Renaissance Le Bol Quick reference guide

DG-BOL_2018-07
Assembly & Operating Instructions

Dear Customer,
Thank you for your purchase of Le BOL grill. We hope you enjoy your purchase.
All our products are crafted with an obsessive attention to detail. A love of grilling
with friends and family drive us to explore fun, exciting cooking methods with
delicious results.
We have designed Le BOL to be easy to assemble, operate and maintain. It is in
your best interest to become familiar with it. Explore your inner chef by trying
new, exciting dishes cooked over the open wood flame.
We would love to hear your thoughts or see pictures of you social grilling with
friends and family.
Sincerely,
The Renaissance Outdoor Team

Table of Contents
Caution ......................................................................................................1
Clearance ..................................................................................................2
Air Flow......................................................................................................2
Assembly...................................................................................................3
Seasoning Le BOL.....................................................................................4
Sear Plate “dishing” ..................................................................................4
Cooking on Le BOL ...................................................................................5
Fuel ...........................................................................................................5
Wood........................................................................................................5
Charocoal................................................................................................5
Pre-cook cleaning ..................................................................................5
Oil ..............................................................................................................5
Cooking ....................................................................................................6
Cooking directly on the sear plate............................................................6
Cooking on the grill ..................................................................................6
Cooking in a cast iron skillet or pan..........................................................6
Cooking on cedar planks..........................................................................6
Post-cook cleaning ................................................................................7
Temperature ...........................................................................................7
Cooking Tips ...........................................................................................7
Maintenance .............................................................................................8
Ash Removal ........................................................................................8
Extinguishing ........................................................................................8
Oxidized finish staining .......................................................................8

R E N A I S S A N C E O U T D O O R
1
Caution
It is the responsibility of the operator of Le BOL to ensure that everyone in the vicinity is aware
it is hot enough to burn skin, clothing or other objects. It should not be left unattended.
All parts of Le BOL can become hot during use, including the sear plate, the outer bowl,
pedestal, and table. Take steps to ensure individuals nearby do not touch potentially hot areas
when using Le BOL.
If using the stainless grill, ensure that the handles are removed before Le BOL is heated.
Otherwise the handles will also become very hot.
Do not use Le BOL beneath any form of combustible patio cover, pergola, awning, overhang or
under trees and shrubs. Heat and sparks from the fire are potential hazards for an overhead
structure.
Do not use Le BOL indoors, it is intended for outdoor use only.
Do not over fire this appliance. Adding excessive fuel will potentially cause damage.
Do not use accelerants such as lighter fluid or gasoline to light Le BOL.

R E N A I S S A N C E O U T D O O R
2
Clearance
Le BOL requires at least 4’ clearance in all directions from the burn pit to combustible
materials. Fuel should be stored at a safe distance.
Air Flow
The bottom of Le BOL should not be placed directly on the ground or any flat surface. This
would block air flow for the secondary combustion air, which is drawn in through holes in the
bottom of the exterior bowl. One of our optional pedestals or tables is recommended to ensure
proper airflow.
Clearance to combustibles

R E N A I S S A N C E O U T D O O R
3
Assembly
Le BOL is made of several components to make it easy to move and assemble. However,
some components are heavy and large; we recommended having two people assemble Le
BOL together.
1. Before assembling Le BOL, assemble
the base or Le BOL (pedestal or table)
according the installation instructions
provided with it.
2. Ensure the base is level and is sitting on
a hard, flat, even surface that meets
the clearance requirements for non-
combustibles.
3. Place the outer bowl directly onto the
base. Try to limit rubbing the exterior
of the bowl as it may remove some of
the oxidized patina finish. Any of the
oxidized patina that is rubbed off will
naturally return over time.
4. Insert the air injection liner into the
bowl. It will contact the inner sides of
the bowl and be suspended slightly off
the bottom.
5. Insert the burn plate into the air injection liner. The burn plate is heavy; be cautious of
your fingers.
6. With two people, lift the sear plate and lay it centered on top of the bowl. Ensure that
the sear plate covers the top of the bowl opening.
7. The stainless grill is optional and can be placed over the opening.

R E N A I S S A N C E O U T D O O R
4
Seasoning Le BOL
Like a cast iron pan, the sear plate of Le BOL must be seasoned prior to its first use. Seasoning
the sear plate will make it more non-stick and will help protect it from corrosion when it’s not
in use. The new plate has been treated with a thin layer of oil to prevent rusting during
transportation.
To season the sear plate:
1. Clean the sear plate with soap and warm water prior to seasoning. If any surface rust
appears on the sear plate it can be removed with steel wool or a wire brush.
2. Build a tipi-style fire in the center of the burn pit. For the main fuel, smaller pieces are
recommended to allow for air to easily pass between the logs. This will allow Le BOL to
light faster and burn cleaner.
3. Wipe a thin layer of grapeseed oil or vegetable oil (oil with a high smoke point) onto the
sear plate as Le BOL heats up using a clean rag.
4. As the oil on the sear plate dries and turns brown/black, continue to apply several
additional coats of oil. With use, the sear plate will develop a darker coating. Each coat will
help protect the sear plate.
Sear Plate “dishing”
Once hot, the sear plate will begin to “dish” slightly or bend downwards in the center. This is
normal and will allow oil or fat to drain into the center of Le BOL rather than onto the ground.
The sear plate will return to its original flat shape once cooled. If oil drains to the outside edge
of the sear plate it is likely that it is not on a level surface.
If Le BOL bows outwards rather than inwards, the sear plate simply needs to be flipped over
prior to the next use. Once flipped it will dish in the correct direction. Do not forget to season
the sear plate after flipping it.

5
Cooking on Le BOL
Fuel
Burn only wood or charcoal in Le BOL. Do not overload the burn pit with fuel or you will find it
difficult to cook and will potentially damage the air injection liner.
Wood
Use dry, seasoned, locally sourced hardwood for cooking. Dry wood will light easier, burn
hotter, and burn more consistently than wet wood. Splitting logs into smaller pieces will
allow greater control over the fire and will speed drying time of stored wood. Popular wood
choices are oak, maple, mesquite, hickory, pecan, alder, and apple.
Charocoal
Either lump charcoal or briquettes can be used in Le BOL.
Pre-cook cleaning
Before using Le BOL, inspect the sear plate quickly for any surface rust. This can easily be
removed with steel wool or a wire brush if necessary. Once Le BOL is hot, scrape down the sear
plate using a metal scraper to remove any remnants from the previous meal.
Oil
We recommend grapeseed oil for cooking with and protecting Le BOL. Grapeseed oil has a high
smoke point, is rich in healthy fats and has a neutral flavor. Any oil with a high smoke point is
suitable though (e.g. vegetable oil).

6
Cooking
Cooking directly on the sear plate
Oil the surface of the sear plate where you will be cooking. Place seasoned meat, vegetables
or seafood directly onto the sear plate and cook to the preferred doneness. The portion of
sear plate nearest to the burn pit will be the hottest. The farther away from the center, the
cooler the sear plate will be.
Cooking on the grill
Using the grill to cook directly over the open wood will impart a greater wood-fired flavor.
It is recommended to allow the fire to burn down somewhat to prevent open flames from
contacting the meat. An open flame can quickly burn your meal. Because the grill is made
of 304 stainless steel it does not have to be oiled in order to prevent rusting but wiping it
will oil will help prevent food from sticking.
Cooking in a cast iron skillet or pan
Use the sear plate or grill of Le BOL to heat a cast iron skillet or pan. Stew, paella and other
dishes that require a rimmed pan are delicious on Le BOL.
Cooking on cedar planks
Foods traditionally cooked on a cedar plank (such as salmon or trout) can also be cooked
on Le BOL. Simply allow Le BOL to heat up as normal and place the soaked cedar plank
directly on the sear plate with the food on top. Smaller planks are recommended to prevent
them from bowing due to heat.

7
Post-cook cleaning
Use a scraper to remove remaining food residue
and push it into the burn pit of Le BOL. Apply a
thin coat of oil to protect the sear plate from rust
until the next use.
Temperature
The temperature of the sear plate is dependent
on the size of your fire but can reach well over
500°F. Perfect for searing. The hottest portion of
the sear plate will be nearer the center of the
opening. It can take up to 30-40 minutes to
achieve the desired temperature.
Cooking Tips
1. Adding more oil as you’re cooking is helpful to prevent burning. A squeeze bottle works
well. But be very careful not to squirt any oil directly onto the fire.
2. Moving burning logs to the edges under the sear plate will help it heat rapidly.
3. An Infra-red thermometer makes it easy to gauge the temperature of the sear plate at
various locations before adding your food. Choose the appropriate spot for what you’re
cooking.
4. Try adding different types of wood (or wood chips) for different flavors. Traditional cooking
woods suck as oak, hickory, mesquite, apple, pecan or alder will all impart individual flavors
into your meal.