Holland Grills

[Mosca]

Yesterday at the fair I saw a demonstration of someone cooking on a Holland Grill: a gas grill where the flame is isolated from the cooking box by a deflector plate. In this instance, it was a pork butt, wrapped in foil, and the analog thermo read 400*.

I did some research around the 'net, and these are a strange tool, these Holland Grills. There is no temperature control, the burner is either on or off. You can regulate the cookbox temp by filling the deflector plate with water (it holds a gallon), or by propping the lid up with a small block of wood! There are instructional videos showing how to do ribs, which involves filling the deflector with water and... steaming the ribs.

They have addressed a common complaint of not being able to sear steaks and burgers by offering (at additional cost) a sear station: an infrared side burner.

On the other hand, people who have them and have figured out their quirks seem to love them. As best I can see, it is like having an oven where, instead of having a drip pan to catch grease and prevent fires and to keep the oven clean, you let the grease drip down onto the deflector plate and it atomizes and gives the food a grilled flavor.

I'm not interested, the cost is high and it seems to be one dimensional, with too many kludgy workarounds to increase its versatility. But I would be interested in hearing from anyone who uses a Holland.

[Porterdriver]

FWIW, At one time I owned a Holland Grill, it was a fine backyard burger and chicken grill. It was kind of a one-trick pony and doesn't have the versatility of many of the cookers out there. On the other hand, it was well made and did everything that I asked of it, at that point in my cooking journey. I think, your last paragraph assessment was spot-on.

[martybartram]

I had one for a dozen years. It was a beast and could do anything but sear. That water reservoir was used to steam corn or when backing bread on it. I even cooked eggs and muffins on that sucker. Great for everything (especially whole turkeys) except steaks and anything you want to sear. It is more of a baker-outdoor oven-than anything else. When it finally became to expensive to replace all the parts that were worn out I switched to a 22.5" weber and never looked back and have not missed that Holland a bit.

[Mosca]

What if you put a set of GrillGrates on it?

[texastweeter]

Not to resurrect a dead post, but I have a Holland classic II in my arsenal. I love it...for certain situations. the biggest improvement you can make to it is a variable regulator on the propane line so you CAN control temperature. I use it as an outdoor oven. It bakes bread and pies superbly, and does a fine job of things that tend to dry out such as chicken breast, and leaner cuts of pork. Built like a tank too (this one is from the 80's... not too much younger than me. I have done Vous' style ribs on it, butts, brisket, just about anything, but it really shines (once you make the aforementioned modification) on baking and veggies. Sometimes I heat it up, then turn it way down and use it as a staging station to "hold" appetisers, or maybe a main course that finished too quickly. It is a niche device, but I am very fond of it. (it makes KILLER stuffed bell peppers)

[Mr. Bones]

Y'all have / have had some cool-ass Hollands, but not man one of ya' has a dang ol' camera?
I've never seen one; guess I'll haveta search th' interweb to find pics...

[RonB]

Sorry - I'll stick to stuff made in the USA.

[Nate]

My parents have 2 and I have cooked on them many many times. The lack of control always bothered me... it was easy to walk away from though. Grilled some mean turkeys on that thing. Also did a lot of bacon on it since there was no major fire concern.

[texastweeter]

I'm telling you, a variable regulator on the propane makes a world of difference.