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START-UP PROCEDURE
1.
Plug the power cord into a grounded power source. Open the Main Barrel lid. Check the burn pot 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 Main Barrel lid closed, press and hold the Power button for three seconds to turn on the unit. 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 unit reaches an minimum
temperature of 65°C / 150°F or the igniter times out (24 minutes).
3.
Once the heavy, white smoke has dissipated, the start-up cycle is complete. Set your desired temperature to start grilling!
SHUT DOWN PROCEDURE
1.
When finished cooking, keep the Main Barrel lid closed, press and hold the Power Button for three seconds 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 completed. Once the cool-down cycle is complete, the fan will turn off.
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you
cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke ring) on your
meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: FOR BEST RESULTS, ALLOW TIME FOR MEATS TO REST AFTER COOKING. THIS ALLOWS THE NATURAL JUICES TO
MIGRATE BACK INTO THE MEAT FIBER, GIVING A MUCH JUICER, FLAVORFUL CUT. RESTING TIMES CAN BE AS LITTLE AS 3
MINUTES AND UP TO 60 MINUTES, DEPENDING ON THE SIZE OF THE PROTEIN.
STYLE OF COOKING
HOT SMOKING
(Very Low)
93–135°C /
199 – 275°F
POULTRY
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.
Chicken (whole)
1.36–2.26 kg / 3–5 lbs.
Drumsticks, Breasts
0.45–0.86 kg / 1–1½ lbs.
Small Game Birds
0.45–0.86 kg / 1–1½ lbs.
Duck
1.36–2.26 kg / 3–5 lbs.
ROAST
BAKING
(Low)
(Medium)
135–162°C /
162–190°C /
275–323°F
323–374°F
RARE
SIZE
54°C / 130°F
GRILL/BAKE
SEAR
(Medium/High)
(High)
190–232°C /
232–260°C /
374–449°F
449–500°F
MEDIUM
WELL DONE
60°C / 140°F
77°C / 170°F
Grill 90–120 minutes
Grill 110–140 minutes
Grill 130–160 minutes
Grill 140–170 minutes
Grill 150–180 minutes
Grill 1–1.5 hours
Grill 30–60 minutes
Grill 30–45 minutes
Roast or grill 2–2.5 hours
www.louisiana-grills.com
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