Louisiana Grills BLACK LABEL LGV4BL User manual

WARNING: FAILURETO FOLLOWTHESE INSTRUCTIONS COULD RESULTIN
PROPERTYDAMAGE,BODILY INJURYOR EVEN DEATH.CONTACTLOCAL
BUILDING OR FIRE OFFICIALSABOUT RESTRICTIONSAND INSTALLATION
INSPECTION REQUIREMENTS INYOURAREA.
AVERTISSEMENT: LE NON-RESPECTDE CES INSTRUCTIONS PEUT
ENTRAÎNER DES DOMMAGES MATÉRIELS,DES DOMMAGES CORPORELS
OU MÊME LAMORT.CONTACTEZ LESAUTORITÉS LOCALES COMPÉTENTES
CONCERNANTLES RESTRICTIONS ET LES EXIGENCES D’INSPECTION EN
VIGUEUR DANSVOTRE RÉGION.
ADVERTENCIA: SI NO SE SIGUEN ESTAS INSTRUCCIONES,PUEDEN
PRODUCIRSE DAÑOS MATERIALES,LESIONES CORPORALES O INCLUSO
LA MUERTE.PARA CONSULTAR LAS RESTRICCIONESYREQUISITOS DE
INSPECCIÓN DE LAS INSTALACIONES DE SU ZONA, PÓNGASE EN CONTACTO
CON LOS ENCARGADOS DE EDIFICIO O ELDEPARTAMENTO DE BOMBEROS.
10751
10800
LGV4 BL
OWNER'S MANUAL
MANUEL DU PROPRIÉTAIRE
MANUAL DEL PROPIETARIO
300522
FOR OUTDOORAND HOUSEHOLD USE ONLY. NOTFOR COMMERCIAL USE.
RÉSERVÉ À L'USAGE EXTÉRIEUR ET RÉSIDENTIELUNIQUEMENT. NON DESTINÉ À UN
USAGE COMMERCIAL.
SOLO PARA USO DOMÉSTICO Y EN ELEXTERIOR. NOAPTO PARA USO COMERCIAL.
WOOD PELLET SMOKER
FUMOIR VERTICAL À GRANULÉS DE BOIS
AHUMADOR CON PELLETS DE MADERA
IMPORTANT: READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.
MANUAL MUSTBE READ BEFORE OPERATING!
IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENTET
CONSERVEZ-LE POUR RÉFÉRENCE ULTÉRIEUREVOUS DEVEZ
LIRE CE GUIDEAVANTD’UTILISER LE BARBECUE !
IMPORTANTE, LEER DETENIDAMENTE,CONSERVAR PARA
REFERENCIA FUTURA. LEA EL MANUALANTES DEL USO!
SMOKE iT®

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2
LOUISIANA GRILLS
SAFETY INFORMATION
MAJOR CAUSES OFAPPLIANCE FIRESAREARESULTOFPOOR
MAINTENANCEANDAFAILURETO MAINTAIN REQUIRED
CLEARANCETO COMBUSTIBLE MATERIALS.ITIS OFUTMOST
IMPORTANCETHATTHIS PRODUCTBE USED ONLYIN
ACCORDANCEWITHTHE FOLLOWING INSTRUCTIONS.
DANGERS AND WARNINGS
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 smoker. We also advise you retain this manual for future reference.
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 SMOKER BEING INSTALLED ON A COMBUSTIBLE SURFACE, INSPECTION REQUIREMENTS OR EVEN ABILITY
TO USE, IN YOUR AREA.
1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the smoker, and 305mm (12 inches) from the
back of the smoker 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, in an enclosed or unventilated area, inside homes, vehicles, tents, garages. This wood pellet appliance must not be placed under
overhead combustible ceiling or overhang. Keep your smoker in an area clear and free from combustible materials, gasoline and other
flammable vapors and liquids.
SHOULD A GREASE FIRE OCCUR, TURN THE SMOKER OFF AND LEAVE THE LID CLOSED UNTIL THE FIRE IS OUT. UNPLUG
THE POWER CORD FROM THE CONNECTED OUTLET. DO NOT THROW WATER ON THE UNIT. DO NOT TRY TO SMOTHER
THE FIRE. IT IS IMPORTANT TO HAVE ON-SITE USE OF AN ALL-CLASS (CLASS ABC) APPROVED FIRE EXTINGUISHER. IF AN
UNCONTROLLED FIRE DOES OCCUR, CALL THE FIRE DEPARTMENT.
2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your smoker in the rain or around any water source.
3. After a period of storage, or non-use, check the feed system for obstructions, the hopper for foreign objects, and any air blockage around the
fan intake. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the smoker 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 NOTTRANSPORT YOUR SMOKER WHILE IN USE OR WHILE THE SMOKER IS HOT. ENSURE THE FIRE IS COMPLETELY OUT
AND THAT THE SMOKER IS COMPLETELY COOL TO THE TOUCH BEFORE MOVING.
4. 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. Do not put a barbecue cover or anything flammable under the barbecue.
5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped with a metal safety
screen, mounted to the interior of the hopper. 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.
6. Parts of the unit may be very hot, and serious injury may occur. Keep young children and pets away while in use.
7. Do not enlarge igniter holes or burn 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.
GETTING YOU STARTED SAFELY

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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 smokers. Do not use fuel
with additives. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your smoker,
without use, for an extended period, we recommend clearing all pellets from your smoker’s hopper and auger, to prevent jams. The pellet fuel mean
heating value in 8,000 - 8,770 BTU/LB, ash content < 1%.
DO NOT USE SPIRIT, PETROL, GASOLINE, LIGHTER-FLUID OR KEROSENE FOR LIGHTING OR REFRESHING A FIRE IN YOUR
SMOKER. KEEP ALL SUCH LIQUIDS WELL AWAY FROM THE APPLIANCE WHEN IN USE.
At 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 about 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: blockage of the combustion fan, failure to clean and maintain the burn area, moisture
affected pellets, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn 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 OFF, 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 off 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. When grease or creosote has accumulated, it should be
removed to reduce risk of fire.
CARBON MONOXIDE (“THE SILENT KILLER”)
Carbon monoxide is a colourless, odourless, tasteless gas produced by burning gas, wood, propane, charcoal or any other fuels. 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 colourless, odourless 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.
SAFETY LISTING
In accordance with the procedures and specifications listed in the UL Subject 2728A-2019 “pellet fuel cooking appliances”
and ULC/ORD-C2728-19 “for electrical features of fuel burning equipment.” Louisiana Grills® pellet cooking appliances
have been independently tested and listed by CSA (an accredited testing laboratory) to UL, ULC and CSA standards.
FCC COMPLIANCE STATEMENT
This device complies with Part 15 of FCC Rules. Operation is subject to the following two conditions: (1) This device may
not cause harmful interference, and (2) This device must accept any interference received, including interference that
may cause undesired operation.
This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of FCC Rules.These
limits are designed to provide reasonable protection against harmful interference in a residential installation.This equipment generates,
uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful
interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this
equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and
on, the user is encouraged to try to correct the interference by one or more of the following measures:
• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to which the receiver is connected.
• Consult the dealer or an experienced radio/TV technician for help.
Caution: The user is cautioned that changes or modifications not expressly approved by the party responsible for compliance could
void the user’s authority to operate the equipment.
CAUTION: THE USER IS CAUTIONED THAT CHANGES OR MODIFICATIONS NOT EXPRESSLY APPROVED BY THE PARTY
RESPONSIBLE FOR COMPLIANCE COULD VOID THE USER’S AUTHORITY TO OPERATE THE EQUIPMENT.
The Bluetooth® word mark and logo are registered trademarks owned by Bluetooth SIG, Inc. and any use of such marks by Espressif is under
license. Other trademarks and tradenames are those of their respective owners.
GETTING YOU STARTED SAFELY

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LOUISIANA GRILLS
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
CUSTOMER CARE
USA: [phone]
Canada: 1-877-942-2246
www.louisiana-grills.com
GETTING YOU STARTED SAFELY

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TABLE OF CONTENTS
GETTING YOU
STARTED SAFELY
Make sure you know and understand the
basics of safe use.
SAFETY INFORMATION 2
GRILLING LIKE A PRO
Every barbecue is different. Get our
advice on best practices for operating
your barbecue so you can always
perform at your very best.
SMOKER ENVIRONMENT 6
COOKING TEMPERATURES 6
CONTROL BOARD 101 7
CONTROL BOARD FUNCTIONS 9
CONNECTING TO THE SMOKE IT®APP 10
HOPPER PRIMING PROCEDURE 11
FIRST USE – BURN-OFF 11
START-UP PROCEDURE 11
SHUT DOWN PROCEDURE 11
COOKING GUIDELINES 12
TIPS & TECHNIQUES 13
TAKING CARE
OF YOUR GRILL
Maintenance and performance go
hand-in-hand. If you take responsibility
for maintaining your barbecue, it will
perform for years to come.
CARE & MAINTENANCE 14
CUSTOMER SUPPORT
If you run into problems, this is your first
stop to getting the answers you need.
TROUBLESHOOTING 16
ELECTRICAL COMPONENTS 18
REPLACEMENT PARTS 19
WARRANTY 21
GET COOKING
Learn the versatility of your barbecue. These
simple and timeless recipes takes little effort
but deliver big reward.
RECIPES 22

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LOUISIANA GRILLS
SMOKER ENVIRONMENT
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.
WHERE TO SET-UP THE SMOKER
With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cooking time needed to perfect
your meals. Extreme cold weather conditions may affect maximal temperature output.
All Louisiana Grills® units should keep a minimum clearance of 305 mm (12 inches) from combustible constructions, and this clearance must be
maintained while the smoker is operational. To effectively assist your smoker in achieving proper temperature output, maintain heat retention, and
heat recovery time when the door is open, it is recommended to shelter your unit from the wind. In addition,adjusting the positioning of your smoker
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 smoking 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 smoker 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 smoker to an area that is
out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker 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 opening the door any more than necessary. Cold gusts of wind can completely cool your smoker temperature. Be flexible with your
serving time; add about 10–15 minutes extra cooking time each time you open the cabinet door.
• 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 smoker 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 cabinet door of your smoker closed.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this
will keep food hot for 3 to 4 hours.
COOKING TEMPERATURES
Temperature readouts on the control board may not exactly match the dome thermometer. All temperatures listed below are approximate and are
affected by the following factors: outside ambient temperature, the amount and direction of wind, the quality of pellet fuel being used, the cabinet
door being opened, and the quantity of food being cooked.
HIGH TEMPERATURE (190-215°C / 375-420°F)
This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-off temperature to clean off the
cooking grids after use. Additionally, high heat can be used in extreme cold weather conditions to compensate for the contrast of temperatures
between outside and inside the unit.
MEDIUM TEMPERATURE (135–177°C / 275–350°F)
This range is best for baking, roasting, and finishing off 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.
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GRILLING LIKE A PRO
LOW TEMPERATURE (65–125°C / 150–257°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 a smoker. There are two types of smoking: hot and cold smoking.
• Hot smoking, another name for low and slow cooking, is generally done at 65-122°C / 150-250°F. Hot smoking works best when longer cooking
time is required, such as large cuts of meats, fish, or poultry.
• Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at temperatures of 15-32°C / 60-90°F.
TIP: TO INTENSIFY THAT SAVORY FLAVOR, SWITCH TO A LOW TEMPERATURE RANGE IMMEDIATELY AFTER PREHEATING
YOUR GRILL. THIS ALLOWS THE SMOKE TO PENETRATE THE MEATS, BEFORE THE PORES OF THE MEAT CLOSE.
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!
CONTROL BOARD 101
This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same
as the controls on your kitchen oven.The main advantages are the ability to automatically
compensate for the different 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 and hold this button for three seconds to to
Power On the unit. This will begin the automatic
start-up cycle. Press and hold this button for three
seconds to Power-down the unit, activating the
automatic cool-down cycle. The button will flash
white when connected to a power source, and light
up solid white when the unit is on.
The Smoke iT® icon indicates a connectivity with
Wi-Fi. When searching for a connection by Wi-Fi
or via Bluetooth®, the Smoke iT® icon will blink.
Once a Wi-Fi connection has been established, the
Smoke iT® icon will stay solid. When connected,
get live updates about the actual and set
temperatures of the grill, cooking time, and meat
probe temperatures. It also allows you to adjust the
settings of your Control Board.
This button has two functions: Temperature Units
Switch and Recipe Stages.
1. Quick push of this button to activate the
Temperature Units Switch, changing the
temperature readout. Change between Celsius
(ºC) and Fahrenheit (ºF), as preferred. Default
is set to Fahrenheit.
2. Press and hold this button for three seconds to
access the Recipe settings.
Press and hold the Prime Button to activate an extra feed of pellets to the burn pot.This can be used to
add more fuel to the fire before opening the Cabinet Door, resulting in a quick heat recovery. It can also
be used while smoking, to increase the intensity of clean smoke flavor. This feature was requested from
competition cookers.
Press the Adjustment Arrows to increase or decrease the temperature. The temperature displayed on
the readout can be adjusted by 5 degree (F) increments. The temperature can be set to a low 65°C /
150°F, and peaks at a high of 215°C /420°F.

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LOUISIANA GRILLS
GRILLING LIKE A PRO
CONTROL DESCRIPTION
This readout displays both the Actual and Set temperatures.The Actual temperature is constantly
displayed unless the Set temperature is being adjusted. The Actual temperature is the temperature
from inside the Main Cabinet.The Actual temperature readout is taken by the grill probe (sensor) from
the inside of the Main Cabinet.
To show the Set temperature, press either of the Adjustment Arrows. The Set temperature is active
when the readout is blinking. To adjust the Set temperature, press the up and down Adjustment Arrows,
as needed. Once the desired Set temperature is reached, wait three seconds (to confirm the Set
temperature), then the readout will return back to the Actual Temperature.
Displays the Recipe Stages. There are nine Recipe Stages available to set.Adjust the settings of each
Recipe Stage by using the Recipe Button and Adjustment Arrows. There are a total of nine Recipe
Stages available to be programmed.
Displays the Time set during the Recipe Stages. Press the Recipe Button to activate the Recipe settings.
Use the Adjustment Arrows to switch through the Recipe Stages, one being the Time. Press the Recipe
Button again to confirm the settings made.
Press the MPC Button to activate the temperature settings of the Meat Probes. Press the MPC Button
again to switch between the different Meat Probes.
Displays the temperature of the connected Meat Probe(s). The displayed Meat Probe readout will
correspond with the plug-in connection port selected. The Meat Probe ports are located on the front of
the Control Board. When the MPC Button is pressed, the selected Meat Probe readout will blink and the
letter 'C' (of MPC) will be on.
When not in use, disconnect the Meat Probe from the connection port. Compatible with Louisiana
Grills® branded meat probes only.
The Flame icon visually displays the intensity of the fire in the burn pot. As the temperature increases
from within the Main Cabinet, the color of the Flame will turn from blue to red. The color will also change
when you are adjusting the Set temperature.
The FAN icon is visible when the fan is in operation. When the fan stops working, the FAN icon blinks.
See the section on troubleshooting for assistance.
The AUGER icon is visible when the auger is turning. When the auger stops working, the AUGER icon
blinks. See the section on troubleshooting for assistance.
The IGNITOR icon is visible when the ignitor is in use. When the ignitor stops working, the IGNITOR icon
blinks. See the section on troubleshooting for assistance.
When the PELLET icon is visible and blinking, the fire in the Burn Pot has gone out or the hopper may be
empty. See the section on troubleshooting for assistance.

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GRILLING LIKE A PRO
CONTROL BOARD FUNCTIONS
SETTING THE GRILL TEMPERATURE
The Grill Probe measures the internal temperature of the Main Barrel. When the Set temperature is adjusted, the Grill Probe will read the Actual
temperature inside the Main Barrel and adjust to the desired Set 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.
SETTING/ADJUSTING THE SET TEMPERATURE
To adjust the desired Set temperature of the grill, follow the steps below:
1. Press either of the Adjustment Arrows. This will make the Set temperature readout blink, to show it is active.
2. Use the Adjustment Arrows again to adjust to your desired temperature.
3. Once the desired Set temperature is reached, wait three seconds (to confirm the Set temperature),and the readout
will return back to the Actual Temperature.
USING THE MEAT PROBES
The meat probe measures the internal temperature of the meat on the grill, similar to your indoor oven. Insert the stainless-steel meat probe into
the thickest portion of the meat.The internal temperature of the meat is shown on the Control Board readout. Plug-in the Meat Probe adapter to the
meat probe connection port and ensure it is inserted all the way into the plug.You will feel and hear it snap in place.
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 CABINET DOOR. WHEN NOT IN USE, DISCONNECT FROM THE MEAT PROBE CONNECTION PORT, AND PLACE
ASIDE TO KEEP PROTECTED AND CLEAN.
SETTING/ADJUSTING A MEAT PROBE SET TEMPERATURE
To adjust the desired Set temperature of a Meat Probe, follow the steps below:
1. Press the MPC Button. This will make the selected Meat Probe readout will blink and the letter 'C' (of MPC) will be
on to show it is active. Press the MPC Button again to switch to the other Meat Probe to adjust.
2. When active, the readout of the Set temperature will blink. Use the Adjustment Arrows to adjust to the desired Set
temperature of the Meat Probe selected.
3. Once the desired Set temperature is reached, the readout blinks for five seconds to confirm the Set temperature.

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LOUISIANA GRILLS
SETTING UP A RECIPE
The Recipe function allows the user to program cooking instructions, known as Recipe Stages, for the Control Board to follow and automatically run.
These cooking instructions are a combination between Cooking temperature and Time. Starting from the first Recipe Stage (01), the Control Board
will cycle through each Recipe Stage to cook the meal.When all the Recipe Stages are complete, the Control Board will automatically switch to a low
temperature of 82°C / 180°F so that the meal stays warm until ready to serve.There are a total of nine Recipe Stages available to be programmed.
HOW TO PROGRAM A RECIPE STAGE
To set one or more of the Recipe Stages, follow the steps below:
1. Press and hold the Recipe Button for three seconds. This will make the Recipe Button blink to show the Recipe
settings are active. This will also activate the Recipe Stages and the letter 'S' will be on to show it is active.
• Use the Adjustment Arrows to select the Recipe Stage. Start with the first Recipe Stage (01).
• When desired Recipe Stage is reached, press the Recipe Button to go to next setting.
2. Set the Time hours.The hours of the Time readout will blink, to show it is selected.
• Use the Adjustment Arrows to select the hours desired.
• When desired hours are reached, press the Recipe Button to go to next setting.
3. Set the Time minutes. The minutes of the Time readout will blink, to show it is selected.
• Use the Adjustment Arrows to select the minutes desired.
• When desired minutes are reached, press the Recipe Button to go to next setting.
4. Set the Cook Temperature.The Cook temperature readout will blink, to show it is selected.
• Use the Adjustment Arrows to select the desired temperature.
• When desired Cook Temperature is reached, press and hold the Recipe Button to lock in all Recipe settings for
that Recipe Stage. The Recipe Stage will then show 'CL'.
• To set another Recipe Stage, quick press the Recipe Button to select another Recipe Stage, programming
a multiple Recipe Stage cook. Repeat steps above, as desired.
Or,
• Press and hold the Recipe Button a second time to exit the Recipe settings and run the Recipe.The Recipe
Button will stop blinking.
NOTE: THE RECIPE STAGES WILL RESET WHEN THE UNIT IS SHUT-DOWN / TURNED OFF.
CONNECTING TO THE SMOKE IT®APP
Follow these instructions on how to connect your grill to the Smoke iT® app with your Android™ or iOS® device. The app will allow you to control
and monitor your grill and meat probe temperatures from your mobile device. Enjoy the benefits that Smoke IT® mobile connectivity has to offer!
1. Download the Smoke iT® app. Open the app and allow Bluetooth® to be enabled for setup. New users will need to create an account and follow
the prompts to login.
2. If you are within Bluetooth® range (9 m / 30 ft), the Smoke iT® app will automatically detect your grill. Select your grill model. If you do not
see your grill on the screen, ensure your unit is connected to a power source and is turned on.
3. Name your grill model (ie. My Smoker) in the app and select "Connect" at the bottom of the screen.This will save your grill model in the devices
menu.
4. From the devices menu, click the grill model to connect. This will show you the control board screen.
5. Click the settings option (gear) in the top-right corner, enter your Wi-Fi credentials, then click the check mark at the bottom of the screen to
connect. Now both Bluetooth and Wi-Fi (cloud) icons will show on the devices menu, showing that the grill is connected.
NOTE: WHILE USING THE APP, THE SCREEN WILL SHINE BRIGHT WHEN THE GRILL IS ACTIVE AND CONNECTED. IF THE APP
SCREEN OR GRILL GOES DARK ON THE DEVICES MENU, CHECK YOUR WIRELESS CONNECTION OR POWER SOURCE.
GRILLING LIKE A PRO

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GRILLING LIKE A PRO
HOPPER PRIMING PROCEDURE
These instructions should be followed the first time the smoker is ignited, and each time the smoker runs out of pellets in the hopper. The auger
must be primed to allow pellets to travel through the length of the auger, and fill the feed system. If not primed, the ignitor will timeout before the
pellets are ignited, and no fire will start. Follow these steps to prime the hopper:
1. Plug the power cord into a power source. Press and hold the Power button to Power On the unit. Check the following items:
• That you can hear the auger turning. Place your hand near vent and feel for air movement.
• After approximately a minute, you should smell the ignitor burning and begin to feel the air getting warmer. The ignitor tip does not glow
red, but gets extremely hot and will burn. Do not touch the ignitor.
2. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.
3. 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. Monitor the pellet level using the sight-glass along the side.
4. Press and hold the Power Button to turn the unit on again.The smoker start-up cycle has a preset temperature of 176°C / 350°F, so it will begin
to heat up. Press and hold the Prime Button until you hear pellets fall into the inside of the smoker from the auger tube. Once pellets begin to
drop into the burn pot, release the Prime Button.
5. Press the Power Button to turn the unit off.
6. Re-install the cooking components into the Main Cabinet. The smoker is now ready to use.
FIRST USE - BURN OFF
Once your hopper has been primed and before cooking on your smoker for the first time, it is important to complete a grill burn-off. Start the smoker
with the Cabinet Door open until smokes starts to fill the interior of the Cabinet. Then, latch the Cabinet Door and let the unit reach any temperature
over 176°C / 350°F (with the Cabinet Door closed) for 30 to 40 minutes to burn-off the unit and rid it of any foreign matter.
START-UP PROCEDURE
1. Plug the power cord into a grounded power source. Open the Cabinet Door. 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. Press and hold the Power button for three seconds to turn on the unit. This will activate the start-up cycle.The auger feed system will begin to
turn, the igniter will begin to glow and the fan will supply air to the burn pot. The smoker will begin to produce smoke while the start-up cycle
is taking place. The Cabinet Door must remain open during the start-up cycle. To confirm the start-up cycle has begun properly, listen for a
torchy roar, and notice some heat and smoke being produced.
3. Begin to preheat your smoker with the Cabinet Door closed. The smoker start-up cycle has a preset temperature, so it will begin to heat up.
Allow the unit to preheat for approximately 15 to 20 minutes.
4. After preheating is complete, you are ready to enjoy your smoker at your desired temperature!
SHUT DOWN PROCEDURE
1. When finished cooking, with the Cabinet Door remaining closed, press and hold the Power Button for three seconds to turn the unit off. The
grill will begin its automatic cool-down cycle. The auger 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 off.

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LOUISIANA GRILLS
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different 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-after Pink Ring) on your meats. Higher
temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: FOR BEST RESULTS, ALLOW TIME FOR MEATS TO REST AFTER 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)
93–135°C /
199 – 275°F
135-162°C /
275-325°F
162-190°C /
325-375°F
190-215°C /
375-420°F
POULTRY SIZE RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
82°C / 180°F
Turkey ( whole ) 4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken ( whole ) All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
PORK SIZE PRECOOKED TO REHEAT
60°C / 140°F
MEDIUM
66°C / 150°F
WELL DONE
71°C / 160°F
Ham (cooked) All sizes 2 - 2¾ hours
Ham ( fresh ) 4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
Sausage ( fresh ) All sizes 4 - 5 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
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop (loin, rib) All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
GRILLING LIKE A PRO

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GRILLING LIKE A PRO
BEEF SIZE RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
65°C / 150°F
Rib-eye Roast ( boneless) 2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage ( fresh ) All sizes 4- 5 Hours
Roast ( bone - in ) All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. 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. 5–6 hours
Rib Crown Roast All sizes 5–6 hours
SEAFOOD SIZE RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
82°C / 180°F
Fish (whole) All sizes 5–6 hours
Fish (filets) All sizes 4- 5 Hours
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. 5–6 hours
Large Cuts (fresh) 3.62–4.53 kg / 8–10 lbs. 7–8 hours
TIPS & TECHNIQUES
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 grill:
FOOD SAFETY
• 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).
• 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 left 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 after handling fresh
meat, fish and poultry.
COOKING PREPARATION
• 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 barbecue floor mat is very useful. In the event of food handling accidents and cooking spatter, a barbecue floor mat would protect a deck,
patio, or stone platform from the possibility of grease stains or accidental spills.

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14
LOUISIANA GRILLS
TAKING CARE OF YOUR GRILL
CARE & MAINTENANCE
Any Louisiana Grills® appliance will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance tips to
service your smoker:
ASH CLEAN-OUT
• On the Front Panel is an Ash Clean-out feature, giving you easy access to cleaning the ashes from the feed system.
ASH CLEAN-OUT FEATURE
WARNING: This feature can only be operated when the grill is cooled down.
1. To empty, loosen the bottom screw clockwise, open the Cabinet Door, then pull out
the Ash Clean-out Tray by sliding it out of the unit.
2. Once emptied, replace the Ash Clean-out Tray. Open the Cabinet Door, slide the
tray back into the opening on the Panel, then tighten the bottom screw counter-
clockwise. Ensure it is inserted completely.
HOPPER ASSEMBLY
• Running all pellets out of your feed system is recommended if your grill will be unused for an extended period of time. This can be done by
simply running your grill, on an empty hopper, until all pellets have emptied from the auger tube.
• Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper framework is removed (see
Electric Wire Diagram for diagram), carefully wipe off any grease build-up directly on the fan blades. This ensures airflow is sufficient to the
feed system.
HOPPER CLEAN-OUT FEATURE
The hopper includes a clean-out feature to allow for easy cleaning and the ability to
change out wood pellet fuel flavors. To empty, follow these steps:
1. Locate the clean-out door on the back side of the hopper.
2. Place a clean, empty pail under the clean-out door. Loosen the Door Knob slightly
to release the door latch. Rotate the door latch upwards to open the door, allowing
the pellets from the hopper to empty.
3. Once empty, rotate the door latch back onto the Door Knob.Tighten the Door Knob
to secure.
NOTE: Use a long handled brush or shop-vac to remove excess pellets, sawdust, and
debris for a complete clean-out through the hopper screen.
GRILLING TIPS AND TECHNIQUES
• To infuse more smoke flavor into your meats, cook for 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.
• While searing your meats, cook with the lid down. 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.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill will require more cooking
time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil, such as a fork, will prick
the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and roasts, benefit from resting
for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to the centre of the meat, adding
more flavor.

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TAKING CARE OF YOUR GRILL
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 feed system after every few uses.This will ensure proper ignition and avoid any hard build-up of debris or ash
in the burn pot.
• Use a long-handled grill cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids. Best practice is to do this
while they are still warm from the previous cook. Grease fires are caused by too much fallen debris on the cooking components of the smoker.
Clean the inside of your smoker on a consistent basis. In the event you experience a grease fire, keep the Main Cabinet doors closed to choke
out the fire. If the fire does not go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet doors until the fire is
completely out.Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior. Lightly sprinkle
baking soda, if available.
• Check your grease tray often, and clean out as necessary. Keep in mind the type of cooking you do. Ensure the grease exhaust tube is clear of
any blockages.
IMPORTANT: THE WATER PAN MAY ACCUMULATE GREASE. LINE THE WATER PAN WITH ALUMINUM FOIL FOR EASIER CLEAN
UP AFTER COOKS. REFILL AND REPLACE THE WATER IN THE WATER PAN OFTEN.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause the door to not close if not
cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
OUTSIDE SURFACES
• Wipe your smoker 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 smoker 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 cover to protect your smoker 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
Cabinet Door Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Bottom of Main Cabinet Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush
Water Pan After Each Smoke Session Scrub Pad & Soapy Water
Grease Tray After Each Smoke Session Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water
Meat Probe After Each Smoke Session Scrub Pad & Soapy Water
Grill Probe Every 2-3 Smoke Sessions Scrub Pad & Soapy Water

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LOUISIANA GRILLS
CUSTOMER SUPPORT
TROUBLESHOOTING
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Louisiana Grills® grill
is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.louisiana-grills.com .
You may also contact your local Louisiana Grills® authorized dealer or contact Customer Care for assistance.
WARNING: ALWAYS DISCONNECTTHE ELECTRICALCORD PRIOR TO OPENING THE GRILL FOR ANY INSPECTION, CLEANING,
MAINTENANCE OR SERVICE WORK. ENSURE THE GRILL IS COMPLETELY COOLED TO AVOID INJURY.
PROBLEM POSSIBLE CAUSES SOLUTION
Power light not flashing on
Control Board
Not connected to power
source
Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI
is a minimum 10 amp service (see electric wire diagram for access to electric
components). Ensure all wire connections are firmly connected and dry.
Fuse blown Disconnect the unit from the power source and see electric wire diagram for
diagram. Pull the Control Board out and then check the fuse for a broken wire or if
the wire has turned black. If yes, fuse needs to be manually replaced.
The GFCI outlet has been
tripped
See electric wire diagram for diagram, and ensure all wire connections are firmly
connected and dry. Ensure GFCI is a minimum 10 amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for replacement part.
Fire in burn pot will not light Auger Not Primed Before the unit is used for the first time or anytime the hopper is completely
emptied out, the auger must be primed to allow pellets to fill the auger tube. If not
primed, the ignitor will timeout before the pellets reach the fire pot. Follow Hopper
Priming Procedure.
Auger Motor Is Jammed Turn the unit off by pressing and holding the power button for three seconds.
Remove the cooking components from the Main Barrel. Press and hold the
Power button for three seconds to turn the unit on, and inspect the auger feed
system. Visually confirm that the auger is dropping pellets into the burn pot. If not
operating properly, call Customer Care for assistance.
Ignitor Failure Remove ash clean-out tray. Press and hold the Power Button for three seconds
to turn the unit on and inspect the ignitor. Confirm that the igniter is working by
placing your hand above the feed system and feeling for heat. If not operating
properly, call Customer Care for assistance or a replacement part.
Readout of actual
temperature will not adjust
Grill probe dirty Follow care and maintenance instructions.
Grill probe is broken Grill probe needs to be replaced. Contact Customer Care.
Frequent flare-ups Cooking temperature Attempt cooking at a lower temperature. Grease does have a flash point. Keep the
temperature under 180°C / 350°F when cooking highly greasy food.
Grease build-up Follow care and maintenance instructions.
Grill produces excess or
discolored smoke
Grease build-up Follow care and maintenance instructions.
Wood pellet quality Remove moist wood pellets from hopper. Follow care and maintenance
instructions to clean out. Replace with dry wood pellets.
Burn pot is blocked Clear burn pot of moist, wood pellets. Follow hopper priming procedure.
Insufficient air intake for fan Check fan. Ensure it is working properly and air intake is not blocked. Follow care
and maintenance instructions if dirty.
Grill will not achieve
or maintain stable
temperature
Insufficient air flow through
burn pot
Check proper positioning of cooking components. Check burn pot for proper
positioning. Follow care and maintenance instructions for ash build-up. Check that
the air intake for the fan is not blocked. If no blockage, see electric wire diagram for
diagram and locate the blue and white fan wires. Ensure that connection is tight by
lightly tugging on each wire. If loose, push back into connector until it clicks. Check
fan blades for cleanliness.
Lack of fuel, poor fuel
quality, obstruction in feed
system
Check hopper to check that fuel level is sufficient, and replenish if low. Should
the quality of wood pellets be poor, or the length of the pellets too long, this may
cause an obstruction in the feed system. Remove pellets and follow care and
maintenance instructions.
Grill probe Check status of grill probe. Follow care and maintenance instructions if dirty.
Contact Customer Care for a replacement part if damaged.

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PROBLEM POSSIBLE CAUSES SOLUTION
Er1 Error Code Grill probe is not making a
connection
Check for damage to the grill probe. Follow care and maintenance instructions if
dirty. If all appears in working order, check the connection to the digital Control
Board. Unplug unit from power source. See electric wire diagram for diagram.
Locate the white wires of the grill probe. Disconnect the spade connectors, then
reconnect until it clicks.
ErH Error Code The unit has overheated,
possibly due to grease fire
or excess fuel
Unplug unit from power source and allow to cool. Follow care and maintenance
instructions. Remove ashes and unburnt pellets from burn pot and bottom of the
grill. Check burn pot for proper positioning. Check proper positioning of cooking
components.After maintenance, plug unit into power source and press and
hold the Power Button for three seconds to turn the unit on. If error code is still
displayed, contact Customer Care.
FAN Icon Is Blinking Fan is not making a
connection
Unplug unit from power source. See electric wire diagram for diagram. Locate
the yellow and white wires of the fan. Check fan blades for damage. Follow care
and maintenance instructions if dirty. Disconnect the spade connectors, then
reconnect until it clicks. If error code is still displayed, contact Customer Care.
IGNITOR Icon Is Blinking Igniter is not making a
connection
Unplug unit from power source. See electric wire diagram for diagram. Locate
the purple and white wires of the igniter. Disconnect the spade connectors, then
reconnect until it clicks. If error code is still displayed, contact Customer Care.
AUGER Icon Is Blinking Auger motor is not making a
connection
Unplug unit from power source. See electric wire diagram for diagram. Locate
the red and white wires of the auger motor. Check auger motor and bracket for
damage. Disconnect the spade connectors, then reconnect until it clicks. If error
code is still displayed, contact Customer Care.
PELLET Icon Is Blinking Lack of fuel, poor fuel
quality, obstruction in feed
system
Check hopper to check that fuel level is sufficient, and replenish if low. Should
the quality of wood pellets be poor, or the length of the pellets too long, this may
cause an obstruction in the feed system. Remove pellets and follow care and
maintenance instructions.
CUSTOMER SUPPORT

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18
LOUISIANA GRILLS
K
R
W
WP
RW
Y
RY
K
CUSTOMER SUPPORT
INDEX
K black
W white
Rred
Y yellow
P purple
G green
ELECTRICAL COMPONENTS
The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult
the wire diagram below to ensure your power source is sufficient for the operation of the unit.
ELECTRIC REQUIREMENTS
110-120 V, 60 Hz, 250 W, 3-prong grounded plug
NOTE: Electrical components, passed by product safety testing and certication services,
comply with a testing tolerance of ± 5-10 percent.
IGNITORASSEMBLY /
HD CARTRIDGE HEATER
120 V, 200W, 0.375”X 5.000”/ 9.5X 127 MM
DRAFTFAN
120 V, 50/60 Hz,
1 PHASE
GROUNDED
POWER CORD
AUGER MOTOR
& FEED SYSTEM
120 V, 50/60 Hz,
2 RPM MOTOR
GROUND
GRILLPROBE
CONTROL
BOARD
Locate and remove the five screws of the electric
wire shield on underside of unit.
1
Locate and remove the two screws that secure
the control panel.
2

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REPLACEMENT PARTS
CUSTOMER SUPPORT
LGV4BL
NOTE: Due to ongoing product development, parts are subject to change without notice.
PART# DESCRIPTION
1 Cooking Grids (x4)
2 Lid Stopper (x1)
3 Chimney Cap (x1)
4 Chimney Stack (x1)
5 Meat Probe (x2)
6 Hopper Handle (x1)
7 Hopper Lid (x1)
8 Main Cabinet (x1)
9 Cabinet Door (x1)
10 Cabinet Door Handle (x1)
11 Cabinet Door Latch (x1)
12 Cabinet Door Heat Filter (x1)
13 Left Support Leg - Front (x1)
14 Left Support Leg - Back (x1)
15 Right Support Leg - Front (x1)
16 Right Support Leg - Back (x1)
17 Power Cord Bracket (x1)
18 Feed System (x1)
19 Heat Deflector Plate (x1)
20 Water Pan (x1)
21 Grease Plate (x1)
22 Flame Tamer (x1)
23 Left Front Panel (x1)
24 Right Front Panel (x1)
25 Ash Clean-out Tray (x1)
26 Ash Clean-out Housing (x1)
27 Grease Tray (x1)
28 Grease Tray Bracket (x2)
29 Support Panel (x2)
30 Support Bar (x1)
A Door Knob (x1)
B Screw (x4)
C Screw (x34)
D Screw (x4)
E Nut (x16)
F Wrench (x1)
A C E
B D F
1
2
3
4
5
6
9
8 10
11
12
13
14
15
16
7
17
18
19
20
25 26 27
28 29
30
21
22
23
24

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LOUISIANA GRILLS
CUSTOMER SUPPORT
PART# DESCRIPTION
1 Grill Probe (x1)
2 Control Board (x1)
3 Control Board Waterproof Cushion A (x1)
4 Control Board Waterproof Cushion B (x1)
5 Control Board Protection Cover (x1)
6Electric Wire Shield A (x1)
7 Auger Box Cover Board (x1)
8 Auger Box Housing (x1)
9 Ignitor (x1)
10 Auger Flighting Assembly (x1)
11 Auger Motor Bracket (x2)
12 Auger Motor (x1)
13 Auger Motor Housing (x1)
14 Combustion Fan Housing (x1)
15 Combustion Fan (x1)
16 Electric Wire Shield B (x1)
17 Power Cord (x1)
HOPPER
NOTE: Due to ongoing product development, parts are subject to change without notice.
1
2 3
4
5
6
8
9
10
11
12
13
14
15
16
17
7