Louisiana Grills 900 first use

Don't forget the pics

Good pics but you also need to hit the insert button after uploading.

I'll fix the one above for you.

Don't they look smart and clean when new. It's almost a shame to cook anything on it.

Onya Jimmy, you're gonna have fun with that baby....don't worry about the smoke leaks, these should reduce once it gunks up a bit around the lid area but pellet cookers are very much prone to leak especially when it's cooking at smoking temps. Have fun with it.

I wouldn't worry about the leaks at this stage.

Grill looks great.

Don’t worry about the leaks.

I was the same when I got my first GMG. But you need to remember that the grills are designed to leak in places as well.

Looking forward to seeing your first cook.

Don’t put too much pressure on yourself by going straight to a Brisket or something like that. Do some research on what you are cooking and if you are not sure people in here will help you out.

Yep you will get used to the sweet smell of wood pellet smoke.

Out of interest where did you pick up your pellets from ?

You will build up ash in the fire box and if it gets too much and covers the rod, the pellets may not ignite during the atart up sequence..

Cleaning it out every 3-4 cooks should be enough to keep it happy.

The other thing to become familiar with is the hot start procedure. You may need that if you need to turn it off during a cook and restart while everything is stil burning. A short power outage would be a good example of that.

I wrote it down on a sheet of paper and stuck it to the underside of the hopper lid when I had my GMG grill. It's not something you need often but it's handy not to have to go back to the manual when you do.

For the veggies, just put them on the upper rack, no foil. You may need to turn them over half way through.

The other option is those silicone mesh mats. They are great for fish too.

Quote from JimmyRaven

Yeah I figured I shouldn't have used the foil...

Meat I understand...

Vegies yeah kinda...

Talking about foil, best to fully foil your deflector tray that send the grease down to the bucket, makes cleaning a lot easier and less elbow grease needed.

Whwn you do a roast at say 170c, cut up the spuds and par boil them for 5 minutes. Then drain off the water in the pot, add oil, stir them around so they get fully coated and put them in the cooker on the top shelf. They will come out magnificent.

The whole process is a learning curve and that's half the fun.

Salmon at 150c for 20 minutes comes out amazing too.

Also, rough the parboiled spuds up a bit. I toss them around a rough plastic colander. The more roughed up you can make them the more crunchy bits you'll get.

We do that too, just in the pot but if they've been par boiled too long you need to be careful that they don't fall apart.