Jim Bowie Pellet Grill by Green Mountain

The Jim Bowie model comes with a digital control, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks, hard rubber tires, Sense-Mate™ - a circuit-board-mounted thermal sensor which measures ambient temperature and kicks the grill into “turbo” mode in cold weather so that you do not have to wait long for the grill to heat up in winter, a venturi-style firebox for cyclone combustion, front casters, a positive pressure hopper fan to prevent burn-back, a dome thermometer, “fan only” mode with automatic grill shut-off to blow ash out of the firebox after you finish grilling, a 37.5” X 16” porcelain grate (600 sq. in.), and 13.5” inside clearance. It weighs 183 lb.

Available options include a nickel-plated no-warp lid and chimney cap, and a form-fitted grill cover.

Why should you cook with pellets instead of charcoal or gas?

Taste rules! Cooking with pellets will impart to the barbecued food, the true flavor of the wood. Cooking with gas will impart no flavor at all. Cooking with charcoal risks imparting the flavor of the chemical or fluid used to light the briquettes. This is why people who cook with pellet grills regularly win the barbecue competitions. These contests are based on taste and the food cooked with pellet grills simply tastes better!

Cooking on pellet grills is easier! Your Green Mountain Pellet Grill will maintain the temperature you set it at. When you use a gas stove you must keep an eye on the flame and adjust it regularly. When you cook with charcoal you must constantly adjust the amount of air to keep a constant temperature. With our internal thermal sensor you just choose the temperature and let it cook!

Pellet grills are made for your choice: quick, hot cooking, slow cooking, or a combination of both. You can char or sear the outside of your steak or burger for that caramelized sugar taste that everyone loves! This is called the Maillard Reaction and occurs at 372 degrees F. Our Green Mountain Pellet grills cook on high at 440 degrees, so getting that dark brown sear you like to see on your meat is no problem! If you know the art of grilling, you may also choose slow cooking, which preserves the collagen in your meat, turning it to gelatin. The gelatin flavors and tenderizes the fibers of the meat as it cooks. Better yet, you may go with your own combination of quick and slow cooking. With Green Mountain Grills’ thermostatic control you can set the grill's internal temperature exactly where you want it.

Pellet grills produce uniformity of tenderness and flavor because they cook at a constant temperature. The collagen in beef turns to gelatin when you cook it to an internal temperature of 140°. This gelatin flavors and tenderizes your steak. But when the internal temperature of the beef exceeds 149°, the gelatin dissolves and merely escapes into the fire. You can precisely control the cooking temperature of a pellet grill so that you can cook your steak to a perfect internal temperature under 150°, and you can still char the outside to get that caramelized surface texture and taste we all crave.

The Green Mountain grill’s accurate temperature control also lets you cook many things outside that you would ordinarily relegate to the kitchen: breads, pizzas, vegetables, turkeys, hams, casseroles, meat loaf, even cookies. And yes, you get a great natural taste which will exceed your expectations!

Pellet grills are friendly to the environment. The pellets are made with sawdust, which would get thrown away if it weren’t used. They burn very efficiently, producing less than 15% of the EPA wood burning exhaust guideline.