not qualify as ham at
all: true ham comes from the hind leg of the pig, while a “picnic
ham” comes from the front shoulder. If you buy a fresh ham,
be aware that it will not have the pink color you are used to,
nor will it taste the same. And the cooking method is entirely
dierent: with a cured ham, you are merely re-heating, while
you must fully cook a fresh ham. Do not use this method for
a fresh ham. Ham technology can get a little confusing, with
dry-cure, wet-cure, country, or city, but you will likely nd wet-
cured city hams at your grocery.
Wash the ham thoroughly. Make shallow scores about ¾”
apart with a sharp knife on all sides of the meat in both direc-
tions in a checkerboard pattern.
Melt a cube of butter in the microwave and stir in 2 table-
spoons of honey, 1 tablespoon of brown sugar, and 2 table-
spoons of orange juice. Mix well. Use this mixture to glaze the
entire ham.
Smoke this in a shallow pan for 3-5 hours at 165°F (74°C).
Splash with orange juice several times during the process.
Scalloped potatoes
and a green veg-
etable like broccoli
accompany this very
well.
8 Operating Your Grill
Recipes 77
Recipes
Monterey Bay Smoked Salmon
Remove the skin from 4-5 lbs.. of salmon lets and cut into ap-
proximately 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.
QUICK START
Do NOT use this procedure the rst time you operate the grill!
You must charge the rebox the very rst time you use the grill
or each time that you subsequently run it out of pellets. See
the section entitled “Charging the Firebox” that follows this
section.
To turn the grill on:
• Push the power switch to ON (“-“ = “ON”; “o” =
“OFF”). The digital readout displays “OFF.”
• Press either the “UP” or “DOWN” button. The digi-
tal readout displays a state (0, 1, 2, 3).
• Except for a “HOT RESTART” you do not want to touch any
buttons during the time the grill goes through the 0-1-2-3
stages. See the section below entitled “BYPASS” or the sec-
tion on “HOT RESTART” later in the manual.
• After State 3, the digital readout will display the current
temperature inside the grill.
• The grill will continue to climb to the default temperature
of 320°F (160°C) if you do nothing. On some models, the
default temperature is 150°F (66°C).
• You may override the default temperature by pressing the
appropriate UP or DOWN button after the grill shows its
rst temperature (i.e., after it nishes the 0-1-2-3 cycles).
To turn the grill o, always use the “FAN” mode as follows:
• Push the DOWN button until the temperature reads 150.
• Release the button.
• Press the DOWN button once more – digital readout will
display “FAN.”
• The fans will continue to run for about 15 minutes to burn
up the excess pellets in the rebox and to blow out most of
the ash.
• The grill will then shut itself o, and the digital readout will
display “OFF.”
76 Recipes
Operating Your Grill 9
Recipes
Sweet Smoked Salmon
(A Teem Green recipe)
Smoked salmon not only tastes great but oers health benets
as well. It contains Omega-3 which lowers blood triglycerides
and helps prevent clotting. It is high in Vitamin E, an important
antioxidant. It is low in carbohydrates. Eat up!
Mix 2 cups of brown sugar, ½ cup of Kosher salt, ¼ cup garlic
powder, ¼ cup onion powder, and 3 teaspoons white pepper.
This will make enough for about 4 medium salmon lets.
Lay a sheet of Saran Wrap on the counter and sprinkle a layer
of the dry mix on it. Then, place the rst let on it, skin side
down. Sprinkle a layer of the rub mix on this piece of salmon
and lay the next let on it, skin side up. Then, add a layer of
dry mix on the skin of this let, and then place the next let
on that, skin side down. Continue until you’ve used up all the
lets. Wrap the whole thing up in Saran Wrap and seal tightly.
Refrigerate for 12-36 hours, ipping every six hours. Remove
form the refrigerator and wash the salmon. Dry on a wire rack
at room temperature for about two hours, or until a slight yel-
lowish lm appears on the salmon.
Smoke at 150-180°F (66-82°C)
for 5-8 hours to a minimum
internal temperature of 150°.
held for 30 minutes. It will
be safe but juicy at this point;
extending the time will result
in drier salmon if that’s your
preference. After removing
from the grill, be sure to wrap in aluminum foil for about 30
minutes to settle the juices.
QUICK START, CONT’D
BYPASS mode (for Hot Restarts)
If you have a power failure while the grill is in use, or if some-
one accidentally turns the grill o, or if you undercook something
and want to resume cooking for a little longer, use this method. This
method will not work unless there is signicant re left in the rebox
(usually no longer than about 6-7 minutes later). If you have run the
“FAN MODE” for any length of time (more than 2-3 minutes), this will
not work.
If the power switch is o, push it to the ON position (“-“ = ON;
“o” = OFF).
When the digital readout displays “OFF”, hold down the DOWN
button for approximately 8 seconds, or until the digital readout dis-
plays a temperature.
Now adjust the temperature to your desired setting. If you do
nothing, the grill will go to the default temperature of 320°F (160°C).
On some models, the default temperature is 150°F (66°C).
IMPORTANT SAFETY INFORMATION
• DO NOT use this grill indoors or in any area without adequate
ventilation.
• This is an electric appliance. Observe ALL normal safety
procedures for a high voltage apparatus.
• DO NOT modify this grill in any manner not in accordance with
manufacturer guidelines.
• Read, understand, and follow the directions in this manual.
• DO NOT operate this grill other than as specied in this
manual.
• Be aware of and respond to the inherent danger of any
appliance that produces ames.
10 Operating your grill
Recipes 75
Recipes
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 pow-
der
• ½ teaspoon smoked paprika
(or regular paprika if unavail-
able)
• ¼ teaspoon nutmeg
• 1 tablespoon fresh cracked black pepper
The Sauce
• ¼ cup Franks Red Hot or similar
• ¾ cup GMG Cherry Chipotle 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, and then nish at 225 until tender.
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!
OPERATING YOUR GRILL
Warning: do not use softwood pellets. The smoke they pro-
duce contains phenols which you do not want to ingest over
long periods of time. Do not use coal or charcoal. Use only
100% pure hardwood pellets.
Store your pellets in a cool, dry place. Do not allow them to get
wet, as they will turn back into sawdust.
The rst time you use your grill, you must “burn it in” to get rid
of odors and deposits inherent in the manufacturing process.
Do this for about 30 minutes at 350 degrees.
Charging the Firebox
VERY IMPORTANT: The grill turns on when you de-
press 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 display
“OFF”. To start the grill, simply push 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 FIRE-
BOX.
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
actually mean lling this tube with pellets so
that the grill has fuel available for the heating
element to ignite when it cycles on.
Autres manuels pour Jim Bowie
1
Ce manuel convient aux modèles suivants
1
Table des matières
Autres manuels GMG Gril
