LOUISIANA GRILLS LG900 Wood Pellet Grill and Smoker Instruction Manual

LOUISIANA GRILLS LG900 Wood Pellet Grill and Smoker

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.

FOR OUTDOOR USE ONLY. NOT FOR COMMERCIAL USE.

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 to 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 appliances 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 an 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.

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 of 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 colourless, odourless, 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.

PARTS & SPECS

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.

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.

ASSEMBLING THE CART

Parts Required

• 1 x Bottom Shelf (#16)
• 2 x 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.

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.

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 the same installation for the other three support legs. Note illustration 3B. To ease the 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 the grill to an upright position.
NOTE : If two persons are assembling the unit, the main barrel may be lifted onto the upright cart to secure it. Lift carefully to avoid injury.

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.

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 a screwdriver by hand.
NOTE : Take care not to over-tighten to avoid stripping the screws.

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.

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 are required.

ATTACHING THE LID HANDLE

Parts Required:

• 1 x Lid Handle (#11)
• 2 x 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 the same installation for other end of lid handle.
• NOTE : Do not over-tighten screws. Only a snug fit is necessary.

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.

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 the 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 the unit from the power source when not in use.

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

• 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.

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.

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.

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 flame-kissed 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 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.

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.

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.

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 a 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.

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

3. 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. 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.

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:

HOPPER ASSEMBLY

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

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.

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.

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 TIMETABLE (NORMAL USE)

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, savoury 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.

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.

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:

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.
• 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.

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.

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.

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.

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.

GRILL REPLACEMENT PARTS

HOPPER REPLACEMENT PARTS

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.

ACCESSORIES SOLD SEPARATELY

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

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 1/2 c. Beef Broth
  • 40 ml / 8 tsp Black Pepper
• Suggested Wood Pellet Flavor: Hickory / Competition
• Instructions
  • 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.
  • Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.
  • Preheat grill, then reduce to low temperature of 82°C / 180°F.
  • 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.
  • Baste the brisket with the basting mixture every half hour for the first 3 hours.
  • 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.
  • 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.
  • Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
  • 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.
  • 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
  • ½ Red Onion (diced)
  • ½ bulb Fennel (diced)
  • 5 ml / 1 tsp Lime Juice
  • Pinch Salt
  • Suggested Wood Pellet Flavor: Hickory / Competition
• Instructions:
  • Preheat grill, then reduce to low or medium temperature of 82-107°C / 180-225°F.
  • Place sausages on grill, spaced evenly apart. Rotate every ten minutes so all sides are grilled.
  • Combine all remaining ingredients to make the chutney. Chill until ready to serve.
  • 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:
  • Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.
  • Trim excess fat from meat and discard.
  • Place steaks on grill. Sear each side, flipping every few minutes.
  • Reduce heat to medium temperature of 135-163°C / 275- 325°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.

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

  • Preheat the grill, then reduce to a low temperature of 82-107°C / 180-225°F.
  • Prepare ribs by peeling off the tough layer of skin on the backside. Season the ribs with salt and pepper, to taste.
  • Place ribs on the grill, spaced evenly apart. Smoke for 3 to 4 hours.
  • Mix the remaining ingredients in a saucepan and bring to a boil. Let the sauce boil for five minutes to thicken.
  • Remove from grill. Turn grill up to 176°C / 350°F.
  • Place each rack into a pouch of double-layered aluminium foil. Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.
  • Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
  • 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.
  • 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:
  • Preheat grill, then leave or reduce slightly to 204-260°C / 400- 500°F.
  • 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.
  • 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.
  • In the last few minutes of grilling, brush buns with butter and lightly toast on the grill.
  • 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:

  • Preheat grill, then reduce slightly to 218°C / 425°F.
  • Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.
  • Place onions and bell peppers into a covered tray of aluminium foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.
  • Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.
  • Place steaks on grill. Sear each side, flipping every few minutes.
  • Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

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:

  • Preheat grill, then reduce to low temperature of 82-107°C / 180-225°F.
  • Prepare ribs by peeling off the tough layer of skin on the back side. Season the ribs with salt and pepper, to taste.
  • Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
  • Mix remaining ingredients in a saucepan and bring to a boil. Let sauce boil for five minutes to thicken.
  • Remove from grill. Turn grill up to 176°C / 350°F.
  • 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.
  • Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
  • 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.
  • 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:
  • Preheat grill, then leave or reduce slightly to 204-260°C / 400- 500°F.
  • 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.
  • 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.
  • In the last few minutes of grilling, brush buns with butter and lightly toast on the grill.
  • Remove buns, and 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:

  • Preheat grill, then reduce slightly to 218°C / 425°F.
  • Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.
  • 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.
  • Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.
  • Place steaks on grill. Sear each side, flipping every few minutes.
  • Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

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:
  • Prepare mandarin rice by cooking almonds, celery, green onion, and butter in small skillet until almonds are lightly toasted. Combine mixture with orange segments, orange juice and cooked rice in a bowl, and set aside.
  • Preheat grill, then reduce to medium temperature of 135-177°C / 275-350°F.
  • 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.
  • Place Cornish hens on grill. Grill for 45 to 60 minutes, until the drumstick meat is tender when pressed.
  • 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
  • 1 Lime
  • 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
  • Suggested Wood Pellet Flavor: Hickory / Competition
• Instructions:
  • Preheat grill, then leave or reduce slightly to 204-260°C / 400- 500°F.
  • 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.
  • 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.
  • In the last few minutes of grilling, brush buns with butter and lightly toast on the grill.
  • 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:

  • Preheat grill, then reduce slightly to 218°C / 425°F.
  • Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.
  • 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.
  • Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.
  • Place steaks on grill. Sear each side, flipping every few minutes.
  • Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

WHOLE SMOKED TURKEY
Feeds a small army – leftovers are great!

• Ingredients:

  • 1 whole Turkey (thawed)
  • 9-11.3 kg / 20-25 lbs
  • 60 ml /4 tbsp Seasoning
  • 5 ml / 1 tsp Smoked Paprika
  • 45 ml /3 tbsp Butter
  • Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
    

• Instructions:

  • Preheat grill, then reduce to medium temperature of 135-177°C / 275-350°F.
  • Remove the turkey neck and giblets. Rinse turkey thoroughly and pat the exterior dry with paper towel.
  • In a small bowl, mix butter, ¼ of the seasoning and paprika together to form a paste. Gently insert your hand between the outer skin and the breast meat. Rub paste into the meat.
  • With the remaining seasoning, rub the outer surface of the turkey.
  • Place turkey, breast side up, in center of grill, and cook until turkey is tender and golden brown; internal temperature should reach 82°C / 180°F in the thickest part of the thigh and 77°C / 170°F in the breast.
  • Remove turkey, cover with foil and let rest for 10 minutes before carving.
    TIP : If you want to catch the drippings to make gravy, place the turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm / ¼” of water or broth and some seasoning into the bottom of the pan. Monitor the juices, as you may need to add more during the roasting period.

BEER CAN CHICKEN
Makes 2 – 6 Servings

• Ingredients:

  • 1 whole Chicken
  • 1.8-2.7 kg / 4-6 lbs
  • 1 can Beer, any kind
  • 45 ml /3 tbsp Seasoning
  • Suggested Wood Pellet Flavor: Hickory / Apple / Competition
    

• Instructions:

  • Preheat grill, then reduce to 135-177°C / 275-350°F.
  • Open can, and pour half of the beer into a glass to drink. Leave half in the can, and make a few more holes in the top of the can to increase ventilation. Add a ¼ of the seasoning to the can.
  • Rinse chicken thoroughly and pat the exterior dry with paper towel. Add a ¼ of the rub inside the cavity of the chicken. With the remaining seasoning, rub the outer surface of the chicken.
  • Insert the upright can into the cavity of the chicken, place on the grill, and close the grill lid. Cook until the chicken is golden brown and crispy; internal temperature should reach 74°C/165°F.
  • Using tongs, carefully remove the upright chicken and can from the grill. Let rest for five minutes, then carefully remove the can from the cavity of the chicken. Be cautious not to spill, as the liquid will be hot.
  • Carve chicken and serve.

• Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
  Using the same instructions as above, but substitute the can of beer with a can of your favorite non-diet cola, fruit juice, or water with additional seasoning.

RANCH CHICKEN SATAY
Makes 2 – 6 Servings

• Ingredients:

  • 450g / 1 lb Chicken Breasts or Thighs (boneless, skinless)
  • 112 ml / ½ c. Prepared Ranch or Italian Salad Dressing
  • Dash Salt
  • Dash Pepper
  • Suggested Wood Pellet Flavor: Apple / Cherry
    

• Instructions:

  • Cut chicken, lengthwise, into 0.63 cm / ¼” or slightly thicker pieces. Rinse chicken and pat dry with paper towel.
  • Place chicken pieces into a plastic lock-top bag. Add salad dressing, salt and pepper. Seal the bag closed, and carefully shake, coating chicken evenly. Place in refrigerator for 1 – 2 hours, or overnight. Shake the bag once or twice so the chicken marinades evenly.
  • Soak wooden skewers in water for 1 hour before use.
  • Preheat grill, then reduce slightly to 218°C / 425°F.
  • Remove chicken from plastic bag, and weave in-and-out onto the skewers, like a ribbon.
  • Place skewers on grill, and cook until chicken is white and firm. Turn skewers often to avoid burning.
  • Remove from heat and serve.

FREE RECIPES
LOUISIANA-GRILLS.COM

WARNING : This product can expose you to chemicals including carbon monoxide, which is a combustion by-product known to the state of California to cause cancer, birth defects or other reproductive harm. For more information, go to :  WWW.P65WARNINGS.CA.GOV

Important
DO NOT RETURN PRODUCT TO STORE
For all questions, comments, or inquiries, please contact Dansons Inc. directly. Our Customer Service department is available:
MONDAY THROUGH SUNDAY, 4 AM – 8 PM PST (EN/FR/ES)
TOLL FREE : 1-877-303-3134 | TOLL FREE FAX : 1-877-303-3135
SERVICE@LOUISIANA-GRILLS.COM

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