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Page 16
NOTE: The temperature settings on the control board are not accurate! Due to
environment, fuel and cooking conditions, the settings are only for reference!
Cooking Settings
Pre Heat
The PREHEAT setting will give an oven temperature
of over 500 to 600ºF (316ºC), depending on weather
conditions. This setting is used to quickly preheat
your grill as well as to finish the cleaning cycles for
the cooking grids and the “Arched Flavor Guard”.
Could also be used as a HIGH setting in extreme cold
weather conditions or if cooking with the lid open.
High
The HIGH setting will give an oven temperature of approximately 450ºF – 550ºF, depending on the weather. This
setting is ideal for quickly searing steaks, hamburgers and chops.
Medium
The MEDIUM setting will give an oven temperature of approximately 350ºF (177ºC) when the lid is closed and the
weather conditions permit. This setting is recommended for finishing cooking steaks, hamburgers, chops, etc.
Excellent for baking. This setting is also used to IGNITE your Louisiana Grill, automatically. This setting allows just
enough pellets to feed and the proper air to transfer heat from the igniter to start the wood pellet fuel.
Low
The LOW setting will give an approximate oven temperature of 250ºF to 350ºF (154ºC – 177ºC). Used to prolong
cooking times or just to warm-up your left over master pieces.
Smoke
The SMOKE setting will give an approximate oven temperature of 180ºF to 220ºF. This setting is used to slow roast
and to increase the smoke flavour of your favourite food. Highly recommended for that BIG BIRD at Christmas, Easter,
Thanksgiving, Birthdays, and all other important holidays.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. There
are two types of smoking: HOT smoking and COLD smoking. HOT smoking, just another name for barbecuing, is
generally done at 200 to 250ºF. COLD smoking is where the food is located so far away from the fire that it smokes
without cooking. Your “Louisiana Grill” is classified as a HOT smoker.
Hot smoking works best when a longer cooking time is required, such as large cuts of meat, fish, or poultry,
Experiment with the length of time you leave for smoking, before cooking thoroughly. Some chefs prefer to smoke at
the end of cooking and to keep the food warm until ready for serving. Remember practice makes perfect.
After Cooking
One of the greatest benefits of your Louisiana Grill is the minimal clean up required. When you are finished cooking and
waiting just a little while to let the flavor set in that prime selection of meat, we recommend the following:
1. Using a long handled grill cleaning brush to remove any food or build up from the cooking grids, while it is still
warm.
2. Turn the control knob to PREHEAT for 5 minutes. Let the grill heat up, then push the POWER button to the “OFF”
position and you’re DONE.
3. A quick wipe up of the stainless steel counter top, using a cloth and mild soap, let the unit cool and put your
Louisiana Grill to bed with the optional GRILL COVER.
G ETTING STARTED CONT...
LOW
MEDIUM
HIGH
PRE-HEAT
SMOKE
START
PRIME
POWER
POWER
ON
OFF
TIP To intensify that savory smoke flavor, switch to smoke mode immediately
after putting your food on the grill. This allows the smoke to penetrate the meats
before they have a chance to sear closed.
TIP The temperatures listed above are all approximate and will be affected by the
outside temperature, the amount and direction of wind present, the length and type of
pellet fuel being used and the number of times the lid is opened.