ENGLISH
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LOUISIANA GRILLS
SMOKER ENVIRONMENT
With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat intake. One of the best
ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet grill uses natural wood pellets, the savory wood
flavor is cooked into the meats, reducing the need for high sugar content sauces.
WHERE TO SET-UP THE SMOKER
With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cooking time needed to perfect
your meals. Extreme cold weather conditions may affect maximal temperature output.
All Louisiana Grills® units should keep a minimum clearance of 305 mm (12 inches) from combustible constructions, and this clearance must be
maintained while the smoker is operational. To effectively assist your smoker in achieving proper temperature output, maintain heat retention, and
heat recovery time when the door is open, it is recommended to shelter your unit from the wind. In addition, adjusting the positioning of your smoker
by rotating a quarter turn – keeping the air exhaust holes (vents) out of the wind – will result in better temperature control and output.
COLD WEATHER COOKING
As it becomes cooler outside, that does not mean that smoking season is over! The crisp cool air and heavenly aroma of smoked foods will help cure
your winter blues. Follow these suggestions on how to enjoy your smoker throughout the cooler months:
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If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
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Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your smoker to an area that is
out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker in relation to your home and/or other structures.
Put everything you need on a tray, bundle up tight, and get it done!
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To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log or history of what you
cooked, the outdoor temperature, and the cooking time. This will help later down the road to help you determine what to cook and how long
it will take.
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In very cold weather, increase your preheating time by at least 20 minutes.
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Avoid opening the door any more than necessary. Cold gusts of wind can completely cool your smoker temperature. Be flexible with your
serving time; add about 10–15 minutes extra cooking time each time you open the cabinet door.
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Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
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Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey. Make your meal preparation
even easier by adding simple items such as vegetables and potatoes.
HOT WEATHER COOKING
As it becomes warmer outdoors, the cooking time will decrease. Follow these few suggestions on how to enjoy your smoker throughout the hot
months:
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Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
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Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat from over cooking and
drying out.
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Even in hot weather it is still better to cook with the cabinet door of your smoker closed.
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You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this
will keep food hot for 3 to 4 hours.
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 cabinet
door being opened, and the quantity of food being cooked.
HIGH TEMPERATURE (190-215°C / 375-420°F)
This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-off temperature to clean off the
cooking grids after use. Additionally, high heat can be used in extreme cold weather conditions to compensate for the contrast of temperatures
between outside and inside the unit.
MEDIUM TEMPERATURE (135–177°C / 275–350°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.
GRILLING LIKE A PR
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