Louisiana Grills LG900C1 Installation instructions
assembly and operation
assemblage et fonctionnement
montaje y operación
WARNING: Please read the entire manual before installation and use of this appliance. Failure to follow these
instructions could result in property damage, bodily injury or even death. Contact local building or fire officials
about restrictions and installation inspection requirements in your area.
AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil. Le
non-respect de ces instructions peut entraîner des dommages aux biens, des blessures ou même la mort.
Communiquez avec les autorités locales en matière d’incendie et de bâtiment concernant les restrictions
et les exigences d’installation dans votre région.
ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato. Incumplir estas instruc-
ciones podría causar daños materiales, lesiones corporales, e incluso la muerte. Consulte a sus funciona-
rios locales de construcción y control de incendios para informarse sobre las restricciones y los requisitos
de inspección de instalaciones en su región.
ITM. / ART. 1500153, 245376
MODEL / MODÈLE / MODELO: LG900C1
PART / PIÈCE / PARTE: 60901, 62902, 62903
ITM. / ART. 1500153, 245376
MODEL / MODÈLE / MODELO: LG900C1
PART / PIÈCE / PARTE: 60901, 62902, 62903
smoke cabinet
IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.
MANUAL MUST BE READ BEFORE OPERATING!
Armoire à Fumer
IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR
RÉFÉRENCE ULTÉRIEURE. VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER LE BARBECUE !
gabinete de fumar
IMPORTANTE, LEA DETENIDAMENTE, CONSERVE PARA REFERENCIA
FUTURA. ¡DEBE LEER EL MANUAL ANTES DE LA OPERACIÓN!
smoke cabinet
IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.
MANUAL MUST BE READ BEFORE OPERATING!
Armoire à Fumer
IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR
RÉFÉRENCE ULTÉRIEURE. VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER LE BARBECUE !
gabinete de fumar
IMPORTANTE, LEA DETENIDAMENTE, CONSERVE PARA REFERENCIA
FUTURA. ¡DEBE LEER EL MANUAL ANTES DE LA OPERACIÓN!
TM / MC / MR
BACKYARD PRO
TM / MC / MR
FOR OUTDOOR USE ONLY. NOT FOR COMMERCIAL USE.
POUR UN USAGE EXTÉRIEUR. PAS POUR USAGE COMMERCIAL.
SÓLO PARA USO EXTERIOR. NO ES PARA USO COMERCIAL.
ENGLISH
2
.
.
Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure
you receive the most enjoyable and trouble-free operation of your new Smoke Cabinet. We also advise you retain this manual for
future reference.
DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 457mm (17.9 inches) from combustible constructions to the sides of the grill, and 457mm (17.9
inches) from the back of the grill to combustible constructions must be maintained. Do not install appliance on non-
combustible floors, or floors protected with non-combustible surfaces unless proper permits and permissions are
obtained by authorities having jurisdiction. This wood pellet appliance extension must not be placed under overhead
combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other
flammable vapors and liquids.
Should a grease fire occur, turn thegrill offand leave the cabinet doorclosed untilthe fireis out. Donot unplug
the power cord. Do not throw water on. Do not try to smother the fire. Use of an all-class (class ABC) approved
fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.
2. It is recommended to use heat-resistant barbecue mitts or gloves when operating the smoker. Do not use accessories not
specified for use with this appliance. Parts of the unnit may be very hot, and serious injury may occur. Keep young children
and pets away while in use.
This appliance is not recommended for children, persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction
by a person responsible for their safety.
3. Product may have sharp edges or points. Contact may result in injury. Handle with care.
CARBON MONOXIDE (“ ”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon
monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,
nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless
gas from poisoning you, your family, or others:
• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon
monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.
Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or
circulatory system problems, such as anemia, or heart disease.
ENGLISH
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Safety Information .......................................................... 2
Parts & Specs......................................................................4
Assembly Preparation...................................................... 5
Assembly Instructions
Attaching The Spacer Bar...........................................................5
Installing The Mounting Bracket..............................................5
Mount The Smoke Cabinet To The Grill Barrel.......................6
Securing The Chimney Stack......................................................6
Assembling The Door Latch ....................................................... 7
Installing The Cabinet Damper Knob....................................... 7
Installing The Cooking Components........................................ 7
Placing The Grease Tray.............................................................. 7
Operating Instructions ....................................................8
COPYRIGHT NOTICE
Copyright 2017. All rights reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons Inc.
3411 North 5th Avenue, Suite 500, Phoenix, , 85013
sales@louisiana-grills.com | service@louisiana-grills.com
www.louisiana-grills.com
Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135
Care & Maintenance.........................................................9
Tips & Techniques ........................................................... 10
Replacement Parts........................................................... 11
Warranty
Conditions.................................................................................... 12
Ordering Replacement Parts................................................... 12
Contact Customer Service ........................................................ 12
Warranty Service ....................................................................... 12
Accessories Sold Separately...........................................13
Recipes ...............................................................................14
ENGLISH
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Part# Description
1 Chimney Gasket (x2)
2 Chimney
3 Mounting Bracket
4 Spacer Bar
5 Door Latch Assembly
6 Grease Tray
7 Cabinet Damper Knob
8 Cooking Grid Brackets (x10)
9 Smoke Cabinet
10 Porcelain-Coated Nickel Cooking Grids (x5)
NOTE: Due to ongoing product development, parts are subject to change without
notice. Contact Customer Service if parts are missing when assembling the unit.
2
5
4
3
6
7
8
9
10
1
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Parts are located throughout the shipping carton, including in and under the appliance. Inspect the parts, and hardware blister
pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts
list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your
dealer or Louisiana Grills Customer Service for parts.
IMPORTANT: To ease installation and avoid injury, use two people when assembling this appliance.
Tools required for assembly: screwdriver, wrench and level.
Tools not included.
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws
completely until all screws for that step have been installed.
1.
Parts Required:
1 x Smoke Cabinet
(#9)
1 x Spacer Bar
(#4)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the unit
and parts during assembly. Place the Smoke Cabinet upright in the
center of the cardboard, with the circular opening at the top.
• On the side panel near the bottom edge, remove the three
preassembled screws on the Smoke Cabinet. Attach the spacer bar and
secure using the same screws previously removed.
IMPORTANT: Do not tighten screws completely until the Smoke
Cabinet has been mounted to the grill and the chimney have been
installed.
2.
Parts Required:
1 x Mounting Bracket
(#3)
Installation:
• On the same side as the spacer bar, near the top edge, remove the
six preassembled screws on the Smoke Cabinet. Attach the mounting
bracket and secure to the Smoke Cabinet using the same screws
previously removed.
IMPORTANT: Ensure the hook part of the bracket is at the top, as this
will be the part that mounts to the grill barrel.
1
2
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3.
Parts Required:
1 x Louisiana Grills Smoker
(not included)
1 x Smoke Cabinet
(#9)
Installation:
• Prepare the Smoke Cabinet to be mounted to the grill barrel of the
Louisiana Grills Smoker. Position the barrel end of the grill next to the
Smoke Cabinet, both front facing.
IMPORTANT: Once positioned, lock the caster wheels on the cart of the
grill, so that it does not move when mounting the Smoke Cabinet.
• Locate where the mounting bracket will latch onto the side end of
the grill barrel. Using a second person, lift the Smoke Cabinet up
and carefully lower the mounting bracket onto the side of the grill
barrel. Push down on the Smoke Cabinet firmly to ensure the bracket
is latched well. Release holding the Smoke Cabinet once the grill is
supporting it completely. Note 3.
• Next, use two screws to affix the spacer bar to the support legs of the
grill. This gives additional brace support to the Smoke Cabinet. Note 3.
IMPORTANT: If screw holes do not align, loosen the screws on the
spacer bar and mounting bracket more until all the hardware aligns
correctly, then secure all completely.
4.
Parts Required:
2 x Chimney Gasket
(#1)
1 x Chimney
(#2)
Installation:
• First, remove the chimney cover plate and screws from the end of the
grill barrel
(comes with unit)
to expose the chimney opening. Next,
remove the preinstalled screws from the top of the Smoke Cabinet.
• Prepare to install the chimney by placing one chimney gasket on each
end. From the outside of the grill barrel, hand-tighten the chimney
and chimney gasket to the grill barrel end using one screw. Next,
connect the chimney and chimney gasket to the Smoke Cabinet top
using one screw. Continue to add another screw, one on each side,
until there are four on each end. Note illustration 4.
• Once all eight screws are mounted, tighten completely. Ensure chimney
damper can move freely once chimney is secure. Note illustration 4.
NOTE: Adjust the chimney damper to control the airflow into the
Smoke Cabinet. If smoking at low temperatures, keep the cap more
open to encourage more airflow movement from the grill barrel to
the chimney.
3
3
4
4
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5.
Parts Required:
1 x Door Latch Assembly
(#5)
Installation:
• Disassemble the hardware pieces from the door latch assembly.
• Insert the latch handle (5-1), with the handle pointed down, through
the latch handle bezel (5-2) and into the front of the door. Line up the
anchor points of the latch handle bezel (5-2) with the anchor holes on
the front of door. Hold handle in place with one hand.
• Next, on the interior side of the door, carefully and slowly place the
waved spring washer (5-3), then the latch bracket (5-4), as shown in
illustration. Secure all assembly with nut (5-5), using wrench.
IMPORTANT: Ensure handle moves smoothly. If too tight, loosen nut.
6.
Parts Required:
1 x Cabinet Damper Knob
(#7)
Installation:
• Remove the cabinet damper knob from the owners manual bag.
• Next, twist the cabinet damper knob into the bottom hole of the
cabinet damper. The cabinet damper knob is positioned on the outside
of the Smoke Cabinet to allow easy adjustment to the airflow.
NOTE: Keep the cabinet damper closed when not in use.
7.
Parts Required:
5 x Cooking Grid Brackets
(#8)
5 x Cooking Grids
(#10)
Installation:
• Insert the five cooking grids into the support brackets along the
interior walls of the cabinet. To change the height between cooking
grids, adjust to personal preference.
NOTE: To maintain the grilling performance of your cooking grids,
regular care and maintenance is required.
8.
Parts Required:
1 x Grease Tray
(#6)
Installation:
• Slide the grease tray into the grease tray brackets on the front
underside of the Smoke Cabinet. Ensure it slides along the rails, and
completely to the back.
IMPORTANT: Remove grease tray prior to moving unit to avoid spills.
• The unit is now completely assembled.
5
8
6
7
55
54
53
52
51
ENGLISH
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The temperature of your Smoke Cabinet is determined by four (4) important components: grill temperature, chimney damper
positioning, cabinet damper positioning, and the outdoor ambient temperature. As you become more familiar with these variables
and how they operate together, your operating knowledge of the unit will become easier.
•
The grill is the source of heat to the Smoke Cabinet. The hotter the grill, the hotter the available air to the Smoke Cabinet. If
smoking
low and slow
, more smoke is available for hot smoking or cold smoking in the Smoke Cabinet.
•
The chimney damper is the main control of airflow going in the Smoke Cabinet. The lower the main grill temperature, the
more the damper can be opened, thus allowing for more clean smoke to enter the cabinet. When not in use, the chimney
damper should be closed. If left open, it will affect the heat retention and convection cooking features of the grill.
•
The cabinet damper is the control of airflow going out of the Smoke Cabinet. Mostly, this damper will remain closed,
keeping the smoke and heat inside the Smoke Cabinet. If opened, it will allow the smoke and heat to exit the cabinet
chamber. It can be used if only a mild smoke flavoring is desired. When not in use, the cabinet damper should be closed.
•
The outside air temperature has a significant affect on the temperature of your Smoke Cabinet, as weather conditions can
alter the temperature range achieved. To obtain the best results, cold smoking should be done only during the cooler months
or low-sun times of the day, such as early morning, early evening, or during the night. The cooler the temperature is outside,
the longer you can operate your grill at the low temperatures, and the more you can leave the chimney damper open,
resulting in more smoke flavor penetrating your culinary delights.
ENGLISH
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Any Louisiana Grills unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and
maintenance tips to service your Smoke Cabinet:
1.
• Remove the heat deflector plate from the top of the interior cabinet by taking out the
screws on each corner. Carefully, wipe off any grease build-up directly top of the heat
deflector plate. This ensures airflow does not get blocked from the chimney damper.
• Use a long-handled grill cleaning brush remove any food or build-up from the
cooking grids. Best practice is to do this while they are still warm from a previous
cook. Clean the inside of your smoke cabinet on a consistent basis.
2.
• Wipe your smoke cabinet down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner,
abrasive cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered
under warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of
the finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill and Smoke Cabinet for complete protection! A cover is your best protection
against weather and outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a
garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM
CLEANING FREQUENCY
CLEANING METHOD
Cooking Grids After Each Grill Session Burn Off Excess, Grill Cleaning Brush
Chimney Ventilation, Damper Every 3-4 Grill Sessions Scrub Pad & Soapy Water
Heat Deflector Plate Every 3-4 Grill Sessions Scrub Pad & Soapy Water
Cabinet Ventilation, Damper Every 3-4 Grill Sessions Scrub Pad & Soapy Water
Bottom of Smoke Cabinet Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
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Follow these helpful tips and techniques, passed on from Louisiana Grills owners, our staff, and customers just like you, to become
more familiar with your Smoke Cabinet and grill:
1.
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF). Cooked foods should not be left
out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
• Smoke nuts can be kept in an air tight container, and do not need to be refrigerated. Cold smoked cheeses and fish
do need to be refrigerated and stored in air tight containers. Smoked salmon, even when stored correctly in the
refrigerator, has a very short shelf life of one to two weeks, and about one month if kept in the freezer.
2.
• Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as
low and slow
).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods
with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a
smoke
ring
and is highly prized by outdoor chefs.
• Leave open space between the foods and the extremities of the smoke cabinet for proper heat flow. Foods that are
crowded together will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning fish. Using a piercing utensil, such as a
fork, will prick the meat and allow the juices to escape.
• Keep a log-book of cold smoking sessions, so that you can re-fine or repeat your success.
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Part# Description
1 Chimney Gasket (x2)
2 Chimney
3 Mounting Bracket
4 Spacer Bar
5 Door Latch Assembly
6 Grease Tray
7 Cabinet Damper Knob
8 Cooking Grid Brackets
9 Smoke Cabinet
10 Porcelain-Coated Nickel Cooking Grids (x5)
NOTE: Due to ongoing product development, parts are subject to change
without notice.
2
5
4
3
6
7
8
9
10
1
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CONDITIONS
All smoke cabinets by Louisiana Grills, manufactured by Dansons Inc., carry a limited warranty from the date of sale by the
original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original
bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to
provide proof of purchase or after the warranty has expired.
Dansons carries a five (5) year warranty against defects and workmanship on all steel parts and metal component parts. Dansons
warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the original
purchaser. There is no specific warranty on the paint, powder coat finish, grill cover, gaskets or against any damage caused from
corrosion. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic cracks.
These aesthetic changes of the smoke cabinet do not affect its performance. Repair or replacement of any part does not extend
past the limited warranty.
During the term of the warranty, Dansons’ obligation shall be limited to furnishing a replacement for defective and/or failed
components. As long as it is within the warranty period, Dansons’ will not charge for repair or replacement for parts returned,
freight prepaid, if the part(s) are found by Dansons’ to be defective upon examination. Dansons’ shall not be liable for
transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement
of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate
liabilities and obligations from Dansons to you.
Dansons takes every precaution to utilize materials that resist rust. Even with these safeguards, the protective coatings can be
compromised by various substances and conditions beyond Dansons’ control. High temperatures, excessive humidity, chlorine,
industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons,
the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the unit components. Should any of
the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the
use of a grill cover when the grill and smoke cabinet are not in use.
This warranty is based on normal domestic use and service of the grill and smoke cabinet , and neither limited warranty coverage’s
apply for a grill and smoke cabinet which is used in commercial applications.
To order replacement parts, please contact your local authorized dealer or visit our online store at: www.louisiana-grills.com
If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES).
service@louisiana-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135
Contact your nearest Louisiana Grills dealer for repair or replacement parts. Dansons Inc. requires proof of purchase to establish a
warranty claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your
Louisiana Grills unit can be found on the hopper. Record numbers below as the label may become worn or illegible.
MODEL SERIAL NUMBER
DATE OF PURCHASE AUTHORIZED DEALER
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Available for purchase separately. Check with your local authorized dealer for availability.
ITEM DESCRIPTION ITEM DESCRIPTION
Perfect for smoking and curing meats, fish
or cheeses prior to cooking. Two dome
thermometers on door. Heavy duty casters.
Complete with five removable racks.
Additional racks sold separately.
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable. Black.
Maximize space for smoking and curing with
five additional racks in a Cold Smoke Cabinet.
A series of gourmet sauces to prepare and
enhance the natural flavors of your food.
Use during cooking or as a dipping sauce.
Fat free. Gluten free. No MSG.
Easy clean, UV protected. Protection for
your deck.
132cm x 86cm / 52” x 34”
A collection of gourmet seasonings.
Versatile as a rub, in a marinade, or simply
as seasoning. Gluten free. No MSG.
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SMOKED BEEF BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼” thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
3. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
4. Place the brisket, fat side up, in the center of the smoker. Close
the cabinet door. Hot smoke until tender, about 10 to 12 hours.
Baste the brisket with the basting mixture every half hour for
the first 3 hours.
5. Continuetheslowsmokingprocessuntiltheinternaltemperature
reaches 60-66°C / 140-150°F. Remove from smoker. Turn grill up
to 176°C / 350°F.
6. Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut. Lay foil pouch carefully on the grill.
Steam for 1 to 1 ½ hours.
7. Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
8. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
SMOKED PORK TENDERLOIN
Makes 4 - 6 Servings
Ingredients:
1 Pork Tenderloin
1.36-2.26 kg / 3-5 lbs
75 ml / 5 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Cherry
Instructions:
1. Take outside wrapper off of meat and wash thoroughly in cold
water. Place tenderloin on a paper towel to soak up excess water.
Rub your favorite pork rub on the tenderloin.
2. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
3. Place pork tenderloin in the center of the smoke cabinet. Using
a meat thermometer, cook until internal meat temperature
reaches 60°C / 140°F degrees. If a crispy crust is desired, transfer
the pork tenderloin to the grill.
4. Take pork tenderloin off heat and transfer the meat to a cutting
board, and let it rest for 10 minutes.
5. Slice like bread in ¼” pieces and serve.
TIP: Smoking a light meat like pork will turn the meat pink. The
longer a tenderloin is smoked, it can be a difference between a thin
line of pink or a rather thick ring.
SMOKED HALIBUT WITH DILL BUTTER
Makes 4 Servings
Ingredients:
900g / 2 lbs Halibut Filets
125 ml / ½ c. Butter
15 ml / 1 tbsp Fresh Dill
Suggested Wood Pellet Flavor: Mesquite / Whiskey / Competition
Instructions:
1. Wash filet thoroughly in cold water and lay on paper towel until
water is not visible. Lay filets on aluminum foil and fold a lip
around edges to contain the butter. With a basting brush, brush
melted butter and dill weed on both sides of the fish filet.
2. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
3. Place fish in the smoker. Check the filets every 15 minutes for
visible moist look on filets. Brush with butter and dill weed
when needed.
4. When fish begins to flake apart, very carefully take out of
smoker and serve.
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FRANÇAIS
16
’ ’
’
. ’
.
Veuillez lire et comprendre ce manuel avant d’assembler, d’utiliser ou d’installer le produit. Cela vous assurera de profiter au mieux et
sans soucis de votre nouvelle armoire à fumer. Nous vous conseillons également de conserver ce manuel pour référence ultérieure.
DANGERS ET AVERTISSEMENTS
Vous devez communiquer avec votre municipalité, vos autorités locales en matière de feu ou de construction
outouteautreautoritécompétenteafind’obtenirlespermisnécessaires,lapermissionoudesrenseignements
sur toutes les restrictions d’installation, y compris ceux relatifs à l’installation d’un gril sur une surface
combustible, aux règles d’inspection ou encore aux permis d’utilisation dans votre région.
1. Un dégagement minimum de 457 mm (17,9 pouces) des constructions combustibles sur les côtés du grill et 457 mm
(17,9 pouces)
de l’arrière du gril aux constructions combustibles doit être maintenu. Ne pas installer l’appareil sur des planchers non
combustibles ou des planchers protégés par des surfaces non combustibles à moins que des permis et autorisations
adéquates n’aient été obtenues par les autorités compétentes. Cette extension pour appareil à granules de bois ne doit
pas être placé sous un plafond ou un surplomb combustible. Gardez votre gril dans une zone dégagée et exempte de matières
combustibles, d’essence et d’autres vapeurs et liquides inflammables.
En cas d’incendie de graisse, éteignez le grill et laissez la porte de l’armoire fermée jusqu’à ce que le feu soit
éteint. Ne pas débrancher la fiche d’alimentation. Ne pas jeter d’eau dessus. Ne pas essayer d’étouffer le feu.
L’utilisation d’un extincteur approuvé toutes classes (classe ABC) est précieuse à conserver sur place. Si un
incendie non contrôlé se produit, appelez les pompiers.
2. Il est recommandé d’utiliser des gants ou des gants de barbecue résistant à la chaleur lors de l’utilisation du fumoir. Ne pas utiliser
d’accessoires n’ayant pas été conçus pour être utilisés avec cet appareil. Certaines parties de l’appareil peuvent être très chaudes
et des blessures graves peuvent survenir. Tenir hors de portée des jeunes enfants et des animaux domestiques lors de l’utilisation.
Cet appareil n’est pas conçu pour être utilisé par des enfants, des personnes à capacités physiques,
sensorielles ou intellectuelles réduites ou sans expérience ni connaissances, à moins qu’elles soient
surveillées directement par une personne responsable de leur sécurité.
3. Le produit peut avoir des bords ou des points pointus. Le contact peut entraîner des blessures. Manipuler avec soin.
LE MONOXYDE DE CARBONE (« »)
Le monoxyde de carbone est un gaz incolore, inodore et sans goût produit par la combustion des gaz, du bois, du propane, du
charbon ou d’autres combustibles. Le monoxyde de carbone réduit la capacité du sang à transporter l’oxygène. Les faibles niveaux
d’oxygène sanguin peuvent entraîner des maux de tête, des étourdissements, des faiblesses, des nausées, des vomissements, de
la somnolence, de la confusion, de la perte de conscience ou la mort. Suivez les directives suivantes pour empêcher ce gaz incolore
et inodore de vous empoisonner ainsi que votre famille et les autres :
• Consultez un médecin si vous ou les autres développez des symptômes similaires à un rhume ou la grippe quand vous cuisinez
ou quand vous vous trouvez à proximité de l’appareil. L’empoisonnement au monoxyde de carbone, qui peut facilement être
confondu avec le rhume ou la grippe, est souvent détecté trop tard.
• La consommation d’alcool et de drogues augment les effets de l’empoisonnement au monoxyde de carbone.
Le monoxyde de carbone est particulièrement toxique pour la mère et l’enfant pendant la grossesse, pour les nourrissons, les personnes âgées, les
fumeurs et les personnes souffrant de problèmes de circulation sanguine ou du système circulatoire, tels que l’anémie ou les maladies cardiaques.
FRANÇAIS
17
Informations de sécurité ...............................................16
Pièces et spécifications ................................................. 18
Préparation de l’assemblage.........................................19
Instructions d’assemblage
Fixer la barre d’espacement..................................................... 19
Installer le support de fixation............................................... 19
Assembler l’armoire de fumage au baril du gril..................20
Fixer la sortie de la cheminée..................................................20
Installer le loquet de porte.......................................................21
Installer le mollette du clapet de l’armoire...........................21
Installer les composants de cuisson .......................................21
Placer le plateau à graisse........................................................22
Instructions d’utilisation...............................................22
AVIS SUR LES DROITS D’AUTEUR
Droit d’auteur 2017. Tous droits réservés. Nulle partie de ce
manuel ne peut être reproduite, transmises, transcrite ou stockée
dans un système de recherche de quelque façon que ce soit sans
l’autorisation préalable écrite de,
Dansons Inc.
3411 North 5th Avenue, Suite 500, Phoenix, , . 85013
sales@louisiana-grills.com | service@louisiana-grills.com
www.louisiana-grills.com
Ligne sans frais : 1-877-303-3134, télécopie : 1-877-303-3135
Entretien et maintenance............................................. 23
Conseils et techniques...................................................24
Pièces de rechange......................................................... 25
Garantie
Conditions....................................................................................26
Commande de pièces de remplacement...............................26
Appelez le service à la clientèle ..............................................26
Service de garantie ...................................................................26
Accessoires vendus séparément.................................. 27
Recettes............................................................................. 27
FRANÇAIS
18
Partie#
Description
1 Joint de cheminée (x 2)
2 Cheminée
3 Support de fixation
4 Barre d'espacement
5 Loquet de porte
6 Plateau à graisse
7 Mollette du clapet de l’armoire
8 Supports de grilles de cuisson (x 10)
9 Armoire de fumage
10 Grilles de cuisson en nickel émaillé (x 5)
REMARQUE : En raison du développement continu du produit, les pièces peuvent
être modifiées sans préavis. Contactez le service clientèle si des pièces manquent
lors de l’assemblage de l’appareil.
2
5
4
3
6
7
8
9
10
1
FRANÇAIS
19
’
Les pièces sont situées dans tout le carton d’expédition, y compris dans et sous l’appareil. Inspectez les pièces et l’emballage de matériel
après avoir retiré de l’emballage de protection en carton. Avant l’assemblage du produit, examinez toutes les pièces et référez-vous à la
liste des pièces. En cas de pièce manquante ou endommagée, ne tentez pas d’assembler. Les dommages lors de l’expédition ne sont pas
couverts par la garantie. Contactez votre revendeur ou le service à la clientèle de Louisiana Grills pour les pièces.
IMPORTANT : Pour faciliter l’installation et éviter toute blessure, faites en sorte que deux personnes
assemblent cet appareil.
Outils nécessaires pour l’assemblage : tournevis, clé et niveau d’eau.
Outils non inclus.
’
IMPORTANT : Il est recommandé de lire soigneusement chaque étape avant de commencer à assembler selon les
instructions. Ne pas serrer complètement les vis jusqu’à ce que toutes les vis de cette étape aient été installées.
1. ’
Pièces nécessaires :
1 x Armoire de fumage
(#9)
1 x Barre d’espacement
(#4)
Installation :
• Placez un morceau de carton sur le sol pour éviter de rayer l’appareil et
les pièces lors de l’assemblage. Placez l’armoire de fumage à la verticale
au centre du carton en mettant l’ouverture circulaire au dessus.
• Sur le panneau latéral situé près du rebord inférieur, enlevez les
trois vis préinstallées sur l’armoire de fumage. Installez la barre
d’espacement et fixez-la à l’aide des mêmes vis que vous avez retirées
précédemment.
IMPORTANT : Ne pas serrer les vis complètement avant que l’armoire
de fumage n’ait été complètement fixée au gril et que la cheminée
n’ait été installée.
2.
Pièces nécessaires :
1 x Support de fixation
(#3)
Installation :
• Sur le même côté que la barre d’espacement, près du rebord supérieur,
enlevez les six vis préinstallées sur l’armoire de fumage. Installez
le support de fixation et fixez-le à l’armoire de fumage à l’aide des
mêmes vis précédemment retirées.
IMPORTANT : Assurez-vous que la partie du crochet du support est
au-dessus, car cette pièce servira à l’installation sur le baril du gril.
1
2
FRANÇAIS
20
3. ’
Pièces nécessaires :
1 x Barbecue-fumoir Louisiana Grills
(non inclus)
1 x Armoire de fumage
(#9)
Installation :
• Préparez l’armoire de fumage pour l’installer au baril du gril du Fumoir
Louisiana Grills. Placez l’extrémité du baril du gril à côté de l’armoire de
fumage, de sorte que les deux soient orientés vers l’avant.
IMPORTANT : Une fois placés, verrouillez les roulettes sur le chariot
du gril afin qu’il ne puisse plus bouger lorsque vous installerez
l’armoire de fumage.
• Trouvez l’endroit où le support de fixation s’accrochera sur l’extrémité
latérale du baril du gril. Avec l’aide d’une deuxième personne, soulevez
l’armoire de fumage et baissez soigneusement le support de fixation sur
le côté du baril du gril. Appuyez fermement sur l’armoire de fumage pour
veiller à ce que le support soit bien accroché. Relâcher l’armoire de fumage
dès qu’elle sera complètement soutenue par le gril. Référez-vous 3.
• Ensuite, utilisez deux vis pour fixer la barre d’espacement aux pieds du
support du gril. Ceci offrira un support d’entretoise supplémentaire à
l’armoire de fumage. Référez-vous 3.
IMPORTANT :Si les trousdesvis ne sontpas alignés,veuillezdesserrer
les vis situées sur la barre d’espacement et le support de fixation
jusqu’à ce que toutes les pièces soient correctement alignées, puis
resserrez tout le matériel.
4.
Pièces nécessaires :
2 x Joint de cheminée
(#1)
1 x Cheminée
(#2)
Installation :
• Pour commencer, enlevez la plaque de recouvrement de la cheminée
et les vis de l’extrémité du baril du gril (
fourni avec l’appareil
) afin de
dévoiler l’ouverture de la cheminée. Ensuite, retirez les vis préinstallées
de la partie supérieure de l’armoire de fumage.
• Préparez-vous à installer la cheminée en plaçant un joint de cheminée
sur chaque extrémité. De l’extérieur du baril du gril, serrez à la main
la cheminée et le joint de cheminée à l’extrémité du baril du gril à
l’aide d’une vis. Puis, fixez la cheminée et le joint de cheminée à la
partie supérieure de l’armoire de fumage à l’aide d’une vis. Continuez
à ajouter une autre vis, une sur chaque côté, jusqu’à ce qu’il y en ait
quatre sur chaque extrémité. Référez-vous à l’illustration 4.
• Une fois les huit vis installées, serrez complètement. Vérifiez que le
clapet de la cheminée peut être déplacé librement lorsque la cheminée
sera en place. Référez-vous à l’illustration 4.
REMARQUE : Ajustez le clapet de la cheminée pour contrôler le débit
d’air entrant dans l’armoire de fumage. Si vous cuisinez à basse
température, gardez le clapet plus ouvert pour favoriser un meilleur
mouvement du débit d’air allant du baril du gril à la cheminée.
3
3
4
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