60860 - Barbecue Louisiana Grills - Free user manual and instructions

USER MANUAL 60860 Louisiana Grills

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WOOD PELLET GRILL

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.

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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.

Exterior view of a modern stainless steel cooktop appliance with control panel and display screen (no visible text or symbols)

Close-up of a plated dish featuring meatballs and garnish (no visible text or symbols)

Front view of a modern outdoor grill with open doors and control panel (no visible text or symbols)

FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE. POUR UN USAGE EXTÉRIEUR ET DOMESTIQUE SEULEMENT. PAS POUR USAGE COMMERCIAL. SÓLO PARA USO EXTERIOR Y EN EL HOGAR. NO ES PARA USO COMERCIAL.

SAFETY INFORMATION

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

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

DANGERS AND WARNINGS

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

1. A minimum clearance of 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 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. 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.

1. 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.
2. 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.

1. 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.
2. 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 of experience and knowledge, unless they are under direct supervision or instruction by a person responsible for their safety.

1. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.
2. Do not enlarge burn grate orifices, igniter holes or fire pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your warranty.
3. 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 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.

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.pelleheat.org or the Pellet Fuel Institute.

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

CREOSOTE

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

It is dangerous to operate this appliance should the flame become dark, sooty, or if the 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 for maintenance and cleaning. It commonly accumulates along exhaust areas.

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

CARBON MONOXIDE ("THE SILENT KILLER")

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

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

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

SAFETY LISTING

In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 "pellet fuel cooking appliances" and ULC/ORD 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.

DANSONS

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

[e-mail] | [e-mail]

www.louisiana-grills.com

Customer Care

USA: [phone]

CANADA (TOLL FREE): 1-877-942-2246

TABLE OF CONTENTS

Safety Information 2

Parts & Specs

LG860BI (Built-In) 6

LG860C (Cabinet) 7

Assembly Preparation 8

LG860BI Assembly Instructions

Preparing the Support Structure....8

Installing the Main Grill 9

LG860C Assembly Instructions

Assembling the Side Shelves 10

Mounting the Side Shelves ....10

Inserting the Grease Tray 10

Positioning the Burn Grate....10

Installing the Cooking Components ....11

Connecting to a Power Source....11

Operating Instructions

Grill Environment 12

Grill Temperature Ranges 13

Understanding Airflow and The Auger Feed System .....13

Understanding the Digital Control Center....14

Understanding the Probes ....15

Set-up Procedure.... 15

First Use – Grill Burn-off 16

Automatic Start-up Procedure.... 16

Manual Start-up Procedure.... 16

Shutting Off Your Grill 16

Care and Maintenance ....17

Using Wood Pellet Fuel ....18

Cooking Guidelines ....18

Tips & Techniques 20

Trouble Shooting 21

Electrical Wire Diagram....23

Replacement Parts

LG860BI Replacement Parts....24

LG860C Replacement Parts 25

Hopper Replacement Parts....26

Warranty

Conditions 26

Exceptions....27

Ordering Replacement Parts....27

Contact Customer Care 27

Warranty Service 27

Accessories Sold Separately 28

Recipes....28

LG860BI PARTS & SPECS

Part#	Description
1 304	Stainless Steel Upper Cooking Rack (x1)
2 304	Stainless Steel Cooking Grids (x4)
3 304	Stainless Steel Flame Broiler Slider (x1)
4 304	Stainless Steel Flame Broiler Diffuser (x1)
5 304	Stainless Steel Burn Grate (x1)
6 304	Stainless Steel Main Grill (x1)
7 304	Stainless Steel Grease Tray (x1)
8 Meat Probe (x1)
A1 Air	Register Vent Cover (x2)

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

697.5mm / 27.46 in 631mm / 24.84 in 1108mm /43.62 in

954.8mm / 37.63 in 190.6mm / 7.5 in

631mm / 24.84 in 478mm / 18.75 in

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MODEL UNIT		ASSEMBLED(WxHxD)	UNITWEIGHT	COOKING AREA TEMP.	RANGE	DIGITAL FEATURES
LG	G860BI	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 / 281sq. in.TOTAL - 5,548 cm2 / 860 sq. in.	82-315°C /180-600°F	Automatic start-up and cool-down cycles, programmable meat probe, electric igniter

LG860C PARTS & SPECS

Part#	Description
1 304	Stainless Steel Upper Cooking Rack (x1)
2 304	Stainless Steel Cooking Grids (x4)
3 304	Stainless Steel Flame Broiler Slider (x1)
4 304	Stainless Steel Flame Broiler Diffuser (x1)
5 304	Stainless Steel Burn Grate (x1)
6 304	Stainless Steel Main Grill (x1)
7 304	Stainless Steel Grease Tray (x1)
8 Meat Probe (x1)
9 304	Stainless Steel Side Shelf (x2)
B1 304	Stainless Steel Tool Hook (x6)
B2 Screw (x10)
B3 Screw (x6)
B4 Screwdriver (x1)

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

B1 B2 B3 B4 9

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MODEL UNIT		ASSEMBLED (WxHxD)	UNIT WEIGHT	COOKING AREA TEMP.	RANGE	DIGITAL FEATURES
LG	G860C	1750mm x 1252mm x 631mm / 68.9" x 49.29" x 24.84"	146.5 kg / 322.97 lb	Main - 3,735 cm ^2 / 579 sq. in. Upper Rack- 1,813 cm ^2 / 281 sq. in. TOTAL - 5,548 cm ^2 / 860 sq. in.	82-315°C / 180-600°F	Automatic start-up and cool-down 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 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. Shipping damage is not covered under warranty. Contact your dealer or Louisiana Grills Customer Care for parts.

[e-mail] | USA: [phone] | 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 TO 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 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 non-combustible 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).

1A

NON-COMBUSTIBLE SUPPORT STRUCTURE 527.1mm / 20.75 in 1113.2mm / 43.83 in 388.5mm / 15.3 in Air Supply Ventilation 203.2mm x 203.2mm / 8.0 in x 8.0 in Air Exhaust Ventilation 203.2mm x 203.2mm / 8.0 in x 8.0 in

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.

1B MINIMUM CLEARANCE TO COMBUSTIBLE MATERIALS 750mm / 30 in 457mm / 18 in 457mm / 18 in 457mm / 18 in 457mm / 18 in

2 Air Supply Ventilation Air Exhaust Ventilation

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 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 same installation for other side shelf.

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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 securely.

- Repeat same installation for other 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 warranty.

Technical line drawing of a server rack with ventilation grilles and a separate panel (no text or symbols)

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.

Technical line drawing of an oven with a tray and ventilation slots (no text or symbols)

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.

4 IGNITER CURVED LIP SITS FLUSH

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 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 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 is 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.

Technical line drawing of an oven or processing unit with internal compartments and a lid (no text or symbols)

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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 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 power OFF when being serviced, or when appliance is not in use.

6 FAST-BLOW FUSE

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 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 over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this will keep food hot for 3 to 4 hours.

GRILL TEMPERATURE RANGES

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

• HIGH TEMPERATURE (205-315°C / 401-600°F)

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

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

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

- LOW TEMPERATURE (82-125°C / 180-257°F)

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

- Hot smoking, another name for low and slow cooking, is generally done at 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 is essential. If the grill is not achieving the desired temperature, check to ensure the burn grate holes are clear.

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

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

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

PELETS CONVECTION HEAT AIRFLOW BURN GRATE COOL AIR (FAN) INTAKE

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.

Digital Control Center % Prime Temp 8.8.8.3 Actual Grill Meat Temp Probe Probe Setpoint Meat www.DANSONS.com

CONTROL DESCRIPTION
	Press thePower Buttonto 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 thePrime Buttonto 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.
	TheTemperature Adjust Arrowsallow 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^ / 180^ , and peaks at a high of 315^ / 600^ . Also used to adjust the desired temperature of the meat probe.
	TheLED Screenis 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 theTemp Buttonon 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 theProbe Buttonon 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.
Probe	The plug-in connection port on the front of the Digital Control Center is for aMeat 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, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

graph TD
    A["Grill"] --> B["Probe"]
    A --> C["Actual"]
    D["Meat"] --> E["Setpoint"]
    F["Temp"] --> G["Upward Arrow"]
    H["Temp"] --> I["Downward Arrow"]
    J["Grill"] --> K["Probe"]
    J --> L["Actual"]
    M["Meat"] --> N["Setpoint"]
    O["Temp"] --> P["Upward Arrow"]

To adjust the SETPOINT temperature of the grill, press the PROBEbutton to indicate that the GRILL probe temperature is presently being displayed. Press the TEMPbutton 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 TEMPbutton to indicate that the ACTUAL temperature is selected, and displayed on the LED screen.

• MEAT PROBE (PROGRAMMABLE)

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

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

graph TD
    subgraph Top_Left
        A["Grill"] --> B["Probe"]
        C["Actual"] --> D["Temp"]
        E["Meat"] --> F["Setpoint"]
        G["Grill"] --> H["Probe"]
        I["Actual"] --> J["Temp"]
        K["Meat"] --> L["Setpoint"]
    end
    subgraph Bottom_Right
        M["Grill"] --> N["Probe"]
        O["Actual"] --> P["Temp"]
        Q["Meat"] --> R["Setpoint"]
        S["Grill"] --> T["Probe"]
        U["Actual"] --> V["Temp"]
        W["Meat"] --> X["Setpoint"]
        Y["Grill"] --> Z["Probe"]
        AA["Actual"] --> AB["Temp"]
        AC["Meat"] --> AD["Setpoint"]
    end

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

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

TIP: Based on how long you will be away from the grill, set your desired temperature 10 to 15 degrees below your liking, as the food will continue to rise in temperature, 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 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 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 ACTUAL 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:
3. Visually confirm that the igniter is working by placing your hand above the burn grate and feeling for heat.
4. Visually confirm that the igniter is aligned with the hole in the burn grate, and open to light the pellets.
5. Visually confirm that the auger is dropping pellets into the burn grate.

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

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

MANUAL START-UP PROCEDURE

1. Plug the power cord into a grounded power source. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. Open the main barrel lid. Remove the cooking components to expose the burn grate. Check the burn grate to ensure there is no obstruction for proper ignition and that it is positioned properly. Place two (2) generous handfuls of pellets into the burn grate. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate.
   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

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 to the feed system.

2. PROBES

• Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.
• Although both the temperature probe and the meat probes are stainless steel, do not place in the dishwasher or submerge 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, remove any food or build-up from the cooking grids. Best practice is to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.

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

4. OUTSIDE SURFACES

• 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 longterm storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

ITEM	CLEANING FREQUENCY	CLEANING METHOD
Bottom of Main Barrel Every 5-6 Grill	Grill Sessions Scoop Out, Shop-Vac	Excess Debris
Burn Grate, Fire pot Every 2-3 Grill	Sessions Scoop Out, Shop-Vac	Excess Debris
Cooking Grids After Each Grill Session	Burn Off Excess, Grill Cleaning	Brush
Flame Broiler Every 5-6 Grill Sessions	Scrape Main Plate with Slider,	Do Not Wash Clean
Grease Bucket 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 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.

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 aromatic tang. Perfect for red meats.

COMPETITION BLEND

Perfect blend of sweet, savory, and tart. Used by many professional grillers.

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

COOKING GUIDELINES

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

The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoking 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 90 - 120 minutesGrill 110 - 140 minutesGrill 130 - 160 minutesGrill 140 - 170 minutesGrill 150 - 180 minutes
Chicken (whole)	1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours
Drumsticks, Breasts 0.45	45 - 0.86 kg / 1 - 1 12 lbs.			Grill 30-60 minutes
Small Game Birds 0.45	- 0.86 kg / 1 - 1 12 lbs.			Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5	bs. Roast or grill 2 - 2.5 hours

PORK		Precooked to Reheat 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 minutes50 minutes - 1 hour1 - 2 hours1 - 2 12 hours2 - 2 34 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. 1 12 - 2 hours
Chop(loin, rib)	1.9-2.5 cm / 34 " - 1"3.1-3.9 cm / 1 14 " - 1 12 "		10 - 12 minutes14 - 18 minutes
Tenderloin	1.9-2.5 cm / 34 " - 1"		20 - 30 minutes	30 - 45 minutes
Loin Roast (boneless)	1.36-2.26 kg / 3-5 lbs.		1 14 - 1 34 hours	1 34 - 2 12 hours
Boston Butt(Pork Shoulder)	3.62-4.53 kg / 8-10 lbs.			93 - 98°C / 200 - 210°FInternal Temperature

BEEF	SIZE	HEAT	Rare - 54°C / 130°F	Medium - 60°C / 140°F	Well Done - 65°C /150°F
Steak (New York, Porter-house, Rib-eye, Sirloin, T-bone, or Tenderloin)	1.9 cm / 34" 2.5 cm / 1"3.8 cm / 112" 5 cm / 2"	High	Sear 8-10 minutesSear 10-12 minutesSear 10 minutes, grill 8-10 minutesSear 10 minutes, grill 10-14 minutes
Skirt Steak	0.6 - 12.7 cm / 14" - 12"	High	Sear 5-7 minutes
Flank Steak	0.45 - 0.86 kg/ 1 - 112 lbs., 1.9 cm/ 34"	Medium	Sear 4 minutes, grill 8-10 minutes
Kabob	2.5 - 3.8 cm / 1 - 112" cubes	Medium	Grill 10 - 12 minutes
Tenderloin, whole 1	58 - 1.81 kg / 312 - 4lbs.	High/Medium	Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty	1.9 cm / 34"	High/Medium	Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast(boneless)	2.26 - 2.72 kg / 5 - 6lbs.	Medium	Grill 112 - 2 hours
Tri-tip Roast	0.9 - 1.13 kg / 2 - 212 lbs.	High/Medium	Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44 - 6.35 kg	/ 12 - 14 lbs.	Medium 2 12 - 2 34 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 - 1 12 hours 1 12 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 - 2 12 lbs.1.4 kg/ 3 lbs.			Grill 10 - 20 minutesGrill 20 - 30 minutesGrill 30 - 45 minutes
Fish (filets)	0.6-1.3 cm / 14 " - 12 " Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.0.3 kg / 10 oz.				Grill 5 - 6 minutesGrill 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	- 1 12 hours 1 12 - 2 hours
Large Cuts (fresh)	3.62-4.53 kg / 8-10 lbs. 1	hours	1 12 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 60^ / 140^ ), and keep cold foods cold (below 3^ / 37^ ).

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

• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.

2. COOKING PREPARATION

• Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
• A 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). Meat will close its fibers after it reaches an internal temperature of 49^ C / 120^ F. Misting, or mopping, are great ways to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a smoke ring and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It's a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to the center of the meat, adding more flavor.

TROUBLESHOOTING

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

For FAQ, please visit www.louisiana-grills.com. 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.

PROBLEM CAUSE	SOLUTION
No Power Lights On The Digital Control Center	Power Button Press the Power Button. Try another attempt and hold for two seconds to verify connection.
	Not Connected To Power Source	Ensure 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 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, fuse needs to be manually replaced.
	The GFCI Outlet Has Been Tripped.	Remove 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 part.
Fire in Burn Grate Will Not Light	Burn Grate Check 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 use of grill; however, call Customer Care for assistance or a replacement part.
	Igniter Failure Igniter needs to be replaced. Contact Customer Care for replacement part.
Readout Of ACTUAL Temperature Will Not Adjust	Grill Probe Dirty Follow Care and Maintenance instructions.
	Grill Probe Is Broken	Grill probe needs to be replaced. Contact Customer Care.
LED Display Has Wrong Readout	The Temperature Setting Switch Is Not Set Correctly To Read °C / °F	Disconnect unit from power source. Remove 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 °C (Celsius) or to °F (Fahrenheit), as preferred. Replace 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 wire 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 SIDE OF HOPPER TO ACCESS ELECTRICAL COMPONENTS

Technical line drawing of a mechanical device with fan and housing components (no text or symbols)

graph TD
    A["GRILL PROBE SPADE CONNECTORS"] --> B["Temperature SETTING SWITCH"]
    B --> C["°F / °C"]
    C --> D["FAST-BLOW FUSE"]
    D --> E["WIRE HARNESS CONNECTOR BOX"]

GRILL PROBE DIGITAL CONTROL CENTER S-N S-N °C WWWYBRK GROUNDED POWER CORD VW-1, 105°C/221° 18-3 STANDARD CSA IGNITER ASSEMBLY / HD CARTRIDGE HEATER 300W, 120V, 9.5MM x 127MM (0.375" x 5.000") CONNECTOR BOX (8 PIN) K R B Y W W W W K G GROUND W B W B W Y W W B AUGER FEED SYSTEM 115V, 50/60HZ, 30W, 2 RPM MOTOR INDEX WHITE YELLOW BLUE RED BLACK

COMBUSTION & COOLING FANS

115V, 50/60HZ, CFM110, 1 PHASE

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

LG860BI REPLACEMENT PARTS

Part#	Description
1-A 304	Stainless Steel Hopper Lid (x1)
2-A 304	Stainless Steel Hopper Lid Handle (x1)
3-A 304	Stainless Steel Grill Lid (x1)
4-A 304	Stainless Steel Grill Lid Handle (x1)
5-A 304	Stainless Steel Upper Cooking Rack (x1)
6-A 304	Stainless Steel Cooking Grids (x4)
7-A 304	Stainless Steel Flame Broiler Slider (x1)
8-A 304	Stainless Steel Flame Broiler Diffuser (x1)
9-A 304	Stainless Steel Burn Grate (x1)
10-A 1ghiter (x1)
11-A 304	Stainless Steel Main Grill (x1)
12-A 304	Stainless Steel Grease Tray (x1)
13-A Meat Probe (x1)
14-A Grill Probe (x1)
15-A Air Register Vent Cover (x2)

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

1-A 2-A 4-A 5-A 6-A 7-A 8-A 3-A 12-A 13-A 14-A

LG860C REPLACEMENT PARTS

Part#	Description
1-B 304	Stainless Steel Hopper Lid (x1)
2-B 304	Stainless Steel Hopper Lid Handle (x1)
3-B 304	Stainless Steel Grill Lid (x1)
4-B 304	Stainless Steel Grill Lid Handle (x1)
5-B 304	Stainless Steel Upper Cooking Rack (x1)
6-B 304	Stainless Steel Cooking Grids (x4)
7-B 304	Stainless Steel Flame Broiler Slider (x1)
8-B 304	Stainless Steel Flame Broiler Diffuser (x1)
9-B 304	Stainless Steel Burn Grate (x1)
10-B Igniter (x1)
11-B 304	Stainless Steel Main Grill (x1)
12-B 304	Stainless Steel Right Cabinet Door (x1)
13-B 304	Stainless Steel Left Cabinet Door (x1)
14-B 304	Stainless Steel Cabinet Door Handle (x2)
15-B 304	Stainless Steel Side Shelf (x2)
16-B 304	Stainless Steel Tool Hook (x6)
17-B 304	Stainless Steel Grease Tray (x1)
18-B 304	Stainless Steel Grease Tray Handle (x1)
19-B 304	Stainless Steel Cabinet Drawer (x2)
20-B 304	Stainless Steel Cabinet Drawer Handle (x2)
21-B Locking Caster Wheel (x4)
22-B Meat Probe (x1)
23-B Grill Probe (x1)
24-B Screw (x10)
25-B Screw (x6)
26-B Screwdriver (x1)

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

1-B 2-B 4-B 5-B 6-B 3-B 7-B 9-B 10-B 8-B 11-B 12-B 13-B 14-B 15-B 16-B 17-B

HOPPER REPLACEMENT PARTS

Part#	Description
1-LH	Hopper Access Panel (x1)
2-LH	Fan (x2)
3-LH	Auger Motor (x1)
4-LH	Auger Mounting Bracket (x1)
5-LH	Screw (x1)
6-LH	Metal Lock Collar (x1)
7-LH	Set Screw (x1)
8-LH	Screw (x1)
9-LH	Metal End Cap (x1)
10-LH	Nylon Bushing (x1)
11-LH	Auger Flighting (x1)
12-LH	Nylon Stress Relief (x1)
13-LH	Power Cord (x1)
14-LH	Wire Harness (x1)
15-LH	Control Board (x1)

13-LH 12-LH 8-LH 11-LH 10-LH 6-LH 9-LH 7-LH 1-LH 3-LH 4-LH 5-LH 2-LH 15-LH Digital Control Center 14-LH

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 date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of purchase or after the warranty has expired.

Dansons carries a five (5) year warranty against defects and workmanship on all steel parts (excluding the burn grate), and three (3) years on electrical components. Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the original purchaser. There is no specifics warranty on the grill probe, meat probe, paint, powder coat finish, burn grate, grill cover and all gaskets or against damage caused from corrosion. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past the limited warranty.

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

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

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

EXCEPTIONS

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

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

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

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.

[e-mail] | USA: [phone] | 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 numbers below as the label may become worn or illegible.

MODEL SERIAL NUMBER

DATE OF PURCHASE AUTHORIZED DEALER

ACCESSORIES SOLD SEPARATELY

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

ITEM DESCRIPTION

TEM DESCRIPTION

GRILL COVER

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.

Black apron with a white oval logo on the cover (no text or symbols visible)

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 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, 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 Pepper

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket. Using a sharp knife, cut a single cut on the underside of the brisket against the grain. This will aid in slicing the finished brisket, against the grain which results in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side. Slather on a generous amount of prepared mustard. Rub lightly onto the entire area. Sprinkle a generous

amount of seasoning onto the mustard, then again light rub into the meat. Flip the brisket over and repeat the process. Wrap the prepared brisket in the plastic wrap and refrigerate 2 to 4 hours, or overnight.

1. Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.
2. Preheat grill, then reduce to low temperature of 82^ C / 180^ F.
3. 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.
4. Baste the brisket with the basting mixture every half hour for the first 3 hours.
5. 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.
6. 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.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 12 hours.
8. 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.
9. Transfer the meat to a cutting board, and let it rest for 10 minutes. Thinly slice across the grain to serve.

SAUSAGE WITH MANGO CHUTNEY

Makes 4 - 6 Servings

Ingredients:

2 Mangoes (finely chopped)

0.9 kg / 2 lbs Italian Sausage (hot or mild)

10 ml / 2 tsp Fresh Parsley (minced)

15 ml / 1 tbsp Red Pepper (diced)

10 ml / 2 tsp Honey

12 Red Onion (diced)

12 bulb Fennel (diced)

5 ml / 1 tsp Lime Juice

Pinch Salt

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

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

BLUE CHEESE STEAK

Makes 4 Servings

Ingredients:

4 Steak, T-bone or Rib-Eye

2.54cm/1" thick

0.28-0.62 kg / 10-12 ounces each

113 g / 4 oz. Blue Cheese (crumbled)

50 ml / 1/4 c. Green Onion (thinly sliced)

Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey

Instructions:

1. Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.
2. Trim excess fat from meat and discard.
3. Place steaks on grill. Sear each side, flipping every few minutes.
4. Reduce heat to medium temperature of 135-163°C / 275-325°F. Flip the steaks a final time. Combine blue cheese and onions. Sprinkle over steaks, close grill lid, and grill until desired doneness. Check doneness by cutting a slit in meat near the bone.

Variation: REVERSE-SEAR METHOD

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

Makes 4 - 6 Servings

Ingredients:

900 g /2 lbs Ground Beef or Buffalo
15 ml / 3 tsp Seasoning
2 whole Eggs, room temperature
500 ml / 2 c. Bread Crumbs (Dried, Fine)
6 - 8 Hamburger / Kaiser Buns
6 - 8 slices Cheese (slices, thin)
30 ml / 2 tbsp Butter

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Preheat grill, then leave or reduce slightly to 204-260°C / 400-500°F.
2. Combine meat, seasoning, eggs and bread crumbs in a mixing bowl and blend together. Divide the meat into portions, and gently shape into patties to fit the buns. Make patties about 1.9 cm / 3/4 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 71°C / 160°F. 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.

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 135-163°C / 275-325°F.
3. Wrap a piece of shrimp and basil leaf in a thin slice of bacon, then thread onto skewer, leaving space between pieces.
4. Place skewers on grill, and cook until shrimp are white and tender, and the bacon is nicely browned. Shrimp grill quickly; take care not to overcook. Turn skewers often to avoid burning.
5. Remove from heat and serve.

BEER CAN CHICKEN

Makes 2 - 6 Servings

Ingredients:

1 whole Chicken

1.8-2.7 kg / 4-6 lbs

1 can Beer, any kind

45 ml /3 tbsp Seasoning

Suggested Wood Pellet Flavor: Hickory / Apple / Competition

Instructions:

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 14 of the seasoning to the can.

3. Rinse chicken thoroughly and pat the exterior dry with paper towel. Add a 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 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: NON-ALCOHOLIC, BEER-CAN CHICKEN

Using the same instructions as above, but substitute the can of beer with a can of your favorite non-diet cola, fruit juice, or water with additional seasoning.

BARBECUE RIBS

Makes 4 - 6 Servings

Ingredients:

1.3-1.8 kg / 3-4 lbs Ribs Meaty pork spareribs / loin back ribs

45 ml / 3 tbsp Oil

5 ml / 1 tsp Salt

5 ml / 1 tsp Pepper

2 whole Onions (chopped)

30 ml / 2 tbsp Vinegar

30 ml / 2 tbsp Worcestershire sauce

125 ml / ½ c. Apple Juice or Soda

5 ml / 1 tsp Paprika

5 ml / 1 tsp Chili Powder

Suggested Wood Pellet Flavor: Hickory / Competition / Apple

Instructions:

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

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

3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let sauce boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 12 hours.
8. Open the pouch. The meat will have exposed the rib ends and be very tender. Turn grill up to high temperature of 260°C / 500°F. Place ribs back on the grill and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove from grill and serve.

Variation: MEMPHIS-DRY METHOD

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

SIRLOIN STEAK WITH SWEET ONION & PEPPERS

Makes 4 Servings

Ingredients:

2 Steak, Top Sirloin 1" thick, cut into 4 pieces. 0.45kg/1 lb

10 ml / 2 tsp Seasoning or rub

5 medium Sweet Onions (coursed chopped)

2 whole Bell Peppers (all kinds, chopped)

60 ml / 4 tbsp Olive Oil

Dash Salt

Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey

Instructions:

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

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

3. Place onions and bell peppers into a covered tray of aluminum foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

CORNISH HENS WITH RICE STUFFING

Makes 4 Servings

Ingredients:

4 whole Cornish Game Hens

750 ml/ 3 c. Mandarin Rice

15 ml / 1 tbsp Olive Oil

5 ml / 1 tsp Smoked Paprika

250 ml / 1 c. Orange Marmalade

Mandarin Rice

59 ml / ¼ c. Almonds (slivered)

30 ml / 2 tbsp Celery (chopped)

1 small Green Onion (sliced, thin)

30 ml / 2 tbsp Butter

1 can Mandarin Orange Segments (drained) 0.4 kg/11oz.

30 ml / 2 tbsp Orange Juice (concentrate)

500 ml / 2 c. Cooked Rice

Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition

Instructions:

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 135-177°C / 275-350°F.
3. Rinse Cornish hens and pat dry with paper towel. Stuff with rice mixture and tie legs with a string. Brush Cornish hens lightly with olive oil, and sprinkle with paprika.
4. Place Cornish hens on grill. Grill for 45 to 60 minutes, until the drumstick meat is tender when pressed.
5. Baste with orange marmalade during last 20 minutes of cooking time. Remove from grill and arrange on serving platter.

TIP: If you want to catch the drippings to make gravy, place the hens in a foil pan and add enough water or juice to cover the bottom about 0.6 cm / 1/4 inch thick.

WHOLE SMOKED TURKEY

Feeds a small army - leftovers are great!

Ingredients:

1 whole Turkey (thawed) 9-11.3 kg / 20-25 lbs

60 ml /4 tbsp Seasoning

5 ml / 1 tsp Smoked Paprika

45 ml /3 tbsp Butter

Suggested Wood Pellet Flavor: Hickory / Cherry / Competition

Instructions:

1. Preheat grill, then reduce to medium temperature of 135-177°C / 275-350°F.
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, 14 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 / 1/4" 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.

INFORMATIONS DE SÉCURITÉ

LES CAUSES MAJEURES DES INCENDIES D'APPAREILS SONT LE RÉSULTAT D'UN MAUVAIS ENTRETIEN ET D'UN DÉFAUT DE MAINTENIR LE DÉGAGEMENT REQUIS POUR LES MATÉRIAUX COMBUSTIBLES. IL EST D'UNE IMPORTANCE CRUCIALE QUE CE PRODUIT SOIT UTILISÉ SEULEMENT CONFORMÉMENT AUX INSTRUCTIONS SUIVANTES.

3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013

[e-mail] | [e-mail]

www.louisiana-grills.com

Service client

ÉTATS-UNIS: [phone]

CANADA (SANS FRAIS) : 1-877-942-2246

TABLE DES MATIÈRES

Technical drawing of a mechanical component with dimension annotations (no readable text or symbols)

Exploded view diagram of a microwave oven with numbered components and labeled parts A1

MODÈLE APPAREIL ASSEMBLÉE (WxHxD)		POIDS DE APPAREIL	SURFACE DE CUISSON PLAGE DE	TEMPÉRATURE	CARACTÉRISTIQUES NUMÉRIQUES
LG G860BI	1108mm x 697,5mm x 631mm/ 43,62po x 27,46po x 24.84po	103 kg / 227 lb	Principal- 3 735 cm ^2 / 579 po ^2 Grille supérieure- 1 813 cm ^2 / 281 po ^2 TOTAL - 5 548 cm ^2 / 860 po ^2	82-315 °C / 180-600 °F	Cycles de démarrage et refroidissement automatiques, sonde thermique programmable, allumeur électrique

PIÈCES ET SPÉCIFICATIONS DU LG860C

Exploded view diagram of a gas stove with numbered components for identification

MODELE APPARE		REIL ASS (WxHxD)	EMBLÉE	POIDS DE APPAREIL	SURFACE DE CUISSON	PLAGE DE TEMPÉRATURE	CARACTÉRISTIQUES NUMÉRIQUES
LG	G860C	1750mm x 1252mm x 631mm / 68,9po x 49,29po x 24,84po		146,5 kg / 322,97 lb	Principal- 3 735 cm ^2 / 579 po ^2 Grille supérieure- 1 813 cm ^2 / 281 po ^2 TOTAL- 5 548 cm ^2 / 860 po ^2	82-315 °C / 180-600 °F	Cycles de démarrage et refroidissement automatiques, sonde thermique programmable, allumeur électrique

PRÉPARATION DE L'ASSEMBLAGE

1. PRÉPARER LA STRUCTURE D'APPUI

1 x Gril principal (#6)

Installation :

Isometric diagram of a rectangular block with three small circular components connected by lines, no text or symbols present.

Technical line drawing of a multi-level industrial machine with ventilation grilles and a gray panel (no text or symbols)

Technical line drawing of a refrigerator with a tray and door panel (no text or symbols)

4. PLACER LA GRILLE DE COMBUSTION

Technical line drawing of an industrial machine with internal components and a lid (no text or symbols)

Diagram showing two stages of a device with curved surfaces and a circular component, no text or symbols present

6. CONNEXION À UNE SOURCE D'ALIMENTATION

- PRISE STANDARD

Isometric line drawing of a mechanical device with fan and housing (no text or symbols)

graph TD
    A["CONNECTEURS DE LA SONDE DU GRIL"] --> B["Box"]
    B --> C["°F"]
    C --> D["°C"]
    D --> E["FUSIBLE RAPIDE"]
    E --> F["Box"]
    F --> G["Box"]
    G --> H["Box"]
    H --> I["Box"]
    I --> J["Box"]
    J --> K["Box"]
    K --> L["Box"]
    L --> M["Box"]
    M --> N["Box"]
    N --> O["Box"]
    O --> P["Box"]
    P --> Q["Box"]
    Q --> R["Box"]
    R --> S["Box"]
    S --> T["Box"]
    T --> U["Box"]
    U --> V["Box"]
    V --> W["Box"]
    W --> X["Box"]
    X --> Y["Box"]
    Y --> Z["Box"]

CENTRE DE COMMANDE NUMÉRIQUE

SONDE DU GRIL S-N S-N °C °F °C WWWWY BRK BOÎTIER DE RACCORDEMENT (8 BROCHES) CORDON D'ALIMENTATION AVEC MISE À LA TERRE VW-1, 105°C/221°F, 18-3 STANDARD CSA ASSEMBLAGE ALLUMEUR / /CARTOUCHE CHAUFFANTE HD 300 W, 120V, 9,5 MM X 127 MM (0,375 PO X 5 PO) INDICE W BLANC Y JAUNE B BLEU R ROUGE X NOIR N BRUN SYSTÈME D'ALIMENTATION DE LA VIS D'ALIMENTATION MOTEUR 2 T/M 115 V, 50/60 HZ, 30 W W B W B W B W B W B TERRE

VENTILATEUR DE COMBUSTION ET REFROIDISSEMENT

115V, 50/60HZ, CFM110, PHASE 1

INDICE

W BLANC

Y JAUNE

B BLEU

R ROUGE

K NOIR

N BRUN

S ARGENTE

G VERT

PIÈCES DE RECHANGE DU LG860BI

23-B 22-B 19-B 15-B 24-B 20-B 16-B 14-B 25-B 21-B 17-B 13-B 12-B 26-B 18-B

2-B 1-B 4-B 5-B 3-B 6-B 7-B 9-B 8-B 10-B 11-B 12-B 13-B 14-B 15-B 16-B 17-B

PIÈCES DE RECHANGE DE TRÉMIE

13-LH 12-LH 8-LH 11-LH 10-LH 6-LH 9-LH 7-LH 4-LH 5-LH 1-LH 3-LH 2-LH 15-LH Digital Control Center 14-LH

GARANTIE

CONDITIONS

Black apron with a white oval logo (no text or symbols visible)

TABLIER POUR LE GRIL

6 - 8 tranches fromage (tranches fines)

Exploded view diagram of a microwave oven with numbered components and labeled parts A1

Exploded view diagram of a gas stove with numbered components for identification

1 x Asador principal (#6)

Instalación:

Diagram of a rectangular structure with three small circular components connected by lines, no text or symbols present.

Technical line drawing of a server rack with ventilation slots and a separate rack unit (no text or symbols)

Technical line drawing of an oven with a tray and ventilation slots (no text or symbols)

Technical line drawing of a microwave oven with labeled components (no text or symbols)

Diagram showing two stages of a curved structure with internal patterns, no text or symbols present

Pure electrical circuit lines without any symbols

Isometric technical drawing of a mechanical device with labeled components (no text or symbols)

2-B 1-B 4-B 5-B 6-B 3-B 7-B 9-B 8-B 10-B 11-B 12-B 13-B 14-B 15-B 16-B 17-B

23-B 24-B 25-B 26-B 22-B 20-B 21-B 19-B 16-B 18-B 17-B 13-B 15-B 14-B 12-B

REFACCIONES PARA LA TOLVA

13-LH 12-LH 8-LH 11-LH 10-LH 6-LH 9-LH 7-LH 1-LH 3-LH 4-LH 5-LH 2-LH 15-LH Digital Control Center 14-LH

GARANTÍA

CONDICIONES

Black apron with a white circular emblem on the cover (no text or symbols visible)

DELANTAL PARA ASAR

2.2-3.6 kg / 5-8 lbs,

Close-up of sliced meat on a dark surface, possibly pork or beef, with visible bone and texture (no text or symbols)

Close-up of a baked dessert with golden-brown crust and purple herbs, served on a patterned plate (no text or symbols visible)

Close-up of whole chestnuts with textured shells (no text or symbols visible)

Close-up of a cooked dish with sliced meat pieces (no visible text or symbols)

FREE RECIPES | RECETTES GRATUITES | RECETAS GRATUITAS 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
Avertissement : Ce produit peut vous exposer à des produits chimiques incluant la poussière de bois, connue par l'état de Californie pour causer le cancer. La combustion de ce produit peut vous exposer à des produits chimiques incluant le monoxyde de carbone, connu par l'état de la Californie comme causant des anomalies congénitales ou autres effets nocifs sur la reproduction. Pour accéder à d'autres informations, rendez-vous à WWW.P65WARNINGS.CA.GOV
Advertencia: Este producto este producto puede exponerlo a productos químicos incluyendo polvo de madera, que el estado de California sabe que provocan cáncer. La combustión del este producto puede exponerlo a productos químicos incluyendo al monóxido de carbono, que el estado de California sabe que causa defectos congénitos y otros daños reproductivos. Para obtener más información, visite WWW.P65WARNINGS.CA.GOV

602210615UMV

IMPORTANT

DO NOT RETURN PRODUCT TO STORE

For all questions, comments, or inquiries, please contact Dansons directly. Our Customer Care department.

USA: [phone]

CANADA (TOLL FREE): 1-877-942-2246

[e-mail]

IMPORTANT

NE RETOURNEZ PAS LE PRODUIT AU MAGASIN