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

Estate series wood pellet grill & smoker

Manual (98 pages)

Table of Contents

Wood pellets appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like

rabbit food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These 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.

FLAVOR GUIDELINES

•

HICKORY BLEND

Rich with a smoky bacon-like flavor. Highly recommended for roasts and smoking your favorite meats.

PECAN BLEND

•

Smoky, bacon-like flavor. Similar to Hickory, but less strong.

•

MESQUITE BLEND

Strong aroma with a tangy and spicy flavor. The perfect level of bold taste to compliment your Tex-Mex cuisine.

APPLE BLEND

•

Smoky with a mild sweetness flavor. Highly recommended for baking and pork.

•

CHERRY BLEND

Slightly sweet with a hint of tart. Gives your light meats a rosy tint that is incomparable in appearance and taste.

•

WHISKEY BARREL BLEND

Sweet and smoky with an aromatic tang. A premium blend of oak, and perfect for all your red meats.

COMPETITION BLEND

•

An ideal blend of sweet, savory and tart. A combination of maple, hickory and cherry – perfectly versatile for all your

cooking needs. Used by many professional grillers.

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 Pink

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

Temperature

93-135°C /

Range

200-275°F