New Holland Grill
Sunday April 27, 2003
HOOKLES Writes:
"My wife got us a Holland grill for father's day. I have tried making something every day since on it, but I end up getting things too done, or too dry. The instructions say cook at one temperature. It appears that there is no good way to control the temp, even though there is a thermometer in the hood. I have followed the book that came with the grill, but still have the aforementioned problems. Am I in for a long learning curve, please help, she tells me it was a substantial investment."
Comments
I just read your comment and had to respond. I’ve owned a 3 Holland grills over the last 15 years. I love mine and cooks perfect.
What is the tempurature when you cook your meat? It should be around 350. If you are cooking your meat at a much higher tempurature then you may have a problem with the gas orifice. Call or write Holland direcctly. They are great to work with.
We have a Holland grill and even sell them. Not sure what model you have, but we have the stainless steel model and love it. The key here is cooking by time. Get a thermometer and use it. Thats the sure fire way to get a juicy piece of meat. The cookbook that came with it will give you the temp. that you should be cooking your meat. Such as pork for well done is 170 degrees. Set your thermometer to 170 and then leave it alone until it reaches that temp. Your meat will be perfect! Good luck!
I will second the suggestion about using a thermometer–either the instant-reading type or the conventional meat thermometer. I have both, but prefer the conventional type for larger cuts, such as roasts (you can lift the lid and take a quick look without losing too much heat). Another suggestion is to let the meat come to room temperature before putting it on the grill. I think it makes for more even cooking and tend to prevent the outside from becoming too dry. A final suggestion is to take the meat off the grill when it is a few degrees short of your final goal. Then, cover it tightly with foil and let it stand for 10 or 15 minutes. The internal temperature will rise and the juices will be reabsorbed, making your final product very succulent. I’m a fairly new Holland convert, myself, and really like this grill. It does take a little readjustment in your approach if you’re used to the conventional “blowtorch” type of grill.
I just got a Tradition Holland Grill,
swithed it to natural gas. I can not get the temp above 350 to the green zone of cooking temp. The food is very tender and juicy, but has no taste, my family said. Also the hicory chips would’nt ever smoke after heating up and cooking total of 3 hours. Put foil in 1 vent to slow down heat lost but that dropped the temp to 250. I’m a master plumber, so I know about the switching to natural gas what is the problem. Thought I bought my last grill???
Mike C,
Did you get the natural gas orifice available from Holland? I have a Tradition , also, but run it on propane. It generally runs at about 400 degrees unless the outside temperature is quite chilly. As for smoke, I don’t find the chip drawer very effective. I’ve found that putting some foil packets of chips (not chunks) on the drip pan in the upper corners, with holes punched in the foil, is much more effective. Put the packets in before lighting the grill and you should have some smoke after 1/2 hour or so of preheating when you’re ready to add the meat. It’s not a substitute for a smoker, however.
i have two holland legacy ls grills and have had holland grills for over 15 years.both of these were converted to natural gas.you need to get a number drill and drill your orfice 1-2 sizes bigger and light the grill and check the temperature till you get it where you want it.i have twi size orfices ,one for winter and summer.the holland oem orfices were too small.
thanks, alan
I just purchased a holland grill and the first thing i did was buy a couple of pounds of bacon to “season” the drip pan (suggested by my salesman). I covered the entire grate with the bacon and i noticed that the left side of the grill was significantly hotter than the right. In fact, i had to actually rotate grate so the other bacon could finish cooking. shouldn’t the heat be relatively even? I’m surprised and dissapointed.
There probably isn’t a grill made that is absolutely uniform in temperature on the cooking surface. However, my Holland seems to be better in this regard than any of my previous grills. I have found that the front and rear edges are somewhat hotter and I use this to my advantage. Since your temperature differences seem more extreme, I would check to make sure the grill is level, the flame has been adjusted properly, and the propane tank is not nearing empty. Perhaps the salesman with the sage advice about the bacon can suggest a remedy. (I don’t think it was necessary to “season” the drip pan, but it didn’t hurt anything, either.)
I am used to a charcoal grill for cooking outdoors. While using it aluminum foil was placed on grill before food. Now I am wondering if the foil should be used in the Holland grill? Will it cause dryness, or any other unfavorable results ?
I have not tried foil, other than to wrap certain items (ears of sweet corn, for instance). The Holland grill utilizes convection–at least, that’s the theory. Spreading foil on the cooking grate might impede the air flow and affect the final cooking results. I think foil is often used on charcoal grills for easier cleanup and to keep small items from falling through the grate. The Holland has a grate that is fairly easy to clean, plus the mesh pattern is pretty effective at preventing food from falling through. Therefore, the foil is not necessary, in my opinion.
We just took a 600.00 grill back to the store we bought it from a month ago. It was a beautiful grill, but the heat was always on high. We are thinking of a holland grill. I need some feedback. Thanks- Robin
If you get a Holland, you may not like it at first. I love our Holland, but it took some getting used to. I decided to try roasts, chops, burgers, sausages, salmon, chicken (both whole roasters and chicken breasts)–everything that I could think of that I thought I might like to serve in the future. Now that I’m pretty comfortable with the Holland, I find it a really “laid back” piece of equipment. I can chat with guests (glancing at my watch occasionally) without having to worry that the dinner is going to be incinerated in a flareup and without having to hover over the hot grill. The food gets great reviews from our guests and I enjoy the experience. I also think the food is healthier. However, if you want instant gratification and like to dramatically take a piece of blackened and smoking meat from amidst the flames after a few minutes on your grill, you will have to mend your ways. The Holland DOES take longer (not much longer, though, in usual summertime outdoor temperatures) to cook some items. I think it would be downright slow in frigid outdoor temperatures. I would not plan to cook the Thanksgiving turkey on the Holland in this climate (Chicago) unless I had planned for a lengthy, leisurely, grilling session. However, I’m sure the turkey would turn out to be a beautiful golden brown and would be delicious and juicy.
I find that the Holland is easier to clean than my previous grills (including a couple of Webers). The stainless steel grid of the Holland resists sticking and there is no crud falling onto the burner, either.
If slow and easy fits your style and you’re willing to learn a somewhat different approach to grilling, I think you will find the Holland to be outstanding.
Thanks! We did purchase a Holland yesterday. We grilled tonight for the first time. We bought an internal temp monitor (which I wanted anyway) so that I could monitor the temps of larger items. I cooked chops & steak kabobs tonight. They were very juicy. We are very happy with the grill and joyous over the food. A note to cancer survivors. I was told not to eat charred food. This grill is nice because you can use the chips for smokey flavor without the char. I’m grateful this forum exists, if not for it, we may have purchased a different grill. Robin
Great–glad you’re enjoying the Holland! (I have no financial interest in Holland grills–I just really like mine). I do think the chip drawer is somewhat of a gimmick. To add smoke, I put some chips in four little foil pans and locate them at the upper corners of the grill, under the grid but on top of the drip pan. That works better than the chip drawer.
I am a fan of Holland Grills, having had one for four years now. Every thing comes out just the way we like it, except steaks. I just can’t get that flavor that comes from the charcol or gas grill. Anybody got any tricks?
BTW, we BBQ all year round on the Holland and we are in Minneapolis!!
Cheers,
Paul
Steaks!!! We were introduced to the Holland grill when visiting family in GA. After helping use the grill a couple times and seeing how they used their Holland – put about 8 steaks on that are 2″ thick, then close the lid and forget about them while the rest of the meal is prepared. The final result is always a no hassle – no flare ups – perfect steak. What a great taste! The grill cooks using indirect heat (learn more about that here: http://www.bp-outdoors.com/bbq/bbq.html ) A thin steak will not cook well here since the indirect method cooks through the meat. Pick a thick steak (plan for leftovers – that’s always a “good thing”) – and let the grill do the work. OK, now I need to stop typing and get to eating lunch… bbq babybacks off the grill! This grill has a special way with pork and chicken as well! Once you get used to cooking based on time and not temperature control – you will get to taste the best food in the world – right at home! Keep that lid shut! …. Bryan (Chief Outdoor Cook at bp-Outdoors.com)
I just got a Holland Tradition Grill for my birthday. I like it, but it is usually at 450 degrees. Is there a way to get it back to 350-400?
Laura, you must be located in a fairly warm climate. My Holland runs at a temperature of about 400 degrees, and a little cooler than that on a chilly day. I have tried doing roasts with water in the drip pan, which brings down the temperature by about 50 degrees or so. However, this might not be advisable for some items. Is the flame adjusted properly, as outlined in the instructions? That might affect the temperature. Although not recommended by Holland, I have read of some Holland owners turning the gas knob slightly to reduce temperature. The grill is not designed to have an adjustable flame, however.
By the way, I have found that cooking with water in the drip pan makes cleanup easier the next day. The black “varnish” on the drip pan just peels off effortlessly with a putty knife.
Hi Vance- Thanks for your response. We live in Illinois and it was aboupt 45 degrees when I used the grill. My husband did adjust the flame. All of the food has turned out great. I was just a little nervous with it being at 450.
I have had my Holland for at least 8 years and love it. But, I have always been wanting to ask about the blackish oil that appears on the meat. I am wondering what it is and is there any way to stop it.
Hmmm…blackish oil? I haven’t really noticed that, but I wonder if you’re cleaning the cooking grid carefully before grilling each time. There is fat in the meat juices, of course, and they will probably be blackened in time by the heat. Also, I have heard that using cooking spray on a grill grid will leave a residue. Although I have been using cooking spray because it’s convenient, I plan to switch to using a cloth or paper towel swab dipped in vegetable oil. Actually, I have very little trouble with meat sticking, even when I forget to spray the grid. I do try to clean the grid while it’s hot, either right after grilling or during warmup when beginning a new grilling session.
Also, I have to take back what I said about the grill being slow on a cold day. I grilled at 30 degrees outside temperature a week or so ago (bad choice for a grilling day, but it’s when I had the time) and my Holland hummed right along at its usual temperature, with the roast finishing on time. The air was calm, which makes a big difference. I like my Holland better every time I use it.
Oh, I just thought of another thing regarding a blackish residue. Do you use wood chips often to add smoke flavor? The smoke, combined with the fat and meat juices, could result in a blackish oil. Just an off-the-top-of-my-head thought.
Dave, here’s another idea about your problem with “blackish oil.” I was looking on the Holland web site today and was reading about adjusting the air shutter. It was mentioned that an air/gas ratio that was too small can result in soot forming on the food. You had mentioned that your Holland was at least 8 years old. It’s quite possible that, in that period of time, insects could have built nests in the air shutter or it might need readjustment for other reasons. Have you checked the color of the flame recently? I would carefully check the air shutter and burner system for proper operation. I hope this helps.
Thanks for your advise Vance. I checked the flame and it was very yellow. I pulled off the vent screen, hooked up my shop vac, sucked out anything that was in the pipe. Fired up the grill and had the nice blue flame again.
As far as cleaning, I scrape and clean after each use and always put the meat on without spraying grill and never get meat to stick. I use the flavor buds and put them in the tray.
I grilled tonight and noticed less film than before. Would putting in water and steaming clear the rest of it up do you think?
Dave, I just know that steaming for an hour or so really loosens the “varnish” that forms on the drip pan and makes it much easier to remove with a putty knife. I think you probably found your culprit–the yellow flame caused by air blockage, causing a carbon buildup on the meat and interior of the grill. A good steaming and then cleaning with a dishwashing detergent should put your grill back in good condition. Good luck!
Please tell me how to grill an 8.75 lb. turkey breast. Would you baste it with butter or oil and cook uncovered, in a pan, or just put it on the grill?
Well, I’ll jump in here with my opinion, but maybe others have some ideas on this, too. First, I would grill the turkey breast directly on the cooking grid–this avoids possibly steaming the turkey (unless you like steamed turkey). You could baste with either butter or oil, or you could lay strips of bacon on top, which will do the basting for you. I think some sort of basting is a good idea. I would probably lightly apply some sort of poultry rub to the turkey beforehand and let it stand in the refrigerator for a few hours, then let it stand at room temperature for 1/2 hour before putting on the grill. I would estimate cooking time in the neighborhood of 2 hours, but this will vary with outside air temperature, especially if it is windy. I like to use a conventional meat thermometer to determine doneness–just stick it in the turkey and, when you think it might be about done, quickly pop the lid on the grill and take a peek at the thermometer. I don’t like an “instant” thermometer with the Holland because they aren’t really instant and you have to wait a short time for the thermometer to stabilize at the peak temperature. In the meantime, you are losing heat with the lid open. If you have one of those fancy ones that beep you when the desired meat temperature is reached while you’re relaxing inside, then use that. However you do it, I predict you’ll get compliments from your guests.
Jerry, I forgot to mention that I would rub the turkey breast with oil before applying the poultry rub. And I don’t work for Holland Grill Co.–really!
Hi, does anyone have any experience with the Champion 2 grill by Holland? Thanks Jerry
I received a Holland Traditional Grill for Christmas, it’s natural gas, but it’s running 500-550′, and I can’t seem to get it down, I’ve grill chicken, and it’s been charred around the edges, and a bit dry. The thicker cut steak did much better- after putting it on, it ran about 450-500- What can I do to correct a “HOT GRILL”
Barbara,
Do you have the correct orifice for natural gas, and is the flame properly adjusted? It’s pretty unusual for a Holland to run that hot, although there was a previous comment about that from another Holland user–don’t know whether she was using natural gas, though. It could happen that the wrong orifice was packed with the grill–was the grill assembled by the dealer? I would take it up with the dealer, if that is convenient–otherwise, contact the Holland company. Dry and charred just shouldn’t happen with the Holland!
After reading about them, I’m ordering a Holland built-in (my wife gave it the OK). I live in Maui, and the temp is about the same year-round, and where my grill will be is never too windy. Should be great. I’ll write and let you know how ti goes.
Greg,
Please do let us know what you think of the grill. Give yourself some time to get used to the somewhat different style of grilling. The Holland should be great for those Hawaiian-style roast suckling pigs. You should have no problems on Maui. Well, one problem might be the weekly luaus that your friends will come to expect! Seriously, I think you’ll come to love the grill, as I have.
I read the comment about the yellow flame and the need to clean the air vent. I have had a traditional holland grill for about 8 years and have simply loved it. But I have noticed recently that it may not be getting as hot and the gas flame was somewhat yellow. So maybe I need to clean the air vent. Without sounding too stupid, where is the air vent? Do you mean the smokestacks or is there a vent on the underside etc. I unfortunately am at work and not at home looking at my grill.
thanks
I also noticed over the years that it did not seem to cook as good when the gas got low in the propane tank. Plus, I got tired of refilling the tank every so often. I have a 100 gallon propane tank nearby for gas heat an an outside building and gas logs inthe fireplace, so I hooked the holland grill up to the 100 gallon tank. The gas company refills the 100 gallon tank on a random basis whenever they feel the need without me having to call them. Thus, I always have plenty of gas for cooking and don’t have to worry about being in the middle of a boston-butt and run out of gas.
Don, the air vent, or “air shutter” as Holland calls it, is located behind the control panel (you will have to remove the panel to access the air shutter). Go to the Holland web site and choose Customer Support. Then, choose Grill Care. You will then see directions. You can also view directions for cleaning the burner.
I hope this helps.
I a thinking of buying a Heritage Grill and noticed the Companion could do the same and add a little camping/ travel picnic opportunities… Has anyone bought the Companion to later realize they need a bigger grill or that the Companion is too limited in temperature, other, etc and then later bought a Heritage? or completely another grill?
what is the biggest difference between the Tradition and the Legacy? I see the tradition says it is 19,500 BTU but the Legacy is only 13,000. I am going to be using Natural Gas and want to make the right choice.
We have had our Holland for about 10 years now and it’s still in great shape. I’m needing some ideas on how to keep the drip bucket/shut off pipe cleaned out. It’s always such a mess to clean any great ideas for me.
Thanks,
Donna
Donna,
I save old plastic cottage cheese containers and deli containers of similar size to put in the drip bucket as a liner. Then I dispose of the entire plastic container containing the grease and insert a new one. It keeps the metal bucket slick and clean. The pipe is a more difficult problem. I’ve looked for a bottle brush of appropriate size, but haven’t had much luck. Somebody should make a miniature version of the brush that chimney sweeps use. I remember reading that someone used a rod or wooden dowel slightly smaller than the inside diameter of the pipe. That might work, maybe wrapped with twine or something to scrub the interior of the pipe. If you discover a magic solution to this problem, please let us know!
I recently purchased a Holland Legacy grill. When cooking whole chickens on vertical roasters, with a pan under with liquid or standing directly on the grill (with a remote thermometer placed in the breast) I’ve had under cooked thighs and legs. Should I just lay the chicken directly on the grill?
We recently purchased a home that has a Holland Grill which has been converted to natural gas. We were totally unfamiliar with this grill and have attemped to cook on it several times, following the instructions and occassionally shortening the cooking time. The result is usually dry, very dry or cremated. We live in a very windy but warm area of Canada. My husband is convenienced that it only cooks “well done”. We did have it checked by the gas company when we moved in, and it is apparently in good working order. Could someone make a suggestion please before we replace it with a unit with which we are more familiar. Thank you.
Connie,
Here’s what I do: Rub a thin layer of olive oil over the whole chicken, then apply a rub of your choice (or just salt and pepper, if you prefer). Allow the chicken to rest while you preheat the grill for at least 20 minutes. Lay the chicken, breast side up, directly on the grid, and roast for 60-90 minutes. For greater precision, insert a thermometer in the breast, making sure it is imbedded in the meat and not touching a bone. For me, this always results in tender, moist, succulent, and flavorful chicken. I also usually place a small disposable aluminum pan containing wood chips at each corner of the grill, under the grid. When smoke starts to come out the stacks, you can put the chicken on the grill. Your grill should run at about 400 degrees and, of course, you should not open the lid until your remote thermometer indicates the desired temperature has been reached. If your grill is running cooler than 350-400 degrees, there may be a blockage in the air shutter, usually caused by insects.
I’ve tried the “beer can” style of chicken, but can’t find any advantage over the method outlined above. The disadvantage is that you have to wrestle the chicken off the can of boiling hot beer, which can be messy and somewhat dangerous. Save the beer for drinking!
Sandy,
Cremated? On a Holland? Sounds like the grill is running too hot. It should run at about 400 degrees after time for preheating. If hotter than that, it’s possible the correct orifice for natural gas was not installed. Alan (in Comment #6 in this list) says that the natural gas orifice supplied by Holland needed to be drilled slightly larger in order to get the grill to run at 400 degrees. You might contact the Holland company to get their recommendation. My guess is that whoever converted your grill just converted the fuel source and regulator and forgot about changing the orifice. To me, one of the great things about the Holland is that you always get juicy, “just right” meat. Something is obviously wrong, so I would check the orifice and air shutter. You can download an owners manual from the Holland web site.
I just purchased a Holland Grill. I want to cook a chuck roast on it. Anyone have any suggestions for me?
We have to cook 8 filet mignon steaks
2 med rare, 6 medium and 2 meduim well.
What kind of timing does anyone suggest?
I would use a remote themometer that you can read the temp from the outside. Put the meduim well steaks to the very rear where the hot air comes up. Put the two meduim rare steaks in the center front and the meduim steaks in the center. Around the side and back are the hottest spots on the grill. Steaks grilled on the upper grill take longer to get done.
I’ve had a Holland grill now for four or five years and we think it stinks!! It takes forever to cook something and always did. It’s a standing joke between my friends that when we have a cook out we start cooking the night before. Does anybody want it?
We used to have one and wore it out.
I really miss it.
I think you would miss it if it were really gone. I know I sure miss ours.
We are thinking of obtaining a companion grill to use while camping. I see on their web site recipes for pies and other deserts that are baked. Can it be used like a oven to cook main courses/casseroles?
Has anyone else tried to reproduce the beer bottom/can chickens? My wife and I really love them and I’m afraid the Holland grill is too small to cook them. Anyother way to reproduce them on the Holland?
Randy, probably the reason you and your wife love beer can chicken is that the chicken comes out of the grill very moist and succulent. Try coating your whole chicken with olive oil, and then apply a dry rub of your choice. Place small foil pouches of hardwood pellets or chips at each corner of the grill, under the grid. When you see some smoke coming out of the stacks (about 20-30 minutes), place the chicken, breast up, on the grid and close the lid. Set your timer for 60-90 minutes for a 4 1/2 to 5 pound chicken. A meat thermometer is desirable, but 90 minutes will work, too. Get that can of beer that you were going to use for beer can chicken from the refrigerator and sip it while the chicken cooks on the grill. When the time is up, take the chicken out of the Holland, cover it with foil, and let it stand for a few minutes to reabsorb the juices. Now it’s ready for carving and I’m betting it will taste just as good as beer can chicken with less work and mess. Was I right? Tell us!
The wife and I purchased our Heritage Holland Grill back in 2001 and had it converted to Natural Gas as part of the purchase agreement. We love how it cooks and the fact that it is pretty hard to burn the food.
My complaint is in its construction. I had to readjust the lid to get a continuous “gap”/seat all the way around because the hinges were miss-aligned and the lid was slightly warped. This could have been the retailer since it come preassembled, needless to say I no longer us his business. Another issue is that it didn’t take long for the Drip to start going bad. I cleaned it (drip pan) regularly but it started to come apart/rust in layers and show signs of rust within two years. Personally I think that the drip pan degraded earlier than it should have by using their recommend method of water in the drip pan for cooking ribs and other meats. This year I have completely removed it and looking for its replacement but I can’t honestly say that I want to replace it at Holland’s price of $77.50 and $10 worth of brackets. Instead I am considering having one made from stainless or a higher grade of aluminum. Has anyone here done this?
I’ve had my Holland Legacy for about 4 years and use it all the time. I find the temp pretty constant around 350-400, on cooler days blocking one of chimneys with a can helps keep the heat in. I’ve tried using it when it was 20 degrees out, and at that temperature, it doesn’t even make a good bun-warmer! Regarding the drain pipe- it’s often easier after a couple years use just to replace the pipe from your local hardware store than to try to dig out all the junk.
I was shocked to find out today that our not very old, Aussie grill is rusted beyond repair inside by the burners. What a shame to have to throw this still very nice looking grill out. So now I would like to buy “our last grill” if that is possible. I still want those nice grill marks and a bit of char on the edges of certain foods that I got with my former grill. Will I get this will a Holland grill? Also, any recommendations for which style to buy?
Thanks for your help.
Wendy in Wisconsin
Wendy,
I have to be honest–using the Holland, you won’t get the grill marks and the (possibly carcinogenic) char that you have grown used to. You can get rather minor grill marks, but this might not satisfy you. What you will get, though, is juicy and succulent meat without the worry of flareups. Somebody needs to invent a Magic Marker kind of thing for drawing fake grill marks on steaks (just joking!). If you’re still interested in the Holland, I think any of them will do the job. I have the Tradition LS, but haven’t owned it long enough to determine its resistance to rust. I’ve had it a couple of years here in the Chicago area and leave it outside, but covered. No sign of rust yet, and the ignitor continues to work on the first click every time (a weak point on many grills). I have owned many grills, including several Webers, over the years and the Holland is my favorite. Your mileage may vary.
Vance
I have a suggestion for those buying a new Holland grill and another suggestion regarding cleaning the drain pipe:
1. For those buying a new Holland, assemble it yourself if at all possible. It’s not difficult and will increase the probability of getting it assembled and adjusted correctly. I bought mine from an appliance store (stoves, refrigerators, etc.) and I wasn’t sure about the skill of the assembly guy. Also, I received a discount for assembling it myself. At first, I thought they had included the wrong parts because some of them didn’t match the pictures in the manual. I went online, however, to the Holland web site and downloaded the manual. Lo and behold, the design had changed somewhat and the downloaded manual matched what I had. Whew!
2. For cleaning the drain pipe, I’ve found that a wire coat hanger bent in a long, narrow loop with the hook on one end works pretty well. Just push it down the interior of the pipe, holding on to the hook. Twist back and forth and much of the gunk will be dislodged. If necessary, heating some water and liquid dishwashing detergent in the drip pan and letting it run out through the pipe will soften the residue. Replacing the pipe, as Dave suggested, will result in the neatest job, of course.
Thank you for your response Vance. I am also concerned that the Holland grill may be more like my new kitchen stove’s wonderful convection oven than a BBQ grill.
Do you get true “grilled” flavor with yours?
Wendy
Do you mean the taste of ashes and burned meat? Just kidding, Wendy! I think the Holland does resemble a convection oven. I think I get great flavor, but it’s not quite like my old Weber that flamed the steaks and chicken (and could dry them out and burn them, too, if I wasn’t very watchful). I do steaks and chops and like the flavor, but you won’t get prominent grill marks. My favorite things to grill are whole chickens, game hens, and pork and beef roasts, using wood chips for a smoke flavor. The Holland is especially good with those, giving a slow and easy BBQ flavor while maintaining succulence. I have learned to like the slow and easy, worry-free type of backyard cooking in which I can visit or go inside where it’s air conditioned while my Holland does its thing. Because the food doesn’t contact the flame directly, the Holland is much more forgiving than a conventional grill. I had to adjust my attitude a little after getting the Holland, but now that I have, I wouldn’t go back.
How can we cool it down while cooking? While cooking filets there was no way of turning it down. It seems to keep a constant temp of 450 degrees. It’s brand new…
It’s official. I’m a BBQ nut. It’s -25F here and a litle windy, (Calgary, Canada) and I’m out on the deck cookin’ chicken on my 15 year old Holland Grill. Love the Holland Grill. Wish I could get a cold weather model with double sided walls and lid…. I can always dream. I am using Nat.Gas.
Does anyone know the best way to use the natural wood pellets? I’ve been told several stories.
Tim, I assume that you mean wood pellets for adding smoke flavor. I don’t know if the way I use them is the best way, but it works pretty well for me. I put a half cup, more or less, of the pellets (or chips) into each of four small disposable aluminum pans. I then cover the pans with aluminum foil, poking 3 or 4 holes through the foil on top. I then place one of the pans at each corner of the grill on top of the drip pan, but under the grid. Preheat the grill in the normal manner and when you see smoke starting to come out of the stacks, put your food on the grill. Smoking works best with items that need to cook for at least an hour or more, such as roasts and chickens. The little pans will last for several grilling sessions, but you will need to use fresh pellets each time. This method will not equal the results obtained from a dedicated smoker, but it will add some good smoke flavor.
Hey Tim, another way of using wood chips or pellets instead of your Holland grill’s chip tray is to purchase a heavy duty chip tray, I got mine at Meijers. After filling the new chip tray with chips and water I place it under the drip tray on the cast iron flame deflector. This will give you smoke very quickly and a lot of it. I might even get a second one for even more smoke flavor. I use the water due to the chips burning to quickly due to it being so close to the flames. You will have to put the chip tray on the left side of the flame deflector due to your drip tray angles down on the right side.
Used my Holland grill for the first time today. Marinated salmon fillets…after the grill heated up, put the salmon on the grill…twenty minutes later, turned them, five minutes later, they were done. Very moist, flaky…absolutely the best. According to the gauge, the temp was between 400-450. Seems to me I read somewhere that natural gas burns hotter than propane. I’m using natural gas. The dealer assembled the unit and changed the orafice from LP to NG. They have a grill set up outside the store, and were cooking meat on the day I stopped by, so I got to sample the results. Can’t wait to do some turkey parts.
I used to be afraid of grilling fish because on my previous grills I always had trouble with the fish sticking, and then breaking up when I tried to take it off the grill. On the Holland, I just put the fillets on the preheated grill, close the lid and come back 20 minutes later (no turning required). The fillets never stick to the grid and are perfectly done (I do use a wide spatula made for fish–makes it easier to quickly transfer the fillets to a platter). My guests always comment on the delicious fish (usually salmon). I recently did rainbow trout fillets, which aren’t quite as thick as the usual salmon fillet. I gave them 18 minutes (no turning) and they turned out perfectly, too. What used to be an anxiety-producing challenge on other grills is now an easy and quick entree on the Holland.
We have had a holland grill for many years…they no longer product the modelwe had out of warrenty..my husband loves it….one of the wheels is flat now and we are looking to puchase a new one, because it cost has much to buy all the new parts or more than to puchase a new one….but the life expectance of these grills are way beyond any others.
The best thing I’ve found for cleaning the drain tube is a shotgun cleaning rod (12 or 10 gauge is easier). Just wrap the tip attachment with a piece of rag and run it through. Even if you don’t own a shotgun, a kit is pretty cheap, and permanent.
I live in MN.cook year round in winter I use a 1/2″sheet of plywood cut in half with hinges place around half of grill to keep heat in and wind out works great.
I have owned a Holland grill for over 15 years. Whenever I needed a part I would call the company and they would ship it to me for a flat rate of $25.00 (to cover shipping). I have replaced a burner and the bottom tub. Mine is somewhat warmer on the right side. Their motto was “If you’re lookin’ you’re not cookin’” so keep the lid closed.
I use the drip pan full of water for slow cooking (ribs or roasts) and can watch TV while preparing steaks and chops. I think they’re great.
why does my food turn black but not burnt
Jim, your food is probably turning black because of soot. This is generally caused by an improper flame–the air intake may be partially blocked by an insect’s nest or some other obstruction. If the flame is quite yellow, a blocked air intake is likely. The good news is that it is fairly easy to remedy. Turn off and disconnect the gas line. Remove the knobs on the front panel and remove the panel. The “air shutter”, as it’s called, is covered by a screen. Try brushing the screen with an old toothbrush. I just did mine and that was enough. For more stubborn blockage, you may need to use a shopvac to remove the gunk. Finally, if this doesn’t help, you may need to adjust the air shutter as outlined in the owner’s manual (available as a download from the Holland website in case you can’t find your manual). Good luck!
I have a Holland grill but can’t use it. I have emailed the Holland grill company multiple times asking for parts prices, but they will not respond.
I am a disabled person with only a $7000 yearly income and I cannot walk. Because of my condition and income I asked them if they could supply any seconds or warranty returned items that worked, hoping they, like many others, might be charitable towards those of us who have become disabled through no fault of our own. The American disability plan coupled with medicare/medical’s required co-pays and costs is completely dysfunctional with the ultra low, below poverty level disabled persons incomes, leaving my wife and I with no credit rating even though we had a 790 before disability. We can’t pay the medical bills, and it is the same for all six million disabled people. I require expensive daily care and can do nothing about this. People see me as a bum now, not the extremely successful businessman I once was, owning a BMW dealership, having 9 years higher education, an international columnist, IQ144, etc. The constant stress/grief of 18 years fighting this horrid American disability plan seriously damages a person. I have attempted to contact “everyone” in government possibly connected with my situation and disability and they do not reply. 214 letters with only three form letters returned. The disfigured disabled in America are truly shunned.
Regardless, I am still a human and I would expect Holland Grill to react as if I were. I realize that to many, this is an emotional issue so severe that they simply cannot tolerate any contact with someone who has elephantiasis. Regardless of the realities, we are blamed for our condition and expected to stay away and be quiet.
I attempt to do as the American public in large expects, but still I need to purchase the little needed to sustain life. I also continue to hope for a better life, and I cherish the small things that come my way. Finding this beautiful Holland Legacy in excellent condition at the dump was a joyful moment for me. I can use it for cooking the meat provided by the local church and it would mean something to myself and my wife to enjoy an evening grilling dinner, maybe with a few who are not repulsed by cripples.
Getting parts from the ever shining, great and powerful Holland Grill Company has made the thought of this moment sour as they will not respond to me.
If you can spare any parts for a stainless Holland Legacy vintage about 1995, please email me at cojon@suddenlink.net
I especially need the stainless steel device that holds that ceramic electrode body into the bottom of the grill, next to the burner. It screws in place from below the grill so the sparker is positioned correctly. If you have an old one that works–I am not concerned with appearance–please allow me to purchase it. I would be extremely grateful.
I also will need that metal plate above the burner–I believe Holland calls it the diffuser. It is a large, thick metal plate that attaches to the grill bottom with four 7/16 bolts. Mine has thinned considerably and will not last.
Many thanks to all who read this and do anything in my behalf. Bless you who do not suffer these disabling difficulties. Stay healthy. Mine was from cancer and a phony doctor (zero training) who was actually a psychotic hoping to harm someone.
i say if you cant cook on a holland grill you better give up it is a idiot proof way of cooking