Louisiana Grills LG860C User manual

ASSEMBLY AND OPERATION
ASSEMBLAGE ET FONCTIONNEMENT
MONTAJE Y OPERACIÓN
MODEL / MODÈLE / MODELO: LGC, LGBI
PART / PIÈCE / PARTE: , 

UL SUB.

UL SUB.
WOOD PELLET GRILL
IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.
MANUAL MUST BE READ BEFORE OPERATING!
BARBECUE À GRANULES
DE BOIS
IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR
RÉFÉRENCE ULTÉRIEURE. VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER LE BAR-
BECUE!
ASADOR DE PELLETS
DE MADERA
IMPORTANTE, LEA DETENIDAMENTE,
CONSERVE PARA REFERENCIA FUTURA.
¡DEBE LEER EL MANUAL ANTES DE LA
OPERACIÓN!
WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-
burning appliance. Failure to follow these instructions could result in property damage, bodily
injury or even death. Contact local building or fire oicials 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 électronique à granules. 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 eléctrico para
quemar pellets de combustible. Incumplir estas instrucciones podría causar daños materiales,
lesiones corporales, e incluso la muerte. Consulte a sus funcionarios locales de construcción y
control de incendios para informarse sobre las restricciones y los requisitos de inspección de
instalaciones en su región.
FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
POUR UN USAGE EXTÉRIEUR ET DOMESTIQUE SEULEMENT. PAS POUR USAGE COMMERCIAL.
SÓLO PARA USO EXTERIOR Y EN EL HOGAR. NO ES PARA USO COMERCIAL.

2
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SAFETY INFORMATION
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A
FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF
UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE TO THE
FOLLOWING INSTRUCTIONS.
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 wood pellet grill. We also advise you retain this manual
for future reference.
DANGERS AND WARNINGS
You must contact your local home association, building or fire oicials, 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 457 mm (18 inches) from combustible constructions to the sides of the grill, and 457 mm (18 inches)
from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors,
or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities
having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance 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 the grill o and leave the lid closed until the fire is out. Unplug the power cord.
Do not throw water on the unit. 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. Keep electrical supply cords and the fuel supply hose away from heated surfaces. Do not use your grill in the rain or around
any water source.
3. Aeraperiod ofstorage,or non-use,check theburn grateforobstructions,the hopperforforeign objects,and anyair blockage
around the fan intake, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to
prolong the lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high humidity, care
should be taken to insure that water does not get into the hopper. When wet or exposed to high humidity, wood pellets
will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service
or maintenance.
Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that the
grill is completely cool to the touch before moving.
4. Itis recommended to useheat-resistantbarbecuemittsor gloveswhen operatingthe grill.Do notuse accessoriesnotspecified
for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.
5. To prevent injury or damage to the auger, the appliance features a metal hopper safety screen. This screen must not be
removed unless directed by Customer Care or an authorized dealer.
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
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6. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.
7. Do not enlarge burn grate orifices, igniter holes or fire pots. Failure to follow this warning could lead to a fire hazard and bodily
harm and will void your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed
by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly
cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in
this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet
barbecue grills. Do not use fuel with additives.
Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill. Keep
all such liquids well away from the appliance when in use.
At this time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
to make wood pellets for domestic use. Further information, can be found at www.pelletheat.org or the Pellet Fuel Institute .
Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over
the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot
or creosote is formed when the appliance is operated incorrectly, such as: incorrect position of the burn grate, blockage of the
combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the fire pot is overfilled with pellets. When
ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit o,
let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.
If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn o the appliance, then wipe away any
formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
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 oen detected too late.
• Alcohol consumption and drug use increase the eects 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.

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SAFETY LISTING
In accordance with the procedures and specifications listed in the UL SUBJECT - "pellet fuel cooking
appliances" and ULC/ORD C- "for electrical features of fuel burning equipment." Louisiana Grills pellet
cooking appliances have been independently tested and listed by INTERTEK (an accredited testing laboratory)
to ETL, UL, ULC and CSA standards.
COPYRIGHT NOTICE
Copyright 2021. All right 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
3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
[email protected]om | [e-mail]
www.louisiana-grills.com
Customer Care
USA: [phone]
CANADA (TOLL FREE): 1-877-942-2246

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TABLE OF CONTENTS
Safety Information ...................................................2
Parts & Specs
LGBI (Built-In) ................................................................6
LGC (Cabinet) ................................................................7
Assembly Preparation..............................................8
LGBI Assembly Instructions
Preparing the Support Structure........................................8
Installing the Main Grill ......................................................9
LGC Assembly Instructions
Assembling the Side Shelves ............................................10
Mounting the Side Shelves ...............................................10
Inserting the Grease Tray ..................................................10
Positioning the Burn Grate................................................10
Installing the Cooking Components ................................11
Connecting to a Power Source..........................................11
Operating Instructions
Grill Environment ..............................................................12
Grill Temperature Ranges .................................................13
Understanding Airflow and The Auger Feed System .......13
Understanding the Digital Control Center........................14
Understanding the Probes ...............................................15
Set-up Procedure.............................................................. 15
First Use – Grill Burn-o................................................... 16
Automatic Start-up Procedure......................................... 16
Manual Start-up Procedure.............................................. 16
Shutting O Your Grill .......................................................16
Care and Maintenance ...........................................17
Using Wood Pellet Fuel ..........................................18
Cooking Guidelines ................................................18
Tips & Techniques ..................................................20
Trouble Shooting ...................................................21
Electrical Wire Diagram..........................................23
Replacement Parts
LGBI Replacement Parts..............................................24
LGC Replacement Parts ..............................................25
Hopper Replacement Parts...............................................26
Warranty
Conditions .........................................................................26
Exceptions..........................................................................27
Ordering Replacement Parts.............................................27
Contact Customer Care.....................................................27
Warranty Service ...............................................................27
Accessories Sold Separately ..................................28
Recipes....................................................................28

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LGBI PARTS & SPECS
MODEL UNIT ASSEMBLED
(WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
LG LGBI
1108mm x 697.5mm x
631mm
/ 43.62” x 27.46” x 24.84”
103 kg /
227 lb
Main - 3,735 cm / 579 sq. in.
Upper Rack - 1,813 cm / 281
sq. in.
TOTAL - 5,548 cm / 860 sq. in.
82-315°C /
180-600°F
Automatic start-up and cool-
down cycles, programmable
meat probe, electric igniter
Part# Description
1 304 Stainless Steel Upper Cooking Rack (x1)
2 304 Stainless Steel Cooking Grids (x4)
3 304 Stainless Steel Flame Broiler Slider (x1)
4 304 Stainless Steel Flame Broiler Diuser (x1)
5 304 Stainless Steel Burn Grate (x1)
6 304 Stainless Steel Main Grill (x1)
7 304 Stainless Steel Grease Tray (x1)
8 Meat Probe (x1)
A Air Register Vent Cover (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice.
Contact Customer Care if parts are missing when assembling the unit.
LG – ELECTRIC REQUIREMENTS
-V, HZ, W, -PRONG GROUNDED PLUG
.mm / 27 .46 in
mm / 24.84 in
mm /43.62 in
.mm
/ 7.5 in
.mm / 37.63 in
mm / 24.84 in
mm / 18.75 in








A

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








B
B
B
B
Part# Description
1 304 Stainless Steel Upper Cooking Rack (x1)
2 304 Stainless Steel Cooking Grids (x4)
3 304 Stainless Steel Flame Broiler Slider (x1)
4 304 Stainless Steel Flame Broiler Diuser (x1)
5 304 Stainless Steel Burn Grate (x1)
6 304 Stainless Steel Main Grill (x1)
7 304 Stainless Steel Grease Tray (x1)
8 Meat Probe (x1)
9 304 Stainless Steel Side Shelf (x2)
B 304 Stainless Steel Tool Hook (x6)
B Screw (x10)
B Screw (x6)
B Screwdriver (x1)
NOTE: Due to ongoing product development, parts are subject to change without notice.
Contact Customer Care if parts are missing when assembling the unit.
LG – ELECTRIC REQUIREMENTS
-V, HZ, W, -PRONG GROUNDED
PLUG
LGC PARTS & SPECS
MODEL UNIT ASSEMBLED
(WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
LG LGC 1750mm x 1252mm x 631mm /
68.9” x 49.29” x 24.84”
146.5 kg /
322.97 lb
Main - 3,735 cm / 579 sq. in.
Upper Rack - 1,813 cm / 281
sq. in.
TOTAL - 5,548 cm / 860 sq. in.
82-315°C /
180-600°F
Automatic start-up and cool-
down cycles, programmable
meat probe, electric igniter

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LGBI (BUILT-IN) INSTRUCTIONS
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND
A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS
IMPORTANTTHATTHIS PRODUCTBE INSTALLEDIN ACCORDANCETOTHE FOLLOWING
INSTRUCTIONS.
Building an outdoor kitchen is possible with the right planning and measurements. Good air ventilation, clearance from
combustibles, and proper care and maintenance are key factors to consider before installation.
IMPORTANT: As a built-in project is complex, we recommend knowing the dimensions of your appliance before attempting
installation. It is also highly recommended to seek assistance of trade professionals when planning your outdoor cooking
space. As simple or elaborate as your project may be, each contractor will have concerns regarding the placement of
materials, safety clearances, proper ventilation, electric routing, etc.
. PREPARING THE SUPPORT STRUCTURE
The unit has been designed to sit in a cavity, or cutout, of
an outdoor kitchen. Planning and proper care should be
made to ensure there is suicient air ventilation for the
unit to operate properly in the support structure. Note
illustration 1A.
Prepare a masonry support structure, such as brick,
building stone, cast stone, or concrete block. Other non-
combustible support structures, such as cement base
board, metal studs or framing may also be used. The unit
can be installed without additional insulation; however,
proper care must be taken to ensure that it is not installed
under or on any combustible materials.
Parts Required:
2 x Air Register Vent Cover
(#A1)
Installation:
• Install the air register vent covers to the air
ventilationopenings.Chooseafastenerappropriate
to your support structure material (hardware not
included).
ASSEMBLY PREPARATION
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister
pack aer removing from the protective shipping carton. Discard all packaging materials from inside and outside of the grill
before assembly, then review and inspect all parts by referencing 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 Care for parts.
[e-mail] | USA: [phone] | CANADA (TOLL FREE): 1-877-942-2246
IMPORTANT: To ease installation and avoid injury, use two people when assembling this appliance.
Tools required for assembly: screwdriver. Tool included.
A
.mm / 43.83 in
.mm
/ 20.75 in
.mm
/ 15.3 in
NON-COMBUSTIBLE
SUPPORT STRUCTURE
.mm x
.mm
/ 8.0 in x 8.0 in
Air Supply
Ventilation
.mm x
.mm
/ 8.0 in x 8.0 in
Air Exhaust
Ventilation

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NOTE: Air ventilation and air register vent covers
can be positioned on the front, side or back of the
support structure. Poor/lack of air ventilation in
the support structure will result in damage to your
outdoor kitchen and appliance.
IMPORTANT: Appropriate planning is required to
support the floor of the support structure without
compromising the air supply ventilation and
connection to power. The support structure must be
able to support a minimum of 181.4 kg / 40 0lbs.
• A minimum clearance of 457 mm (18 inches) from
combustible constructions to the sides of the grill,
and 457 mm (18 inches) from the back of the grill
to combustible constructions must be maintained.
Note illustration B.
IMPORTANT: If installing an exhaust fan above the
appliance, ensure the fan hood is a minimum of
15cm / 6" wider, on each side, than the front width
of the appliance. As your unit is designed to produce
smoke, it is better to oversize the ventilation system
to compensate.
. INSTALLING THE MAIN GRILL
Parts Required:
1 x Main Grill
(#6)
Installation:
• Using a minimum of two people, li the base of
the main grill on opposing sides.
IMPORTANT: The unit is heavy. Failure to use
two people could result in injury or damage to
the appliance.
• Place the main grill carefully into the support
structure.The unitshould sitlevelandcentered
in the space, unfastened to the support
structure, allowing for easy maintenance.
Allow the power cord to pass through the air
supply ventilation, ensuring that the cord is
not pinched in any way.
TIP: The smoke that exits the rear grill vents
can quickly blacken brick work and other
surfaces. Install a removable backsplash for
easy cleaning.
• Continue installation with Step 3 of the
LG860C
Assembly Instructions
.
B
MINIMUM CLEARANCE TO
COMBUSTIBLE MATERIALS 750mm
/ 30 in
457mm
/ 18 in
457mm
/ 18 in
457mm
/ 18 in
457mm
/ 18 in
457mm
/ 18 in

Air Exhaust
Ventilation
Air Supply
Ventilation

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LGC ASSEMBLY INSTRUCTIONS




IGNITER
CURVED
LIP SITS
FLUSH
. ASSEMBLING THE SIDE SHELVES
Parts Required:
2 x Side Shelf (#9)
6 x Tool Hook (#B)
6 x Screw (#B)
Installation:
• Align tool hook with a set of holes on the outside edge of the side shelf. From
underneath, secure the tool hook with a screw, using the bottom hole as an
anchor for proper took hook alignment. Secure the other two tool hooks on
same the edge. Repeat same installation for other side shelf.
. MOUNTING THE SIDE SHELVES
Parts Required:
10 x Screw (#B)
Installation:
• Each side shelf requires five screws to mount to the unit. From underneath,
secure the side shelf to the side panel of the main grill.
NOTE: Do not tighten any screws completely until all screws have been
installed. Once all screws are installed, then tighten securely.
• Repeat same installation for other side shelf.
IMPORTANT: Avoid using the side shelves to move or li the grill. The
weight of the unit will cause the side shelf to break, which is not covered
by warranty.
. INSERTING THE GREASE TRAY
Parts Required:
1 x Grease Tray (#7)
Installation:
• Slide the grease tray into the tray opening on the front panel of the unit. The
grease tray is completely inserted once the front of the tray is flush with the
front panel of the unit.
. POSITIONING THE BURN GRATE
Parts Required:
1 x Burn Grate (#5)
Installation:
• A proper placement of the burn grate is vital to the use of the unit. Insert the
burn grate into the fire pot. The hole in the burn grate should align and be
open for the igniter to light the pellets. To verify proper positioning, ensure
the lip of the burn grate is flush with the top of the fire pot.

11
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A
B

FAST-BLOW FUSE
. INSTALLING THE COOKING COMPONENTS
Parts Required:
4 x Cooking Grids (#2)
1 x Upper Cooking Rack (#1)
1 x Flame Broiler Diuser (#4)
1 x Flame Broiler Slider (#3)
Installation:
NOTE: Both flame broiler parts are lightly coated with oil to avoid rusting when
shipped.
• Insert the flame broiler main plate into the grill barrel. Rest the flame broiler
main plate on the built-in ledge, right side first, of the main grill that directs
grease towards the grease tray. Slide the entire piece to the le side, and
the tray will lock into the raised tab above the burn grate. Note illustration
A. The flame broiler main plate is used to distribute the heat evenly.
• Place the flame broiler slider on top of the flame broiler main plate, covering
the slotted openings. Ensure the raised tab is on the le, to easily adjust for
direct or indirect flame when cooking. Note illustration B.
NOTE: If the flame broiler main plate lays flat, on the base of the barrel, it is
installed incorrectly. The flame broiler should set at an angle, with the le
side sitting higher than the right.
• Place the cooking grids, side-by-side, on the grid ledge inside the main
barrel. Place the upper cooking rack on the upper ledge inside the main
barrel, locking into place, in the forward or receded position.
• The unit is now completely assembled.
IMPORTANT: To maintain the searing and grilling performance of your cooking
grids, regular care and maintenance is required. Wipe all stainless steel
surfaces – before use – to avoid any dirt, dust or oil from cooking into the metal
surface and causing discoloration during use.
. CONNECTING TO A POWER SOURCE
•
STANDARD OUTLET
This unit requires 110-120 volt, 60hz, 375w, service. It must be a 3-prong
grounded plug. Ensure grounded end is not broken o. The control uses a
110-120 volt, fast-blow fuse to protect the board from the igniter.
• GFCI OUTLETS
This unit works on most GFCI outlets, with a recommended size of 15 amp
service. If the GFCI outlet is highly sensitive to power surges, it will likely
trip during the start-up phase of operation. During the start-up phase, the
igniter draws 300-700 watts of electricity which can be too much power for
a GFCI outlet to handle. Each time the GFCI trips, it increases in sensitivity.
If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.
IMPORTANT: Do not attempt to rewire the appliance directly to a power
source unless there is a separate breaker switch near the appliance, clearly
marked for emergency shut-o. Turn power OFF when being serviced, or
when appliance is not in use.

12
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OPERATING INSTRUCTIONS
With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat intake.
One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet grill uses natural
wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.
GRILL ENVIRONMENT
.
WHERE TO SET-UP THE GRILL
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time
needed to perfect your meals. Extreme cold weather conditions may aect maximal temperature output.
All Louisiana Grills units should keep a minimum clearance of 457mm (18 inches) from combustible constructions, and this
clearance must be maintained while the grill is operational. To eectively assist your grill in achieving proper temperature
output, maintain heat retention, and heat recovery time when the lid is open, it is recommended to shelter your unit from
the wind. In addition, adjusting the positioning of your grill by rotating a quarter turn – keeping the air exhaust holes (vents)
out of the wind – will result in better temperature control and output.
. COLD WEATHER COOKING
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your
grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in
relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log
or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to
help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid liing the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be
flexible with your serving time; add extra cooking time each time you open the lid.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
. HOT WEATHER COOKING
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stu crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.

13
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GRILL TEMPERATURE RANGES
Temperature readouts on the control board may not exactly match the dome thermometer. All temperatures listed below
are approximate and are aected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
• HIGH TEMPERATURE (-°C / -°F)
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the flame broiler open , direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toast or s’mores! When the flame broiler is closed , the air circulates around the barrel, resulting in
convection heat. High temperature is also used to preheat your grill, burn-o the cooking grids, and to achieve high heat in
extreme cold weather conditions.
• MEDIUM TEMPERATURE (-°C / -°F)
This range is best for baking, roasting, and finishing o that slow smoked creation. Cooking at these temperatures will greatly
reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the slotted
openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
• LOW TEMPERATURE (-°C / -°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as low and slow ). Recommended for the big turkey at
Thanksgiving, juicy ham at Easter, or the huge holiday feast. Smoking is a variation on true barbecuing, and is truly the main
advantage of grilling on a wood pellet grill.
• Hot smoking , another name for low and slow cooking, is generally done at 82-125°C / 180-257°F. Hot smoking works
best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to a low temperature range immediately aer preheating your
grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
UNDERSTANDING AIRFLOW AND THE AUGER FEED SYSTEM
The heart of your grill lies in the relationship between the fan-forced convection airflow and the functionality of the auger feed
system. The combustion/cooling fan blows air through the system, allowing the hot igniter air to light the pellets and catch fire in
the burn grate. The auger feed system will continue to cycle on and o, feeding pellets to the burn grate.
To ensure the combustion air holes (airflow) in the burn
grate are not clogged, proper maintenance and cleaning
of this area is essential. If the grill is not achieving the
desired temperature, check to ensure the burn grate
holes are clear.
TIP: The grill can run eiciently over extended periods
of time as long as there is dry and suicient fuel, proper
airflow, and the cooking components are clean.
The unique design of the Louisiana Grills airflow system
allows the majority of fly ash to be directed toward the
bottom of the barrel, while directing the fan-forced
convection heat to circulate around the main grill barrel.
This type of airflow allows for dierent quality of pellets
to be used while reducing the possibility of fuel blockage
and jams in the auger feed system.
CONVECTION
HEAT
AIRFLOW
COOL AIR
(FAN)
INTAKE
PELLETS
BURN
GRATE

14
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UNDERSTANDING THE DIGITAL CONTROL CENTER
This P.I.D. (proportional-integral-derivative) control is very much the same as the controls on your kitchen oven. The main
advantages are the ability to automatically compensate for the dierent ambient conditions and fuel types.
IMPORTANT: The temperature inside of any grill will vary greatly from location to location. Even instruments calibrated
together may not agree with each other.
CONTROL DESCRIPTION
Press the Power Button to power on the unit, which begins the automatic start-up cycle. Also used
to turn the unit o, activating the cool-down cycle.
Press and hold the Prime Button to activate an extra feed of pellets to the burn grate. This can be
used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery
time. It can also be used while smoking, to increase the intensity of clean smoke flavor. Requested
from competition cookers.
The Temperature Adjust Arrows allow you to set your desired smoking temperature. By pressing
the UP or DOWN arrows, the temperature displayed on the LED read-out can be adjusted by 5
degree increments. The temperature can be set to a low 82°C / 180°F, and peaks at a high of 315°C
/600°F. Also used to adjust the desired temperature of the meat probe.
The LED Screen is used as the information center for your unit. The LED screen will display your
Desired Cook Temperature (Setpoint), Actual Cook Temperature, Meat Probe Temperature (if
connected), and any error messages. Temperature can be displayed in either Fahrenheit or Celsius.
Press the Temp Button on the Digital Control Centre to display the ACTUAL temperature or the
SETPOINT temperature on the LED Screen. The small LED light beside both settings is used to
indicate which temperature is presently being displayed.
Press the Probe Button on the Digital Control Centre to display the GRILL temperature or the MEAT
probe temperature on the LED Screen. The small LED light beside both settings is used to indicate
which probe temperature is presently being displayed.
The plug-in connection port on the front of the Digital Control Center is for a Meat
Probe. When the meat probe is connected, the temperature is displayed on the
LED Screen. When not in use, disconnect the meat probe from the connection port.
Includes one (1) meat probe. Compatible with Louisiana Grills branded meat probes
only.

15
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UNDERSTANDING THE PROBES
•
G RILL PROBE
The grill probe measures the internal temperature of the main grill. When the grill temperature is adjusted, the grill probe will
read the actual (current) temperature inside the grill to adjust to the desired temperature.
IMPORTANT: The temperature of your unit is highly dependent on ambient outdoor weather, quality of pellets used,
flavor of pellets, and the quantity of food being cooked.
To adjust the SETPOINT temperature of the grill, press the PROBE button to indicate that the GRILL
probetemperatureispresently beingdisplayed.Press theTEMP buttontoindicatethatthe SETPOINT
temperature is selected, and press the UP or DOWN Temperature Adjust Arrows, adjusting by five
degree increments, to your desired temperature.
To view the ACTUAL temperature of the grill, press the PROBE button to indicate that the GRILL
probe temperature is presently being displayed. Press the TEMP button to indicate that the ACTUAL
temperature is selected, and displayed on the LED screen.
• MEAT PROBE (PROGRAMMABLE)
The meat probe measures the internal temperature of your meat on the grill, similar to your indoor oven. Plug-in the adapter
to the meat probe connection port and insert the stainless steel meat probe into the thickest portion of your meat. Not only
will it cook the meat to your desired temperature, but it will automatically reduce your grill temperature to low (82°C / 180°F)
to keep food warm until ready to serve. Just set it, then relax while the probe does the rest!
NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact
with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear exhaust
holes of the main grill, the top of the main grill (near the grill lid hinge), or through the front hole near the hopper.
When not in use, disconnect from the meat probe connection port, and place in the holes on the hopper handle to
keep protected and clean.
To adjust the SETPOINT temperature of the meat probe, press the PROBE button to indicate that the
MEAT probe temperature is presently being displayed. Press the TEMP button to indicate that the
SETPOINT temperature is selected, and press the UP or DOWN Temperature Adjust Arrows, adjusting
by five degree increments, to your desired temperature of your meat when done.
To view the ACTUAL temperature of the meat probe, press the PROBE button to indicate that the
MEAT probe temperature is presently being displayed. Press the TEMP button to indicate that the
ACTUAL temperature is selected, and displayed on the LED screen.
TIP: Based on how long you will be away from the grill, set your desired temperature 10 to 15 degrees below your
liking, as the food will continue to rise in temperature, as the grill cools, and idles at the lowest temperature. Ensure
it is inserted all the way into the plug. You will feel and hear it snap in place.
SET-UP PROCEDURE
These instructions should be followed the first time the grill is ignited (aer grill burn-o), and aer every few uses, to ensure
proper ignition:
1. Remove all cooking components, and the burn grate, from the interior of the grill. Inspect the fire pot to ensure it is clear
of debris. Open the hopper lid. Make sure there are no foreign objects in the feed system or hopper.
2. Replace the burn grate into the fire pot. Ensure the hole in the burn grate is facing the igniter to light the pellets, and the
lip of the burn grate should be flush with the top of the fire pot.
3. Re-install the cooking components into grill. The grill is now ready to use.

16
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FIRST USE – GRILL BURN-OFF
Before cooking on your grill for the first time, it is important to complete a grill burn-o. Start the grill and operate any temperature
over 176°C / 350°F, with the lid down, for 30 to 40 minutes to burn-o the grill and rid it of any foreign matter.
AUTOMATIC START-UP PROCEDURE
1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the burn grate to ensure there is
no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed
system. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. With the barrel lid closed, turn the unit on by pressing the Power Button. This will activate the
start-up cycle :the feed
system will begin to turn, the fan will start, and the igniter will begin to get hot. The grill will produce smoke while the
start-up cycle is taking place. The pellets will have successfully ignited once the smoke has cleared. The start-up cycle
lasts until the appliance reaches an minimum temperature of 65°C / 150°F or the igniter times out (10 minutes).
3. Once the heavy, white smoke has dissipated, the start-up cycle is complete. Set your desired temperature to start grilling!
NOTE: When reducing your temperature, open the grill lid until the ACTUAL temperature is relatively close to your
desired temperature.
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails or your grills flame dies out during a cook, check the following steps, or start
your grill using the manual method.
1. Open the barrel lid. Remove the cooking components from inside the main barrel. Remove all unburnt pellets and ash from
the burn grate, and return into correct positioning. Avoid touching the igniter to avoid injury, as it may be extremely hot.
2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on. Check the following:
• Visually confirm that the igniter is working by placing your hand above the burn grate and feeling for heat.
• Visually confirm that the igniter is aligned with the hole in the burn grate, and open to light the pellets.
• Visually confirm that the auger is dropping pellets into the burn grate.
• Confirm that the combustion fan is working by placing your hand above the burn grate and feeling for airflow.
3. If any of the above points are not working, follow Troubleshooting instructions .
MANUAL START-UP PROCEDURE
1. Plug the power cord into a grounded power source. Open the hopper lid. Ensure there are no foreign objects in the
hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. Open the main barrel lid. Remove the cooking components to expose the burn grate. Check the burn grate to ensure
there is no obstruction for proper ignition and that it is positioned properly. Place two (2) generous handfuls of pellets
into the burn grate. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small
amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate.
IMPORTANT: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your
grill. Also, do not attempt to add more fire starter into a fire that is already burning or into a hot burn grate. This
may cause injury.
3. Light the contents of the burn grate using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the burn grate. This can cause injury.
4. Quickly and carefully replace the cooking components to the inside of the grill, and close the grill lid. Continue start-up t
step two of Automatic Start-Up Procedure .
SHUTTING OFF YOUR GRILL
1. When finished cooking, keep the main barrel lid closed and press the Power Button to turn the unit o. This will activate
the automatic cool-down cycle . The feed system will stop feeding fuel, the flame will burn out, and the fan will continue
to run until the cool-down cycle is complete. When the cycle is complete, the fan will turn o.

17
ENGLISH
CARE & MAINTENANCE
Any Louisiana Grills unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and
maintenance tips to service your grill:
. HOPPER ASSEMBLY
• Quick part checks ensure that all hopper electrical components continue to function properly. Once the hopper access
panel is removed (see Electric Wire Diagram for diagram), confirm that the igniter is free of debris or blockages. Also
check to ensure the four set screws are snug, keeping the igniter straight and centered in the stainless steel casing.
• Check and clean o any debris from the fan air intake vents, found on the exterior front and back sides of the hopper.
Carefully, wipe o any grease build-up directly on the fan blades. This ensures airflow is suicient to the feed system.
. PROBES
• Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.
• Although both the temperature probe and the meat probes are stainless steel, do not place in the dishwasher or
submerge in water. Water damage to the internal wires will cause a probe to short-out, causing false readings. If a probe
is damaged, it should be replaced.
. INSIDE SURFACES
• It is recommended to clean your burn grate aer every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the fire pot.
• 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. Grease fires are caused by too much fallen debris on the cooking
components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire,
keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill
o, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease bucket oen, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.
. OUTSIDE SURFACES
• This grill is made of stainless steel, which is non-rusting in certain conditions. Aer initial grilling, certain areas of the
grill may discolor. This is normal discoloration caused by the intense heat from the burner. Specks of grease can gather
on the surface of the stainless steel and get baked-on. These can usually be removed with warm soapy water or a
stainless steel cleaner. Wipe your grill down aer each use.
• Use a grill cover to protect your grill 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
Bottom of Main Barrel Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Burn Grate, Fire pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids Aer Each Grill Session Burn O Excess, Grill Cleaning Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Grease Bucket Every 5-6 Grill Sessions Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Remove Access Panel, Wipe Fan Blades with Soapy Water
Air Exhaust Vents Every 5-6 Grill Sessions Scrub Pad & Soapy Water
Probes Every 2-3 Grill Sessions Scrub Pad & Soapy Water
Stainless steel surfaces Twice per year Stainless steel cleaner

18
ENGLISH
USING WOOD PELLET FUEL
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.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered the
“Kings of the Woods”
CHERRY BLEND
Slightly sweet, but also tart. Gives a rosy tint
to light meals.
PECAN BLEND
Smoky, bacon-like flavor. Similar to Hickory,
but less strong.
WHISKEY BARREL BLEND
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
APPLE BLEND
Smoky, mild sweetness flavor. Highly
recommended for baking.
COMPETITION BLEND
Perfect blend of sweet, savory, and tart. Used
by many professional grillers.
MESQUITE BLEND
Strong, tangy, spicy flavor. Think Tex-Mex
cuisine.
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.
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you dierent 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-aer smoke
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 aer 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
COOKING HOT SMOKING
(Very Low)
ROAST
(Low)
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(High)
Temp Range 93-135 °C /
199-275 °F
135-162 °C /
275-323 °F
162-190 °C /
323-374 °F
190-232 °C /
374-449 °F
232-315 °C /
449-600 °F
POULTRY SIZE Rare - 54°C / 130°F Medium - 60°C /
140°F Well Done - 77°C / 170°F
Turkey
(whole) 4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25
lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken
(whole) 1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours

19
ENGLISH
POULTRY SIZE Rare - 54°C / 130°F Medium - 60°C /
140°F Well Done - 77°C / 170°F
Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½
lbs.
Grill 30-60 minutes
Small Game Birds 0.45 - 0.86 kg / 1 - 1½
lbs.
Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours
PORK Size Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12
lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes
Loin Roast
(boneless) 1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
BEEF SIZE HEAT Rare - 54°C /
130°F
Medium - 60°C /
140°F
Well Done - 65°C
/150°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm
/ ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 3.8 cm / 1 - 1½"
cubes
Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4
lbs.
High/
Medium
Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/
Medium
Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast
(boneless)
2.26 - 2.72 kg / 5 - 6
lbs.
Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½
lbs.
High/
Medium
Sear 10 minutes, grill 20-30 minutes

20
ENGLISH
BEEF SIZE HEAT Rare - 54°C /
130°F
Medium - 60°C /
140°F
Well Done - 65°C
/150°F
Rib Roast 5.44 - 6.35 kg / 12 - 14
lbs.
Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18
lbs.
Hot Smoke Cook until internal temperature reaches 91°C / 195°F
LAMB Size Rare - 54°C / 130°F Medium - 60°C /
140°F Well Done - 71°C / 160°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6
lbs.
1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
SEAFOOD Size Rare - 54°C /
130°F
Medium - 60°C /
140°F Well Done - 82°C / 180°F
Fish
(whole) 0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets) 0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
WILD GAME Size Rare - 60°C /
140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts
(fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Louisiana Grills owners, our sta, and customers just like you, to
become more familiar with your grill:
. FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use dierent 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).
• 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.
• Cooked foods should not be le out in the heat for more than an hour. Do not leave hot foods out of refrigeration for
more than two hours.
• 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 aer handling fresh meat, fish and poultry.