Using Wood Pellet Fuel - Louisiana Grills 1900767 Mode D'emploi

They appear no thicker than the eraser on the end of a pencil. 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 with a smoky bacon-like flavor. Highly
recommended for roasts and smoking your
favorite meats.
PECAN BLEND
Smoky, bacon-like flavor. Similar to Hickory, but
less strong.
MESQUITE BLEND
Strong aroma with a tangy and spicy flavor. The
perfect level of bold taste to compliment your
Tex-Mex cuisine.
APPLE BLEND
Smoky with a mild sweetness flavor. Highly
recommended for baking and pork.
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.

USING WOOD PELLET FUEL

CHERRY BLEND
WHISKEY BARREL BLEND
COMPETITION BLEND
Slightly sweet with a hint of tart. Gives your light
meats a rosy tint that is incomparable in appearance
and taste.
Sweet and smoky with an aromatic tang. A premium
blend of oak, and perfect for all your red meats.
An ideal blend of sweet, savory and tart. A combination
of maple, hickory and cherry – perfectly versatile for all
your cooking needs. Used by many professional grillers.
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