Specifications

Timer
Using a timer will help to alert you when “well-done” is about to become “over-done”.
Aluminium Foil
Extra-strength foil is always useful for grilling. Used to make foil packages, wrap smores, or to fold up
into a flat dish to act as a drip pan to catch those flavourful juices that drip from the meat. Also used to
speed up cooking, protect bones from burning, and to keep foods warm. Can also be used to wrap a
large piece of cardboard to become a whole fish flipper.
Drip / Roast Pans
Used to prevent flare-ups, keeps food from drying out, eliminates basting, and to catch those flavourful
juices that drip from the meat which is used to make the most delicious gravy ever. Various juices can
also be added to the pan to impart a desired flavour, such as apple, lemon, cranberry, pineapple, any
cola, etc.
Grill Baskets
Perfect for cooking foods that are difficult to handle on the grill, such as vegetables, seafood, fish and
certain cuts of meats. Usually made out of nickel-plated steel these baskets are made of two identical
halves being held together with hinges. Not only do they protect food, and make handling easier, but
also allows for different food to be combined and grilled together without piercing the food.
Griddle
One of the most used accessories for those grill enthusiasts that enjoy cooking any foods outdoor. Use
to griddle complete breakfasts, grill sandwiches, and toast fajitas. Cook all your bacon and sausages
outdoors, and they’re great for grilling vegetables, stir-frying, and searing.
Cooking Racks
Nickel-plated roast racks and rib racks are a great way to increase your cooking pleasure. Roast racks
can be used to enhance the convective cooking capabilities of your grill, by allowing the smoke
flavoured air to move around the entire roast evenly. Rib racks are a great way to increase your
capacity of your grill for those large gatherings. Can also be used for chops and chicken pieces.
Skewers (wood or metal)
Wood skewers adhere better to meat than do the metal ones. When using the wood skewers
remember to soak them in water for at least 30 minutes beforehand to prevent them from burning in the
heat of the grill. Another way to protect them would be to wrap the exposed ends with aluminium foil.
Metal skewers should be those with flat blades or dual prong. The flat skewer is designed to prevent the
food from rotating when you turn the skewer. The dual prong skewers hold all foods more securely and
are ideal way to hold delicate meats and vegetables.
Metal Brush
It is important to clean your grill thoroughly before each use. A long handled brush with metal bristles is
the best tool for the job. NOT for use on the Grillmate
Skillets and Woks
These baskets of course allow you to stir-grill vegetables, seafood, and other small pieces of food the
same way you would if you were indoors. The holes allow the smoke and flavors to reach the food.
G
G
G
R
R
R
I
I
I
L
L
L
L
L
L
I
I
I
N
N
N
G
G
G
T
T
T
I
I
I
P
P
P
S
S
S
A
A
A
N
N
N
D
D
D
T
T
T
E
E
E
C
C
C
H
H
H
N
N
N
I
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I
Q
Q
Q
U
U
U
E
E
E
S
S
S
HELPFUL HINTS
Before preheating the grill, make sure it is safe, clean and hygienic.
Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the surface.
Ensure the ash/drip pan is clean and free from any debris and fat build-up.
Always check your pellet fuel hopper for debris and to ensure that you do not run out of pellets before
finishing.
Always preheat your grill before cooking. After ignition has taken place turn your control knob to the
PREHEAT 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 500º F.
To prevent foods from sticking, you can brush or rub cooking oil on the cast iron grills. If using a
vegetable spray use it only before lighting the burn pot. Never spray the grill while there is fire in the
burn pot.
Sear meats and cook with the 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 1” of clearance between the food and the hood for proper heat flow.
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.
Grilling times in charts and recipes are approximate.
Large or thicker pieces of meat will require more cooking time per pound than smaller or thinner pieces.
Foods on a crowded cooking grate will require more cooking time than just a few foods.
Foods grilled in containers, such as baked beans, will require more time if grilled in a deep casserole
rather than a shallow baking pan.
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.
Determine the doneness of meats by making a small slit near the bone and checking the colour. For
boneless cuts, make a slit near the centre. For thicker cuts or larger pieces of meat and poultry insert
an instant-read thermometer into the centre of the largest muscle of meat or in the inner thigh or breast
of poultry. Charring meat, poultry or fish is not recommended.
When grilling any meats, poultry or any food remember moisture retention is a must. Sear
the outside first to lock in juices. Add salt, if needed, after cooking. Flip cuts of meat when
bubbles start to appear so the moisture goes back into the meat. Sauces are best applied
near the end of cooking to prevent burning. Always use tongs, not a fork.