Grilling Tips And Techniques - Louisiana Grills Champion Serie Instrucciones Y Uso

2. Check and clean debris from the air vents, found on the front and back sides.
3. Inspect and clean the fuel hopper area
Remove the four (4) screws securing the hopper safety screen.
Two (2) in the hopper and two (2) on the access panel, on the end of the hopper.
To aid in protecting the galvanized metal and to allow pellet fuel to slide easily, you can apply a coating of car wax.
Inspect the metal auger area. Check and clean any sawdust build-up and debris. An excess build-up of lines will lead to
improper feeding and temperature changes.
Inside the Hopper Access Panel:
You can remove the eight (8) screws securing the "access panel" to the end of the hopper assembly. There are four (4) along the
top, two (2) in the middle, and two (2) on the bottom edge.
This will allow you to perform the following within the hopper assembly:
1. Check and clean any debris within the hopper housing.
2. Check and clean any debris from the fan blades or housing.
3. Check and clean any debris from the auger motor.
4. Visual inspection on the wire harness and all wire connections.
5. Ensure all excess wires are not impeding the air from the fan reaching the burn grate.
Upon completion of inspection, replace all screws. Hand start each screw to ensure proper threading.
Here are some helpful tips and techniques passed on to us from many Louisiana Grill owners, our staff, families and lots and lots
of practice.
Everything is TIME and TEMPERATURE.
Remember a recipe is simply an outline.
• 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.
• 176oC / 350oF in your indoor oven is 176oC / 350oF in your outdoor grill.
• Before preheating the grill, make sure it is safe, clean and hygienic.
• Always preheat your grill before cooking. Set your desired temperature to above 232oC / 450oF 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 232oC / 450oF.
• Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the surface.
• "Mise en Place". Three words that are essential for master grilling. The "mise" refers to basic setup of ingredients and
equipment you need at grill side before you start cooking.
• 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.
• 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.
• 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 a fire in the burn pot.
• Sear meats and cook with lid down for perfectly grilled food every time.
• All Louisiana Grills are designed to allow even fan forced heat circulation, so foods cook evenly on all sides. Leave at least 2.54
cm (1") of clearance between the food and the hood for proper heat flow.
• Grilling times in recipes are based on 20oC / 70oF weather and little to no wind. Allow more time on cold windy days,
or even for higher altitudes. Allow less time for warmer weather.
• To get better smoke penetration into your meats, go SLOW and LOW. Meat will close its fibers after it reaches an internal
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GRILLING TIPS AND TECHNIQUES