Camp Chef Woodwind Pro

“The reason green mountain exists is an engineer bought a traeger, whose pellet box caught on fire and burned the side of his house. He suggested fixes - they sent him a new one, which burnt up in the middle of his yard. He built a prototype and started a company. GMG can be started remotely. My use case is rainy cold Sunday want to cook a tri tip or ribs or a brisket or a pork butt or steaks or chicken or burgers. Turn on the grill remotely via phone or iPad, wait for it's startup cycle to complete (notification on phone or ipad). Set the temp i want, wait for the grill to notify me on my phone or iPad that it's up to temp. Go out with meat prepped open smoker, clean the grill grates, insert the meat probe and put them meat on. Set the target temp for the meat to whatever you need it to be, then set the grill for what to do when that temp is reached (keep warm or turn off). When the grill notifies me the meat is done, one more trip outside to pull it. No other grill does all of that. Also, some other grills (I've only had one other brand - camp chef) are sensitive to pellet moisture. My gmg ( i had the little one at first to dip my toe in, bought an expensive camp chef after a year to have more space) are not. I currently have the ledge 2.0. I have to vacuum it out every quarter (maybe 20 cooks a quarter) when I clean the inside top to bottom which the whole process takes ten minutes, and keep the pellet hopper full. I do not cover my grills ever and no visible rust inside or out - side eye toward rusty in the garbage camp chef woodwind 24 after a year.”