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Topic Title: Thinking About Buying A Holland
Created on April 30, 2012 at 11:07 PM


I've been reading up on Holland grills for at least a year trying to decide whether or not to spend several hundred dollars on one of these grills.
I would like some feedback before I buy.

1. What kind of results do you get with large cuts of meat such as shoulders and loins? The 400 + degrees of heat seems a little high for large pieces of meat.

2. How well does the newer aluminum bottoms hold up to corrosion? It seems like stainless might be the way to go for long term durabilty. Only $200 more than the Epic.

3. How well does the smoke feature work on these grills? Not too much of an issue for me anyway. I have a Weber bullet smoker that does an excellant job of smoking.

Thanks for any feedback. I really have to make sure the Holland is the way to go before dropping so much money on a grill.

Arthur M

Hi Mike,
I just counted over 100 pages of comments on this blog. I'm sure you could learn a lot by going through them.
The aluminum bottoms will not rust, so longevity should be just about as good as stainless & considerably better than the older aluminized steel bottoms. Having said that, some of the older steel Classics that are 15+ years old are still out there cooking.
The secret is to do your maintenance & keep them clean & dry in the bottom.
Relax, you can't make a bad choice.


The Hollands excel in cooking larger pieces like roasts, loins, whole chickens & turkeys.
The smoke feature just adds smoke flavor to your food while it is cooking. It is not the "low & slow" type of smoking.


Buying grills is a lot like buying bicycles. You can spend a couple hundred dollars and they last two years or you can spend the money and get a good one and it lasts however long you take care of it.


You will be amased at how tender and juicy loins and turkeys are on any Holland Grills. If you find that 400 degrees is too high, fill the drip tray with water [steam ]. The Holland will then grill at 250-300 degrees. I've grilled on all Holland current models along with several models that are discontued, and they all grill incredible items.

Tom Kirkman

I have done large items at the 400F temp and they were still moist and tender.

However, keep in mind that the Holland offers two temperatures - the 400F and about 275 to 300F if you fill the drip pan with liquid. I typically use the lower heat and filled drip pan on things like ribs.


I scored a used Classic from the mid 90's back in 2008. I replaced the drip pan with an aluminum one then sold it to a friend & bought a new Apex. That old Classic still cooks as well as the new ones. The guy was right, there is no bad choice.


I've had my grill for 6 years and would not give it back if they refunded my money today. It works as advertised. To answer your questions; 1. You'll be amazed at how moist and juicy the meat is when done. 2. Spend the extra money and buy stainless, wish I had. Won't rust. 3. I used the little tray in the corner with Holland smoke pellets and it smokes just fine. I've used wood chips too but prefer the pellets. If you're still not convinced, check out the cookout calendar and attend one of the events. That's what sold me.


I have cooked a Whole Chicken on my Holland and it turned out great! I love mine and use it alot. For me it was a great investment.


i too am deciding on whether to buy a Holland or not. we just bought our first home so i'm excited to start grilling! this will be my first grill so i want to buy the right grill the first time. right now i'm considering between a Holland and a Weber.

i really like seared steaks, whole chickens, pulled pork, sausage, ribs, and brisket but never REALLY made any of it myself. and i only have room for one grill so i think gas is the way to go.

one of the things i love about the Holland is the versatility, with the smoke box, removable half grill, searmate, and the ability to do breakfast, pizza, and dessert outdoors!

as for the weber, it has stainless burners and uses mainly direct heat which is great for stuff like burgers and steaks. but i'm never really one for buying big box brand items.

Dave Easley

Hi Ryan,
As I understand it, a stainless steel burner sounds good but stainless steel breaks down in the presence of heat and deteriorates. That is why Holland uses a cast iron burner and warrants it for the life of the grill. Call Holland and talk to them. I believe Holland grill uses a higher grade of stainless steel than other grills for the body. Holland grill users are very loyal and this blog is a great source of information. The Holland will cook everything you describe and more and you will be very pleased with how moist and tasty everything turns out. Plus, Holland grills are made in the USA, have great customer service and have parts available for older grills.

If you are able, go to a cooking demo for the Holland

There is a learning curve. Always use a remote meat thermometer to cook by internal temperature and make notes about how you cook until your meals reach perfection. You will find you can set it and forget it until the proper internal temperature is reached. Gone are the days of having to stand over the grill with a spray bottle to knock down the flare ups and cutting off the burned parts before you can eat the meat. The beauty of the Holland is its simplicity. With the gas either on or off, there are fewer variables so it is easier to duplicate perfection every time. We cook dinner on our Apex more often than not during the summer because it keeps the house cooler; it is an easier clean up and the food just tastes better. The Holland grill is so easy to use, you will use it more often and the more often you use it the more economical it becomes.

Another thing to consider is that all of the Holland grills use 50% more gas than the Apex. The stainless steel body of the Apex does not conduct (radiate) heat as well as aluminum does. Therefore, it takes less propane to maintain the temperature. If you would use three tanks of propane per year with any other Holland grill, you will use only two with the Apex. Over time the cost savings will pay for the difference in price between any other Holland grill and the Apex. Saving one tank per year, at $20 per tank, the Apex will save $600 over a 30 year period at today’s prices.


No the Holland has One Cast Iron Burner. I believe they back it for life!


Ok Mike, we entertain extensively indoors and out. I have four grills for various reasons (charcoal, smoker, etc). My favorite is the Holland Grill which we've owned for almost 15 years. Be prepared to learn to cook on time and not low/med/high heat. Once you get the hang of it you will be THE spot for a cookout! The grill is worth every dime. If you take care of it, it will take care of you. Guaranteed.

Ron M

My holland drip pan has already rusted out was told it had lifetime warranty now I am told it does not but the new one do, go figure as far as the smoke box it does nothing, I did like to cook whole chickens on it but now it flares up since the pan has rusted out. You have no adjustment on the heat source it is just on or off, since they will not warranty my drip pan I am going to purchase a phoenix grill it has 2 burners and the temp is adjustable and lifetime warranty. Just my thoughts I liked it but since they won't warranty the pan I will buy another brand and I spent alot of money for this grill along with the cover to keep in good shape

@ Ron M

Holland grills have not been made with the aluminized steel drip pans for about 7 years. Every model has a specific warranty for a limited number of years. The length of time depends on the model. The warranty card came with the grill. Did you read it?
The current models all come with all aluminum drip pans which won't rust.
BTW..It takes more than covering the grill to keep it in good shape. Hope you have better luck with a chinese made Phoenix.


Phoenix Lifetime Warranty. Is that the lifetime of the grill or the Company? LOL


As you state, you have a lot invested into your grill already. Do yourself and your wallet a favor - spend $90 for a replacement drip plan instead of $800 for a new grill. As others have noted, the drip pans are now made of 100% aluminum, so you should never have to replace it again. By the way, the Phoenix drip pan warranty is 10 years, not lifetime. And, the Phoenix burner warranty is only for 10 years unlike the lifetime warranty for the Holland burner.


My first Holland Grill was a 2000 Heritage. The drip pan lasted for 12 years before it rusted out. I replaced the drip pan and donated the grill to a needy family my wife employs at her business. I replaced it with a Wrangler so I am pretty sure the drip pan in it is a better grade. I want a SS Apex, but I doubt the Wrangler will wear out anytime soon. I miss the twin stack design.


I'd agree with Clay just go ahead and buy a new Holland drip pan.

I'd also like to add to Clays post the original Phoenix Grill company out of Sanford NC went out of business. Their drip pan was made of Stainless Steel and it was only warrantied for 10 years. The New Phoenix company which is a subsidary of MHP and Pro Fire Grills uses a Aluminum drip pan. You can look around the internet their are huge price swings on what people charge for it. You can also find some old Phoenix Grill company stainless steel pans out their if you want to shell out anywhere from $185-220. BTW the pans are interchangeable.

Tom Kirkman

I do ribs and shoulders in steam mode, so that usually puts my temp down at about 275 to 300. Keeps stuff moist at the same time.