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Topic Title: Temperature
Created on December 20, 2010 at 05:17 PM


I have read quite a few times in this blog that the temperature of the Holland grill made today gets hotter than the earlier models. My Holland was built in 1999 and feel that it cooks just about perfect. I could use a little less heat when I grill chicken halves, however. My question is what changes have been made of the last couple of years and how much hotter do the grills cook?


The newer model grills use newer materials, like aluminum & stainless steel for some of the internal parts. These material heat faster, so the grills heat better. Maybe 450 degrees instead of the old 400 degrees. Also these materials are much more corrosion resistant.


Has anyone had one of the original discountinued models and have since bought a new model and comment on any difference they can tell with the quality of the food being cooked at a higher temperature.

I cook mostly Ham, turkey, and chicken and have concerns on the temperature being too high for this type of food. When the time comes for a new grill, I would love to be able to buy another Holland, but I may have to look at a bqgrill, built in Elm City, to be able to cook at a lower temperature.

@ Bard

You are the exception. Most people wanted their older Hollands to cook faster & hotter.
If you get a newer model, don't worry, call Holland. They can probably downsize the orifice to reduce your heat.


I may be, but cooking at a lower temperature vs the higher temperature is what put Holland on the map. They do not need to compete with the higher cooking temperature grills out there.

Holland just needs to have a way to adjust the temperature. Have the max temp available to still be under the flare-up zone and let the customer be able to adjust lower if needed.


You are NOT the exception. I wanted the Holland because it was supposed to cook at lower temperatures than a regular gas grill and I wouldn't have to watch for flare ups. If I'd known that the Holland cooked at such a high temperature, I'd have bought a Phoenix -- it's temperature is adjustable. But, I have invested in the Holland, so I'll continue trying to find ways to lower the cooking temperature. Propping the lid on a brick to keep it from closing all the way and putting aluminum foil around the exhaust stacks has proven relatively successful.


I have a couple of Hollands and a Phoenix PG2001-P) though the concept is the same trust me they are two diffeent animals. Yes the Phoenix's temperature is adjustable. It does get hotter than a Holland for sure but on the low setting it chugs along at about 375. The burners have no detent for low, medium high so it takes awhile to find the sweet spot and of course a time adjustment. If you are in the habit of preheating on high it takes some time for the grill to settle in on a low setting. The work around is prehat on Low and ease up on the sweet spot. The Phoenix is a heavier grill in construction, cooking grate, drip pan etc with two burners. It does not have a flame diffuser as a Holland does. I feel the Phoenix has a better heat distrubution across the grate. The sliding stack appratus on the Phoenix only closes half way by design so smoking is no different than on the Holland. On most writeup you see concerning the Phoenix and paint issues I have yet to have that issue and am keeping my fingers crossed.

However for some reason it just does not answer the bell with the way my family likes fryer leg quarters and other fowl, however the steaks done on the Phoenix are out of this world actually more of a favorite of my family than the Holland & Searmate.

All in all I like the Holland a bit better and for sure Holland is and will be around if you need parts. Phoenix went through a rebirth and I'm still confused whether MHP or Buck Stove own them.

I hope you give the Holland some time. Is the grill burning/drying out your food or just cooking hotter and quicker?


Terry ( Illinois )

For you propane burners, I turn the dial on the grill on first, then turn on the tank, and immediately light it. This reverse procedure will make for a lower temp. I use it for pork butts and usually it runs about 300 degrees. I don't know how it works but something to do with a safety on the tank allows less gas to go through, This was dicussed a few years ago.

Tom Kirkman

I think the point of having a non-adjustable regulator is to create a situation where results are mostly pre-determined and predictable. Cooking times fall off the map once each grill user is cooking at a different temperature.

I understand that all Holland grills cook at slightly different temps (mine seems to run a bit hotter than many) but once I learned the basic time frame needed for that temp I no longer have to guess - I know beforehand what to expect.


I just got my first Holland Grill. I grill year round in my breezeway. I didn't realize that I wouldn't be able to control the heat setting. I did find the instruction stating it must be either OFF or ON and not in between. Why not? The switch looks variant like you should be able to set it halfway. It does not lock into ON or OFF. The first thing cooked on the grill was burgers so it has all sorts of splatters on it. That made for some quite smoky starting up the next time. I will clean it before grilling again. Too smoky for the area I use.
Will this be the case for all cooking if it does not get cleaned every time or is it getting this smoky from the burgers?


Try cooking in windy cool New England. I have a hard time getting to 400F unless the wind isnt blowing and the temp outside is reasonable. I was looking at a fire blanket to wrap around it so I can cook in the early spring and late fall. Winter is right out.


I agree, there needs to be a way to turn the temp down. Just got on the Holland train and disappointed the this one thing. With the lid closed for just 20 minutes, with food on the grill not just preheating it, the temperature had reached 550. That's TOO HOT for any kind of cooking. If somone comes up with a truly practical answer, PLEASE let me know.


Your grill will cool down or temper a bit as you use it. I fill my drip pan with water (after closing the drain) and that lowers it quite a bit. I live in the lake area of Cleveland and I have very little problem cooking year round. A little slower of course in bitter winter. If you're in a breezeway....try moving it to another location. Just my thoughts. User for 8 years now.


What is the normal operating temp for my holland grill I have a tradition

Tom Kirkman

When new, my Apex was cooking at about 440F. Now it has settled in around 420F and I'm fine with that.

With water in the drip pan it cooks at about 250F.


Interetsting about temps! Does anyone know if it is good or bad to adjust the flame - more yellow for cooler, and more bluee for hotter. To get my temp down to 420-450 my flame needs to be adjusted to almost all yellow.....


Your flame should be adjusted to "Mostly blue with small yellow tips" like your manual tells you. The air-shutter is not intended to be used in adjusting the temperature. It needs the correct air-gas mixture to light & burn reliably. If you have a lot of yellow in the flame, it is too rich & will give a gas flavor to your food & possible soot on your food. If your flame is all blue, it is too lean & can blow out easily while cooking. Hope this clears up the air-shutter question.


I cannot get my temperature on the grill up to much above 370 degrees with a grill that runs on natural gas. BTW, running this in Florida. I got a new orifice from Holland with a .063" diameter to see if that would improve the temperature which I just installed. They also sent another orifice with a .060" diameter which I guess I may try. I also closed off most of the air flow to see if that would help and it did improve things slightly. Any suggestions?

@ David

If your grill is stainless steel on NG, it should have a #53 orifice which is .0595 dia.
If it won't get to 400 plus, your gas pressure is most likely lower than the national standard of 11" W/C. If you don't know what your gas pressure is at the grill, get it checked.


As suggested, I installed the #53 orifice listed as .060" diameter and the temperature is not running around 320 degrees. With the #52 orifice listed as .063' diameter, I was running at around 370 degrees. With the #48 that came with the grill, I was hitting around 400 degrees. Due to the gas at the entry being so high, a regulator had to be installed on the grill to make it work properly. 1.111680 is what the Gas Company told me which they say converts to about 2 lbs of pressure.

@ David

You always need to be specific about which grill model you have when you ask for help.
If it is a BLACK non-stainless grill, a #48 orifice is correct. The #48 I.D. is .076". The #53 is correct for a stainless Holland.
Actually I made a mistake on the pressure on the previous post. NG should be 7" W/C, not 11" (thats for LP). 7" W/C is only about .25 PSI. It is too low to be measured accurately with a PSI gauge, that why they use a "Monometer" to measure Inches of water column.


Sorry I was not clear. It is a stainless steel Holland grill operating off Natural Gas. The gas pressure is also 8 times greater than you mentioned at roughly 2 PSI rather than .25 psi which is why they also had a regulator put on it to lower the pressure. By working with the three different orifices it also became apparent that as I moved from the #48 to the #53 that the ability to increase temperature was reduced not increased as expected. #48 roughly 400 degrees and around 310 degrees with a #53.