Best Holland Grill Reviews

The Independence

Pitmaster Rating: 4.3

Although expensive, at one point or another, the Independent is guaranteed to pay itself off as it is built to last. The cast iron, aluminum, and stainless steel components ensure its durability. With proper care, this gasser will last you a lifetime.

Some components actually do come with a lifetime guarantee, such as the cast iron burners. The rest of the gasser is under a more-than-generous warranty. The manufacturer is all about providing its customers with a lifetime of high-quality grilling experience.

With its 20,000 BTU, the cast-burner is among the more powerful of Holland burners. But again, what makes it so great is the retention and even distribution of heat. The cast-iron burner all provides you with enough power to fully utilize the 400 square inches cooking area.

Closing the lid guarantees faster cooking. Again, with no chars and flare-ups, thanks to the manufacturer’s innovative technology. The Independent is one of the best gas grills when it comes to ease of use – it has convenience written all over it.

The aluminum tray helps a lot in that regard. Its purpose is to collect all the excess grease and food debris, making maintenance a piece of cake.

However, one of the best advantages the Independent has over other gas grills is its smoke tray. With the Independent, you definitely won’t be lamenting your old charcoal setup.

The Freedom

Pitmaster Rating: 3.9

The model stands out with its simple yet functional design. Style-wise, it’s not much different from the rest of Holland’s lineup. The model stands on two caster wheels that make it more portable and features two chimneys.

It’s an excellent model for those looking for durability and reliability. The Freedom is one of the sturdiest grills money can buy. And no wonder, considering it is made from cast-iron, aluminum and, naturally, stainless steel. The high-quality build most certainly justifies its high price.

The body wrappers, side-shelf brackets, and the support pillar are all aluminum-made, just as the body end panels. They are made from powder-coated cast-aluminum. For increased durability, there’s also the heavy-duty, powder-coated aluminized steel base.

The powerful cast-iron burner comes with a lifetime guarantee. Thanks to its 20,000 BTU, you won’t be having trouble grilling any kind of meat and vegetables. The flame-deflecting housing and the stainless steel shield sure do explain the lifetime guarantee.

Of course, Holland made sure to include its signature aluminum sizzle tray. Its purpose isn’t only to collect the extra juices and drippings, but also to help prevent flare-ups and fuse the juice back into the food, making it even more delicious. Just as the rest of the grills on the list, the Freedom comes with a sizeable cooking area of 400 square inches.

Keep it Clean

Although there are no flare-ups to worry about, it’s best to keep the grill clean for the sake of the flavor. One of the most common ways of doing it is turning up the heat on high and leaving it for fifteen minutes to let the heat burn off the residue and grease. After that, scrape off any debris that is left.

Some stains can be a bit stubborn and are immune to high heat. Remove those stains by using a grill brush. All of the debris won’t disappear; some will end up in the grill itself.

No worries, that’s what should happen. All the gunk and the ash will stay there until you remove it by thoroughly cleaning the grill. You don’t have to do it after each use, a couple of times a year will suffice – at least two.

To completely clean it, remove the burner covers and the grates. You should notice a difference in the performance after a deep clean.

Performing maintenance regularly will make sure your gassers lasts you a long time, perhaps even a lifetime. In addition to cleaning it regularly, you should also inspect all of the parts occasionally. Always make sure that the ports on the burners are not clogged.

Don’t forget about the ignition either. Always check to see if the spark is good.

Heat and Sugar

Ribs coated with a flavorful rub or BBQ chicken dripping with sauce makes everyone’s mouth water. But, careful now – by burning the sugar in the sauces and rubs you can burn or blacken the food. To prevent such charring, maintain the temperature below 265-degrees. The method resembles the low and slow style of grilling. It might take a while, but you are guaranteed to get great results.

Watch Your Gasser

Yes, using liquid propane and natural gas instead of charcoal is much easier, but you still need to be careful. With gassers, you do get more room to mingle with the family, a chance to step away from the action for a moment, but if you do it too often, or for too long, your food might get burnt. Flare-ups aren’t the only concern here.

Paying attention is one of the keys to successful grilling. That especially goes for steaks, chops, and burgers. Such food is usually grilled at high heat and very quickly.

Prepare everything you need before you start grilling and not during it. Try to always keep an eye on what’s going on the grates. Remember, most stories of grilling accidents begin with the words, “I was gone for a second, and…”

Don’t Forget The Fuel

Have you ever had to leave your hungry dinner guests waiting while you go out to refill your LP tank? The best way to avoid such situations is to always keep an extra propane tank. Then, no matter how big the party is, you won’t have to worry about running out of fuel.

Safety First

Safe grilling leads to successful grilling. That doesn’t go just for gassers or BBQ in general, but any type of cooking. Try to practice food safety whenever you are preparing a delicious meal.

Don’t put raw meat and grilled meat on the same plate. Proteins ought to be cooked to a safe temperature. To make sure of that, it is best to use a meat thermometer. Hygiene is of the essence here. To avoid cross-contamination, keep your cooking area neat and sanitized.

Bringin’ on The Heat

Most Holland gassers can deliver impressively high temperatures. Still, that doesn’t mean you should always grill at the highest heat. Thick cuts of beef, lamb or pork ought to be cooked hot and fast – that includes burgers as well.

Foods such as chicken, fish, and vegetables are more delicate and should be cooked at medium temperature. Larger cuts, whole chickens, and roasts should be cooked over indirect fire, at lower temperatures. Cooking the food indirectly means cooking it next to the heat, instead of above it.

Patience is another virtue in the world of grilling. Make sure to adhere to these guidelines and stick to the cooking times.

The Art of Searing

While sears contribute more to the looks of the food, rather than the taste, good searing can still add to the tasty grilled flavor. And besides, who doesn’t like the looks of those mouth-watering sear marks?

Even though it doesn’t retain the juices within the meat, it does caramelize its edges, giving it a crisp, delicious and gorgeous surface. Almost any cut of pork, beef, or lamb can be seared.

To get those beautiful sear marks, heat up the grill to the max. Place the cuts and wait for a minute. Flip them over and reduce the temperature. The surface of the meat will get caramelized by the heat. Once that happens, move the food away from the high heat and wait until its cooked.