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Topic Title: uneven cooking
Created on October 14, 2008 at 08:47 PM

d dean

my holland grill has a hot spot, facing the grill, the the left rear is the hot spot, it seems the back sides were the opening is , is were all the heat is, and seems to cook the best. Have tried leveling the grill, Still cooks the same, is this normal ? Any tips or advice?


i too have the same hotspot, but the pellet tray stays so cool pellets last for weeks. (we grill 4-5 times a wek)


I too have trouble with hot spots. Any suggestions on how to cook a grill full of hamburgers and have them ready at the same time for my guests?

the demonstrator

d dean, MISTERGW, and Jane,

Uneven cooking and hot spots are usually caused by unlevelness of either the grill, the drip pan, or the diffuser plate which sits above the burner. The one thing you should always check is my grill level. Second, is my drip pan sitting on the brackets securely. Sometimes your diffuser plate can be warped along with your drip pan. You need to put a small level on both items and check. Remember we have a round burner so the flame can be deflected side to side or front to back with the least little bit of unevenness. If you have an older model grill with a steel drip pan its very easy to get a dead spot in the steel. I would suggest upgraded to the aluminum. I hope this helps. If you still continue to have problems, call Holland Grill and talk to their support staff.

The Big Kahuna

I've been selling and working on Holland Grills for about 15 years. Almost every Holland I've ever owned or worked on is hottest in the back left rear corner (as you face the grill). Here's a very short explanation of why--air is drawn in from the front, slowed down by the "bend" in the deflector plate where it is heated and then naturally circulated. So, naturally the back edge of the grill we be the hottest spot as the hot air circulates. The reason the left hand corner is hotter is because the drip pan slopes downward from left to right so the grease will drain out. Because heat is being evenly distributed to an uneven surface (the sloping drip pan) you have a "high side" on the left which causes hotter air on the left side.
As far as cooking a grill full of burgers--let me relate this story. I was part of a group that grilled 12,000 burgers and chicken breasts for the Cal Ripken baseball world series a few years ago. Obviously we had to fill the grill surface with burgers every time. We rotated the burgers from front to back, wrapped them when they were done and placed in a small styrofoam cooler. They would stay hot for hours. I would recommend that if you're cooking for a really large group, use this method.
Also, be careful when completely filling the grill surface with burgers. Because we do not use a direct flame, we need gaps between the food to let the hot air circulate. I would also recommend tongs to handle the burgers instead of a spatula to avoid grease being splashed over the drip pan.
So, when I have company over and have to grill say 12 hamburgers--I place as many as I can around and close to the outer edges (leave an inch or more between the food and the grill edge). This method will usually hold about 8 large burgers. If I have to put burgers in the "cooler" middle part of the grill, I will rotate them to the back when I turn the burgers. If I'm cooking for say a family reunion, I'll use the styrofoam cooler to keep them hot and cook a little in advance.
After all that rambling the bottom line is this--it's the "nature of the beast" with this grill to be hotter in the back and hottest in the back left hand corner. Knowing this will help you in grilling better burgers. These are just my thoughts and I hope they helped a little.