COOKING
INSTRUCTIONS
ALLOW GRILL TO WARM UP
WITH LID CLOSED FOR 20 - 30
MINUTES PRIOR TO COOKING.
A. It is important to realize cooking
on a Holland Grill uses a different
process in order for the grill to per-
form correctly. It is essential that the
lid remain closed while grilling.
NOTE: Check drip pan valve to
make sure it is completely open
while grilling
B.
IF YOU'RE LOOKING, YOU'RE
NOT COOKING!
Since this grill uses a combination
of direct and indirect heat, the lid
must be closed at all times.
C. The Holland Grill has no temper-
ature controls.This means the tem-
perature remains constant; it's sim-
ply a matter of timing. If the
enclosed cookbook doesn’t give the
time of an item you wish to cook,
refer to most any cookbook for that
item to find out how much time is
recommended at 400 degrees.
Remember, you will probably want
to turn the food over once at
approximately half the cooking time
on short cooking time items.
D. The cooking times we suggest
are only that -- suggestions.You may
want to vary the times as you
become used to your Holland Grill.
E. You may cook on the grill in any
weather. If the temperature is
extremely hot or cold, it will slightly
shorten or increase your cooking
time.
GRILLING
1. Steak -- T-Bone, 1" thick, Medium
doneness: Grill 10 minutes on each
side.
2. Chicken -- Quarters, average size
fryer: Cook skin side up for 30 min-
utes and skin side down for 30 min-
utes. Check for doneness. If chicken
is completely done, only then, dip or
brush on the sauce of your choice.
Put back on the grill for approxi-
mately 10 minutes longer. NOTE:
You may want to repeat this process
one or two more times.
3. Pork ribs and chops: 3/4" thick:
Grill 10 to 20 minutes on each side.
When done, either dip or brush on
sauce. Put back on the grill for 5 to
10 minutes longer. Repeat if desired.
DRY SMOKING
Place Flav-O-Buds or chunks of your
favorite dry wood in the aluminum
chip tray in your Holland Grill. If
additional wood is preferred, you
can use throw-away aluminum tart
pans in the rear corners of the dry
drip pan.
Each bud tray or tart pan can be
placed in one or both corners in the
space between the top edge of the
drip pan and the flange, and the bot-
tom of grill. Refer to diagram.
Each pan will smoke
up to an hour,
depending on how
many chips or chunks
you use in each pan.
When finished
grilling, throw away
wood and use fresh
each time you grill.
STEAMING
To steam foods such as oysters,
clams, shrimp, crab legs, etc., follow
these procedures:
A. Move the grill to location you
plan to use it for steaming.The grill
should be level.
B. Open lid and close valve on drain
pipe. Fill drip pan with water (1 gal-
lon). NOTE:You will speed process
by using hot water. CAUTION: Do
not attempt to move grill with
water in drip pan.
C. Light grill, following lighting
instructions.
D. Close lid. In 20-30 minutes, you
should see and feel steam coming
from the stack.You are ready to
begin the steaming process.
E. Put food you wish to steam on
grill and close lid. Most shellfish will
cook in 15 - to 25 minutes.You may
want to cook yours less or more
time after checking.
NOTE: Liquid smoke, beer or season-
ings such as Brad’s Private Stock
Seasoning Mix can be added to the
hot water to get some seasoning
effect.
F. CAUTION: Do not drain water
from the grill until it has cooled for
at least 30 minutes.
Drain water from pan by placing a
large bucket directly under the
drain pipe. Open the valve being
careful to keep hands away from the
water flow.Your grill is now ready
to resume regular grilling
procedures.
H-8
Figure 9
CHIP
TRAY
DRIP PAN
GRILL BODY
