You are replying to: Ditch the Holland?
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: Ditch the Holland?
Created on June 21, 2009 at 01:31 PM

Disappointed in Kansas

About 6 weeks ago we purchased a Tradition. We have been disappointed ever since. It seems like you have to be a scientist to figure out how you can get good food off of this thing. We have tried pork chops, ribs, steaks, etc. Me and my wife have not taken one bite and said WOW! Dosesn't come close to the taste you get froma charcoal grill. My grill temperature goes to 450. Is this too hot? How do I adjust it down to 350-400? If things don't get better, I'm going to have to pawn this thing off. Am about ready to take it back to the dealer, although I don't think the dealer will take it back since he just dropped the Holland line of grills and started selling Traeger. Guess Holland does'nt sell well in Kansas, just to suckers like me. We like the smoke taste from charcoal and the seared, darker, and crisper outside to our meat. I'm not going to get that from a Holland unless I sear the meat first. Maybe we're the type that just needs to go to Texas Roadhouse for good steaks and ribs, and forget about doing it ourselves. Thought Holland was the answer.


Sorry you are disappointed with the Holland. Rest assured that you are the exception and not the rule. Try marinating the meat for a while before you cook it. However, if you are looking for the bitter flavor of burnt meat you should have stayed with the charcoal grill.


I live in Oklahoma and have used and loved my Holland for years. It appears that the person you bought it from didn't tell you how to use it and what to expect. I like a "burned" steak now and then too so I bought their side searing unit. I cook my potatoes and bread on the grill while the steak is searing. But you're right, if you like the burned wood flavor, the Holland is not for you.

Disappointed in Kansas

The Searmate might be my only recourse. Sounds good. Watched the video on Thanks for your input.

Disappointed in Kansas

Kind of makes me feel good that I'm not the only one out there that likes the seared meat and the taste of charcoal or burnt wood. Also kind of interesting that Holland is entering the charcoal market with its Patriot. Must be a demand for a different taste than what comes from a regular Holland. Very interesting.

Frankly Frank

After cooking on a Holland for 2 years ..What we have found is thumbs down on Steaks BUT 5 stars for Chicken and Pork Chops. Try some water when doing the chicken and the Pork Chops it is the best. We also keep a Charcoal grill for the Steaks. I will say that if I had to do it over again I would not buy the Holland.

Dan in Kansas City

Sorry to hear. I have 3 Holland Grills and only have had trouble with one. But the all cook meat especially with the smoke try to perfection. I find the do not dry out the meat like my Weber charcoal and other types of Gas Grills. I have found almost nothing that does not cook good on them. Maybe you are over cooking the meat. I buy bone in Ribeyes Stakes from HY Vee or any stake from McGonigles and the Holland cooks them to perfection. Fish and Chicken both cook better than any other grill I have had. I wish you luck.

Paul Corsa

The Searmate should solve your problem. I've had a Heritage since 1998. Knowing it cooks at a lower temp I'd buy thick(1 1/2" steaks or porkchops), brush them with oil and only turn once with 20-25 minute cook time for med rare. It's great for beer can chicken, salmon, pork tenderloins, etc.

the demonstrator

The Patriot Grill that Holland introduced was for the person who only believes in Charcoal and wanted a quality charcoal grill. We realized that there is a market for die-hard charcoal people, this is no reflection on how a genuine Holland Grill performs.
It still makes the best food in any category!


Try using your smoker tray with chips or charcoal. Too sear, use an iron skillet, then finish on the grill. Saved me $300+.

Steve in OK

I've been using my classic for about 14 years. I'll never understand people that say they don't like the Holland. To me, that's like saying "I don't like juicy, flavorfull meat." I've done everything from burgers to pig shoulders, and all were perfect. I know most people like their Holland, because I've tried to find one on ebay, and they just weren't there.


I have used my Holland Grill since 1993. After switching to natural gas in 1996 I changed the orifice to #55. Not hot enough. I drilled it out a couple of sizes and shazamm. Steaks seared quickly on the back of the grill, then transfered to the top rack to finnish. I got a grill mate about two months ago. That is the way to go. I switched back to the #55 orifice and I get the best of both worlds.


I had my Holland grill (black model, very firm base) here in Utah since 1997 and it finally just wore out. I've grilled over 1,000 meals on it and it has been superior. The only modification I did to it was change out the regulator hose with a hose from a double burner Camp Chef. Steaks were a weak point during colder weather but all the rest of the time and for all other meats, it was perfect. I will be buying a Stainless Steel version in the near future!
Just found out today that there is no dealer in my area.

My buddy bought a Tradition 5 years ago and it cooks the finest baby back ribs I've ever tasted. No pre-cookin', just puts them on, cooks them up and bastes and then leaves them on without flame until the sauce is 'tacky'. Perfect.


I like my Holland a lot, but now that I have a BGE, my Legacy stays covered in the corner most of the time.. sorry.

Jeff G

I have an APEX and a Primo Oval XL. I still use and love my Holland. I have two grills because when entertaining 10+ people many times just one grill is not enough. Having a Holland and a Charcoal grill gives me all the versatility in the world. Since both have more than 400 sq inches of cooking area I should never be short on cooking real estate.


TR mentioned that he uses a iron skillet instead of a searmate. Do you put the skillet on a preheated Holland to sear the steaks OR put the skillet on a stove, sear the meat and then transfer it to the Holland?


Have you tried using flavour chips or liquid smoke in the flavour boxes...makes a world of difference if you find the taste not to your liking otherwise.


I was given a Heritage Plus (BH421SG-5A).
I don't want it and have never hooked it up
Anyone close to Lebanon, MO can get a great deal on it..


Forgot to type the email addy

Jeff G


To answer your question..."Do you put the skillet on a preheated Holland to sear the steaks OR put the skillet on a stove, sear the meat and then transfer it to the Holland?"
You can sear by putting a Cast Iron Skillet on the Holland, let the grill heat up all the way. The way I test it is to dip my finger in water, let a drop hit the skillet, if the water skips, its ready. Coat the bottom of the skillet with the cooking oil of your choice, and wait a few minutes for the oil to come up to temp.I do mine for 5 minutes a side, the first side of the steak will sear better than the second(heat loss). Just finish the steak on the main grid, or you can leave it in the skillet.


If you need to use a cast iron skillet (which I am a big fan of) doesn't that make the Holland just an outside oven? It doesn't make a lot of sense to me..

I don't mean to seem argumentative but I consider oven roasting and grilling to be two entirely different methods of preparing good meat..

I used to grill professionally on very large open grills but retired now I enjoy home size gas and charcoal grills..

Someone come get a good deal my never fired up Holland


@Ross--where do you live? I will be glad to take your Holland off your hands. It appears you've never cooked on it so I'm not sure how you know how it cooks, but I sure do. I've got one at home and one at the lake and it grills the best steaks I've ever had. By the way, I have grilled professionally as well with wood, charcoal, pellets, etc. Nothing beats the ease and food quality of the Holland for home grilling. Let me know. If I'm close, I'll come get it. Thanks

Wayne in lower, slower Delaware

I bought a Holland Legacy 2.5 yrs ago. I love it. I no longer have to stand to baby sit the food or stand it in the elements very long. Everything is cooked by time. I have cooked more chicken than I ever have on a std BBQ. No pre-cooking the chicken or the baby back ribs and they come out moist. Of course if you are not watching the time of course the food comes out dry as in anything else. I am single. I have other things to do than stand over a grill and watch that the food doesn't burn up. No more watching with the Holland. No food flare-ups. I either time things or use a temp probe/alarm. Twice lately for parties I have made pineapple upside cake in an iron skillet on the Holland. People are raving about it!!! It takes 45 min to cook. Nothing is ever left for me to take home. I have my old propane grill with ceramic bricks if I need something seared. Prime rib is not seared. Can't beat it on a Holland. Fresh veggies I cut, spray with oil and lay on the holland they come out great. Fresh corn un-husked I lay on the holland for 30 min. Comes out great. Try that on a charcoal and the leaves catch on fire. The upshot is that the Holland is a slight change in style, thats easy to cook on and frees you up to do other things. I have been very pleased. Oh, I forgot, I use the side burner with a small iron skillet to fry up lots of onions.... love them.

Jeff G


You are right, using a cast iron skillet in the Holland would be just the same as using the oven. I was just answering a question from someone and giving them another option.

There is a difference between roasting and grilling. Holland uses 100% indirect grilling. I am assuming you are referring to "grilling" as the direct method. Hollands do not sear, if thats what you mean by grilling. The heat that is given off by the drip pan of a Holland gives a pretty consistent heat and no "hot spots" or flare-ups. It is your right to not like Holland Grills, but it sounds like you have never tried it. Hollands are excellent for large pieces of meat...try it, you may be pleasantly surprised.


Well said Jeff G.


Gentlemen, if you know how to do it, the Holland will give you the juiciest steak you'll ever eat. Do you really believe that "burning" the outer surface of a steak will seal in juices? Burning it actually breaks down the tissue of the meat and leaves carbon. that's the black you see. Rather, you want to carmelize the natural sugars of the meat, more of a "browning" than a Blackening.
I think it's great that Holland lets people say what they want on this blog. But please actually use the grill before you try to discredit it.

Arnie in PA

Using an iron skillet Jeff and Ross is NOT like cooking the steak in the oven. Yes, you can preheat an iron skillet and put a nice crust on the steak. But then finish it on the Holland. When the juices from the steak hit the drip pan, they smoke back up around the meat adding some flavor. I don't think you can get-nor would you want-- all that smoking in your kitchen oven.

Jeff G


You are correct. I actually did have just what you said in my original post, but the server timed out when I went to submit it. I posted the short and lazy version...sorry.


I'm in Lebanon, Mo..
If you are close and interested in my grill email me..

To the other posters:

I am NOT dissing the Holland grills..I prefer open grilling is all.. I'm pleased that the product has such wide acceptance..





My heritage has been bought by a Holland Grill fan..
We are both pleased..
Thanks Gary..


Rod in SD

If you're thinking of buying a Traeger, they also use an indirect cooking design. You won't be searing anything on a Traeger. The only difference is gas vs. wood pellets for a heat source. I'm on my second Holland and just purchased a searmate and now I have the best of both worlds with one grill.

Rjip Stauffer

I'm about to tear mine apart and use the carcass to build a grill that works. My grill worked pretty well for about 8 months, then it stopped heating up past 300 degrees. I cleaned everything I could find to clean, vacuumed it all out, even got them to send me a new regulator. I was able to cook one steak dinner on it, and then the problem started again. This cost way too much to work this badly! I've never had this kind of trouble with any other grill I've ever owned. I'm going to pull it apart, install some char-broil burner bars, and hope it works then.

@ rjip

If you got a new hose/regulator & it worked once then quit heating to full heat, that would indicate that you are doing something to activate the federally mandated safety valve in the regulator. The Holland heating system is extremely simple. Tank, hose/regulator, gas valve & burner. The only part in the system that can just "shut down" is the regulator. All LP gas grills use the same type of regulator. If you have this problem on a Holland, you will have the same problem on any other brand.

Before you do anything crazy, do your research on the tank & gas valve on & off sequence. Right sequence, no problems. Wrong sequence, the regulator shuts down most of the gas flow. Troubleshooting is in the Support section.