Specifications

A
A
A
B
B
B
O
O
O
U
U
U
T
T
T
W
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W
O
O
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O
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O
D
D
D
P
P
P
E
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E
L
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L
E
E
E
T
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They are 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, but there is
nothing small about the heat energy in a wood pellet. These clean
burning wood pellets generate about 8200 BTU’s per pound with very
little ash and low moisture content.
Wood pellets are not new; they have been around for a long time used
in industrial, commercial and residential heating appliances. There are
more than 125 active pellet mill operations in United States and
Canada, producing millions of pounds of pellet each year.
Barbeque wood pellets are produced in the same matter as wood pellet
fuel is produced for home heating. Pure raw material (sawdust) is
pulverized with a hammer mill and then dried. The dried material is
then processed under heat and pressure. Lignin, which is the natural
glue, which holds plant fibre together, softens above 100º C, permitting
the material to change shape. The hot lignin then acts like a binding
agent to bond the pellet together. The heated material then goes
through a hard steel die, much like a meat grinder, which rotates
against rollers forcing the material through the die with pressure over
3 000 PSI. As the pellet is forced through the die it is sheared off at a specific maximum length, cooled,
screened, vacuumed, and then bagged into 20 lb bags.
General specifications for barbeque pellets are: 100% hardwood, 1”long or less in length, ¼” diameter,
less then 2% ash content, less then 2% fines, under 10% moisture content, approx. 8200 BTU’s per lb.
and about 40 lbs per cubic ft. density.
Mesquite, from the Aztex “mizquiti” (which means “the honey tree”); true to its name gives a delicate,
subtle, sweet flavour to grilled foods- especially good with poultry and seafood.
Hickory intensifies the flavour of food with a
robust, tangy taste that is better suited to red
meat than to poultry and fish.
Apple or fruitwoods, many from orchards
destroyed by fire or old age, are a big hit. Like its
mesquite counterpart, the heaviest branches of
the apple tree is heated to kill insects, then
chipped, made into pellets, and packaged for
retail. Apple or any fruitwood, adds a smoky,
mild sweetness to everything that you cook or is
highly recommended for any baking.
Beef Buffalo Chicken Turkey Fish Lamb Pork Baking
Alder X X x x X x X X
Apple x x X X
Hickory X X x x X
Mesquite X X x x X
I
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N
N
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T
T
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I
A
A
L
L
S
S
E
E
T
T
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U
U
P
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R
R
O
O
C
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E
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D
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S
Please note that during shipping some movement may have taken place, so a complete visual
inspection is required. Please follow these Initial Set-up procedures to insure the proper and safe
operation of your grill.
Note: Do not plug your grill into an electrical outlet until this procedure is complete.
TIP: It is recommended practise to always go through the INITIAL SET UP
Procedures after every 5 to 10 uses. This will ensure proper ignition and
continuous happy grilling experiences.
Open the GRILL LID and remove the Cast Iron Cooking Grills. “Little Louie” comes with
1 grill, the “Kentwood” and “Greenwood” models come with 2 sections and the “Grande Isle” comes with
3.
Remove the “Grillmate” or stainless steel “Flavor Guard” Cooking surface.
Remove the Flame Deflector. This is the “U” shaped stainless steel metal piece sitting over the burn
grate. The “U” shape sits upside down to help distribute the heat and to keep fly ash to a minimum. The
flame deflector also keeps the flame from making direct contact with your cooking.
Remove the stainless steel burn grate and check the burn pot area, remove any foreign items. Ensure
that the air holes in the grate and igniter are clear of debris.
Re-install the burn grate. Ensure that the stainless steel grate is setting down and snug in the burn pot
with the two igniter holes visible and clear of obstructions, centered in the bottom of the grate. If the
grate does not sit firmly in the pot area you will have to adjust the grate adjustment tab.
Re-install the flame deflector. This mounts back on the side brackets located on each side of the burn
area. The opening of the “U” shape should be facing downwards, and should be centered over the burn
grate.
Re-install the Cooking Grates: For the “Grillmate” ensure that the grill with the small round holes is
facing upward and the basket weave pattern is facing downward, towards the flame deflector and burn
area. For re-installing the “Flavor Guard”, the pointed top of the “V” shaped runners and the two
pull-tabs must point upward toward the cast iron cooking grills.
Reinstall the Cast Iron Grills.
Open the Pellet Hopper Lid, found in the rear of your grill, behind the lid. Check for any foreign objects.
Fill the hopper with your choice of wood pellet fuel. Replace the hopper lid.
Plug your
Louisiana Grill into the nearest AC outlet.
You are now ready to push that start button and enjoy that savory taste of pellet convection cooking.