ENG
LISH
18
• A “CLOSED” arched flame broiler protects the food from direct contact with the flame; gives a large hot metal area to help
evaporate the juices back into the cooking resulting in added flavor, channels excess grease directly to a grease pail; and
distributes the heat evenly throughout the cooking area.
• An “OPEN” arched flame broiler allows for direct contact of the flame and intense heat to the food. An open flame broiler also
results in less air convection within the unit.
• The natural smoke flavor produced by the burning pellets, the “arched flame broiler” and the fan induced “convection
cooking” combine to give you the savory flavor and even cooking that is unique to pellet grills and will win you rave reviews
each time you use it.
Cooking Zone 2 - Hot Smoker Cabinet: 65
o
- 176
o
C / 150
o
- 350
o
F
• The bottom cabinet is your hot smoking cabinet. Inside the cabinet, on the left
side wall are two dampers. These dampers control the air flow from the main
barrel. Play around with these to find what works best for you and your needs.
• Top damper closed/bottom damper open: Gives you additional cooking space
while maintaining the convection heat in your main barrel.
• Both dampers open: Maximizes the temperature in your lower cabinet but causes
the main barrel to lose convection heat.
Cooking Zone 3 - Cold Smoker/Warming Oven: 15
o
- 82
o
C / 60
o
- 180
o
F
• The upper cabinet is your cold smoking/warming oven. Use the rear exhaust
control panel and the adjustable chimney to reduce the temperature inside of
the upper cabinet.
DAMPER CONTROLLED CHIMNEY
• Adjust the chimney damper to create a natural updraft within the unit. This
affects both the lower and upper cabinet.
TIP:
Your LG Champion series pellet grill can run efficiently over extended periods of time and at different heat output levels, as
long as the fuel supply is dry, the burn grate is seated correctly, and timely cleaning and maintenance is performed.
INITIAL SET-UP PROCEDURE
Please note that during shipping, or moving around on your deck, some movement within the grill may have taken place, so a
complete visual inspection is required. Please follow these initial set-up procedures to ensure proper and safe operation of your
grill.
TIP: It is highly recommended practice to always go through these basic SET UP PROCEDURES, after every 1 to 2 cooking’s. This will
ensure proper ignition, heat output and many continuous happy grilling experiences.
Step 1
Open the main SMOKER LID and remove the cooking grids (13).
Step 2
Remove
the
“arched
flame
broiler”
(12).
Remove the packing material. * The coating on the flame
broiler is a food based grease.
Step 3
Remove the stainless steel burn grate (8) and inspect the burn
pot (9). Remove any foreign items. Ensure that the air holes in
grate (8) and the igniter (7) are clear of debris.
Step 4
Re-install the burn grate (8). Ensure that the stainless steel grate is sitting down and snug in the burn pot (9) and that the igniter
is lined up properly with the hole in the burn grate.
