Louisiana Grills BLACK LABEL LGV4BL Manuel Du Propriétaire page 15

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
Cabinet Door
Bottom of Main Cabinet
Burn Pot
Cooking Grids
Water Pan
Grease Tray
Auger Feed System
Electric Components
Air Intake Vent
Meat Probe
Grill Probe
CLEANING FREQUENCY CLEANING METHOD
Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris
After Each Smoke Session Scoop Out, Shop-Vac Excess Debris
After Each Smoke Session Burn Off Excess, Brass Wire Brush
After Each Smoke Session Scrub Pad & Soapy Water
After Each Smoke Session Scrub Pad & Soapy Water
When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water
After Each Smoke Session Scrub Pad & Soapy Water
Every 2-3 Smoke Sessions Scrub Pad & Soapy Water
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