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COOKING TEMPERATURES
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 for indirect or direct flame cooking. With the flame broiler
slider 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
slider is closed, the air circulates around the barrel, resulting in convection heat. High temperature is also used 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. 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!
AIRFLOW AND
THE 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 Barrel. This type of airflow allows for a different quality of pellets to be used while
reducing the possibility of fuel blockage and jams in the auger feed system.
PELLETS
BURN
COOL AIR
(FAN)
INTAKE
CONVECTION
HEAT AIRFLOW
GRATE
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