Food Smokers and Smoking Tips/Tricks/Techniques

Happy belated birthday @Cold Iron!

 

So here's some pellet smoker troubleshooting yall might have some tips on. I picked up a used Louisiana LG700 and it won't stay lit. Gets up to temp, stays for a bit, fire goes out and the auger just dumps pellets into the burn box.

It lites every time I start/re-start so the igniter works, so maybe the digital control center for not telling it to re-ignite? No error codes, and I cleaned everything so that should be the issue.

 

Do you have the owners manual? Maybe a Google Search will reveal one if you don't.

Any issue with damp pellets or anything like that?

Is it possible that the previous owner had the same issue and that's why they got rid of it?

1-877-303-3134 looks like their customer service number - perhaps they will be helpful despite you not being the original owner. https://louisiana-grills.com/5-year-warranty-information

CONTACT CUSTOMER SERVICE

If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES).

service@louisiana-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

 

When someone gives you artichokes... you grill them up!



Also I love artichokes and usually steam them so I figured free=experiment!

 

An expensive experiment. I hope it paid off! Looks delicious

 

Ribs I smoked last weekend going to smoke a brisket tonight.

 

Yeah no joke. Someone got these in a CSA and didn’t want them so they gave them to me.

I cut them in half then drizzled olive oil on them then salt and garlic powder. Smells really good on the grill. I’m going to put them face down over the coals for a few seconds before I pull them off.

 

Brisket is prepped

 

I was planning to make ribs today but at $7.80 a pound I had to say no thank you.

 

So party wings cook as well as usual but these were pre-marinated that my wife picked up. Price was right but definitely not enough butter... @Cold Iron is spot on that lots of butter will vastly improve the whole experience; cooking and eating!


Anyway the artichokes were cooked for almost an hour and tough as leather. I couldn’t tell if they were over cooked or under cooked so having nothing to lose I put them into the steamer for ten minutes.




After eating a few and coming up for air to take a photo I will say that these were great! Plenty of smoke flavor (not too much) and tender as usual!

So now to figure out if I need to steam them before or after... either way I think it’ll be clutch.

 

I steam ahead of time and refrigerate, but I’m usually popping them under the broiler to mix in spinach and artichoke dip. I would imagine it’s the same concept, but with smoke?

 

Why not smoke prime rib today..

 

Looks good!

 

Damn that brisket was stupid

 

Whut?

 

I’d rank it right up there with Hitchcock’s Shower scene. Might need the curtain too.

 

pic of part of a 10 lb batch of summer sausage I made over the weekend. crucial to give all sausages a water bath and let them bloom before vacuum seal and freezing. this is my own recipe I developed over a few years of trials. a good place to start, for those that have not made it is Michael Ruhlman's Charcuterie book. This has been my bible. Great way to learn sausage making.

 

Nice. Been into charcuterie myself for quite a while.

 

Ribs fo dinner.