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Topic Title: thinking about purchasing a Holland grill
Created on May 18, 2008 at 11:18 PM


Our old conventional propane grill needs to be replaced, and I am seriously considering buying a Holland grill. One of the features that is really attractive to me is the absence of fat-fueled infernos. After browsing this blog, however, I am wondering if failure to reach temperature is a common problem. Also, is the final result that different from baking with a convenctional oven?


My brother-in-law game me his 6 year old Holland and he bought a new one. After reading all over the Holland website, including these forums about how a few people were having trouble with the temp. So I purchased a oven thermometer to see how hot the grill got.

In 10 minutes it was at 250 degrees, 20 minutes it was at 400, and at 30 minutes it was at 435 degrees.

I did adjust the flame by following the info on this website and cleaned the grill out.


Ron, the Holland is designed to cook at approximately 400 degrees, which is considered a medium heat. Temperature problems usually occur when an obstruction has caused low gas flow. Obstructions like cobwebs, spiders, etc, which are easily remedied. I can tell you from a user of a Holland Grill for 12 years, you will LOVE the way the food tastes. It's different than an oven in your kitchen because when you have meat on it, the drippings sizzle and smoke back up on the food, creating Holland's unique outdoor grilled flavor. You couldn't have all that smoke inside your kitchen. It, however, also does give you the convenience of an oven in that you can cook large items like whole turkeys and hams without turning them. You can also do pizzas, biscuits, pies, etc. as well as great chops burgers and steaks. I'd highly recommend it.


Be assured that Holland grills are well tested. I'm sure you have no idea how many Holland cooking demos are constantly going on around the country at dealers, fairs & home shows. The food coming off the grills is what sells them, along with the great word of mouth advertising from loyal Holland customers.
Most complaints about low heat on Holland grills can be traced to the federally mandated LP safety regulators that must be used by every grill manufacturer. They are designed to shut down gas flow when they sense a leak by a pressure drop. The customers must take the time to educate themselves so they know how this regulator works & how to reset it when necessary. All this info is available in the owner's manual, on the Holland web-site or by calling the Holland company.


Ron, Holland grills are the best. I think you will be happier with a black one instead of the stainless steel because they cook much better. I've had mine for 7 1/2 yrs. It still looks & cooks great!


In the old days, Connie would have been right, the black grills did get somewhat hotter than the stainless grills. The Stainless grills being manufactured today get hotter than past models & cook just as fast as the black models. In fact, current model full size Hollands all get hotter than past models. You can't go wrong with any of the current models. They all cook great.