LOUISIANA GRILLS LG1100 (01) PDF Document

It is of utmost importance that your LOUISIANA GRILLS LG1100 be used only in accordance with the following instructions. Major causes of appliance fires are a result of poor maintenance and a failure to maintain required clearance to combustible materials.

Dangers and Warnings:

1. 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.

2. A minimum clearance of 457mm (17.9 inches) from combustible constructions to the sides of the grill, and 457mm (17.9 inches) from the back of the grill to combustible constructions must be maintained. Do not install the appliance on combustible floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having jurisdiction. This wood pellet appliance must not be placed under an overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

3. 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.

4. After a period of storage, or non-use, check the burn grate for obstructions and the hopper for air blockage. Clean before use. 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. You must always disconnect the power before performing any service or maintenance.

5. 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.

6. 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 Service or an authorized dealer.

7. 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.

8. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.

9. Do not enlarge burn grate orifices, igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your warranty.

10. The product may have sharp edges or points. Contact may result in injury. Handle with care.

Should a grease fire occur with your LOUISIANA GRILLS LG1100, turn the grill off and leave the lid closed until the fire is out. Do not 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.

Do not transport your LOUISIANA GRILLS LG1100 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.

Ashes from your LOUISIANA GRILLS LG1100 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.

The LOUISIANA GRILLS LG1100 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.

Creosote, or soot, is a tar-like substance that produces black smoke with a black residue when burning. It is formed when the appliance is operated incorrectly, such as incorrect positioning 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 burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. If this happens, 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 is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. It reduces the blood’s ability to carry oxygen, which can lead to headaches, dizziness, weakness, nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this 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.

WARNING: This product can expose you to chemicals including carbon monoxide, which is a combustion by-product known to the state of California to cause cancer, birth defects or other reproductive harm.

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 burn 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 burn 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 burn pot.

3. Re-install the cooking components into grill. The grill is now ready to use.

Before cooking on your LOUISIANA GRILLS LG1100 for the first time, it is important to complete a grill burn-off. Start the grill and operate at high heat (over 233°C / 451°F) with the lid down for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

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 a minimum temperature of 65°C / 150°F or the igniter times out (10 minutes).

3. Preheat your grill. Press the TEMP button to indicate that the setpoint temperature is displayed, and press the Temperature Adjust Arrows to a minimum of 121°C / 250°F for 20 minutes.

4. After preheating 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.

If for any reason your electric igniter fails, 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 it 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:

• 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.

• Visually confirm that the auger is dropping pellets into the burn grate.

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

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

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. Add another small amount of pellets over the burn grate.

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 by following steps two through four of the Automatic Start-Up Procedure.

1. When finished cooking, close the main barrel lid. Let your grill run for five to ten minutes to go through its natural cleaning method of a burn-off. If you have been preparing foods that are extra greasy, allow the grill to burn-off for an extra ten minutes. This will reduce the chance of causing a grease fire for the next start-up.

2. Once the burn-off is complete, 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.

The P.I.D. (proportional-integral-derivative) control on your LOUISIANA GRILLS LG1100 is similar to the controls on a kitchen oven and automatically compensates for different ambient conditions and fuel types.

Power Button: Press to power on the unit, which begins the automatic start-up cycle. Also used to turn the unit off, activating the cool-down cycle.

Prime Button: Press and hold to activate an extra feed of pellets to the burn grate. This can add more fuel before opening the barrel lid for quick heat recovery or increase smoke flavor intensity.

Temperature Adjust Arrows: Press the UP or DOWN arrows to set your desired smoking temperature in 5-degree increments. The range is from 82°C / 180°F to 315°C / 600°F. Also used to adjust the desired meat probe temperature.

LED Screen: Displays Desired Cook Temperature (Setpoint), Actual Cook Temperature, Meat Probe Temperature (if connected), and any error messages. Can be displayed in Fahrenheit or Celsius.

Temp Button: Press to display the ACTUAL temperature or the SETPOINT temperature on the LED Screen. A small LED light indicates which is being displayed.

Probe Button: Press to display the GRILL temperature or the MEAT probe temperature on the LED Screen. A small LED light indicates which probe temperature is being displayed.

Meat Probe Port: Plug-in connection port for the meat probe. When connected, the temperature is displayed on the LED Screen. Includes one (1) meat probe.

Grill Probe:

The grill probe measures the internal temperature of the main grill. When the grill temperature is adjusted, the grill probe reads the actual temperature to adjust to the desired temperature.

• To adjust the SETPOINT temperature: Press the PROBE button until GRILL is indicated. Press the TEMP button until SETPOINT is indicated. Use the UP or DOWN Temperature Adjust Arrows to set your desired temperature.

• To view the ACTUAL temperature: Press the PROBE button until GRILL is indicated. Press the TEMP button until ACTUAL is indicated. The temperature will be displayed on the LED screen.

Meat Probe (Programmable):

The meat probe measures the internal temperature of your meat. Plug the adapter into the connection port and insert the stainless steel probe into the thickest portion of your meat. It will cook the meat to your desired temperature and then automatically reduce the grill temperature to low (82°C / 180°F) to keep food warm.

NOTE: Ensure the meat probe and its wires avoid direct contact with flame or excess heat. Run the excess wire out the rear exhaust holes, near the lid hinge, or through the front hole near the hopper. When not in use, disconnect and store in the hopper handle holes.

• To adjust the SETPOINT temperature of the meat probe: Press the PROBE button until MEAT is indicated. Press the TEMP button until SETPOINT is indicated. Use the UP or DOWN Temperature Adjust Arrows to set your desired meat temperature.

• To view the ACTUAL temperature of the meat probe: Press the PROBE button until MEAT is indicated. Press the TEMP button until ACTUAL is indicated. The temperature will be displayed on the LED screen.

TIP: Set your desired temperature 10 to 15 degrees below your liking, as the food will continue to rise in temperature as the grill cools.

Allowing the grill to self-clean by running at a high temperature for 5 to 10 minutes after each use is an important step. Follow these tips:

1. Hopper Assembly:

• Once the hopper access panel is removed, confirm the igniter is free of debris/blockages and the four set screws are snug.

• Check and clean debris from the fan air intake vents and wipe any grease build-up from the fan blades.

2. Probes:

• Roll probe wires in a large, loose coil to avoid kinks or folds.

• Do not place stainless steel probes in the dishwasher or submerge in water to avoid short-circuiting.

3. Inside Surfaces:

• Clean your burn grate after every few uses to ensure proper ignition and avoid debris build-up.

• Use a long-handled grill brush to remove food or build-up from cooking grids while they are still warm.

• Clean the inside of your grill consistently to prevent grease fires. If a grease fire occurs, keep the lid closed to choke it out.

• Check and clean the grease bucket often.

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

4. Outside Surfaces:

• Wipe the grill down after each use with warm soapy water. Do not use oven cleaner or abrasive cleansers.

• For paint scratches or wearing, all painted surfaces can be touched up using high heat BBQ paint.

• Use a grill cover for protection against weather and pollutants. When not in use or for long-term storage, keep the unit under a cover in a garage or shed.

Cold Weather Cooking:

• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.

• Organize everything you need in the kitchen before heading outdoors. Move your grill to an area out of the wind and direct cold.

• Keep a log of what you cooked, the outdoor temperature, and the cooking time to help you plan future meals.

• In very cold weather, increase your preheating time by at least 20 minutes.

• Avoid lifting the lid more than necessary. Add about 10–15 minutes of extra cooking time each time you open the lid.

• Have a heated platter or dish cover ready to keep your food warm.

Hot Weather Cooking:

• Adjust your cooking temperatures downward to avoid unwanted flare-ups.

• Use a meat thermometer to determine the internal temperature of your foods to prevent overcooking.

• It is still better to cook with the lid of your grill down.

• Keep foods hot by wrapping them in foil and placing them in an insulated cooler with crumpled newspaper for insulation.

Temperatures are approximate and affected by outside ambient temperature, wind, pellet quality, lid opening, and quantity of food.

• HIGH TEMPERATURE (205-315°C / 401-599°F): Best for searing and grilling at high heat. Use with the flame broiler open for direct flame cooking or closed for convection heat. Also used for preheating and burning off grids.

• MEDIUM TEMPERATURE (135-180°C / 275-356°F): Best for baking, roasting, and finishing slow-smoked foods. Ensure the flame broiler slider is closed to reduce grease flare-ups.

• LOW TEMPERATURE (80-125°C / 176-257°F): Used to slow roast, increase smoky flavor, and keep foods warm (low and slow). Hot smoking is done in this range and works best for longer cooking times with large cuts of meat, fish, or poultry.

TIP: To intensify flavor, switch to a low temperature range immediately after preheating your grill to allow smoke to penetrate the meats.

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. 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.