60815 - Barbecue Louisiana Grills - Free user manual and instructions

USER MANUAL 60815 Louisiana Grills

WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-

burning appliance. Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area.

AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de

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

DANGERS AND WARNINGS

You must contact your local home association, building or fire officials, or authority having jurisdiction, to obtain the necessary permits, mission or information on any installation restrictions, such as any grill being installed on a combustible surface, inspection requirements or even ability to use, in your area. 1. A minimum clearance of 457mm (17.9 inches) from combustible constructions to the sides of the grill, and 457mm (17.9 inches) from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids. Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Unplug the power cord from the connected outlet. 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 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 fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped with a metal safety screen, mounted to the interior of the hopper. 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.ENGLISH

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 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.

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

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. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill's hopper and auger, to prevent jams. 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 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: blockage of the combustion fan, failure to clean and maintain the burn area, moisture affected pellets, or poor air-to-fuel combustion. It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas. If creosote has formed within the unit, allow the unit to warm up at a low temperature, turn off the appliance, then wipe away any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid. CARBON MONOXIDE (“the silent killer”) Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness, nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family, or others:

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

• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning. Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.ENGLISH

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.

Parts Required: 4 x Support Le (#17) 1 x Bottom Shelf (#26) 16 x Screw (#A) Installation: Plce pece of crdbord on the floor to prevent scrtchn the unt nd prts durn ssembl Prepre the four support les for nstllton, rrnn the lbelled les s shown n llustrton 1 Attch one support le b crefull sldn t nto corner of the bottom shelf, then secure usn four screws Ensure the two holes on the bottom shelf are front facing. Repet nstllton for the other three support les to the remnn three corners of the bottom shelf Note llustrton 1

Parts Required: 1 x Crt Bc Pnel (#24) 2 x Crt Sde Pnel (#25) 12 x Screw (#B) Installation: Attch the crt bc pnel to the rer support les of the crt, nd secure the nsde edes usn four screws one screw on ech corner of the crt bc pnel Repet the sme nstllton to mount the two crt sde pnels to the other support les NOTE: Once installed, the exterior of the cart panels are flush with the support legs and bottom shelf.

Prts re locted throuhout the shppn crton, ncludn underneth the rll Inspect the rll, prts, nd hrdwre blster pc fter removn from the protectve shppn crton Dscrd ll pcn mterls from nsde nd outsde of the rll before ssembl, then revew nd nspect ll prts b referencn the prts lst If n prt s mssn or dmed, do not ttempt to ssemble Shppn dme s not covered under wrrnt Contct our deler or Lousn Grlls Customer Servce for prts Mond throuh Sund, 4m - 8pm PST (EN/FR/ES) [e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone] IMPORTANT: To ease installation and avoid injury, use two people when assembling this appliance. Tools required for assembly: screwdrver, wrench nd level Tools not ncluded

Parts Required: 1 x Mn Grll (#7) 2 x Lft Hndles (#8) 16 x Screw (#A) Installation: Prepre the mn rll to be mounted to the crt Poston the crt next to the mn rll, wth both fcn the sme drecton IMPORTANT: Once positioned, lock the caster wheels on the cart. Instll the lft hndles b nsertn them nto the rer/exteror of the bc crt pnel Tlt the lft hndles upwrd so the brce nto locn poston on the mn rll Note llustrton 3 Usn second person, ech plce one hnd n the rese tr openn (front fcn) nd one hnd on lft hndle (rer fcn) Crefull, lft the mn rll, nd slowl lower the brce frme of the mn rll onto the four support les of the crt Once plced, secure ech le to the brce frme usn four screws Repet sme nstllton for the other three support les Note llustrton 3 NOTE: When fitted properly, the main grill should be sitting level and flush with the cart panels.

Parts Required: 1 x Door Mnet (#15) 1 x Door Stopper (#16) 2 x Screw (#B) 2 x Screw (#E) Installation: Mount the door mnet usn two screws (#B) to the mn rll frme Ensure the rsed mnet s fcn the front of the crt Secure the door stopper to the bottom shelf usn two screws (#E)

wth the rsed stop fcn the bc of the crt

Installation: Turn the sde shelf upsde down On the ede of the sde shelf wth four holes, nstll the tool hoos nto ech hole lon the ede Tool hoos wll secure to the self-clnchn nut tht s pre-mounted on the nsde Next, remove the two pre-nstlled screws from the sde shelf hndle Aln the sde shelf hndle on the short ede of the sde shelf wth two holes, then secure b hnd-thtenn the two screws bc nto the hndle Lst, secure the two sde shelf brcets usn two screws on ech Note llustrton 6 for proper prt nstllton From underneth, secure the sde shelf to the sde pnel of the mn brrel usn two tpes of screws Note llustrton 6 for proper screw plcement NOTE: Do not tighten any screws completely until all screws have been installed. Once all screws are installed, then tighten securely. IMPORTANT: Avoid using the side shelf to move or lift the grill. The weight of the unit may cause the side shelf to break, which is not covered by warranty. Next, nsert one screw nto the cbnet door, so t protrudes to the front of the cbnet door Use screwdrver to thten the screw nto the cbnet door hndle (from the rer) Repet sme steps for the other sde of the cbnet door hndle Note llustrton 5 Repet full nstllton for the second cbnet door Te one cbnet door nd ln the ede wth the hne pns to the outsde ede of the front of the crt Insert the bottom pn nto the pvot hole on the sde of the bottom shelf, then push down on the sprn-loded top pn, nd loc nto the hole on the mn brrel brce Repet sme nstllton for other cbnet door Note llustrton 5 IMPORTANT: The cabinet doors should swing freely once installed, and line up with the door stopper and door magnet. If unlevel, ensure the top and bottom pins of the cabinet doors are inserted correctly.

Parts Required: 1 x Grease Bucket (#9) Installation:

• Place the grease bucket on the spout hook on the interior of the cart cabinet. Ensure it is level to avoid grease spills.

Parts Required: 1 x Accessory Tray (#14) 4 x Screw (#D) Installation:

• Secure the top two corners of the accessory tray to the front of the grill using one screw in each corner. To secure the bottom, insert a screwdriver into the holes provided and secure the other two screws. NOTE: Avoid storing items in the tray for long periods of time, as the accessory tray will become warm when using the grill and may cause some items to melt.

Parts Required: 1 x Bottle Opener (#13) 2 x Screw (#B) Installation:

• Secure the bottle opener to the front of the grill using two screws on the support brace.

• Remove the two pre-installed screws from the lid handle. From inside the barrel lid, insert one screw so that it protrudes to the outside. Add a bezel on the screw, then hand-tighten the screw (from the inside) into the lid handle. Repeat same installation for other end of lid handle. NOTE: Do not over-tighten screws. Only a snug fit is necessary.

Parts Required: 1 x Hopper Hndle (#5) 1 x Hopper Assembl (#6) 2 x Screw (#A) Installation: Plce the hopper on the round next to the rll brrel, red for nstllton On the exposed sde of the hopper, locte the rll probe wres tped to the outsde of the hopper Remove the tpe, nd let the rll probe wres hn out of the hole Next, remove the sx pre-mounted screws from the hopper edes, nd set sde Note llustrton 11 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. Lft the hopper off the round, nd wth our foot nchored nst the sde pnel of the crt, crefull support/blnce the hopper on our nee Frml connect the slver rll probe temperture wres (on the mn brrel) to the rll probe spde connectors from the hopper Once the wres re connected, tuc ll excess wre bc nto the hole on the hopper IMPORTANT: Ensure that all excess wire is tucked into the exit hole. Do not place any wires near the fan blades, auger tube, or the igniter. Crefull, lft the hopper, wth the rll probe wres connected, nd nsert the uer feed tube nto the uer hole on the mn brrel Rse the hopper slhtl, nd rest on the mountn lede of the mn brrel Note llustrton 11 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 ssembl to the mn brrel, from the nsde of the brrel, usn the sx screws prevousl removed NOTE: Take care not to over-tighten to avoid stripping the screws. Attch the hopper hndle to the sde of the hopper usn the two pre-mounted screws on the sde ccess pnel Note llustrton 11

Installation: Remove the pre-nstlled screws from the bse of the burn pot From the nsde of the mn brrel, rech throuh the burn pot nto the bottom of the hopper, nd crefull pull the nter forwrd nto the burn pot Aln the holes on the nter brcet wth the holes on the bottom of the burn pot Secure the nter brcet usn two screws IMPORTANT: The holes for the two screws need to be self-tapped, as they are not pre-threaded. If needed, carefully use a drill to start, then finish tightening with screwdriver by hand. NOTE: Take care not to over-tighten to avoid stripping the screws.

Parts Required: 1 x Burn Grte (#12) Installation:

• Proper placement and maintenance of the burn grate is vital to the use of the unit. Insert the burn rte nto the burn pot The hole n the burn rte should ln nd be open for the nter to lht the pellets To verf proper postonn, ensure the curved lp of the burn rte s flush wth the top of the burn pot, nd the notched sde should st flush, under the fuel deflector

Parts Required: 1 x Upper Coon Rc (#1) 3 x Coon Grds (#2) 1 x Flme Broler Slder (#3) 1 x Flme Broler Mn Plte (#4) Installation: NOTE: Both flame broiler parts are lightly coated with oil to avoid rusting when shipped. Insert the flme broler mn plte nto the rll brrel Rest the flme broler mn plte on the bult-n lede (on the nsde rht) of the mn rll tht drects rese towrds ccess to the rese tr Slde the entre pece to the left sde, nd the tr wll loc nto the rsed tb bove the burn rte Note llustrton 14 IMPORTANT: If the flame broiler main plate is on the base of the barrel, it is installed incorrectly. The flame broiler should sit at an angle, with the left side sitting higher than the right. Plce the flme broler slder on top of the flme broler mn plte, covern the slotted openns Ensure the rsed tb s on the left, to esl dust for drect or ndrect flme when coon Note llustrton 14 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. Plce the coon rds, sde-b-sde, on the rd lede nsde the mn brrel Plce the upper coon rc on the upper lede nsde the mn brrel, locn nto plce, n the forwrd or receded poston Note llustrton 14 NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance is required. The unt s now completel ssembled

Dsconnect the nter from the mn wrn hrness Use the mnul strt-up procedure A Lousn Grlls unt cn operte usn 12 volt, 100 wtt nverter plued nto our utomoble outlet To use the utomtc nter, t s recommended to use mnmum of 1000 wtt nverter IMPORTANT: Disconnect unit from power source when not in use.

As t becomes cooler outsde, tht does not men tht rlln seson s over The crsp cool r nd hevenl rom of smoed foods wll help cure our wnter blues Follow these suestons on how to eno our rll throuhout the cooler months If smon t low tempertures fls, ncrese the temperture slhtl to cheve the sme results Ornze – Get everthn ou requre red n the tchen before ou hed outdoors Durn the wnter, move our rll to n re tht s out of the wnd nd drect cold Chec locl blws rerdn the proxmt of our rll n relton to our home nd/or other structures Put everthn ou need on tr, bundle up tht, nd et t done To help eep trc of the outsde temperture, plce n outdoor thermometer close to our coon re eep lo or hstor of wht ou cooed, the outdoor temperture, nd the coon tme Ths wll help lter down the rod to help ou determne wht to coo nd how lon t wll te In ver cold wether, ncrese our prehetn tme b t lest 20 mnutes Avod lftn the ld n more thn necessr Cold usts of wnd cn completel cool our rll temperture Be flexble wth our servn tme dd bout 10 – 15 mnutes extr coon tme ech tme ou open the ld Hve heted pltter or dsh cover red to eep our food wrm whle mn the trp bc nsde Idel foods for wnter coon re those tht requre lttle ttenton, such s rosts, whole chcens, rbs, nd ture Me our mel preprton even eser b ddn smple tems such s veetbles nd pottoes

As t becomes wrmer outdoors, the coon tme wll decrese Follow these few suestons on how to eno our rll throuhout the hot months Adust our coon tempertures downwrd Ths helps to vod unwnted flre-ups Use met thermometer to determne the nternl temperture of our foods Ths helps n preventn our met from over coon nd drn out Even n hot wether t s stll better to coo wth the ld of our rll down You cn eep foods hot b wrppn them n fol, nd plcn them n n nsulted cooler Stuff crumpled up newspper round the fol nd ths wll eep food hot for 3 to 4 hoursENGLISH

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.

135180° / 275356° Ths rne s best for bn, rostn, nd fnshn off tht slow smoed creton Coon t these tempertures wll retl reduce the chnces of rese flre-up Ensure tht the flme broler slder n the closed poston, covern the slotted openns Gret rne for coon nthn wrpped n bcon, or where ou wnt verstlt wth control

80125° / 176257° Ths rne s used to slow rost, ncrese smo flvor, nd to eep foods wrm Infuse more smoe flvor nd eep our mets uc b coon loner t lower temperture (lso nown s low and slow ) Recommended for the b ture t Thnsvn, uc hm t Ester, or the hue hold fest Smon s vrton on true brbecun, nd s trul the mn dvnte of rlln on wood pellet rll

Hot smoking , nother nme for low and slow coon, s enerll done t 80-125°C / 176-257°F Hot smon wors best when loner coon tme s requred, such s lre cuts of mets, fsh, or poultr 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 e s to experment wth the lenth of tme ou llow for smon, before the mel s fnshed coon Some outdoor chefs prefer to smoe t the end of coo, llown the food to eep wrm untl red to serve Prctce mes perfect UNDERSTANDING AIRFLOW AND THE AUGER FEED SYSTEM The hert of our rll les n the reltonshp between the fn-forced convecton rflow nd the functonlt of the uer feed sstem The combuston/cooln fn blows r throuh the sstem, llown the hot nter r to lht the pellets nd ctch fre n the burn rte The uer feed sstem wll contnue to ccle on nd off, feedn pellets to the burn rte To ensure the combuston r holes (rflow) n the burn rte re not cloed, proper mntennce nd clenn of ths re s essentl If the rll s not chevn the desred temperture, chec to ensure the burn rte holes re cler 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 unque desn of the Lousn Grlls rflow sstem llows the mort of fl sh to be drected towrd the bottom of the brrel, whle drectn the fn-forced convecton het to crculte round the mn rll brrel Ths tpe of rflow llows for dfferent qult of pellets to be used whle reducn the possblt of fuel bloce nd ms n the uer feed sstem

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.

Press the Power Button to power on the unit, which begins the automatic start-up cycle. Also used to turn the unit off, activating the cool-down cycle. Press and hold the Prime Button to activate an extra feed of pellets to the burn grate. This can be used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers. The Temperature Adjust Arrows 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 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.ENGLISH

The rll probe mesures the nternl temperture of the mn rll When the rll temperture s dusted, the rll probe wll red the ctul (current) temperture nsde the rll to dust to the desred temperture 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 dust the temperture of the rll, press the button to ndcte tht the probe temperture s presentl ben dspled Press the button to ndcte tht the temperture s selected, nd press the UP or DOWN Temperature Adjust Arrows, dustn b fve deree ncrements, to our desred temperture To vew the temperture of the rll, press the button to ndcte tht the probe temperture s presentl ben dspled Press the button to ndcte tht the temperture s selected, nd dspled on the LED screen

The met probe mesures the nternl temperture of our met on the rll, smlr to our ndoor oven Plu-n the dpter to the met probe connecton port nd nsert the stnless steel met probe nto the thcest porton of our met Not onl wll t coo the met to our desred temperture, but t wll utomtcll reduce our rll temperture to low (82°C / 180°F) to eep food wrm untl red to serve Just set t, then relx whle 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 dust the temperture of the met probe, press the button to ndcte tht the probe temperture s presentl ben dspled Press the button to ndcte tht the temperture s selected, nd press the UP or DOWN Temperature Adjust Arrows, dustn b fve deree ncrements, to our desred temperture of our met when done To vew the temperture of the met probe, press the button to ndcte tht the probe temperture s presentl ben dspled Press the button to ndcte tht the temperture s selected, nd dspled 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 nstructons should be followed the frst tme the rll s nted (fter rll burn-off), nd fter ever few uses, to ensure proper nton 1 Remove ll coon components, nd the burn rte, from the nteror of the rll Inspect the burn pot to ensure t s cler of debrs Open the hopper ld Me sure there re no foren obects n the feed sstem or hopper 2 Replce the burn rte nto the burn pot Ensure the hole n the burn rte s fcn the nter to lht the pellets, nd the lp of the burn rte should be flush wth the top of the burn pot 3 Re-nstll the coon components nto rll The rll s now red to use

FIRST USE – GRILL BURN-OFF

Before coon on our rll for the frst tme, t s mportnt to complete rll burn-off Strt the rll nd operte n temperture over 176°C / 350°F, wth the ld down, for 30 to 40 mnutes to burn-off the rll nd rd t of n foren mtterENGLISH

1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the burn grate to ensure there is

no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.

2. With the barrel lid closed, turn the unit on by pressing the Power Button. This will activate the

start-up cycle : the feed system will begin to turn, the fan will start, and the igniter will begin to get hot. The grill will produce smoke while the start-up cycle is taking place. The pellets will have successfully ignited once the smoke has cleared. The start-up cycle lasts until the appliance reaches an minimum temperature of 65°C / 150°F or the igniter times out (10 minutes). 3. 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 temperature is relatively close to your desired temperature.

IGNITER FAILURE PROCEDURE

If for any reason your electric igniter fails or your grills flame 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 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

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. 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 t step two of Automatic Start-Up Procedure

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.ENGLISH

Quc prt checs ensure tht ll hopper electrcl components contnue to functon properl Once the hopper ccess pnel s removed (see Electric Wire Diagram for drm), confrm tht the nter s free of debrs or bloces Also chec to ensure the four set screws re snu, eepn the nter strht nd centered n the stnless steel csn Chec nd clen off n debrs from the fn r nte vents, found on the exteror front nd bc sdes of the hopper Crefull, wpe off n rese buld-up drectl on the fn bldes Ths ensures rflow s suffcent to the feed sstem

ns or folds n the probe wres m cuse dme to the prt Wres should be rolled up n lre, loose col Althouh both the temperture probe nd the met probes re stnless steel, do not plce n the dshwsher or submere n wter Wter dme to the nternl wres wll cuse probe to short-out, cusn flse redns If probe s dmed, t should be replced

It s recommended to clen our burn rte fter ever few uses Ths wll ensure proper nton nd vod n hrd buld-up of debrs or sh n the burn pot Use lon-hndled rll clenn brush, remove n food or buld-up from the coon rds Best prctce s to do ths whle the re stll wrm from prevous coo Grese fres re cused b too much fllen debrs on the coon components of the rll Clen the nsde of our rll on consstent bss In the event ou experence rese fre, eep the rll ld closed to choe out the fre If the fre does not o out qucl, crefull remove the food, turn the rll off, nd shut the ld untl the fre s completel out Lhtl sprnle bn sod, f vlble Chec our rese bucet often, nd clen out s necessr eep n mnd the tpe of coon ou do IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.

Wpe our rll down fter ech use Use wrm sop wter to cut the rese Do not use oven clener, brsve clensers or brsve clenn pds on the outsde rll surfces All painted surfaces are not covered under warranty, but rther re prt of enerl mntennce nd upeep For pnt scrtches, wern, or fln of the fnsh, ll pnted surfces cn be touched up usn hh het BBQ pnt Use rll cover to protect our rll for complete protecton A cover s our best protecton nst wether nd outsde pollutnts When not n use or for lonterm store, eep the unt under cover n re or shedCLEANING FREQUENCY TIME TABLE (NORMAL USE) ITEM CLEANING FREQUENCYCLEANING METHODBottom of Mn Brrel Ever 5-6 Grll Sessons Scoop Out, Shop-Vc Excess DebrsBurn Grte, Burn Pot Ever 2-3 Grll Sessons Scoop Out, Shop-Vc Excess DebrsCoon Grds After Ech Grll Sesson Burn Off Excess, Grll Clenn BrushFlme Broler Ever 5-6 Grll Sessons Scrpe Mn Plte wth Slder, Do Not Wash CleanGrese Tr 15 Ds Scrub Pd & Sop WterAuer Feed Sstem When Pellet B s Empt Allow Auer to Push Out Swdust, Levn Hopper Empt Hopper Electrc Components Once A Yer Remove Access Pnel, Wpe Fn Bldes wth Sop Wter Ar Exhust Vents Ever 5-6 Grll Sessons Scrub Pd & Sop WterProbes Ever 2-3 Grll Sessons Scrub Pd & Sop Wter Stnless Steel Surfces After Ech Grll Sesson Mcrofber Pd & Sop WterENGLISH

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. Rich, smoky bacon-like flavor. Considered the “Kings of the Woods” Slightly sweet, but also tart. Gives a rosy tint to light meals. Smoky, bacon-like flavor. Similar to Hickory, but less strong. Strong, sweet smoke with aromatic tang. Perfect for red meats. Smoky, mild sweetness flavor. Highly recommended for baking. Perfect blend of sweet, savory, and tart. Used by many professional grillers. Strong, tangy, spicy flavor. Think Tex-Mex cuisine.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.

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.

(fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hoursENGLISH

Follow these helpful tps nd technques, pssed on from Lousn Grlls owners, our stff, nd customers ust le ou, to become more fmlr wth our rll

eep everthn n the tchen nd coon re clen Use dfferent pltters nd utensls for the cooed met thn the ones ou used to prepre or trnsport the rw met out to the rll Ths wll prevent cross contmnton of bcter Ech mrnde or bstn suce should hve ts own utensl eep hot foods hot (bove 60ºC / 140ºF), nd eep cold foods cold (below 3ºC / 37ºF) A mrnde should never be sved to use t lter tme If ou re on to use t to serve wth our met, be sure to brn t to bol before servn Cooed foods should not be left out n the het for more thn n hour Do not leve hot foods out of refrerton for more thn two hours Defrost nd mrnde mets b refrerton Do not thw met t room temperture or on counter top Bcter cn row nd multpl rpdl n wrm, most foods Wsh hnds thorouhl wth hot, sop wter before strtn n mel preprton nd fter hndln fresh met, fsh nd poultr

Be prepred, or Mise en Place Ths refers to preprn the coon recpe, fuel, ccessores, utensls, nd ll nredents ou requre t rll sde before ou strt coon Also, red the entre recpe, strt to fnsh, before lhtn the rll A brbecue floor mt s ver useful Due to food hndln ccdents nd coon sptter, brbecue floor mt would protect dec, pto, or stone pltform from the possblt of rese stns or ccdentl splls

To nfuse more smoe flvor nto our mets, coo loner nd t lower tempertures (lso nown s low and slow

Met wll close ts fbers fter t reches n nternl temperture of 49ºC / 120ºF Mstn, or moppn, re ret ws to eep met from drn out Whle sern our mets, coo wth the ld down Alws use met thermometer to determne the nternl temperture of the foods ou re coon Smon foods wth hrdwood pellets wll turn mets nd poultr pn The bnd of pn (fter coon) s referred to s smoke ring nd s hhl przed b outdoor chefs Sur-bsed suces re best ppled ner the end of coon to prevent burnn nd flre-ups Leve open spce between the foods nd the extremtes of the brrel for proper het flow Food on crowded rll wll requre more coon tme Use set of lon-hndled tons for turnn mets, nd sptul for turnn burers nd fsh Usn percn utensl, such s for, wll prc the met nd llow the uces to escpe Foods n deep csserole dshes wll requre more tme to coo thn shllow bn pn It’s ood de to put cooed food onto heted pltter, eepn the food wrm Red mets, such s ste nd rosts, beneft from restn for severl mnutes before servn It llows the uces tht were drven to the surfce b het to ese bc to the center of the met, ddn more flvorENGLISH

WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,

maintenance or service work. Ensure the grill is completely cooled to avoid injury. PROBLEM CAUSE SOLUTIONNo Power Lhts On The Dtl Control CenterPower Button Press the Power Button Tr nother ttempt nd hold for two seconds to verf connectonNot Connected To Power SourceEnsure unt s plued nto worn power source Reset breer Ensure GFCI s mnmum 10 Amp servce (see Electric Wire Diagram for ccess to electrc components) Ensure ll wre connectons re frml connected nd drFuse Blown On The Control BordRemove hopper ccess pnel (see Electric Wire Diagram for drm) nd chec the fuse for broen wre or f the wre hs turned blc If es, fuse needs to be mnull replcedThe Gfc Outlet Hs Been TrppedRemove hopper ccess pnel (see Electric Wire Diagram for drm), nd ensure ll wre connectons re frml connected nd dr Ensure GFCI s mnmum 10 Amp servceFult Control Center Dtl Control Center needs to be replced Contct Customer Servce for replcement prtFre n Burn Grte Wll Not LhtBurn Grte Chec burn rte for proper postonn Follow Care and Maintenance for sh buld-up Auer Motor Is JmmedRemove coon components from the mn brrel Press the Power Button to turn the unt on, nd nspect the uer feed sstem Vsull confrm tht the uer s droppn pellets nto the burn rte If not opertn properl, cll Customer Servce for ssstnceInter Not Worn ProperlRemove coon components from the mn brrel Press the Power Button to turn the unt on nd nspect the nter Vsull confrm tht the nter s worn b plcn our hnd bove the burn rte nd feeln for het Vsull confrm tht the nter s lned wth the hole n the burn rte, nd open to lht the pellets If not opertn properl, follow Manual Start-up Procedure to contnue use of rll however, cll Customer Servce for ssstnce or replcement prtInter Flure Inter needs to be replced Contct Customer Servce for replcement prtRedout Of Temperture Wll Not AdustGrll Probe Drt Follow Care and Maintenance nstructonsGrll Probe Is Broen Grll probe needs to be replced Contct Customer ServceLED Dspl Hs Wron RedoutThe Temperture Settn Swtch Is Not Set Correctl To Red ºC / ºFDsconnect unt from power source Remove hopper ccess pnel (see Electric Wire Diagram for drm) to ccess the bc of the Dtl Control Center Use smll flshlht to fnd the temperture settn swtch, locted ner the center of the bc of the Dtl Control Center Flp the swtch to ºC (Celsus) or to ºF (Fhrenhet), s preferred Replce hopper ccess pnelFrequent Flre-UpsCoon Temperture Attempt coon t lower temperture Grese does hve flsh pont eep the temperture under 176°C / 350°F when coon hhl res foodGrese Buld-Up Follow Care and Maintenance nstructonsFlme Broler Is Open Close the flme broler for ndrect flme coonFn Is Turnn On B ItselfGrll Is Exposed To Hh Temperture Or Drect SunThs feture does not hrm the unt The nteror temperture of the rll hs reched or one over 54C / 130F, nd t s self-cooln To reduce nsde temperture, open rll ld or unplu from power source nd move unt to shded reENGLISH

Grll Produces Excess Or Dscolored Smoe Grese Buld-Up Follow Care and Maintenance nstructons Wood Pellet Qult Remove most wood pellets from hopper Follow Care and Maintenance nstructons to clen out Replce wth dr wood pellets Burn Grte Is Bloced Cler burn rte of most, wood pellets Follow Hopper Priming Procedure. Insuffcent Ar Inte For Fn Chec fn Ensure t s worn properl nd r nte s not bloced Follow Care and Maintenance nstructons f drt Grll Wll Not Acheve Or Mntn Stble Temperture Control Settns Chec the Dtl Control Center to ensure tht the smll LED s next to the temperture If not, press the dspl touch pd to ndcte whch temperture s presentl ben dspled Insuffcent Ar Flow Throuh Burn Grte Follow Set-Up Procedure to ensure proper postonn of coon components Chec burn rte for proper postonn Follow Care and Maintenance nstructons for sh buld-up Chec tht the r nte for the fn s not bloced If no bloce, remove hopper ccess pnel (see Electric Wire Diagram for drm) nd locte the blue nd whte fn wres Ensure tht connecton s tht b lhtl tun on ech wre If loose, push bc nto connector untl t clcs Chec fn bldes for clenlness Chec rll probe Follow Care and Maintenance nstructons f drt Chec hopper for n obstructon n the feed sstem Remove pellets nd follow Care and Maintenance nstructons Lc Of Fuel, Poor Fuel Qult, Obstructon In Feed Sstem Chec hopper to chec tht fuel level s suffcent, nd replensh f low Should the qult of wood pellets be poor, or the lenth of the pellets too lon, ths m cuse n obstructon n the feed sstem Remove pellets nd follow Care and Maintenance nstructons Grll Probe Chec sttus of rll probe Follow Care and Maintenance nstructons f drt Contct Customer Servce for replcement prt f dmed "Er-1" Error Code The Unt Hs Overheted, Possbl Due To Grese Fre Or Excess Fuel Press the Power Button to turn the unt off nd llow rll to cool Follow Care and Maintenance nstructons After mntennce, remove pellets, nd confrm postonn of ll component prts Once cooled, press the Power Button to turn the unt on, then select desred temperture If error code stll dspled, contct Customer Servce Grll Probe Is Not Mn A Connecton Chec for dme to the rll probe Follow Care and Maintenance nstructons f drt If ll ppers n worn order, chec the connecton to the Dtl Control Center Unplu unt from power source Remove hopper ccess pnel (see Electric Wire Diagram for drm) Locte the slver nd brown wres of the rll probe Dsconnect the spde connectors, then reconnect untl t clcs Replce the hopper ccess pnel "Er-2" Error Code Grlls Fls To Perform Strt-Up Ccle Follow Set-up Procedure nstructons Chec hopper for suffcent fuel or f there s n obstructon n the feed sstem Remove pellets nd follow Care and Maintenance nstructons Chec rll probe Confrm f temperture s correct nd ccurte Follow Care and Maintenance nstructons f drt Chec nter postonn nd tht t s hetn up properl In extreme cold, the rll m requre second strt Turn rll off, wt, then turn on n Chec fn Ensure t s worn properl Follow Care and Maintenance nstructons f drt Grll Wll Not St Lt "Er-3" Error Code Power Interrupton Whle In Operton Power source ws nterrupted, nd the rll dd not complete ts cool-down ccle Chec power suppl there m hve been power oute durn use Press the Power Button to turn the unt off, wt two mnutes, then press the Power Button to turn the unt on n If error code stll dspled, contct Customer Servce Power Oute Whle Unt In Operton "noPr" Error Code Bd Connecton At Connecton Port Dsconnect met probe from connecton port on the Dtl Control Center, nd reconnect Ensure the met probe dpter s frml connected Met Probe Dmed Chec for sns of dme to the wres of the met probe If dmed, cll Customer Servce for replcement prtENGLISH

The Dtl Control Center sstem s n ntrcte nd vluble pece of technolo For protecton from power sures nd electrcl shorts, consult the wre drm below to ensure our power source s suffcent for the operton of the unt

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 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. Part# Description 1-LH Hopper Handle 2-LH Hopper Access Panel 3-LH Fan 4-LH Auger Motor 5-LH Auger Mounting Bracket 6-LH Screw 7-LH Metal Lock Collar 8-LH Set Screw 9-LH Screw 10-LH Metal End Cap 11-LH Nylon Bushing 12-LH Auger Flighting 13-LH Hopper Housing 14-LH Hopper Safety Screen 15-LH Hopper Lid 16-LH Nylon Stress Relief 17-LH Power Cord 18-LH Wire Harness 19-LH Control Board

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.

ORDERING REPLACEMENT PARTS

If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES). [e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone] 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 numbers below as the label may become worn or illegible.

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.

Adjustable apron with double front pockets for grilling tools. One size. Machine washable. Black.

Holds an additional 9.07kg / 20 lbs of pellets for longer cooks, minimizing the frequently of refilling. Sits securely on top of hopper.

A series of gourmet sauces to prepare and enhance the natural flavors of your food. Use during cooking or as a dipping sauce. Fat free. Gluten free. No MSG.

High temperature stoneware, safe for barbecue use. Non-stick, seasoned surface with built-in handles. 38cm / 15” diameter

A collection of gourmet seasonings. Versatile as a rub, in a marinade, or simply as seasoning. Gluten free. No MSG.

Infuse flavor right into chicken as it cooks. Marinade with your choice of liquid, directly on the grill, for delicious results.

Easy clean, UV protected. Protection for your deck. 132cm x 86cm / 52” x 34”

Keep your beverages piping hot or icy cold in the sleek, stainless steel design. Clear, slide lid. Double wall insulation. Perfect for travel. 30oz.ENGLISH

Makes 4 - 6 ServingsIngredients: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 SaltSuggested Wood Pellet Flavor: Hickory / CompetitionInstructions:1. Preheat grill, then reduce to low or medium temperature of 82-107°C / 180-225°F.2. Place sausages on grill, spaced evenly apart. Rotate every ten minutes so all sides are grilled.3. Combine all remaining ingredients to make the chutney. Chill until ready to serve. 4. Slice grilled sausage diagonally, then serve with side of chutney.

Makes 4 ServingsIngredients: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 / WhiskeyInstructions:1. Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.2. Trim excess fat from meat and discard.3. Place steaks on grill. Sear each side, flipping every few minutes.4. Reduce heat to medium temperature of 135-163°C / 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: 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.

CLASSIC BRISKET Makes 4 - 6 ServingsA 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 ½ c. Beef Broth 40 ml / 8 tsp Black PepperSuggested Wood Pellet Flavor: Hickory / CompetitionInstructions:1. Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket. Using a sharp knife, cut a single cut on the underside of the brisket against the grain. This will aid in slicing the finished brisket, against the grain which results in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side. Slather on a generous amount of prepared mustard. Rub lightly onto the entire area. Sprinkle a generous amount of seasoning onto the mustard, then again light rub into the meat. Flip the brisket over and repeat the process. Wrap the prepared brisket in the plastic wrap and refrigerate 2 to 4 hours, or overnight.2. Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.3. Preheat grill, then reduce to low temperature of 82°C / 180°F.4. Place the brisket, fat side up, in the center of the grill. Close the grill lid. Cook low and slow until tender, about 10 to 12 hours.5. Baste the brisket with the basting mixture every half hour for the first 3 hours.6. Continue the slow cooking process until the internal temperature reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to 176°C / 350°F.

7. Place the brisket into a pouch of double-layered aluminum foil.

Pour 50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close the pouch shut.

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

9. Open the pouch, and use a meat thermometer; internal temperature should reach 77°C / 170°F. The brisket should be firm but be able to pull the meat apart with your fingers. 10. Transfer the meat to a cutting board, and let it rest for 10 minutes. Thinly slice across the grain to serve.ENGLISH

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

2. Prepare ribs by peeling off the tough layer of skin on the back

side. Season the ribs with salt and pepper, to taste.

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

4. Mix remaining ingredients in a saucepan and bring to a boil. Let

sauce boil for five minutes to thicken.

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

6. Place each rack into a pouch of double-layered aluminum foil.

Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.

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

8. Open the pouch. The meat will have exposed the rib ends and

be very tender. Turn grill up to high temperature of 260°C / 500°F. Place ribs back on the grill and baste with sauce on both sides of ribs.

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

from grill and serve. Variation: 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.

6 - 8 slices Cheese (slices, thin)

30 ml / 2 tbsp Butter Suggested Wood Pellet Flavor: Hickory / Competition Instructions:

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

2. Combine meat, seasoning, eggs and bread crumbs in a mixing

bowl and blend together. Divide the meat into portions, and gently shape into patties to fit the buns. Make patties about 1.9 cm / ¾ inches thick.

3. Place patties on grill. Grill six minutes per side, taking care not

to press down on the meat. Test for doneness, using a meat thermometer; internal temperature should reach 71ºC / 160ºF. Meat may turn pink on the outside due to smoking.

4. In the last few minutes of grilling, brush buns with butter and

lightly toast on the grill.

5. Remove buns, burgers when done. Top the burgers with cheese

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

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

2. Season both sides of the steak with the seasoning or rub. Cover

and refrigerate at least 1 hour.

3. Place onions and bell peppers into a covered tray of aluminum

foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.

4. Place the foil on the grill for 10 – 15 minutes or until vegetables

are soft and tender. Remove from grill, and keep covered.

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

6. Grill until desired doneness, then remove from grill. Place on

serving plates and top with warm vegetables.ENGLISH

CORNISH HENS WITH MANDARIN RICE

1. 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.

2. Preheat grill, then reduce to medium temperature of 135-

3. Rinse Cornish hens and pat dry with paper towel. Stuff with rice

mixture and tie legs with a string. Brush Cornish hens lightly with olive oil, and sprinkle with paprika.

4. Place Cornish hens on grill. Grill for 45 to 60 minutes, until the

drumstick meat is tender when pressed.

5. Baste with orange marmalade during last 20 minutes of cooking

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

SHRIMP KABOBS WITH CURRY BUTTER

Makes 4 Servings Ingredients: 900g / 2 lbs Shrimp (peeled, deveined) 125ml / ½ c. Curry Butter 15 ml / 1 tbsp Olive Oil 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: Mesquite / Competition Instructions:

1. Soak wooden skewers in water for 1 hour.

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

3. Prepare curry butter by melting butter in small pan over

medium-high heat. Stir in onion, dill, curry powder and garlic powder. Cook for five minutes, then remove from heat.

4. Thread shrimp on skewers, leaving space between pieces. Lightly

brush with olive oil.

5. Place skewers on grill, and grill until shrimp are white and tender.

Shrimp grill quickly; take care not to overcook. Turn skewers of shrimp once and brush with curry butter halfway through cooking time.

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

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

BACON BASIL SHRIMP ON A STICK

Makes 4 - 6 Servings Ingredients: 24 large Shrimp (peeled, deveined) 24 whole Fresh Basil Leaves 24 slices Bacon (sliced thin) Suggested Wood Pellet Flavor: Cherry / Apple Instructions:

1. Soak wooden skewers in water for 1 hour.

2. Preheat grill, then reduce to medium temperature of 135-

3. Wrap a piece of shrimp and basil leaf in a thin slice of bacon,

then thread onto skewer, leaving space between pieces.

4. Place skewers on grill, and cook until shrimp are white and

tender, and the bacon is nicely browned. Shrimp grill quickly; take care not to overcook. Turn skewers often to avoid burning.

5. Remove from heat and serve.ENGLISH

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:

1. Preheat grill, then reduce to medium temperature of 135-

2. Remove the turkey neck and giblets. Rinse turkey thoroughly

and pat the exterior dry with 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 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.

6. 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.

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:

1. Preheat grill, then reduce to 135-177°C / 275-350°F.

2. 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.

3. 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.

4. 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.

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: , 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.

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:

1. Cut chicken, lengthwise, into 0.63 cm / ¼” or slightly thicker

pieces. Rinse chicken and pat dry with paper towel.

2. 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.

3. Soak wooden skewers in water for 1 hour before use.

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

5. Remove chicken from plastic bag, and weave in-and-out onto

the skewers, like a ribbon.

6. Place skewers on grill, and cook until chicken is white and firm.

Turn skewers often to avoid burning.

7. Remove from heat and serve.FRANÇAIS

For all questions, comments, or inquiries, please contact Dansons directly. Our Customer Service department is available Monday through Sunday, 4am - 8pm PST (EN/FR/ES).TOLL FREE: 1-877-303-3134 | TOLL FREE FAX: [e-mail] 780190104UVM