Publicidad
Idiomas disponibles
Idiomas disponibles
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your
Louisiana Grills® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ,
please visit www.louisiana-grills.com . You may also contact your local Louisiana Grills® authorized dealer or contact Customer
Service for assistance.
WARNING: Ensure the grill is completely cooled prior to any inspection, cleaning, maintenance or service
work. Failure to comply may result in serious injury or damage to your unit.
PROBLEM
CAUSE
Grill Will Not Light
Damper Vents Are
Closed, Lack of Air
Incorrect Fuel Used
Grill Will Not Achieve
Grill Gets Too Hot
Or Maintain Stable
Temperature
Grill Does Not Get Hot
Enough
Insufficient Air Flow
Through Ceramic Body
Flare-Ups
Cooking Temperature
Too High
Grease Build-Up On
Cooking Components
Need to Burp The Grill
Bottom Damper
Damper Stuck On Ash
Won't Slide
Finishing on Unit
Finish is chipped
Spider-web pattern of
cracking
Lid Is Stuck
Unit Not Cured Properly
TROUBLESHOOTING
SOLUTION
Ensure that both the top and bottom vents are open. The fire needs oxygen to catch. Once it has
caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
This grill requires the use of lump charcoal. Follow Lighting Procedure to continue use of grill;
however, call Customer Service for assistance if required.
Close the lid, mostly close both vents, and allow the barbecue to smother with lack of oxygen. For low
temperature cooking, use less fuel.
Check fuel level. The grill may quickly lose fire if there is not enough charcoal in the ceramic body. The
recommended use of lump charcoal is a maximum of 1.81kg / 4lbs per burn. Add more fuel and leave both
vents completely open. More oxygen flow will allow the fire to increase, burning more lump charcoal.
Check bottom damper vent for ash build-up or obstructions. Follow Care and Maintenance
instructions for ash build-up. Check top damper vent, and ensure it is working properly and airflow is
not blocked. Follow Care and Maintenance instructions if dirty. Once all the above steps have been
done, light the grill and perform a burn-off.
Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under
176°C / 350°F when cooking highly greasy food.
Follow Care and Maintenance instructions.
To prevent any back-draft or flare-ups that may cause injury, it is well advised to lift the lid only
slightly (also known as burping), which allows air to enter slowly and safely.
Tap the damper lightly with a rubber hammer to loosen. Follow Care and Maintenance instructions. If
no improvement, call Customer Service.
The finish of your unit may chip on the ceramic, but this does not affect the performance or lifespan of
your unit. If chipping is substantial, call Customer Service.
This is not cracking of the ceramic. This is known as crazing and is caused by the different expansion
rates between the glaze finish and the clay. The spider-web pattern of cracking is different from a
break in the aspect that it cannot be felt on the surface, unless using a fingernail; however, it does
become more visually apparent when the surface is dusty or magnified. Follow Care and Maintenance
instructions. While these cracks may appear as imperfections, crazing does not affect the performance
or life span of your ceramic charcoal barbecue; therefore, it is not a warranty issue.
Curing your ceramic charcoal barbecue is important for its long-term operation and care. If the first burns
are too hot, they could damage the felt gasket seal before it has had the chance to mature with use. If
the lid gets stuck, or sealed, together with the base, use a knife to carefully unseal and cut off the felt
gasket that trims the lid opening. Once removed, you will be able to open the lid. Before continuing to
use the unit, replace the high-heat felt gasket, which can be purchased at your local fireplace store.
15
Publicidad
