LOUISIANA LG-Estate-860C Wood Pellet Grill Instruction Manual

LG-Estate-860C Wood Pellet Grill
Instruction Manual FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.

LG-Estate-860C Wood Pellet Grill

WOOD PELLET GRILL
IMPORTANT, TO READ IT CAREFULLY AND RETAIN IT FOR FUTURE REFERENCE.
THE MANUAL MUST BE READ BEFORE OPERATING!

ASSEMBLY AND OPERATION

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.

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 WITH 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 able to use, in your area.”

1. A minimum clearance of 457 mm (18 inches) from combustible constructions to the sides of the grill and 457 mm (18 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. Do not use this appliance indoors or in an enclosed, unventilated area. 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. 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, the hopper for foreign objects, and any air blockage around the fan intake, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. 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. When wet or exposed to high humidity, wood pellets will expand greatly, decompose, and may jam the feed system. 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 Care or an authorized dealer.
   This appliance is not recommended for children, persons with reduced physical, sensory or mental capabilities, or lack 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 firepots. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your warranty.

8. The 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 for damage caused by the poor quality of fuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue that is also black in color. Soot or creosote is formed when the appliance is operated incorrectly, such as the 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, or sooty, or if the fire 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 it 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 mothers and children 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 C2728-13 “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.

COPYRIGHT NOTICE
Copyright 2021. All right 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 3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
sales@louisiana-grills.com 
service@louisiana-grills.com
www.louisiana-grills.com
Customer Care
USA: 480-923-9632
CANADA (TOLL-FREE): 1-877-942-2246

LG860BI PARTS & SPECS

NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Care if parts are missing when assembling the unit.

LG – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 375W, 3-PRONG GROUNDED PLUG

MODEL| UNIT ASSEMBLED (WxHxD)| UNIT WEIGHT| COOKING AREA| TEMP. RANGE| DIGITAL FEATURES
---|---|---|---|---|---
LG LG860BI| 1108mm x 697.5mm x 631mm
/43.62” x 27.46” x 24.84”| 103 kg/227 lb| Main – 3,735 cm²/579 sq. in.
Upper Rack – 1,813 cm² /281 sq. in.
TOTAL – 5,548 cm²/860 sq. in.| 82-315°C/180-600°F| Automatic start-up and cooldown
cycles, programmable meat probe, electric igniter

LG860C PARTS & SPECS

MODEL| UNIT ASSEMBLED (WxHxD)| UNIT WEIGHT| COOKING AREA| TEMP. RANGE| DIGITAL FEATURES
---|---|---|---|---|---
LG LG860BI| 1108mm x 697.5mm x 631mm
/43.62” x 27.46” x 24.84”| 103 kg/227 lb| Main – 3,735 cm² / 579 sq. in.
Upper Rack – 1,813 cm²/281 sq. in.
TOTAL – 5,548 cm²/860 sq. in.| 82-315°C/180-600°F| Automatic start-up and cooldown
cycles, programmable meat probe, electric igniter

ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister pack after removing them from the protective shipping carton. Discard all packaging materials from inside and outside of the grill before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not attempt to assemble it. Shipping damage is not covered under warranty. Contact your dealer or Louisiana Grills Customer Care for parts.
service@louisiana-grills.com
USA: 480-923-9632
CANADA (TOLL-FREE): 1-877-942-2246
IMPORTANT: To ease installation and avoid injury, use two people when assembling this appliance.
Tools required for assembly: Screwdriver. Tool included.

LG860BI (BUILT-IN) INSTRUCTIONS
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS IMPORTANT THAT THIS PRODUCT BE INSTALLED IN ACCORDANCE WITH THE FOLLOWING INSTRUCTIONS.
Building an outdoor kitchen is possible with the right planning and measurements. Good air ventilation, clearance from combustibles, and proper care and maintenance are key factors to consider before installation.
IMPORTANT: As a built-in project is complex, we recommend knowing the dimensions of your appliance before attempting installation. It is also highly recommended to seek the assistance of trade professionals when planning your outdoor cooking space. As simple or elaborate as your project may be, each contractor will have concerns regarding the placement of materials, safety clearances, proper ventilation, electric routing, etc.

1. PREPARING THE SUPPORT STRUCTURE
   The unit has been designed to sit in a cavity, or cutout, of an outdoor kitchen. Planning and proper care should be made to ensure there is sufficient air ventilation for the unit to operate properly in the support structure. Note illustration 1A.
   Prepare a masonry support structure, such as brick, building stone, cast stone, or concrete block. Other noncombustible support structures, such as cement base board, metal studs, or framing may also be used. The unit can be installed without additional insulation; however, proper care must be taken to ensure that it is not installed under or on any combustible materials.
   Parts Required: 2 x Air Register Vent Cover (#A1)
   Installation:
   • Install the air register vent covers to the air ventilation openings. Choose a fastener appropriate to your support structure material (hardware not included). NOTE: Air ventilation and air register vent covers can be positioned on the front, side, or back of the support structure. Poor/lack of air ventilation in the support structure will result in damage to your outdoor kitchen and appliance.
   IMPORTANT: Appropriate planning is required to support the floor of the support structure without compromising the air supply ventilation and connection to power. The support structure must be able to support a minimum of 181.4 kg / 40 0lbs.
   • A minimum clearance of 457 mm (18 inches) from combustible constructions to the sides of the grill, and 457 mm (18 inches) from the back of the grill to combustible constructions must be maintained. Note illustration 1B. IMPORTANT: If installing an exhaust fan above the appliance, ensure the fan hood is a minimum of 15cm / 6″ wider, on each side than the front width of the appliance. As your unit is designed to produce smoke, it is better to oversize the ventilation system to compensate.

2. INSTALLING THE MAIN GRILL
   Parts Required: 1 x Main Grill (#6)
   Installation:
   • Using a minimum of two people, lift the base of the main grill on opposing sides.
   IMPORTANT: The unit is heavy. Failure to use two people could result in injury or damage to the appliance.
   • Place the main grill carefully into the support structure. The unit should sit level and centered in the space, unfastened to the support structure, allowing for easy maintenance. Allow the power cord to pass through the air supply ventilation, ensuring that the cord is not pinched in any way. TIP: The smoke that exits the rear grill vents can quickly blacken brick work and other surfaces. Install a removable backsplash for easy cleaning.
   • Continue installation with Step 3 of the LG860C Assembly Instructions.

LG860C ASSEMBLY INSTRUCTIONS

1. ASSEMBLING THE SIDE SHELVES
   Parts Required:
   2 x Side Shelf (#9)
   6 x Tool Hook (#B1)
   6 x Screw (#B3)
   Installation:
   • Align the tool hook with a set of holes on the outside edge of the side shelf. From underneath, secure the tool hook with a screw, using the bottom hole as an anchor for proper took hook alignment. Secure the other two tool hooks on same the edge. Repeat the same installation for another side shelf.

2. MOUNTING THE SIDE SHELVES
   Parts Required: 10 x Screw (#B2)
   Installation:
   • Each side shelf requires five screws to mount to the unit. From underneath, secure the side shelf to the side panel of the main grill.
   NOTE: Do not tighten any screws completely until all screws have been installed. Once all screws are installed, then tighten them securely.
   • Repeat the same installation for another side shelf. IMPORTANT: Avoid using the side shelves to move or lift the grill. The weight of the unit will cause the side shelf to break, which is not covered by the warranty.

3. INSERTING THE GREASE TRAY
   Parts Required:
   1 x Grease Tray (#7)
   Installation:
   • Slide the grease tray into the tray opening on the front panel of the unit. The grease tray is completely inserted once the front of the tray is flush with the front panel of the unit.

4. POSITIONING THE BURN GRATE
   Parts Required:
   1 x Burn Grate (#5)
   Installation:
   • A proper placement of the burn grate is vital to the use of the unit. Insert the burn grate into the fire 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 lip of the burn grate is flush with the top of the fire pot.

5. INSTALLING THE COOKING COMPONENTS
   Parts Required:
   4 x Cooking Grids (#2)
   1 x Upper Cooking Rack (#1)
   1 x Flame Broiler Diffuser (#4)
   1 x Flame Broiler Slider (#3)
   Installation:
   NOTE: Both flame broiler parts are lightly coated with oil to avoid rusting when shipped.
   • Insert the flame broiler main plate into the grill barrel. Rest the flame broiler main plate on the built-in ledge, right side first, of the main grill that directs grease towards the grease tray. Slide the entire piece to the left side, and the tray will lock into the raised tab above the burn grate. Note illustration 5A. 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 5B. NOTE: If the flame broiler main plate lays flat, on the base of the barrel, it is installed incorrectly. The flame broiler should be set at an angle, with the left side sitting higher than the right.
   • 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 it into place, in the forward or receded position.
   • The unit is now completely assembled.
   IMPORTANT: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance are required. Wipe all stainless steel surfaces – before use – to avoid any dirt, dust, or oil from cooking into the metal surface and causing discoloration during use.

6. CONNECTING TO A POWER SOURCE
   • STANDARD OUTLET
   This unit requires 110-120 volt, 60hz, 375w, service. It must be a 3-prong grounded plug. Ensure the grounded end is not broken off. The control uses a 110-120 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. IMPORTANT: Do not attempt to rewire the appliance directly to a power source unless there is a separate breaker switch near the appliance, clearly marked for emergency shut-off. Turn the power OFF when being serviced, or when the appliance is 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

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. Extreme cold weather conditions may affect maximal temperature output.
   All Louisiana Grills units should keep a minimum clearance of 457mm (18 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 the 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 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 overcooking 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 the wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.

• HIGH TEMPERATURE (205-315°C / 401-600°F)
  This range is best used to sear and grill at high heat. Use in tandem with the flame broiler (slide plate) for indirect or direct flame cooking. With the flame broiler open, the 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 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 is in the closed position, covering the slotted openings. A great range for cooking anything wrapped in bacon, or where you want versatility with control.

• LOW TEMPERATURE (82-125°C / 180-257°F)
  This range is used to slow roast, increase smoky flavor, and 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). Recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge holiday feast. Smoking is a variation of 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 82-125°C / 180-257°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 are 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 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.

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 allow 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 of 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.

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, the quality of pellets used, the 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 excessive 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 it 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 the 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, 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 fire 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 fire 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 fire pot.
3. Re-install the cooking components into the 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 any temperature over 176°C / 350°F, with the lid down, for 30 to 40 minutes to burn off the grill and rid it of any foreign matter.
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. Once the heavy, white smoke has dissipated, the start-up cycle 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 or the flame of your grill dies out during a cook, 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 to the 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 the 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 another appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starters, such as one composed of sawdust and wax, or wood shavings, is also appropriate.
   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 starters 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 starters to 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 t step two of the Automatic Start-Up Procedure.

SHUTTING OFF YOUR GRILL

1. When finished cooking, 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. 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 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 for 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 both the temperature probe and the meat probes are stainless steel, do not place them in the dishwasher or submerge them in water. Water damage to the internal wires will cause a 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 fire pot.
   • Use a long-handled grill cleaning brush, to remove any food or build-up from the cooking grids. The 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
   • This grill is made of stainless steel, which is non-rusting in certain conditions. After initial grilling, certain areas of the grill may discolor. This is normal discoloration caused by the intense heat from the burner. Specks of grease can gather on the surface of the stainless steel and get baked on. These can usually be removed with warm soapy water or a
   stainless steel cleaner. Wipe your grill down after each use.
   • 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 long-term storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIMETABLE (NORMAL USE)

Debris
Burn Grate, Firepot| 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| Every 5-6 Grill Sessions| 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
Stainless steel surfaces| Twice per year| Stainless steel cleaner

USING WOOD PELLET FUEL

Clean-burning barbecue wood pellets generate about 8200 BTUs 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 hammermill, 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.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered the “Kings of the Woods”
PECAN BLEND
Smoky, bacon-like flavor. Similar to Hickory, but less strong.
APPLE BLEND
Smoky, mild sweetness flavor. Highly recommended for baking.
MESQUITE BLEND
Strong, tangy, spicy flavor. Think Tex-Mex cuisine.
CHERRY BLEND
Slightly sweet, but also tart. Gives a rosy tint to light meals.
WHISKEY BARREL BLEND
Strong, sweet smoke with an aromatic tang. Perfect for red meats.
COMPETITION BLEND
A perfect blend of sweet, savory, and tart. Used by many professional grillers.
NOTE: Always store wood pellets in a dry area. Avoiding 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.

STYLE OF COOKING| HOT SMOKING
(Very Low)| ROAST
(Low)| BAKING
(Medium)| GRILL/BAKE
(Medium/High)| SEAR
(High)
---|---|---|---|---|---
Temp Range| 93-135 °C/199-275 °F| 135-162 °C/275-323 °F| 162-190 °C/323-374 °F| 190-232 °C/374-449 °F| 232-315 °C/449-600 °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.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.| | | Grill for 90 – 120 minutes
Grill 110 – 140 minutes
Grill 130 – 160 minutes
Grill 140 – 170 minutes
Grill for 150 – 180 minutes
Chicken (whole)| 1.36-2.26 kg / 3-5 lbs.| | | Grill 1 – 1.5 hours
POULTRY| SIZE| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 77°C / 170°F
---|---|---|---|---
Drumsticks, Breasts| 0.45 – 0.86 kg / 1 – 1½ lbs.| | | Grill for 30-60 minutes
Small Game Birds| 0.45 – 0.86 kg / 1 – 1½ lbs.| | | Grill for 30-45 minutes
Duck| 1.36-2.26 kg / 3-5 lbs.| | | Roast or grill for 2 – 2.5 hours
PORK| Size| Precooked to Reheat at   60°C/140°F| Medium 66°C/150°F| Well Done 71°C / 160°F
---|---|---|---|---
Ham
(Fully Cooked & Boneless Portion, **Smoked Picnic Whole & Bone- In)| 2.5 cm / 1″
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.| 12 minutes
50 minutes – 1 hour
1 – 2 hours
1 – 2½ hours 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 (loin, rib)| 1.9-2.5 cm / ¾” – 1″
3.1-3.9 cm / 1¼” – 1½”| | 10 – 12 minutes
14 – 18 minutes|
Tenderloin| 1.9-2.5 cm / ¾” – 1″| | 20 – 30 minutes| 30 – 45 minutes
Loin Roast (boneless)| 1.36-2.26 kg / 3-5 lbs.| | 1¼ – 1¾ hours| 1¾ – 2½ hours
Boston Butt
(Pork Shoulder)| 3.62-4.53 kg / 8-10 lbs.| | | 93 – 98°C / 200 – 210°F
Internal Temperature
BEEF| SIZE| HEAT| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 65°C /150°F
---|---|---|---|---|---
Steak (New York, Porterhouse, Ribeye, Sirloin, T-bone, or Tenderloin)| 1.9 cm / ¾”
2.5 cm / 1″
3.8 cm / 1½” 5 cm / 2″| High| Sear for 8-10 minutes
Sear for 10-12 minutes
Sear for 10 minutes, and grill for 8-10 minutes
Sear for 10 minutes, and grill for 10-14 minutes
Skirt Steak| 0.6 – 12.7 cm / ¼” – ½”| High| Sear for 5-7 minutes
Flank Steak| 0.45 – 0.86 kg/ 1 – 1½ lbs., 1.9 cm/ ¾”| Medium| Sear for 4 minutes, and grill for 8-10 minutes
Kabob| 2.5 – 3.8 cm / 1 – 1½” cubes| Medium| Grill for 10 – 12 minutes
Tenderloin, whole| 1.58 – 1.81 kg / 3½ – 4 lbs.| High/ Medium| Sear for 10 minutes, and grill for 15-20 minutes
Ground Beef Patty| 1.9 cm / ¾”| High/ Medium| Sear for 4 minutes, and grill for 4-6 minutes
Rib-eye Roast**

(boneless)

| 2.26 – 2.72 kg / 5 – 6 lbs.| Medium| Grill 1½ – 2 hours
Tri-tip Roast| 0.9 – 1.13 kg / 2 – 2½ lbs.| High/ Medium| Sear for 10 minutes, and grill for 20-30 minutes
BEEF| SIZE| HEAT| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 65°C /150°F
---|---|---|---|---|---
Rib Roast| 5.44 – 6.35 kg/12 – 14 lbs.| Medium| 2½ – 2¾ hours
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.
0.9 – 1.1 kg / 2 – 2½ lbs.
1.4 kg / 3 lbs.| | | Grill for 10 – 20 minutes
Grill for 20 – 30 minutes
Grill for 30 – 45 minutes
Fish (filets)| 0.6-1.3 cm / ¼” – ½”| | | Grill for 3 – 5 minutes, until flaky
Lobster Tail| 0.15 kg / 5 oz.
0.3 kg / 10 oz.| | | Grill for 5 – 6 minutes
Grill for 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 hour| 1½ hours

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.
   • 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 marinate meats by refrigeration. Do not thaw meat at room temperature or on a countertop. 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
   • Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at the grill side before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
   • A barbecue floor mat is very useful. Due to food handling accidents and cooking spatter, a barbecue 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). The 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 in 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 roast, 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. You may also contact your local Louisiana Grills authorized dealer or contact Customer Care 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.

Button. Try another attempt and hold for two seconds to verify the connection.
Not Connected To Power Source| Ensure the unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 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 Control Board| Remove the hopper access panel (see Electric Wire Diagram for diagram) and check the fuse for a broken wire or if the wire has turned black. If yes, the fuse needs to be manually replaced.
The GFCI Outlet Has Been Tripped.| Remove the hopper access panel (see Electric Wire Diagram for diagram), and ensure all wire 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 Care for replacement parts.
PROBLEM| CAUSE| SOLUTION
---|---|---
Fire in Burn Grate Will Not Light| Burn Grate| Check the burn grate for proper positioning. Follow Care and Maintenance for ash build-up.
Auger Motor Is Jammed| Remove cooking components from the main barrel. Press the Power Button to turn the 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 Care for assistance.
Igniter Not Working Properly| Remove cooking components from the main barrel. Press the Power Button to turn the unit 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 the use of the grill; however, call Customer Care for assistance or a replacement part.
Igniter Failure| The igniter needs to be replaced. Contact Customer Care for a replacement part.
| |
Readout Of ACTUAL
Temperature Will Not Adjust| Grill Probe Dirty| Follow Care and Maintenance instructions.
Grill Probe Is Broken| The grill probe needs to be replaced. Contact Customer Care.
LED Display Has Wrong Readout| The Temperature Setting Switch Is Not Set Correctly To Read ºC / ºF| Disconnect the unit from the power source. Remove the hopper access panel (see Electric Wire Diagram for diagram) to access the back of the Digital Control Center. Use a small flashlight to find the temperature setting switch, located near the center of the back of the Digital Control Center. Flip the switch to ºC (Celsius) or to ºF (Fahrenheit), as preferred. Replace the hopper access panel.

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 wiring diagram below to ensure your power source is sufficient for the operation of the unit.
LG – ELECTRIC REQUIREMENTS
110-120V, 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.
HOPPER ACCESS PANEL
LOCATE AND REMOVE THE EIGHT SCREWS ON THE SIDE OF THE HOPPER TO ACCESS ELECTRICAL COMPONENTS

INDEX

W| WHITE
Y| YELLOW
B| BLUE
R| RED
K| BLACK
N| BROWN
S| SILVER
G| GREEN

REPLACEMENT PARTS

LG860BI

NOTE: Due to ongoing product development, parts are subject to change without notice.
LG860C REPLACEMENT PARTS

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

WARRANTY

CONDITIONS
All wood pellet grills by Louisiana Grills, manufactured by Dansons, 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 the date of purchase, or a copy of the 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 specific warranty on the grill probe, meat probe, paint, powder coat finish, burn grate, grill cover, and all gaskets or against damage caused by corrosion. The warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips, or minor cosmetic cracks. These aesthetic changes to 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 a 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 applies for a grill that 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 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 nor 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 the manufacturer are set forth herein and no claim shall be made against the 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.
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 CARE
If you have any questions or problems, contact Customer Care.
service@louisiana-grills.com
USA: 480-923-9632
CANADA (TOLL-FREE): 1-877-942-2246
WARRANTY SERVICE
Contact your nearest Louisiana Grills dealer for repair or replacement parts. Dansons 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 the numbers below as the label may become worn or illegible.

ACCESSORIES SOLD SEPARATELY

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

Form-fitting, full-length cover. Heavy-duty polyester with PVC backing for long-term use. Weatherproof. Includes draw-string lock for easy tightening.
| BARBECUE FLOOR MAT
Easy clean, UV protected. Protection for your deck. 132cm x 86cm / 52” x 34”
| SIGNATURE SPICES
A collection of gourmet seasonings. Versatile as a rub, in a marinade, or simply as seasoning. Gluten-free. No MSG.
ITEM| DESCRIPTION
---|---
| GRILLING APRON
Adjustable apron with double front pockets for grilling tools. One size. Machine washable. Black.
| SIGNATURE SAUCES
** A series of gourmet sauces to prepare and enhance the natural flavors of your food. Use it during cooking or as a dipping sauce. Fat-free. Gluten-free. No MSG.

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, and compact, and creates nice slices when carved.
Ingredients:

1| Beef Brisket
2.2-3.6 kg / 5-8 lbs,
A 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:

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 plastic wrap and refrigerate for 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 the grill, then reduce to a 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 the 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 the foil pouch carefully on the grill. Steam for 1 to 1 ½ hour.

9. Open the pouch, and use a meat thermometer; the 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:

Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:

1. Preheat the grill, then reduce to the low or medium temperature of 82-107°C / 180-225°F.
2. Place sausages on the 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 a side of chutney.

BLUE CHEESESTEAK
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 the 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 the grill. Sear each side, flipping every few minutes.
4. Reduce heat to a 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 the grill to a low temperature of 82°C/180°F, then place steaks on the grill. Smoke for 5 to 15 minutes. Once smoked to the desired doneness, turn the grill up to a high temperature of 204-260°C/400-500°F and sear to your liking.
CLASSIC BACKYARD BURGERS
Makes 4 – 6 Servings
Ingredients:

6 – 8 slices
30 ml / 2 tbsp Butter| Cheese (slices, thin)

Suggested Wood Pellet Flavor: Hickory/Competition
Instructions:

1. Preheat the 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 it into patties to fit the buns. Make patties about 1.9 cm / ¾ inches thick.
3. Place patties on the grill. Grill six minutes per side, taking care not to press down on the meat. Test for doneness, using a meat thermometer; the 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 the buns with butter and lightly toast them on the grill.
5. 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.
BACON BASIL SHRIMP ON A STICK
Makes 4 – 6 Servings
Ingredients:

Suggested Wood Pellet Flavor: Cherry/Apple
Instructions:

1. Soak wooden skewers in water for 1 hour.
2. Preheat the grill, then reduce to a 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 a skewer, leaving space between pieces.
4. Place skewers on the grill, and cook until the 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.

BEER CAN CHICKEN
Makes 2 – 6 Servings
Ingredients:

Suggested Wood Pellet Flavor: Hickory/Apple/Competition
Instructions:

1. Preheat the grill, then reduce to 135-177°C / 275-350°F.
2. Open the 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.
3. Rinse the chicken thoroughly and pat the exterior dry with a paper towel. Add 1/4 of the rub inside the cavity of the chicken. With the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place it on the grill, and close the grill lid. Cook until the chicken is golden brown and crispy; the internal temperature should reach 74°C/165°F.
5. 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.
6. Carve chicken and serve.

Variation: NON-ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, substitute the can of beer with a can of your favorite non-diet cola, fruit juice, or water with additional seasoning.
BARBECUE RIBS
Makes 4 – 6 Servings
Ingredients:

Suggested Wood Pellet Flavor: Hickory/Competition/Apple
Instructions:

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

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

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

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

5. Remove from grill. Turn the 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 the foil pouch carefully on the grill. Steam for 1 to 1 ½ hour.

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

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

Variation: MEMPHIS-DRY METHOD
Turn the grill up to a 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 them from the grill and serve.
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
Makes 4 Servings
Ingredients:

2| Steak, Top Sirloin
1″ thick, cut into 4 pieces. 0.45kg/1 lb
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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 the grill, then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover and refrigerate for 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 the 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 the 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.

CORNISH HENS WITH RICE STUFFING
Makes 4 Servings
Ingredients:

Mandarin Rice

Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition
Instructions:

1. Prepare mandarin rice by cooking almonds, celery, green onion, and butter in a small skillet until the almonds are lightly toasted. Combine the mixture with orange segments, orange juice, and cooked rice in a bowl, and set aside.
2. Preheat the grill, then reduce to a medium temperature of 135177°C/275-350°F.
3. Rinse Cornish hens and pat dry with a 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 the grill. Grill for 45 to 60 minutes, until the drumstick meat, is tender when pressed.
5. Baste with orange marmalade during the 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.
WHOLE SMOKED TURKEY
Feeds a small army – leftovers are great!
Ingredients:

1 whole| Turkey (thawed)
9-11.3 kg / 20-25 lbs
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60 ml /4 tbsp| Seasoning
5 ml / 1 tsp| Smoked Paprika
45 ml /3 tbsp| Butter

Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Instructions:

1. Preheat the grill, then reduce to a medium temperature of 135177°C/275-350°F.
2. Remove the turkey neck and giblets. Rinse the turkey thoroughly and pat the exterior dry with a paper towel.
3. 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.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in the center of the grill, and cook until turkey is tender and golden brown; the internal temperature should reach 82°C / 180°F in the thickest part of the thigh and 77°C /170°F in the breast.
6. Remove the turkey, cover it 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 to the bottom of the pan. Monitor the juices, as you may need to add more during the roasting period.

FREE RECIPES

WWW.LOUISIANA-GRILLS.COM

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

IMPORTANT
DO NOT RETURN THE PRODUCT TO THE STORE
For all questions, comments, or inquiries, please contact Dansons directly.
Our Customer Care department.
USA: 480-923-9632
CANADA (TOLL-FREE): 1-877-942-2246
service@louisiana-grills.com
MADE IN CHINA

Documents / Resources

| LOUISIANA LG-Estate-860C Wood Pellet Grill [pdf] Instruction Manual
LG-Estate-860C Wood Pellet Grill, LG-Estate-860C, Wood Pellet Grill, Pellet Grill, Grill
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References

• grills.com
• Louisiana-Grills
• P65WARNINGS.CA.GOV
• Pellet Fuels Institute

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