Louisiana grills LG700 User Manual

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Louisiana grills LG700 User Manual

MODEL / MODÈLE / MODELO: LG700

PART / PIÈCE / PARTE: 60700

TM / MC / MR

WOOD PELLET GRILL & SMOKER

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.

MANUAL MUST BE READ BEFORE OPERATING!

BARBECUE-FUMOIR À GRANULES DE BOIS

IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR RÉFÉRENCE ULTÉRIEURE. VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER LE BARBECUE !

ASADOR Y AHUMADOR DE PELLETS DE MADERA

IMPORTANTE, LEA DETENIDAMENTE, CONSERVE PARA REFERENCIA FUTURA. ¡DEBE LEER EL MANUAL ANTES DE LA OPERACIÓN!

ASSEMBLY AND OPERATION

ASSEMBLAGE ET FONCTIONNEMENT

MONTAJE Y OPERACIÓN

WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning appliance. Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area.

AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil électronique à granules. Le non-respect de ces instructions peut entraîner des dommages aux biens, des blessures ou même la mort. Communiquez avec les autorités locales en matière d’incendie et de bâtiment concernant les restrictions et les exigences d’installation dans votre région.

ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato eléctrico para quemar pellets de combustible. Incumplir estas instrucciones podría causar daños materiales, lesiones corporales, e incluso la muerte. Consulte a sus funcionarios locales de construcción y control de incendios para informarse sobre las restricciones y los requisitos de inspección de instalaciones en su región.

FOR OUTDOOR USE ONLY. NOT FOR COMMERCIAL USE. POUR UN USAGE EXTÉRIEUR. PAS POUR USAGE COMMERCIAL.

SÓLO PARA USO EXTERIOR. NO ES PARA USO COMERCIAL.

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SAFETY INFORMATION

MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE TO THE FOLLOWING INSTRUCTIONS.

Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure you receive the most enjoyable and trouble-free operation of your new wood pellet grill. We also advise you retain this manual for future reference.

DANGERS AND WARNINGS

You must contact your local home association, building or fire officials, or authority having jurisdiction, to obtain the necessary permits, mission or information on any installation restrictions, such as any grill being installed on a combustible surface, inspection requirements or even ability to use, in your area.

1.A minimum clearance of 457mm (17.9 inches) from combustible constructions to the sides of the grill, and 457mm (17.9 inches) from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having jurisdiction. This wood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

Should a grease fire occur, turn the grill off and leave the lid closed until the fire is out. Do not unplug the power cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.

2.Keep electrical supply cords and the fuel supply hose away from heated surfaces. Do not use your grill in the rain or around any water source.

3.After a period of storage, or non-use, check the burn grate for obstructions and the hopper for air blockage. Clean before use. If the grill is stored outside during the rainy season or seasons of high humidity, care should be taken to insure that water does not get into the hopper. You must always disconnect the power, before performing any service or maintenance.

Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that the grill is completely cool to the touch before moving.

4.It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not specified for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.

5.To prevent injury or damage to the auger, the appliance features a metal hopper safety screen. This screen must not be removed unless directed by Customer Service or an authorized dealer.

This appliance is not recommended for children, persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction by a person responsible for their safety.

6.Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.

7.Do not enlarge burn grate orifices, igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your warranty.

8.Product may have sharp edges or points. Contact may result in injury. Handle with care.

2

DISPOSAL OF ASHES

Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a noncombustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.

WOOD PELLET FUEL

This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives.

Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill. Keep all such liquids well away from the appliance when in use.

At this time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards to make wood pellets for domestic use. Further information, can be found at www.pelletheat.org or the Pellet Fuel Institute.

Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE

Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot or creosote is formed when the appliance is operated incorrectly, such as: incorrect position of the burn grate, blockage of the combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion.

It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit off, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.

If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.

CARBON MONOXIDE (“the silent killer”)

Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness, nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family, or others:

See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.

Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.

Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.

SAFETY LISTING

In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 “pellet fuel cooking appliances” and ULC/ORD C272 and CANADIAN CSA C22.2 #3 “for electrical features of fuel burning equipment.” Louisiana Grills pellet cooking appliances have been independently tested and listed by INTERTEK (an accredited testing laboratory) to ETL, UL, ULC and CSA standards.

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ENGLISH

COPYRIGHT NOTICE

Copyright 2018. All rights reserved. No part of this manual may be copied, transmitted, transcribed, stored in a retrieval system, in any form or by any means without expressed written permission of,

Dansons Inc.

3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013 sales@louisiana-grills.com | service@louisiana-grills.com www.louisiana-grills.com

Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135

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TABLE OF CONTENTS

Safety Information ...........................................................

2

Parts & Specs......................................................................

6

Assembly Preparation......................................................

7

Assembly Instructions

 

Assembling The Cart....................................................................

7

Mounting The Wheels To The Cart............................................

8

Installing The Cart To The Barrel...............................................

8

Mounting The Hopper To The Main Barrel.............................

9

Securing The Igniter To The Burn Pot.......................................

9

Positioning The Burn Grate......................................................

10

Installing The Cooking Components .....................................

10

Attaching The Lid Handle..........................................................

10

Placing The Grease Bucket.........................................................

11

Connecting To A Power Source.................................................

11

Operating Instructions

 

Grill Environment.........................................................................

12

Grill Temperature Ranges...........................................................

13

Understanding Airflow And The Auger Feed System..........

13

Understanding The Digital Control Center...........................

14

Understanding The Probes .......................................................

15

Set-Up Procedure.......................................................................

16

First Use – Grill Burn-Off..........................................................

16

Preheating....................................................................................

16

Automatic Start-Up Procedure...............................................

16

Manual Start-Up Procedure......................................................

17

Shutting Off Your Smoker..........................................................

17

Care & Maintenance........................................................

18

Using Wood Pellet Fuel...................................................

19

Cooking Guidelines..........................................................

20

Tips & Techniques............................................................

22

Troubleshooting ..............................................................

23

Electrical Wire Diagram..................................................

25

Replacement Parts

 

Grill Replacement Parts.............................................................

26

Hopper Replacement Parts......................................................

27

Warranty

 

Conditions.....................................................................................

28

Exceptions....................................................................................

28

Ordering Replacement Parts....................................................

29

Contact Customer Service.........................................................

29

Warranty Service ........................................................................

29

Accessories Sold Separately..........................................

30

Recipes................................................................................

31

ENGLISH

5

ENGLISH

PARTS & SPECS

Part# Description

1 Porcelain-Coated Steel Upper Cooking Rack

2Porcelain-Coated Cast-Iron Cooking Grids (x2)

3Flame Broiler Slider

4Flame Broiler Main Plate

5Hopper Assembly

6Hopper Handle

7Burn Grate

8Main Barrel

9Short Support Leg

10 Long Support Leg

11 Lid Handle

12Lid Handle Bezel (x2)

13Locking Caster Wheel

14Wheel

15Grease Bucket

16Bottom Shelf

AWheel Axle Washer

BWheel Axle Pin

CWheel Cotter Pin

DScrew (x34)

EWasher (x40)

FLocking Washer (x40)

GIgniter Screw (x2)

H Hopper Screw (x6)

I Lid Handle Screw (x2)

1

2

3

5

4

6

7

8

11

 

12

9

13

 

14

10

15

 

 

A

 

B

NOTE: Due to ongoing product development, parts are subject to change

16

C

without notice. Contact Customer Service if parts are missing

when

 

D

assembling the unit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E

 

 

 

 

 

 

 

 

 

 

F

 

LG – ELECTRIC REQUIREMENTS

 

 

 

 

 

 

 

 

 

 

 

 

 

G

 

110V, 3.3AMP, 60HZ, 375W, 3-PRONG GROUNDED PLUG

 

 

 

 

 

 

 

 

 

 

 

H

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I

 

 

 

 

 

 

 

 

MODEL

UNIT ASSEMBLED (WxHxD)

UNIT WEIGHT

 

COOKING AREA

TEMP. RANGE

DIGITAL FEATURES

 

 

 

986mm x 1,107mm x 610mm /

64.0 kg /

 

Main - 3,208 cm² / 497 sq. in.

82-315°C /

Automatic start-up

LG

LG700

 

Upper Rack - 1,355 cm² / 210 sq. in.

and cool-down cycles,

38 ” x 43 ” x 24”

141.1 lb

 

179-600°F

programmable meat

 

 

 

 

TOTAL - 4,563 cm² / 707 sq. in.

 

 

 

 

 

 

 

 

 

probe, electric igniter

 

 

 

 

 

 

 

 

 

 

 

6

ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Louisiana Grills Customer Service for parts: Monday through Sunday, 4am - 8pm PST (EN/FR/ES).

service@louisiana-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.

Tools required for assembly: screwdriver, wrench and level. Tools not included.

ENGLISH

ASSEMBLY INSTRUCTIONS

IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws completely until all screws for that step have been installed. Hardware combination involving a locking washer and washer should be installed with the locking washer closest to the head of the screw.

1. ASSEMBLING THE CART

 

 

1

 

Parts Required:

1x Bottom Shelf (#16)

2x Short Support Leg (#9)

2

x

Long Support Leg (#10)

16

x

Screw (#D)

16

x

Washer (#E)

16

x

Locking Washer (#F)

Installation:

Place a piece of cardboard on the floor to prevent scratching the unit and parts. To ease installation, turn the bottom shelf upside-down (flat side down). Prepare the four support legs for installation, separating the two short support legs from the two long support legs.

Attach one short support leg by carefully sliding it into a corner of the bottom shelf, then secure using four washers, locking washers and screws. Ensure the threaded hole on the bottom is on the end of the support leg closest to the bottom shelf. Repeat installation for the other short support leg, installing it to the corner along the same short side of the bottom shelf.

Continue cart installation by securing the one long support leg to the other side of the bottom shelf. Ensure that the wheel axle hole is on the end of the support leg closest to the bottom shelf. Repeat installation for the other long support leg on the last corner.

7

ENGLISH

2. MOUNTING THE WHEELS TO THE CART

Parts Required:

2

x Locking Caster Wheel (#13)

2

x

Wheel (#14)

2

x Wheel Axle Pin (#B)

2

x Wheel Axle Washer (#A)

2

x

Wheel Cotter Pin (#C)

Installation:

• Attach the wheel to the long support leg by inserting the wheel axle pin through the wheel, long support leg, wheel axle washer, then secure using the wheel cotter pin. Note illustration 2A. Repeat installation for the other wheel.

• Insert each locking caster wheel into the bottom of each short support leg by hand-tightening into the hole. Ensure the locking caster wheel is inserted completely.

• Once all wheels are mounted, the two locking caster wheels should be on the same side, and the two support legs with the wheels should be on the opposing end. Note illustration 2B.

3. INSTALLING THE CART TO THE BARREL

Parts Required:

1

x

Main Barrel (#8)

16

x

Screw (#D)

16

x

Washer (#E)

16

x

Locking Washer (#F)

Installation:

Lay the main barrel on its side, hopper end pointed upward, on the cardboard. Ensure the support legs with the locking caster wheels are

pointed upward, on the same side as the hopper. Note illustration 3A.

Insert the assembled cart into the main barrel brace, and secure each leg to the brace using four washers, locking washers and screws. Repeat same installation for the other three support legs. Note illustration 3B. To ease installation of the final side, carefully turn the grill to lie on its back to secure the last four screws to the main barrel brace.

Once the cart is secured to the main barrel, position the grill back onto its side (hopper end pointed upward), then carefully lift the grill up to an upright position with the wheels on the bottom.

IMPORTANT: Lock caster wheels before lifting grill to upright position.

NOTE: If two persons are assembling the unit, the main barrel may be lifted onto the upright cart to secure. Lift carefully to avoid injury.

2A

2B

3A

3B

8

4. MOUNTING THE HOPPER TO THE MAIN BARREL

Parts Required:

1

x

Hopper Assembly (#5)

6

x

Hopper Screw (#H)

2

x

Screw (#D)

8

x

Washer (#E)

8

x

Locking Washer (#F)

Installation:

Place the hopper on the ground next to the grill barrel, ready for installation. On the exposed side of the hopper, locate the grill probe wires taped to the outside of the hopper. Remove the tape, and let the grill probe wires hang out of the hole. Note illustration 4A.

NOTE: Locate the igniter and tuck it completely into the opening at the bottom of the hopper, as it will be installed on the next step.

Lift the hopper off the ground, and with your foot resting on the bottom shelf, carefully support/balance the hopper on your knee. Firmly connect the silver grill probe temperature wires (on the main barrel) to the wire spade connectors from the hopper. Once the wires are connected, tuck all excess wire back into the hopper.

IMPORTANT: Ensure that all excess wire is tucked into the exit hole. Do not place wires near the fan blades, auger tube, or the igniter.

Carefully, lift the hopper, with the grill probe wires connected, and insert the auger feed tube into the auger hole on the main barrel. Raise the hopper slightly, and rest on the mounting ledge of the main barrel. Note illustration 4B.

NOTE: If the auger holes do not line up, the hopper may need to be gently pushed downward to clip the hopper into place.

Secure the hopper assembly to the main barrel, from the inside of the barrel, using six washers, locking washers and hopper screws.

NOTE: Take care not to over-tighten to avoid stripping the screws.

Attach the hopper handle to the side of the hopper using two washers, locking washers and screws. Note illustration 4C.

5.SECURING THE IGNITER TO THE BURN POT

Parts Required:

2 x Igniter Screw (#G)

Installation:

From the inside of the main barrel, reach through the burn pot into the bottom of the hopper, and carefully pull the igniter forward into the burn pot. Align the holes on the igniter bracket with the holes on the bottom of the burn pot. Secure the igniter bracket using two screws.

IMPORTANT: The holes for the two screws need to be self-tapped, as they are not pre-threaded. If needed, carefully use a drill to start, then finish tightening with screwdriver by hand.

NOTE: Take care not to over-tighten to avoid stripping the screws.

4A

 

GRILL

 

PROBE

 

HOLE

 

IGNITER

ENGLISH

 

4B

 

GRILL PROBE SPADE

 

CONNECTORS

 

4C

 

5

 

9

ENGLISH

6. POSITIONING THE BURN GRATE

Parts Required:

1

x Burn Grate (#7)

Installation:

Proper placement and maintenance of the burn grate is vital to the use of the unit. Insert the burn grate into the burn pot. The hole in the burn grate should align and be open for the igniter to light the pellets. To verify proper positioning, ensure the curved lip of the burn grate is flush with the top of the burn pot, and the notched side should sit flush, under the fuel deflector.

7.INSTALLING THE COOKING COMPONENTS

Parts Required:

3

x

Cooking Grids (#2)

1

x Upper Cooking Rack (#1)

1

x Flame Broiler Main Plate (#4)

1

x

Flame Broiler Slider (#3)

Installation:

Insert the flame broiler main plate into the grill barrel. Rest the flame broiler main plate on the built-in ledge (on the inside right) of the main grill that directs grease towards the grease bucket. Slide the entire piece to the left side, and the tray will lock into the raised tab above the burn grate. Note illustration 7A. The flame broiler main plate is used to distribute the heat evenly.

Place the flame broiler slider on top of the flame broiler main plate, covering the slotted openings. Ensure the raised tab is on the left, to easily adjust for direct or indirect flame when cooking. Note illustration 7B. Both flame broiler parts are lightly coated with oil to avoid rusting when shipped.

NOTE: When the flame broiler slider is open, and direct flame is used while cooking, do not leave the grill unattended for any period of time.

Place the cooking grids, side-by-side, on the grid ledge inside the main barrel. Place the upper cooking rack on the upper ledge inside the main barrel, locking into place, in the forward or receded position.

NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance is required.

8. ATTACHING THE LID HANDLE

Parts Required:

1x Lid Handle (#11)

2x Lid Handle Bezel (#12)

2 x Lid Handle Screw (#I)

Installation:

From inside the barrel lid, insert one screw so that it protrudes to the outside. Add a bezel on the screw, then hand-tighten the screw (from the inside) into the lid handle. Repeat same installation for other end of lid handle.

NOTE: Do not over-tighten screws. Only a snug fit is necessary.

6

IGNITER

CURVED

LIP SITS

FLUSH

7A

TAB

7B

8

10

9. PLACING THE GREASE BUCKET

Parts Required:

1

x Grease Bucket (#15)

Installation:

Place the grease bucket on the spout hook on the underside of the main barrel. Ensure it is level to avoid grease spills.

IMPORTANT: Remove grease bucket prior to moving unit to avoid spills.

10. CONNECTING TO A POWER SOURCE

STANDARD OUTLET

This unit requires 110 volt, 60hz, 375w, 5 amp service. It must be a 3-prong grounded plug. Ensure grounded end is not broken off. The control uses a 5 amp, 120 volt, fast-blow fuse to protect the board from the igniter.

GFCI OUTLETS

This unit works on most GFCI outlets, with a recommended size of

15 amp service. If the GFCI outlet is highly sensitive to power surges, it will likely trip during the start-up phase of operation. During the start-up phase, the igniter draws 300-700 watts of electricity which can be too much power for a GFCI outlet to handle. Each time the GFCI trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.

ON THE ROAD

Disconnect the igniter from the main wiring harness. Use the manual start-up procedure. The unit can operate using a 12 volt, 100 watt POSITIVE WAVE LENGTH inverter plugged into your automobile outlet. To use the automatic igniter, it is recommended to use a minimum of a 1000 watt POSITIVE WAVE LENGTH inverter.

IMPORTANT: Disconnect unit from power source when not in use.

9

10

FAST-BLOW FUSE, 5 AMP

ENGLISH

11

ENGLISH

OPERATING INSTRUCTIONS

With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.

GRILL ENVIRONMENT

1. WHERE TO SET-UP THE GRILL

With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time needed to perfect your meals. The Louisiana Grills unit, because of its single wall construction, should be considered as a three season grill, depending on where you live. Extreme cold weather conditions may affect maximal temperature output.

All Louisiana Grills units should keep a minimum clearance of 457mm (17.9 inches) from combustible constructions, and this clearance must be maintained while the grill is operational. To effectively assist your grill in achieving proper temperature output, maintain heat retention, and heat recovery time when the lid is open, it is recommended to shelter your unit from the wind. In addition, adjusting the positioning of your grill by rotating a quarter turn – keeping the air exhaust holes (vents) out of the wind – will result in better temperature control and output.

2. COLD WEATHER COOKING

As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of smoked foods will help cure your winter blues.

Follow these suggestions on how to enjoy your grill throughout the cooler months:

If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.

Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!

To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to help you determine what to cook and how long it will take.

In very cold weather, increase your preheating time by at least 20 minutes.

Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be flexible with your serving time; add about 10 – 15 minutes extra cooking time each time you open the lid.

Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.

Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey. Make your meal preparation even easier by adding simple items such as vegetables and potatoes.

3.HOT WEATHER COOKING

As it becomes warmer outdoors, the cooking time will decrease.

Follow these few suggestions on how to enjoy your grill throughout the hot months:

Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.

Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat from over cooking and drying out.

Even in hot weather it is still better to cook with the lid of your grill down.

You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this will keep food hot for 3 to 4 hours.

12

GRILL TEMPERATURE RANGES

Temperature readouts on the control board may not exactly match the dome thermometer. All temperatures listed below are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.

HIGH TEMPERATURE (205-315°C / 401-599°F)

This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or direct flame cooking. With the flame broiler open, direct flame is used to create those “blue” steaks, as well as flamekissed vegetables, garlic toast or s’mores! When the flame broiler is closed, the air circulates around the barrel, resulting in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat in extreme cold weather conditions.

MEDIUM TEMPERATURE (135-180°C / 275-356°F)

This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

LOW TEMPERATURE (80-125°C / 176-257°F)

This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge holiday feast. Smoking is a variation on true barbecuing, and is truly the main advantage of grilling on a wood pellet grill.

Hot smoking, another name for low and slow cooking, is generally done at 80-125°C / 176-257°F. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.

TIP: To intensify that savory flavor, switch to a low temperature range immediately after preheating your grill. This allows the smoke to penetrate the meats.

The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

UNDERSTANDING AIRFLOW AND THE AUGER FEED SYSTEM

The heart of your grill lies in the relationship between the fan-forced convection airflow and the functionality of the auger feed system. The combustion/cooling fan blows air through the system, allowing the hot igniter air to light the pellets and catch fire in the burn grate. The auger feed system will continue to cycle on and off, feeding pellets to the burn grate.

To ensure the combustion air holes (airflow) in the burn grate are not clogged, proper maintenance and cleaning of this area is essential. If the grill is not achieving the desired temperature, check to ensure the burn grate holes are clear.

TIP: The grill can run efficiently over extended periods of time as long as there is dry and sufficient fuel, proper airflow, and the cooking components are clean.

The unique design of the Louisiana Grills airflow system allows the majority of fly ash to be directed toward the bottom of the barrel, while directing the fan-forced convection heat to circulate around the main grill barrel.

This type of airflow allows for different quality of pellets to be used while reducing the possibility of fuel blockage and jams in the auger feed system.

PELLETS

CONVECTION

HEAT AIRFLOW

BURN

GRATE

COOL AIR (FAN) INTAKE

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13

UNDERSTANDING THE DIGITAL CONTROL CENTER

This P.I.D. (proportional-integral-derivative) control is very much the same as the controls on your kitchen oven. The main advantages are the ability to automatically compensate for the different ambient conditions and fuel types.

IMPORTANT: The temperature inside of any grill will vary greatly from location to location. Even instruments calibrated together may not agree with each other.

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CONTROL DESCRIPTION

Press the Power Button to power on the unit, which begins the automatic start-up cycle. Also used to turn the unit off, activating the cool-down cycle.

Press and hold the Prime Button to activate an extra feed of pellets to the burn grate. This can be used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers.

The Temperature Adjust Arrows allows you to set your desired smoking temperature. By pressing the UP or DOWN arrows, the temperature displayed on the LED read-out can be adjusted by 5 degree increments. The temperature can be set to a low 82°C / 180°F, and peaks at a high of 315°C /600°F. Also used to adjust the desired temperature of the meat probe.

The LED Screen is used as the information center for your unit. The LED screen will display your Desired Cook Temperature (Setpoint), Actual Cook Temperature, Meat Probe Temperature (if connected), and any error messages. Temperature can be displayed in either Fahrenheit or Celsius.

Press the Temp Button on the Digital Control Centre to display the ACTUAL temperature or the SETPOINT temperature on the LED Screen. The small LED light beside both settings is used to indicate which temperature is presently being displayed.

Press the Probe Button on the Digital Control Centre to display the GRILL temperature or the MEAT probe temperature on the LED Screen. The small LED light beside both settings is used to indicate which probe temperature is presently being displayed.

The plug-in connection port on the front of the Digital Control Center is for a Meat Probe. When the meat probe is connected, the temperature is displayed on the LED Screen. When not in use, disconnect the meat probe from the connection port. Includes one (1) meat probe.

Compatible with Louisiana Grills branded meat probes only.

14

UNDERSTANDING THE PROBES

GRILL PROBE

The grill probe measures the internal temperature of the main grill. When the grill temperature is adjusted, the grill probe will read the actual (current) temperature inside the grill to adjust to the desired temperature.

IMPORTANT: The temperature of your unit is highly dependent on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

To adjust the SETPOINT temperature of the grill, press the PROBE button to indicate that the GRILL probe temperature is presently being displayed. Press the TEMP button to indicate that the SETPOINT temperature is selected, and press the UP or DOWN Temperature Adjust Arrows, adjusting by five degree increments, to your desired temperature.

To view the ACTUAL temperature of the grill, press the PROBE button to indicate that the GRILL probe temperature is presently being displayed. Press the TEMP button to indicate that the ACTUAL temperature is selected, and displayed on the LED screen.

MEAT PROBE (PROGRAMMABLE)

The meat probe measures the internal temperature of your meat on the grill, similar to your indoor oven. Plug-in the adapter to the meat probe connection port and insert the stainless steel meat probe into the thickest portion of your meat. Not only will it cook the meat to your desired temperature, but it will automatically reduce your grill temperature to low (82°C / 180°F) to keep food warm until ready to serve. Just set it, then relax while the probe does the rest!

NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear exhaust holes of the main grill, the top of the main grill (near the grill lid hinge), or through the front hole near the hopper. When not in use, disconnect from the meat probe connection port, and place in the holes on the hopper handle to keep protected and clean.

To adjust the SETPOINT temperature of the meat probe, press the PROBE button to indicate that the MEAT probe temperature is presently being displayed. Press the TEMP button to indicate that the SETPOINT temperature is selected, and press the UP or DOWN Temperature Adjust Arrows, adjusting by five degree increments, to your desired temperature of your meat when done.

To view the ACTUAL temperature of the meat probe, press the PROBE button to indicate that the MEAT probe temperature is presently being displayed. Press the TEMP button to indicate that the ACTUAL temperature is selected, and displayed on the LED screen.

TIP: Based on how long you will be away from the grill, set your desired temperature 10 to 15 degrees below your liking, as the food will continue to rise in temperature somewhat, as the grill cools, and idles at the lowest temperature. Ensure it is inserted all the way into the plug, you will feel and hear it snap in place.

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15

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SET-UP PROCEDURE

These instructions should be followed the first time the grill is ignited (after grill burn-off), and after every few uses, to ensure proper ignition:

1.Remove all cooking components, and the burn grate, from the interior of the grill. Inspect the burn pot to ensure it is clear of debris. Open the hopper lid. Make sure there are no foreign objects in the feed system or hopper.

2.Replace the burn grate into the burn pot. Ensure the hole in the burn grate is facing the igniter to light the pellets, and the lip of the burn grate should be flush with the top of the burn pot.

3.Re-install the cooking components into grill. The grill is now ready to use.

FIRST USE – GRILL BURN-OFF

Before cooking on your grill for the first time, it is important to complete a grill burn-off. Start the grill and operate at high heat (over 233°C / 451°F) with the lid down for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

PREHEATING

It is important to allow your grill to preheat before every cook session. This allows the grill and cooking grids to heat up quicker, kill off bacteria and other pathogens leftover from past grill sessions, and the grill is then able to maintain its cooking temperature once your food is placed in the cooking area. Preheat with the lid closed.

IMPORTANT: The outdoor ambient temperature, weather conditions, and quality of wood pellets will all affect your cooking temperature. Observe the time it takes to reach your desired temperature, and adjust the cooking time as needed.

AUTOMATIC START-UP PROCEDURE

1.Plug the power cord into a grounded power source. Open the main barrel lid. Check the burn grate to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.

2.With the barrel lid closed, turn the unit on by pressing the Power Button. This will activate the start-up cycle :the feed system will begin to turn, the fan will start, and the igniter will begin to get hot. The grill will produce smoke while the start-up cycle is taking place. The pellets will have successfully ignited once the smoke has cleared. The start-up cycle lasts until the appliance reaches an minimum temperature of 65°C / 150°F or the igniter times out (10 minutes).

3.Preheat your grill. Press the TEMP button to indicate that the setpoint temperature is displayed, and press the Temperature Adjust Arrows to a minimum of 121°C / 250°F for 20 minutes.

4.After preheating is complete, set your desired temperature to start grilling!

NOTE: When reducing your temperature, open the grill lid until the ACTUAL temperature is relatively close to your desired temperature.

IGNITER FAILURE PROCEDURE

If for any reason your electric igniter fails, check the following steps, or start your grill using the manual method.

1.Open the barrel lid. Remove the cooking components from inside the main barrel. Remove all unburnt pellets and ash from the burn grate, and return into correct positioning. Avoid touching the igniter to avoid injury, as it may be extremely hot.

2.Once all cooking components are removed and cleaned, press the Power Button to turn the unit on. Check the following:

Visually confirm that the igniter is working by placing your hand above the burn grate and feeling for heat.

Visually confirm that the igniter is aligned with the hole in the burn grate, and open to light the pellets.

Visually confirm that the auger is dropping pellets into the burn grate.

Confirm that the combustion fan is working by placing your hand above the burn grate and feeling for airflow.

3.If any of the above points are not working, follow Troubleshooting instructions.

16

MANUAL START-UP PROCEDURE

1.

Plug the power cord into a grounded power source. Open the hopper lid. Ensure there are no foreign objects in the

 

 

hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.

 

2.

Open the main barrel lid. Remove the cooking components to expose the burn grate. Check the burn grate to ensure

 

 

there is no obstruction for proper ignition and that it is positioned properly. Place two (2) generous handfuls of pellets

 

 

into the burn grate. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small

 

 

amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add

 

 

another small amount of pellets over the burn grate.

 

3.

IMPORTANT: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your

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Light the contents of the burn grate using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.

 

grill. Also, do not attempt to add more fire starter into a fire that is already burning or into a hot burn grate.

 

 

This may cause injury.

 

 

Do not attempt to add more starter into the burn grate. This can cause injury.

 

4.

Quickly and carefully replace the cooking components to the inside of the grill, and close the grill lid. Continue start-up

 

 

by following steps two through four of Automatic Start-Up Procedure.

 

SHUTTING OFF YOUR GRILL

1.When finished cooking, close the main barrel lid. Let your grill run for five to ten minutes to go through its natural cleaning method of a burn-off. If you have been preparing foods that are extra greasy, allow the grill to burn-off for an extra ten minutes. This will reduce the chance of causing a grease fire for the next start-up.

2.Once the burn-off is complete, keep the main barrel lid closed and press the Power Button to turn the unit off. This will activate the automatic cool-down cycle. The feed system will stop feeding fuel, the flame will burn out, and the fan will continue to run until the cool-down cycle is complete. When the cycle is complete, the fan will turn off.

17

CARE & MAINTENANCE

Any Louisiana Grills unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the grill and cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips to service your grill:

 

1. HOPPER ASSEMBLY

 

Quick part checks ensure that all hopper electrical components continue to function properly. Once the hopper access

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panel is removed (see Electric Wire Diagram for diagram), confirm that the igniter is free of debris or blockages. Also

 

check to ensure the four set screws are snug, keeping the igniter straight and centered in the stainless steel casing.

Check and clean off any debris from the fan air intake vents, found on the exterior front and back sides of the hopper.

 

 

 

Carefully, wipe off any grease build-up directly on the fan blades. This ensures airflow is sufficient to the feed system.

2. PROBES

• Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.

• Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the internal wires will cause the probe to short-out, causing false readings. If a probe is damaged, it should be replaced.

3. INSIDE SURFACES

• It is recommended to clean your burn grate after every few uses. This will ensure proper ignition and avoid any hard build-up of debris or ash in the burn pot.

• Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.

• Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.

IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.

4. OUTSIDE SURFACES

• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the finish, all painted surfaces can be touched up using high heat BBQ paint.

• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

ITEM

CLEANING FREQUENCY

CLEANING METHOD

Bottom of Main Barrel

Every 5-6 Grill Sessions

Scoop Out, Shop-Vac Excess Debris

Burn Grate, Burn Pot

Every 2-3 Grill Sessions

Scoop Out, Shop-Vac Excess Debris

Cooking Grids

After Each Grill Session

Burn Off Excess, Grill Cleaning Brush

Flame Broiler

Every 5-6 Grill Sessions

Scrape Main Plate with Slider, Do Not Wash Clean

Grease Bucket

15 Days

Scrub Pad & Soapy Water

Auger Feed System

When Pellet Bag is Empty

Allow Auger to Push Out Sawdust, Leaving Hopper Empty

Hopper Electric Components

Once A Year

Remove Access Panel, Wipe Fan Blades with Soapy Water

Air Exhaust Vents

Every 5-6 Grill Sessions

Scrub Pad & Soapy Water

Probes

Every 2-3 Grill Sessions

Scrub Pad & Soapy Water

18

USING WOOD PELLET FUEL

Wood pellets appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.

Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

FLAVOR GUIDELINES

HICKORY BLEND

Rich with a smoky bacon-like flavor. Highly recommended for roasts and smoking your favorite meats.

PECAN BLEND

Smoky, bacon-like flavor. Similar to Hickory, but less strong.

MESQUITE BLEND

Strong aroma with a tangy and spicy flavor. The perfect level of bold taste to compliment your Tex-Mex cuisine.

APPLE BLEND

Smoky with a mild sweetness flavor. Highly recommended for baking and pork.

CHERRY BLEND

Slightly sweet with a hint of tart. Gives your light meats a rosy tint that is incomparable in appearance and taste.

WHISKEY BARREL BLEND

Sweet and smoky with an aromatic tang. A premium blend of oak, and perfect for all your red meats.

COMPETITION BLEND

An ideal blend of sweet, savory and tart. A combination of maple, hickory and cherry – perfectly versatile for all your cooking needs. Used by many professional grillers.

NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

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COOKING GUIDELINES

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect.

The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke ring) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending on the size of the protein.

STYLE OF

HOT SMOKING

 

ROAST

 

BAKING

 

 

GRILL/BAKE

 

SEAR

COOKING

(Very Low)

 

(Low)

 

(Medium)

 

(Medium/High)

 

(High)

Temperature

93-135°C /

 

135-162°C /

 

162-190°C /

 

190-232°C /

 

232-260°C /

Range

199-275°F

 

275-323°F

 

323-374°F

 

 

374-449°F

 

449-500°F

 

 

 

 

 

 

 

 

 

POULTRY

Size

 

Rare - 54°C / 130°F

 

 

Medium - 60°C / 140°F

 

Well Done - 77°C / 170°F

Turkey (whole)

4.5-5.0 kg / 10-11 lbs.

 

 

 

 

 

 

 

 

 

Grill 90 - 120 minutes

 

5.3-6.4 kg / 12-14 lbs.

 

 

 

 

 

 

 

 

 

Grill 110 - 140 minutes

 

6.8-7.7 kg / 15-17 lbs.

 

 

 

 

 

 

 

 

 

Grill 130 - 160 minutes

 

8.2-10.0 kg / 18-22 lbs.

 

 

 

 

 

 

 

 

 

Grill 140 - 170 minutes

 

10.4-11.3 kg / 23-25 lbs.

 

 

 

 

 

 

 

 

 

Grill 150 - 180 minutes

Chicken (whole)

1.36-2.26 kg / 3-5 lbs.

 

 

 

 

 

 

 

 

 

Grill 1 - 1.5 hours

Drumsticks, Breasts

0.45 - 0.86 kg / 1 - 1½ lbs.

 

 

 

 

 

 

 

 

Grill 30-60 minutes

Small Game Birds

0.45 - 0.86 kg / 1 - 1½ lbs.

 

 

 

 

 

 

 

 

Grill 30-45 minutes

Duck

1.36-2.26 kg / 3-5 lbs.

 

 

 

 

 

 

 

 

 

Roast or grill 2 - 2.5 hours

 

 

 

 

 

 

 

 

 

 

PORK

SIZE

 

Precooked to Reheat

 

Medium

 

 

Well Done

 

60°C / 140°F

 

 

66°C / 150°F

 

 

71°C / 160°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham

2.5 cm / 1"

 

12 minutes

 

 

 

 

 

 

 

 

(Fully Cooked &

1.36-1.81 kg / 3-4 lbs.

 

50 minutes - 1 hour

 

 

 

 

 

 

 

 

Boneless Portion,

1.81-2.72 kg / 4-6 lbs.

 

1 - 2 hours

 

 

 

 

 

 

 

 

Smoked Picnic

2.26-3.62 kg / 5-8 lbs.

 

1 - 2½ hours

 

 

 

 

 

 

 

 

Whole & Bone-In)

4.53-5.44 kg / 10-12 lbs.

 

2 - 2¾ hours

 

 

 

 

 

 

 

 

Loin Roast

1.36-1.81 kg / 3 - 4 lbs.

 

 

 

 

 

1 - 2 hours

 

 

2 - 3 hours

Rib Crown Roast

1.81-2.26 kg / 4 - 5 lbs.

 

 

 

 

 

1½ - 2 hours

 

 

2 - 3 hours

Chop

1.9-2.5 cm / ¾" - 1"

 

 

 

 

 

10 - 12 minutes

 

 

 

(loin, rib)

3.1-3.9 cm / 1¼" - 1½"

 

 

 

 

 

14 - 18 minutes

 

 

 

Tenderloin

1.9-2.5 cm / ¾" - 1"

 

 

 

 

 

20 - 30 minutes

 

30 - 45 minutes

Loin Roast,

1.36-2.26 kg / 3-5 lbs.

 

 

 

 

 

1¼ - 1¾ hours

 

1¾ - 2½ hours

boneless

 

 

 

 

 

 

 

 

 

 

 

 

 

Boston Butt

3.62-4.53 kg / 8-10 lbs.

 

 

 

 

 

 

 

 

 

93 - 98°C / 200 - 210°F

(Pork Shoulder)

 

 

 

 

 

 

 

 

 

 

 

Internal Temperature

20

BEEF

SIZE

HEAT

 

APPROXIMATE COOKING TIME

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 65°C / 150°F

 

 

 

Steak

1.9 cm / ¾"

High

Sear 8-10 minutes

 

 

(New York, Porter-

2.5 cm / 1"

 

Sear 10-12 minutes

 

 

house, Rib-eye,

3.8 cm / 1½"

 

Sear 10 minutes, grill 8-10 minutes

 

 

Sirloin, T-bone, or

5 cm / 2"

 

Sear 10 minutes, grill 10-14 minutes

 

 

Tenderloin)

 

 

 

 

 

 

 

Skirt Steak

0.6 - 12.7 cm / ¼" - ½"

High

Sear 5-7 minutes

 

 

Flank Steak

0.45 - 0.86 kg

Medium

Sear 4 minutes, grill 8-10 minutes

 

 

 

/ 1 - 1½ lbs., 1.9 cm / ¾"

 

 

 

 

 

 

Kabob

2.5 - 3.8 cm

Medium

Grill 10 - 12 minutes

 

 

 

/ 1 - 1½" cubes

 

 

 

 

 

 

Tenderloin, whole

1.58 - 1.81 kg

High/Medium

Sear 10 minutes, grill 15-20 minutes

 

 

 

/ 3½ - 4 lbs.

 

 

 

 

 

 

Ground Beef Patty

1.9 cm / ¾"

High/Medium

Sear 4 minutes, grill 4-6 minutes

 

 

Rib-eye Roast,

2.26 - 2.72 kg

Medium

Grill 1½ - 2 hours

 

 

boneless

/ 5 - 6 lbs.

 

 

 

 

 

 

Tri-tip Roast

0.9 - 1.13 kg / 2 - 2½ lbs.

High/Medium

Sear 10 minutes, grill 20-30 minutes

 

 

Rib Roast

5.44 - 6.35 kg

Medium

2½ - 2¾ hours

 

 

 

/ 12 - 14 lbs.

 

 

 

 

 

 

Veal Loin Chop

2.5cm / 1"

Medium

10 - 12 minutes direct

 

 

Brisket

7.25 - 3.62 kg / 16 -18 lbs.

Hot Smoke

Cook until internal temperature reaches 91°C / 195°F

 

 

 

 

 

LAMB

Size

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 71°C / 160°F

Roast (fresh)

2.26 - 2.72 kg / 5 - 6 lbs.

 

 

1 - 2 hours

 

 

Rib Crown Roast

1.36-2.26 kg / 3-5 lbs.

 

 

1 - 1½ hours

1½ hours

 

 

 

 

 

SEAFOOD

Size

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 82°C / 180°F

Fish (whole)

0.5 kg / 1 lb.

 

 

 

 

Grill 10 - 20 minutes

 

0.9 - 1.1 kg / 2 - 2½ lbs.

 

 

 

 

Grill 20 - 30 minutes

 

1.4 kg / 3 lbs.

 

 

 

 

Grill 30 - 45 minutes

Fish (filets)

0.6-1.3 cm / ¼” - ½”

 

 

 

 

Grill 3 - 5 minutes, until flaky

Lobster Tail

0.15 kg / 5 oz.

 

 

 

 

Grill 5 - 6 minutes

 

0.3 kg / 10 oz.

 

 

 

 

Grill 10 - 12 minutes

 

 

 

 

 

WILD GAME

Size

Rare - 60°C / 140°F

Medium - 71°C / 160°F

Well Done - 77°C / 170°F

Roast (fresh)

2.26 - 2.72 kg / 5 - 6 lbs.

 

 

1 - 1½ hours

1½ - 2 hours

Large Cuts (fresh)

3.62-4.53 kg / 8-10 lbs.

 

 

1 hours

1½ hours

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21

TIPS & TECHNIQUES

Follow these helpful tips and techniques, passed on from Louisiana Grills owners, our staff, and customers just like you, to become more familiar with your grill:

1. FOOD SAFETY

• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.

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Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).

 

 

A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure

 

 

to bring it to a boil before serving.

 

Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration

 

 

for more than two hours.

 

Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria

 

 

can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting

 

 

any meal preparation and after handling fresh meat, fish and poultry.

 

2. COOKING PREPARATION

 

When switching from a high temperature to a low temperature, lift the lid and leave it open until the actual

 

 

temperature is close to your desired temperature. This speeds up the process and ensures the fire will not go out.

 

Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all

 

 

ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before

 

 

lighting the grill.

 

A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect

 

 

a deck, patio, or stone platform from the possibility of grease stains or accidental spills.

 

3. GRILLING TIPS AND TECHNIQUES

 

To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow).

 

 

Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways

 

 

to keep meat from drying out.

 

While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal

 

 

temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.

 

 

The band of pink (after cooking) is referred to as a smoke ring and is highly prized by outdoor chefs.

 

Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.

 

Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill

 

 

will require more cooking time.

 

Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing

 

 

utensil, such as a fork, will prick the meat and allow the juices to escape.

 

Foods in deep casserole dishes will require more time to cook than a shallow baking pan.

 

It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and

 

 

roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface

 

 

by heat to ease back to the center of the meat, adding more flavor.

22

TROUBLESHOOTING

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Louisiana Grills grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.

For FAQ, please visit www.louisiana-grills.com and click SUPPORT. You may also contact your local Louisiana Grills authorized dealer or contact Customer Service for assistance.

WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning, maintenance or service work. Ensure the grill is completely cooled to avoid injury.

PROBLEM

CAUSE

SOLUTION

No Power Lights

Power Button

Press the Power Button. Try another attempt and hold for two seconds to verify connection.

On The Digital

Not Connected To

Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum

Control Center

Power Source

10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all wire

 

 

 

connections are firmly connected and dry.

 

Fuse Blown On The

Remove hopper access panel (see Electric Wire Diagram for diagram) and check the fuse for

 

Control Board

a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.

 

The Gfci Outlet Has

Remove hopper access panel (see Electric Wire Diagram for diagram), and ensure all wire

 

Been Tripped.

connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.

 

Faulty Control Center

Digital Control Center needs to be replaced. Contact Customer Service for replacement part.

 

 

 

Fire in Burn Grate

Burn Grate

Check burn grate for proper positioning. Follow Care and Maintenance for ash build-up.

Will Not Light

Auger Motor Is

Remove cooking components from the main barrel. Press the Power Button to turn the

 

 

Jammed

unit on, and inspect the auger feed system. Visually confirm that the auger is dropping

 

 

pellets into the burn grate. If not operating properly, call Customer Service for assistance or a

 

 

replacement part.

 

Igniter Not Working

Remove cooking components from the main barrel. Press the Power Button to turn the unit

 

Properly

on and inspect the igniter. Visually confirm that the igniter is working by placing your hand

 

 

above the burn grate and feeling for heat. Visually confirm that the igniter is aligned with

 

 

the hole in the burn grate, and open to light the pellets. If not operating properly, follow

 

 

Manual Start-up Procedure to continue use of grill; however, call Customer Service for

 

 

assistance or a replacement part.

 

Igniter Failure

Igniter needs to be replaced. Contact Customer Service for replacement part.

 

 

 

Readout Of ACTUAL

Grill Probe Dirty

Follow Care and Maintenance instructions.

Temperature Will

Grill Probe Wire Is Wet

Use a hair dryer to dry the grill probe wires.

Not Adjust

Grill Probe Is Broken

Grill probe needs to be replaced. Contact Customer Service.

 

 

 

 

Led Display Has

The Temperature

Disconnect unit from power source. Remove hopper access panel (see Electric Wire Diagram

Wrong Readout

Setting Switch Is

for diagram) to access the back of the Digital Control Center. Use a small flashlight to find the

 

Not Set Correctly

temperature setting switch, located near the center of the back of the Digital Control Center.

 

To Read ºC / ºF

Flip the switch to ºC (Celsius) or to ºF (Fahrenheit), as preferred. Replace hopper access panel.

 

 

 

Frequent

Cooking Temperature

Attempt cooking at a lower temperature. Grease does have a flash point. Keep the

Flare-Ups

 

temperature under 176°C / 350°F when cooking highly greasy food.

 

Grease Build-Up

Follow Care and Maintenance instructions.

 

Flame Broiler Is Open

Close the flame broiler for indirect flame cooking.

 

 

 

Fan Is Turning

Grill Is Exposed To

This feature does not harm the unit. The interior temperature of the grill has reached or

On By Itself

High Temperature

gone over 54oC / 130oF, and it is self-cooling. To reduce inside temperature, open grill lid or

 

Or Direct Sun

unplug from power source and move unit to a shaded area.

 

 

 

ENGLISH

23

ENGLISH

Grill Produces

Grease Build-Up

Follow Care and Maintenance instructions.

Excess Or

Wood Pellet Quality

Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to

Discolored

 

clean out. Replace with dry wood pellets.

Smoke

 

Burn Grate Is Blocked

Clear burn grate of moist wood pellets. Follow Hopper Priming Procedure.

 

 

Insufficient Air Intake

Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and

 

For Fan

Maintenance instructions if dirty.

 

 

 

Grill Will Not

Control Settings

Check the Digital Control Center to ensure that the small LED is next to the ACTUAL

Achieve Or

 

temperature. If not, press the TEMP display touch pad to indicate which temperature is

Maintain Stable

 

presently being displayed.

Temperature

Insufficient Air Flow

Grill is unable to function properly. Follow Set-Up Procedure to ensure proper positioning of

 

 

Through Burn Grate

cooking components. Check burn grate for proper positioning. Follow Care and Maintenance

 

 

instructions for ash build-up. Check that the air intake for the fan is not blocked. If no

 

 

blockage, remove hopper access panel (see Electric Wire Diagram for diagram) and locate

 

 

the blue and white fan wires. Ensure that connection is tight by lightly tugging on each wire.

 

 

If loose, push back into connector until it clicks. Check fan blades for cleanliness. Check grill

 

 

probe. Follow Care and Maintenance instructions if dirty. Check hopper for an obstruction

 

 

in the feed system. Remove pellets and follow Care and Maintenance instructions. Once

 

 

maintenance is done, perform a test. With cooking components removed, press the Power

 

 

Button to turn the unit on. Check that the igniter in the burn grate is bright and vibrant.

 

 

Replace cooking components into grill and use as normal.

 

Lack Of Fuel, Poor Fuel

Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of

 

Quality, Obstruction In

wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in

 

Feed System

the feed system. Remove pellets and follow Care and Maintenance instructions.

 

Grill Probe

Check status of grill probe. Follow Care and Maintenance instructions if dirty. Contact

 

 

Customer Service for a replacement part if damaged.

 

 

 

"Er-1" Error Code

The Unit Has

Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and

 

Overheated, Possibly

Maintenance instructions. After maintenance, remove pellets, and confirm positioning of

 

Due To Grease Fire Or

all component parts. Once cooled, press the Power Button to turn the unit on, then select

 

Excess Fuel.

desired temperature. If error code still displayed, contact Customer Service.

 

Grill Probe Is Not

Check for damage to the grill probe. Follow Care and Maintenance instructions if dirty. If

 

Making A Connection

all appears in working order, check the connection to the Digital Control Center. Unplug unit

 

 

from power source. Remove hopper access panel (see Electric Wire Diagram for diagram).

 

 

Locate the silver and brown wires of the grill probe. Disconnect the spade connectors, then

 

 

reconnect until it clicks. Replace the hopper access panel.

 

 

 

"Er-2" Error Code

Grills Fails To Perform

Grill is unable to function properly. Follow Set-up Procedure instructions. Check hopper for

 

Start-Up Cycle

sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow

 

Grill Will Not Stay Lit

Care and Maintenance instructions. Check grill probe. Confirm if ACTUAL temperature

 

is correct and accurate. Follow Care and Maintenance instructions if dirty. Check igniter

 

 

 

 

positioning and that it is heating up properly. In extreme cold, the grill may require a second

 

 

start. Turn grill off, wait, then turn on again. Check fan. Ensure it is working properly. Follow

 

 

Care and Maintenance instructions if dirty.

 

 

 

"Er-3" Error Code

Power Interruption

Power source was interrupted, and the grill did not complete its cool-down cycle. Check

 

While In Operation

power supply; there may have been a power outage during use. Press the Power Button to

 

Power Outage While

turn the unit off, wait two minutes, then press the Power Button to turn the unit on again.

 

If error code still displayed, contact Customer Service.

 

Unit In Operation.

 

 

 

 

 

"noPr" Error Code

Bad Connection At

Disconnect meat probe from connection port on the Digital Control Center, and reconnect.

 

Connection Port

Ensure the meat probe adapter is firmly connected.

 

Meat Probe Damaged

Check for signs of damage to the wires of the meat probe. If damaged, call Customer Service

 

 

for replacement part.

24

ELECTRICAL WIRE DIAGRAM

The Digital Control Center system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.

LG – ELECTRIC REQUIREMENTS

110V, 3.3AMP, 60HZ, 375W, 3-PRONG GROUNDED PLUG

NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.

TEMPERATURE

SETTING SWITCH

GRILL PROBE SPADE

°F

CONNECTORS

 

°C

HOPPER ACCESS PANEL

LOCATE AND REMOVE THE EIGHT SCREWS ON SIDE OF HOPPER TO ACCESS ELECTRICAL COMPONENTS

FAST-BLOW FUSE

5 AMP

WIRE HARNESS

CONNECTOR BOX

 

 

DIGITAL CONTROL CENTER

 

S

N

°F

K R B Y W W W W

GROUNDED

S

N

 

 

 

°C

 

POWER CORD

GRILL PROBE

 

 

 

VW-1, 105°C/221°F,

 

 

 

 

18-3 STANDARD CSA

 

 

 

CONNECTOR BOX (8 PIN)

 

W

W

IGNITER ASSEMBLY / HD CARTRIDGE HEATER

300W, 120V, 2.6AMP,

9.5MM x 127MM (0.375” x 5.000”)

INDEX

W : WHITE

K : BLACK

Y : YELLOW

N : BROWN

B : BLUE

S : SILVER

R : RED

G : GREEN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

W

 

 

 

 

GROUND

 

 

 

 

K

 

R

 

B

 

Y

 

W

 

W

 

W

 

 

 

 

 

 

 

 

 

G

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

K

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

B

 

 

 

 

 

 

 

 

 

 

 

 

 

W

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

W

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Y

 

W

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COMBUSTION & COOLING FAN

 

 

115V, 50/60HZ, 0.21/0.19AMP,

W

B

CFM110, 1 PHASE

AUGER FEED SYSTEM

 

 

115V, 50/60HZ,

 

 

30W, 0.5AMP,

 

 

2 RPM MOTOR

 

W

 

 

 

 

B

ENGLISH

25

ENGLISH

GRILL REPLACEMENT PARTS

Part#

Description

1-A

1-A

Porcelain-Coated Steel Upper Cooking Rack

 

2-A

Porcelain-Coated Cast-Iron Cooking Grids (x2)

2-A

3-A

Dome Thermometer Kit

4-A

4-A

Flame Broiler Slider

5-A

Flame Broiler Main Plate

 

6-A

Hopper Assembly

6-A

7-A

Hopper Handle

 

8-A

Burn Grate

 

9-A

Main Barrel

 

10-A

Short Support Leg (x2)

 

11-A

Long Support Leg (x2)

 

12-A

Lid Handle

7-A

13-A

Lid Handle Bezel (x2)

 

14-A

Locking Caster Wheel (x2)

8-A

15-A

Wheel (x2)

 

16-A

Grease Bucket

9-A

17-A

Bottom Shelf

 

18-A

Wheel Axle Washer (x2)

10-A

19-A

Wheel Axle Pin (x2)

11-A

 

20-A

Wheel Cotter Pin (x2)

 

21-A

Screw (x34)

 

22-A

Washer (x40)

 

23-A

Locking Washer (x40)

 

24-A

Igniter Screw (x2)

 

25-A

Hopper Screw (x6)

 

26-A

Lid Handle Screw (x2)

 

NOTE: Due to ongoing product development, parts are subject to change without notice.

14-A

17-A

3-A

5-A

12-A

13-A

15-A

16-A

18-A

19-A

20-A

21-A

22-A

23-A

24-A

25-A

26-A

26

 

 

HOPPER REPLACEMENT PARTS

 

 

 

 

 

 

 

 

 

 

Part#

Description

 

 

 

 

15-LH

 

1-LH

Hopper Handle

 

 

 

 

 

 

 

 

 

 

 

2-LH

Hopper Access Panel

 

 

 

 

 

 

3-LH

Fan

 

 

 

 

14-LH

 

4-LH

Auger Motor

 

 

 

 

 

 

5-LH

Auger Mounting Bracket

 

 

 

 

 

 

6-LH

Screw

 

17-LH

 

16-LH

13-LH

 

7-LH

Metal Lock Collar

 

 

 

 

 

 

 

 

 

 

8-LH

Set Screw

 

 

 

 

 

 

9-LH

Screw

 

1-LH

9-LH

 

12-LH

 

10-LH

Metal End Cap

 

 

 

11-LH

19-LH

 

 

 

 

11-LH

Nylon Bushing

 

 

7-LH

10-LH

 

 

 

 

 

 

4-LH

 

 

 

12-LH

Auger Flighting

 

8-LH

 

 

 

 

 

 

 

13-LH

Hopper Housing

 

 

5-LH

6-LH

 

 

14-LH

Hopper Safety Screen

 

 

 

 

 

 

15-LH

Hopper Lid

 

 

 

 

18-LH

 

16-LH

Nylon Stress Relief

 

2-LH

3-LH

 

 

 

 

 

 

17-LH

Power Cord

 

 

 

 

 

 

18-LH

Wire Harness

 

 

 

 

 

 

19-LH

Control Board

 

 

 

 

 

 

ENGLISH

27

ENGLISH

WARRANTY

CONDITIONS

All wood pellet grills by Louisiana Grills, manufactured by Dansons Inc., carry a limited warranty from the date of sale by the original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of purchase or after the warranty has expired.

Dansons carries a five (5) year warranty against defects and workmanship on all steel parts (excluding the burn grate), and three

(3) years on electrical components. Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the original purchaser. There is no specifics warranty on the grill probe, meat probe, paint, powder coat finish, burn grate, grill cover and all gaskets or against damage caused from corrosion. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past the limited warranty.

During the term of the warranty, Dansons’ obligation shall be limited to furnishing a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons’ will not charge for repair or replacement for parts returned, freight prepaid, if the part(s) are found by Dansons’ to be defective upon examination. Dansons’ shall not be liable for transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you.

Dansons takes every precaution to utilize materials that resist rust. Even with these safeguards, the protective coatings can be compromised by various substances and conditions beyond Dansons’ control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the use of a grill cover when the grill is not in use.

This warranty is based on normal domestic use and service of the grill, and neither limited warranty coverage’s apply for a grill which is used in commercial applications.

EXCEPTIONS

There is no written or implied performance warranty on Louisiana Grills units, as the manufacturer has no control over the installation, operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned and maintained in strict accordance with this owner’s manual. Burning other than quality wood pellets may void the warranty. The warranty does not cover damage or breakage due to misuse, improper handling or modifications.

Neither Dansons, or authorized Louisiana Grills dealer, accepts responsibility, legal or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation.

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state.

28

ORDERING REPLACEMENT PARTS

To order replacement parts, please contact your local authorized dealer or visit our online store at: www.louisiana-grills.com

CONTACT CUSTOMER SERVICE

If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES). service@louisiana-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

WARRANTY SERVICE

Contact your nearest Louisiana Grills dealer for repair or replacement parts. Dansons Inc. requires proof of purchase to establish a warranty claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your Louisiana Grills unit can be found on the hopper. Record numbers below as the label may become worn or illegible.

MODEL

SERIAL NUMBER

ENGLISH

DATE OF PURCHASE

AUTHORIZED DEALER

29

ENGLISH

ACCESSORIES SOLD SEPARATELY

Available for purchase separately. Check with your local authorized dealer for availability.

ITEM

DESCRIPTION

 

ITEM

DESCRIPTION

 

SMOKE CABINET

 

 

 

 

EXTENSION

 

 

GRILLING APRON

 

Perfect for smoking and curing meats, fish

 

 

 

 

 

Adjustable apron with double front

 

or cheeses prior to cooking. Two dome

 

 

 

 

 

pockets for grilling tools. One size.

 

thermometers on door. Heavy duty casters.

 

 

 

 

 

Machine washable. Black.

 

Complete with five removable racks.

 

 

 

 

 

 

 

Additional racks sold separately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EXTRA RACKS

 

 

PIZZA STONE

 

FOR COLD SMOKE CABINET EXTENSION

 

 

High temperature stoneware, safe for

 

 

 

 

 

Maximize space for smoking and curing with

 

 

barbecue use. Non-stick, seasoned surface

 

five additional racks in a Cold Smoke Cabinet.

 

 

with built-in handles. 38cm / 15” diameter

 

 

 

 

 

 

 

 

 

 

 

GRILL COVER

 

 

CHICKEN THRONE

 

Form-fitting, full length cover. Heavy-duty

 

 

 

 

 

Infuse flavor right into chicken as it cooks.

 

polyester with PVC backing for long-term

 

 

 

 

 

Marinade with your choice of liquid,

 

use. Weatherproof. Includes draw-string

 

 

 

 

 

directly on the grill, for delicious results.

 

lock for easy tightening.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GRILL COVER

 

 

INSULATED CUP

 

WITH SMOKE CABINET EXTENSION

 

 

 

 

 

Keep your beverages piping hot or icy cold

 

Form-fitting, full length cover. Heavy-duty

 

 

 

 

 

in the sleek, stainless steel design. Clear,

 

polyester with PVC backing for long-term

 

 

 

 

 

slide lid. Double wall insulation. Perfect for

 

use. Weatherproof. Includes draw-string

 

 

 

 

 

travel. 30oz.

 

lock for easy tightening.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

HOPPER EXTENSION

 

 

BARBECUE FLOOR MAT

 

Holds an additional 9.07kg / 20 lbs of pellets

 

 

 

 

 

Easy clean, UV protected. Protection for

 

for longer cooks, minimizing the frequently

 

 

 

 

 

your deck. 132cm x 86cm / 52” x 34”

 

of refilling. Sits securely on top of hopper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FRONT/SIDE SHELF

 

 

SIGNATURE SAUCES

 

Extra food prep space for convenience. Can

 

 

A series of gourmet sauces to prepare and

 

be attached to the front or side of grill.

 

 

enhance the natural flavors of your food.

 

Tool hooks. Black or stainless steel. 37.5cm x

 

 

Use during cooking or as a dipping sauce.

 

30cm / 14.75” x 12”

 

 

Fat free. Gluten free. No MSG.

 

 

 

 

 

 

 

 

 

 

 

DELUXE FRONT SHELF

 

 

SIGNATURE SPICES

 

Maximize food prep space on the front of

 

 

A collection of gourmet seasonings.

 

your grilll. Stainless steel. 60cm x 30cm /

 

 

Versatile as a rub, in a marinade, or simply

 

24” x 12”

 

 

as seasoning. Gluten free. No MSG.

 

 

 

 

 

30

RECIPES

CLASSIC BRISKET

Makes 4 - 6 Servings

A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three separate parts: the cap, the point, and the flat. Use the flat section, as it is lean, compact, and creates nice slices when carved.

Ingredients:

 

1

Beef Brisket

 

2.2-3.6 kg / 5-8 lbs,

 

Layer of fat is at least 0.6 cm / ¼” thick

1 bottle

Prepared Yellow Mustard

75 ml / 5 tbsp

Seasoning

1 bottle

Chili Sauce

1 pack

Dry Onion Soup Mix

375 ml / 1 1 c.

Beef Broth

40 ml / 8 tsp

Black Pepper

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket. Using a sharp knife, cut a single cut on the underside of the brisket against the grain. This will aid in slicing the finished brisket, against the grain which results in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side. Slather on a generous amount of prepared mustard. Rub lightly onto the entire area. Sprinkle a generous amount of seasoning onto the mustard, then again light rub into the meat. Flip the brisket over and repeat the process. Wrap the prepared brisket in the plastic wrap and refrigerate 2 to 4 hours, or overnight.

2.Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.

3.Preheat grill, then reduce to low temperature of 82°C / 180°F.

4.Place the brisket, fat side up, in the center of the grill. Close the grill lid. Cook low and slow until tender, about 10 to 12 hours.

5.Baste the brisket with the basting mixture every half hour for the first 3 hours.

6.Continue the slow cooking process until the internal temperature reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to

176°C / 350°F.

7.Place the brisket into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close the pouch shut.

8.Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.

9.Open the pouch, and use a meat thermometer; internal temperature should reach 77°C / 170°F. The brisket should be firm but be able to pull the meat apart with your fingers.

10.Transfer the meat to a cutting board, and let it rest for 10 minutes. Thinly slice across the grain to serve.

SAUSAGE WITH MANGO CHUTNEY

Makes 4 - 6 Servings

Ingredients:

 

2

Mangoes (finely chopped)

0.9 kg / 2 lbs

Italian Sausage (hot or mild)

10 ml / 2 tsp

Fresh Parsley (minced)

15 ml / 1 tbsp

Red Pepper (diced)

10 ml / 2 tsp

Honey

½Red Onion (diced)

½ bulb

Fennel (diced)

5 ml / 1 tsp

Lime Juice

Pinch

Salt

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Preheat grill, then reduce to low or medium temperature of 82-107°C / 180-225°F.

2.Place sausages on grill, spaced evenly apart. Rotate every ten minutes so all sides are grilled.

3.Combine all remaining ingredients to make the chutney. Chill until ready to serve.

4.Slice grilled sausage diagonally, then serve with side of chutney.

BLUE CHEESE STEAK

Makes 4 Servings

Ingredients:

 

4

Steak, T-bone or Rib-Eye

 

2.54cm / 1” thick

 

0.28-0.62 kg / 10-12 ounces each

113 g / 4 oz.

Blue Cheese (crumbled)

50 ml / ¼ c.

Green Onion (thinly sliced)

Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey

Instructions:

1.Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.

2.Trim excess fat from meat and discard.

3.Place steaks on grill. Sear each side, flipping every few minutes.

4.Reduce heat to medium temperature of 135-163°C / 275325°F. Flip the steaks a final time. Combine blue cheese and onions. Sprinkle over steaks, close grill lid, and grill until desired doneness. Check doneness by cutting a slit in meat near the bone.

Variation: REVERSE-SEAR METHOD

Reduce grill to a low temperature of 82°C / 180°F, then place steaks on grill. Smoke for 5 to 15 minutes. Once smoked to desired doneness, turn grill up to a high temperature of 204-260°C / 400-500°F and sear to your liking.

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ENGLISH

BARBECUE RIBS

Makes 4 - 6 Servings

Ingredients:

1.3-1.8 kg / 3-4 lbs Ribs

Meaty pork spareribs / loin back ribs

45 ml / 3 tbsp

Oil

5 ml / 1 tsp

Salt

5 ml / 1 tsp

Pepper

2 whole

Onions (chopped)

30 ml / 2 tbsp

Vinegar

30 ml / 2 tbsp

Worcestershire sauce

125 ml / ½ c.

Apple Juice or Soda

5 ml / 1 tsp

Paprika

5 ml / 1 tsp

Chili Powder

Suggested Wood Pellet Flavor: Hickory / Competition / Apple

Instructions:

1.Preheat grill, then reduce to low temperature of 82-107°C / 180-225°F.

2.Prepare ribs by peeling off the tough layer of skin on the back side. Season the ribs with salt and pepper, to taste.

3.Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.

4.Mix remaining ingredients in a saucepan and bring to a boil. Let sauce boil for five minutes to thicken.

5.Remove from grill. Turn grill up to 176°C / 350°F.

6.Place each rack into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.

7.Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.

8.Open the pouch. The meat will have exposed the rib ends and be very tender. Turn grill up to high temperature of 260°C / 500°F. Place ribs back on the grill and baste with sauce on both sides of ribs.

9.Once the sauce is caramelized and the ribs are sticky, remove from grill and serve.

Variation: MEMPHIS-DRY METHOD

Turn grill up to high temperature of 260°C / 500°F. Place ribs back on the grill and season with a dry seasoning or rub. Sear the ribs, remove from grill and serve.

CLASSIC BACKYARD BURGERS

Makes 4 - 6 Servings

Ingredients:

 

900 g /2 lbs

Ground Beef or Buffalo

15 ml / 3 tsp

Seasoning

2 whole

Eggs, room temperature

500 ml / 2 c.

Bread Crumbs (Dried, Fine)

6

- 8

Hamburger / Kaiser Buns

6

- 8 slices

Cheese (slices, thin)

30 ml / 2 tbsp

Butter

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.

2.Combine meat, seasoning, eggs and bread crumbs in a mixing bowl and blend together. Divide the meat into portions, and gently shape into patties to fit the buns. Make patties about 1.9 cm / ¾ inches thick.

3.Place patties on grill. Grill six minutes per side, taking care not to press down on the meat. Test for doneness, using a meat thermometer; internal temperature should reach 71ºC / 160ºF. Meat may turn pink on the outside due to smoking.

4.In the last few minutes of grilling, brush buns with butter and lightly toast on the grill.

5.Remove buns, burgers when done. Top the burgers with cheese to melt, and serve.

TIP: A slightly fattier meat makes for a juicier burger. For a lean alternative, try ground buffalo.

SIRLOIN STEAK WITH SWEET ONION & PEPPERS

Makes 4 Servings

Ingredients:

 

2

Steak, Top Sirloin

 

1” thick, cut into 4 pieces.

 

0.45kg/1 lb

10 ml / 2 tsp

Seasoning or rub

5 medium

Sweet Onions (coursed chopped)

2 whole

Bell Peppers (all kinds, chopped)

60 ml / 4 tbsp

Soy Sauce

60 ml / 4 tbsp

Olive Oil

Dash

Salt

Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey

Instructions:

1.Preheat grill, then reduce slightly to 218°C / 425°F.

2.Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.

3.Place onions and bell peppers into a covered tray of aluminum foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.

4.Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.

5.Place steaks on grill. Sear each side, flipping every few minutes.

6.Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

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CORNISH HENS WITH MANDARIN RICE

Makes 4 Servings

Ingredients:

 

4 whole

Cornish Game Hens

750 ml/ 3 c.

Mandarin Rice

15 ml / 1 tbsp

Olive Oil

5 ml / 1 tsp

Smoked Paprika

250 ml / 1 c.

Orange Marmalade

Mandarin Rice

59 ml / ¼ c.

Almonds (slivered)

30 ml / 2 tbsp

Celery (chopped)

1 small

Green Onion (sliced, thin)

30 ml / 2 tbsp

Butter

1 can

Mandarin Orange Segments (drained)

 

0.4 kg/11oz.

30 ml / 2 tbsp

Orange Juice (concentrate)

500 ml / 2 c.

Cooked Rice

Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition

Instructions:

Suggested Wood Pellet Flavor: Mesquite / Competition

Instructions:

1.Soak wooden skewers in water for 1 hour.

2.Preheat grill, then reduce to 135-163°C / 275-325°F.

3.Prepare curry butter by melting butter in small pan over medium-high heat. Stir in onion, dill, curry powder and garlic powder. Cook for five minutes, then remove from heat.

4.Thread shrimp on skewers, leaving space between pieces. Lightly brush with olive oil.

5.Place skewers on grill, and grill until shrimp are white and tender. Shrimp grill quickly; take care not to overcook. Turn skewers of shrimp once and brush with curry butter halfway through cooking time.

6.Arrange grilled shrimp on serving plate. Garnish with lime wedge and dill.

TIP: To skewer shrimp so that it is straight, hold it in a stretched-out position with one hand. Start at the tail end and insert a bamboo or wooden skewer into the shrimp so that it runs the full length. Keep unbending the shrimp with your fingers as you go.

1.Prepare mandarin rice by cooking almonds, celery, green onion,

and butter in small skillet until almonds are lightly toasted. BACON BASIL SHRIMP ON A STICK

Combine mixture with orange segments, orange juice and cooked rice in a bowl, and set aside.

2.Preheat grill, then reduce to medium temperature of 135177°C / 275-350°F.

3.Rinse Cornish hens and pat dry with paper towel. Stuff with rice mixture and tie legs with a string. Brush Cornish hens lightly with olive oil, and sprinkle with paprika.

4.Place Cornish hens on grill. Grill for 45 to 60 minutes, until the drumstick meat is tender when pressed.

5.Baste with orange marmalade during last 20 minutes of cooking time. Remove from grill and arrange on serving platter.

TIP: If you want to catch the drippings to make gravy, place the hens in a foil pan and add enough water or juice to cover the bottom about 0.6 cm / ¼ inch thick.

SHRIMP KABOBS WITH CURRY BUTTER

Makes 4 Servings

Ingredients:

 

900g / 2 lbs

Shrimp (peeled, deveined)

125ml / ½ c.

Curry Butter

15 ml / 1 tbsp

Olive Oil

1Lime Fresh Dill

Curry Butter

 

125 ml / ½ c.

Butter

30 ml / 2 tbsp

Onion (chopped)

15 ml / 1 tbsp

Fresh Dill

5 ml / 1 tsp

Curry Powder

Dash

Garlic Powder

Makes 4 - 6 Servings

Ingredients:

 

24 large

Shrimp (peeled, deveined)

24 whole

Fresh Basil Leaves

24 slices

Bacon (sliced thin)

Suggested Wood Pellet Flavor: Cherry / Apple

Instructions:

1.Soak wooden skewers in water for 1 hour.

2.Preheat grill, then reduce to medium temperature of 135163°C / 275-325°F.

3.Wrap a piece of shrimp and basil leaf in a thin slice of bacon, then thread onto skewer, leaving space between pieces.

4.Place skewers on grill, and cook until shrimp are white and tender, and the bacon is nicely browned. Shrimp grill quickly; take care not to overcook. Turn skewers often to avoid burning.

5.Remove from heat and serve.

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