Grilling Tips And Techniques - Louisiana Grills LG800 Elite Instructions And User Manual

Wood pellet grill

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Here are some helpful tips and techniques passed on to us from many Louisiana Grill owners, our staff, families and lots

and lots of practise:

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The first time doing a recipe outside on the grill, should be done the exact way you have cooked it inside. Then the

next time, you adjust the time and temperature to achieve a new taste. Record your results.

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350 degrees in your oven is 350 degrees in your grill.

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Before preheating the grill, make sure it is safe, clean and hygienic.

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Always preheat your grill before cooking. Set your Desired Temperature to above 450° F setting, be sure

the lid is closed and allow the grill to heat for at least 10 – 15 minutes or until the thermometer registers over 450ºF.

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Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the surface.

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"Mise en Place". Three words that are essential for master grilling. The "Mise" refers to the basic setup of

ingredients and equipment you need at grill side before you start cooking.

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Ensure the ash/drip pan is clean and free from any debris and fat build-up. You may want to line it with foil to speed

up your clean up time.

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Always check your pellet fuel hopper for debris and to ensure that you do not run out of pellets before finishing.

Use a shop vac to clean out any sawdust build-up.

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To prevent foods from sticking, you can brush or rub cooking oil on the cooking grids. If using a vegetable spray

use it only before lighting the grill. Never spray the grill while there is fire in the burn pot.

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Sear meats and cook with the lid down for perfectly grilled food every time.

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All Louisiana Grills are designed to allow even fan forced heat circulation, so foods cook evenly on all sides. Leave

at least 1" of clearance between the food and the hood for proper heat flow.

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Grilling times in recipes are based on 70ºF (20ºC) weather and little to no wind. Allow more time on cold,

windy days, or even for higher altitudes. Allow less time for warmer weather.

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To get better smoke penetration into your meats, go SLOW and LOW. Meat will close its fibres after it reaches an

internal temperature of 120ºF.

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Foods grilled in containers, such as baked beans, will require more time if grilled in a deep casserole rather than a

shallow baking pan.

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Use long-handled tongs for turning all meats and spatulas for turning burgers and fish. Do not use a fork for

turning, as it will pierce the meat allowing the flavourful juices to escape.

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Misting or Mopping are great ways to keep meat from drying out when going SLOW and LOW. A mixture of 50/50

apple juice (not cider) and water keeps the meat moist and gives it great color.

TIP:

Sauces are best applied near the end of cooking to prevent burning.

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A smart investment to purchase would be a BBQ Mat. Because of the fan force convection cooking a mat

would protect that expensive deck or patio stone from the possibility of grease stains or accidental spills.