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ENGLISH
13
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.
•
205315° / 401599°
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.
•
135180° / 275356°
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.
•
80125° / 176257°
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
). Highly 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 80-125°C / 176-257°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!
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.
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