• Before preheating your smoker, make sure it is empty and clean.

• Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the surface.

• Ensure the ash/drip pan is clean and free from any debris and fat build-up.

• Always check your pellet fuel hopper for debris and to ensure that you do not run out of pellets before finishing.

• ALWAYS PREHEAT YOUR SMOKER BEFORE COOKING. After ignition has taken place, turn your control knob to the PREHEAT setting. Be sure the lid is closed and allow the grill to heat for at least 10-15 minutes or until the thermometer registers over 500° F.

• To prevent foods from sticking, you can brush or rub cooking oil on the cast iron grill. If using a vegetable spray, use it only before lighting the burn pot. Never spray the grill while there is fire in the burn pot.

• Sear steak & chicken and cook with the lid down for perfectly grilled food every time.

• All Louisiana Grills are designed to allow even fan forced heat circulation, so foods cook evenly on all sides. Leave at least 1” of clearance between the food and the hood for proper heat flow.

• Grilling times in recipes are based on 70ºF (20ºC) weather and little to no wind. Allow more time on cold, windy days, or even for higher altitudes. Allow less time for warmer weather.

• Grilling times in charts and recipes are approximate.

• Large or thicker pieces of meat will require more cooking time per pound than smaller or thinner pieces.

  

• Foods on a crowded cooking grate will require more cooking time than just a few foods.

• Foods grilled in containers, such as baked beans, will require more time if grilled in a deep casserole rather than a shallow baking pan.

• Use long-handled tongs for turning all meats and spatulas for turning burgers and fish. Do not use a fork for turning, as it will pierce the meat allowing the flavourful juices to escape.

• Determine the doneness of meats by making a small slit near the bone and checking the colour. For boneless cuts, make a slit near the centre. For thicker cuts or larger pieces of meat and poultry insert an instant-read thermometer into the centre of the largest muscle of meat or in the inner thigh or breast of poultry. Charring meat, poultry or fish is not recommended.

• When grilling any meats, poultry or any food remember moisture retention is a must: sear the outside first to lock in juices; add salt, if needed, after cooking; flip cuts of meat when bubbles start to appear so the moisture goes back into the meat; sauces are best applied near the end of cooking to prevent burning; and always use tongs, not a fork.

• Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.

• Use a different platter and utensils for the cooked meat than the ones you used to prepare or bring the raw meat out to the grill. This will prevent cross contamination of bacteria.

• Use a different utensil for each marinade or basting sauce to prevent cross contamination.

• Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF).

• Do not leave hot foods out of refrigeration for more than two hours.

• Cooked foods and salads should not be left out in the heat for more than an hour. Fill a deep tray or casserole dish with ice to keep salads cool and safe.

• Do not defrost meat at room temperature or on a counter top.

• Marinate meat in the refrigerator. Bacteria are living organisms that grow and multiply rapidly in warm, moist foods.

• A marinade should never be saved to use on a later day. If you are going to use it to serve with your meat, be sure to bring it to a boil before serving.

• Always use a meat thermometer to determine the internal temperature of the foods you are cooking.

• It’s a good idea to put grilled food onto a heated platter, to help keep the food warm. Steaks benefit from resting for several minutes before serving. It allows those delicious juices that were driven to the surface by heat to ease back to the center.

• Planning includes not only a menu, but also the complete party. Chairs, tables, dishes, utensils, entertainment, and planned or unplanned weather conditions. Rented beverage coolers, extra table and chairs, or maybe even a tent may be added conveniences to consider.

• Select menu items that can be completely or partially prepared in advance – salads, condiments, casseroles, breads, baked goods, and smoked meats. Try smoking a turkey the day before for big event. A turkey will pick up more of the smoke flavour after setting in the refrigerator over night and because of the convection cooking of your grill the meat will be just as juicy as if done straight of the grill.

• Grill “time proven” classics such as burgers, chicken pieces, hot dogs or sausages – all great tasting and easy to grill.

• Make a list of every food item you will be serving so that nothing will be forgotten in the rush.

• Working backward from a planned serving time, decide when to start cooking each food so that everything is ready at the right time. Make a schedule for cooking foods on the grill, plus any indoor cooking.

• Plan a serving dish and utensil for each food and have those items. Heavy-duty paper plates come in many attractive colors and patterns and will save dishwashing later. Paper or plastic beverage cups are a must if having any little ones, or young at heart, around.

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To cut down on dishwashing and using every cup in your cupboard, purchase plastic or styro-foam cups. Have your quests create their own personalized decorated cup using markers, crayons and a little creativity.

• Grill the meat or entrée at the specific recipe temperature, making adjustments with vegetables, side dishes and breads if necessary.

• Better yet, let everyone lend a hand, bring a favorite side dish, serve buffet, and have a great time at your own party!