Using Wood Pellet Fuel; Cooking Guidelines - Louisiana Grills LG860C Manual

Wood pellet grill

Instructions and user manual (32 pages)

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Clean-burning barbecue wood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-7%),

and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-

mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened,

vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

HICKORY BLEND

Rich, smoky bacon-like flavor. Considered the

"Kings of the Woods"

PECAN BLEND

Smoky, bacon-like flavor. Similar to Hickory,

but less strong.

APPLE BLEND

Smoky, mild sweetness flavor. Highly

recommended for baking.

MESQUITE BLEND

Strong, tangy, spicy flavor. Think Tex-Mex

cuisine.

NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat output or

cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a

record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.

Practice makes perfect.

The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke

ring ) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the

meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending

on the size of the protein.

STYLE OF

HOT SMOKING

COOKING

(Very Low)

Temp Range

93-135 °C /

199-275 °F

POULTRY

SIZE

Turkey (whole)

4.5-5.0 kg / 10-11 lbs.

5.3-6.4 kg / 12-14 lbs.

6.8-7.7 kg / 15-17 lbs.

8.2-10.0 kg / 18-22 lbs.

10.4-11.3 kg / 23-25

lbs.

Chicken (whole)

1.36-2.26 kg / 3-5 lbs.