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Topic Title: Is it really a Grill ?
Created on April 19, 2014 at 06:16 PM

Doubter

So ! in my opinion it is not a grill it is more of a outdoor oven/broiler

believer

Everyone has the right to be wrong.....you just choose to exercise it.

Doubter

You are right!
So tell me why do you think it is a grill !
I.M.O. all we Are doing is heating up the food just like we would in a oven/broiler !
The only thing i have seen that i like on my outdoor cooker is the Ease of putting stuff on it and walking away !
OK Beleiver ! help me thru this ! i want to like it ! But i am far from it ! As of right now if i could get close to what i paid for it i would sale it ,and deliver it

Caldwell

See "Grill for Sale" in earlier post.

Sorry you are unhappy with your grill. Your dealer should have made sure you new what you were getting before you bought it.


believer

Go to the recipes section and follow them. If you want burnt food you bought the wrong device. That's what Charbroils and Webers are for

Doubter

Believer! LOL ! I can make all those recipes in a oven and or broiler! sauces and injections are great flavor but where does the Grilling come in??

Doubter

by the way believer ! you never answered my qquestion ? why do you think it is a grill!

Believer

Buy a weber and troll on their forum.

Doubter

Beleiver ! i am being serious dont shut down on me!

dave

I'll tell you what cook yourself a pork loin ( you might try Holland's Greek pepper put it on pretty heavy) cook it to an internal temp of 163. when it's done slice it and if you can get a smoke ring like that from your oven you'd sure surprise me

doubter

OK Dave but here we go again adding a bunch of spices and if i dont take the grate off and put a smoke tray with some store bought wood chips where does the smoke ring come from??

Please help?


Grillin'

Ok on the grill you get a lot of smoke that circulates around the food from the drippings hitting the drip pan. You couldn't get all that smoke in an oven, plus the oven element cycles on and off further helping to dry out food like a turkey. I have never had dry food come off my Holland it is always really juicy. So I guess it cooks like and oven, tastes like a grill. No turning the big stuff, no flare up. Just great food. The smoke pellets are for taste only & in my opinion & I do not use them.

Timothy

This troll is referring to the literal definition of "grill". Until someone admits that the Holland doesn't fit this definition his little mind will not be satisfied. It kills him to know that we are all happy with our Hollands. If you can't produce great food on a Holland that's a YOU problem.

Grillin'

http://www.merriam-webster.com/dictionary/grill

Doubter

Why do you call me a troll?

I am on here looking for help and you people just keep insulting me ! calling me names ! yes i am unhappy with the holland. but iam not punishing anybody that does ! or insulting people by calling them names ! Hey it cooks food and it is easy and some reipes sound good ! and i may try some !
i thought this would be the place for help but it dont look like! YOU PEOPLE ARE MEAN


Dave

the idea is you pre heat your Holland let it get to 400 before putting anything on when you put your pork loin on the grease from the fat will hit the drip pan sizzle smoke and that is where your smoke ring comes from the only reason I suggested use Holland's Greek pepper is because of the flavor it adds.

Grillin

Doubter,
I have felt your displeasure with the Holland Grill & some of the people on this blog. I used a loaner Companion from a friend who used to be a dealer & after 1 week took it back. He said to keep it & try it a while longer. I kept it for 3 more weeks & finally saw that I liked better than my old "flame thrower' grill. It is a learning curve but I see now that most people on here either like them or not.
I have heard the argument that they are nothing more than an outdoor oven but the bottom line is they cook good food, at least in my opinion.
Also the reason my friend is no longer a dealer is due to the fact his business closed,

Doubter

i have always preheated the Holland but not sure if i do the 400 deg>
i am going to try some chicken drumettes on it this weekend and maybe some leg qtrs !

Grillin'

Always remember "If you're looking, your not cookin'"

Mdibar

It is an outdoor oven, which is fine. It does a nice job of indirect cooking, but you can also do that on a traditional grill if you know what you are doing. Also, Broil Master makes a superior version of this type of grill called the Qrave.

JC

Not sure if a Qrave is "superior to a Holland but the Broilmaster grill is more like a Phoenix Grill than it is a Holland.

I have multiple Hollands and one Phoenix. I do like the cast aluminum lid on the Qrave not sure of its thickness though. Reason I like that is I have a charcoal grill (PK) in my herd which is all 1/4 inch cast aluminum and that puppy sure retains the heat for any low and slo I attempt not as good as my BGE's but much better than my Weber kettles.


Mdibar

I own a BroilMaster Qrave and have owned a Holland Apex. The Qrave has two adjustable burners, which allow for much better heat control than the Holland. The cast aluminum of the Qrave also retains more heat. I am not familiar with the Phoenix grill.

JC

Hopefully your Qrave stands the test of time and by all rights it should. My oldest Holland is 18 years old and has survived multiple OCONUS moves.

The Phoenix actually utilizes the same burner arrangement as the Qrave. Has infinte temp control. The lid kind of looks like an old Pizza Hut roofline with a sliding damper which I like especially on windy days.

Concerning temp control my Hollands chug along at 425 all day, everyday when no water is in the drip pan. You can't get better temp control than that. Now if you wanted multiple cook temps yes you bought the wrong cooker.

Now if you want the best of both worlds take a look at a Vidalia Grill have one of those in the herd also a bit pricey but deals can be had if patient.


Anonymous

I have a post- mounted natural gas BroilMaster that is about 13 years old and works fine. I replaced the burner two years ago.

Unfortunately, the Qrave was not available when I bought my Holland Apex.


Mdibar

Sorry, the previous message was from me.

JC

I know Broilmaster makes good stuff. I think the Qrave has been out for 2 years. On another "Q"ing/Grilling Forum a gents mother inlaw bought him a Qrave as a wedding gift (wish she was mine). He was not sure what to do with it. I talked him thru some stuff and I still chat with him on occaison and he is sold on it.

Doubter

Well i have figured it out!
This Holland thing is (in my opinion) A Outdoor OVEN/COOKER and Also IMO does a good job at doing that, but i was trying some of my old recipes/techniques this weekend,(Veggies are so much better flame kissed) and it is not the same so i have decided that maybe i need to figure out what to cook on what and on what system to cook them on !
I am really toying with the option of a ceramic egg type grill for my searing and slow smoke and or a quik sear then on the Holland for the Throw it on and forget it thing

JC

Glad you had some success. I never weighed in on the argument but with the ridicoulous number of cookers in my herd I figured out some time back that each grill/cooker/smoker et al... has its place.
Mdibar and myself each have a grill that cooks very simular to a Holland but with temp controls and you can get what you called flamed kissed without any work arounds. However I also can get identical results on my Phoenix as my Holland if I desire.
I seen in one of your other threads you were thinking of a BGE. I have a couple of those but their are other options in the Kamado world. Primo, Komodo Kamado, ImperialKamado, Grill Dome to name a few. A really good option at less than half the price is the Acorn Kamado. I don't have one but have eaten many a meal off of one and you can't tell the difference between it or my Ceramics. Now if you really want something different take a look at the Black Olive Kamado its a pellet cooking Ceramic.