M&W-11
Grilling
Chicken
3 lb. quartered or halves
40-60 minutes total grilling time
Chicken legs or thighs
45 minutes
Pork Chops
1 inch thick
15 minutes each side
Steak
3/4 - 1 inch thick
10 - 12 minutes each side
italian Sausage
40 minutes
Pork Sausage
Patty
8 minutes each side
Pork Ribs
45 minutes
Hamburger
Patty
10 - 12 minutes each side
Prime Rib
2 - 2 1/2 hours -- use meat thermometer
Pork Roast
Use meat thermometer
Vegetables
All
30-45 minutes total cooking time -- best in covered dish
Biscuits
Canned
9 minutes one side & 5 minutes other side
Smoking
Turkey
15 minutes per pound
Fish
20 minutes total
NOTE: Remember, the Holland Grill needs to warm up completely. Temperature will remain about 400 degrees F.
All grilling times are approximate depending on size, weight and individual taste preference. Grill needs to remain
closed at all times during grilling to be accurate with this time chart. Each time grill is opened during the grilling process,
increase grilling time by approximately 10 minutes.
HOLLAND GRILLING TIME CHART
Visit www.hollandgrill.com to order
the Holland Grill Family Cookbook. It’s full
of delicious recipes for any occasion.
GRILLING INSTRUCTIONS
Fish Grilling:
Allow grill to warm up for 15 minutes. Place fish on grill
and season to taste. Allow 20-30 minutes total grilling time, turning at
half the grilling time if desired (turning is not necessary).
Fish Smoking:
Make sure grill is where you intend to use it. Close
valve on drip pan, and fill with 1 gallon water (hot water speeds up
process). Add liquid smoke to water and sprinkle small amount on fish.
Light grill. You will feel steam on top of stacks in about 15 minutes, then
place fish on grill for approximately 20 minutes. Add seasonings at any
time.
Shellfish:
(oysters, clams, crab legs, etc.): Same as fish smoking,
allow 15-30 minutes grilling time.
Turkey Bar-B-Que:
Allow 15 minutes warm up time. Place turkey
on its back in center of grill. Allow 15 minutes grilling time per pound.
Not necessary to turn.
Turkey Smoked:
Follow same procedure as smoking fish. Grill 15
minutes per pound and use meat thermometer to test for doneness.
Chicken Halves or Quarters:
Place on grill for 60 minutes.
Turn at 30 minutes if desired.
Steak 3/4” - 1” thick:
Allow grill to warm for 15 minutes, then
place steaks on grill. Allow 10-12 minutes per side. Ten minutes on
each side will produce medium well to well done steaks. Adjust to
your taste
Hamburger:
Same as steak.
Ribs:
Allow grill to warm for 15 minutes, place ribs on grill. Allow
40-60 minutes grilling time. Turn at half the grilling time if desired
(not necessary). Baste or dip in sauce at any time.
Roast (pork, beef, lamb, etc.):
Place in center of grill. Pans or
aluminum foil are not necessary. Allow 20 minutes per pound grilling
time. Use meat thermometer.
By design, the natural convection airflow of all Holland Grills means
that the outside edges of the cooking surface are hotter than the
center. This tip may help you finish those burgers a little faster.
