We have one of the Holland grills. We have accidently tripped the gas restrictor. The trick to not having a problem with it is to always make sure you open the valve on the propane tank FIRST and slowly then when you have lighted the grill lighter(This one doesnt have an ignitor) then and only then do you open the gas valve on the grill. Our only thing with the holland grill is if you dont keep it clean it tends to drip grease on the ground. If you are used to other kinds of cooking it may seem slow. But it does a wonderful job an most things we have tried on it. No worries of it flaring up at all. you can put something on it and walk away and know it wont go up in smoke.

For quick cooking items like burgers and dogs gas is fine. For whole chickens, turkeys, pork or beef roast charcoal gives a better flavor. Especially if you throw in some wood chunks.

Hickory is good for beef as is walnut, grape stumps and mesquite. Fruit woods like apple, peach, nectarine and mulberry can be very good for light meats like chicken, pork and fish. I prefer to use well soaked chunks rather then chips.

Since I only have a charcoal grill what I do to save time is light the bbq 1st then go in and prepare the meat. Usually the charcoal is ready in about 15 minutes.

MikeS.

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Originally posted by Big Ugly Mich

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Originally posted by Tony BadMy theory is that most stuff is on the grill for too short a time to make a difference. If I was slow cooking something over a low fire for an extended period the charcoal would give some flavor advantage, but when cooking steaks or burgers for a few minutes on each side, I just don’t find the difference to be worth the trouble.

I’ve never tried this, but isn’t that what hickory and mesquite chips on top the coal are supposed to do? Impart a special flavor?

You soak them in water and place them on top the pile-o-coal, as I understand. If anyone knows for sure, feel free to tell me.

Generally, I prefer the ol’ light up the logs and let them burn down method, especially with my dutch oven, but chipping off a few clunkers to put on top can get dangerous a touch tricky. When I must, I use Royal Oak charcoal and the cheapest starter I can get.

Instead of using that nasty starter fluid, try a chimney starter.

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Originally posted by Tony BadMy theory is that most stuff is on the grill for too short a time to make a difference. If I was slow cooking something over a low fire for an extended period the charcoal would give some flavor advantage, but when cooking steaks or burgers for a few minutes on each side, I just don’t find the difference to be worth the trouble.

I’ve never tried this, but isn’t that what hickory and mesquite chips on top the coal are supposed to do? Impart a special flavor?

You soak them in water and place them on top the pile-o-coal, as I understand. If anyone knows for sure, feel free to tell me.

Generally, I prefer the ol’ light up the logs and let them burn down method, especially with my dutch oven, but chipping off a few clunkers to put on top can get dangerous a touch tricky. When I must, I use Royal Oak charcoal and the cheapest starter I can get.

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Originally posted by TedbearI also don’t know if those insects can reduce gas, but if they can, perhaps it gives new meaning to the old expression about having a bug up one’s a**!

As the chicken on the barbie said, "Which came first, the beer can or the bug?"

And I thought Kentucky had blue grass, that grass is like my neighbors, greener. Looks damn decient though. Chow Jim

We have what amounts to an unlimited supply of Hickory wood on our property. I usually use a mix of Hickory and charcoal briquets to do the job. Straight Hickory for grilling in the gutted shell of a former Sunbeam Gas grill and the mixed wood and charcoal for the Brinkman smoker. The cooking area is as you see. Grill on the left (wood-only and Smoker/BBQ in center for the mixed fuel and slow cooking)

I found that when gas grilling a steak I put the steak on the top shelf, with lid down and max heat. …………… now don’t walk away cuz the steak will be done in 5to6 minutes. I also have a terra cotta tile that I put on the top shelf where I will cook a pizza in that same time frame. With a gas grill the top shelf, lid down both burners up max is hot very hot……….

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Originally posted by bbqjimbob

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Originally posted by sspangle

My husband and I only use "real charcoal", not briquettes, in a Big Green Egg. Great for grilling, smoking, or slow barbecuing. Can’t be beat, in our opinions.

That’s all I use- Royal Oak, other than wood chips, in my Chargriller. I agree- for my money also, it can’t be beat! What is the difference between smoking and slow bbq’ing? By smoking, do you mean "cold" smoking?

Yeah, that’s what he calls it. Low heat under a pan of wood chips. He always keeps on hand three kinds of chips, hickory, mesquite and apple. He uses hickory for steak, roast, burgers; mesequite for flank and skirt (like in fajita and "southwestern" meats); apple chips for poultry and sometimes pork.

Although I use gas nowadays, I am a big fan of the Weber kettle. I always cooked covered on my kettle.

Cakes

I find the hardest thing with gas is learning to do almost all cooking with the lid closed. But that’s how it works. I’ve got the ribs & chicken down, but I still screw up the steak about half the time. And with a working couple if we relied on charcoal we’d maybe grill four times a year.

BTW – should be obvious but, light with the lid open, preheat and cook closed.

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Originally posted by Tony Bad

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Originally posted by fhoran
Oh, that makes sense. I think my problem is that I was following the owner’s manual which was written by lawyers and not giving it enough gas. Tomorrow I’ll open the gas up all the way. This is the kind of thing I would have discovered eventually but saved a lot of time by asking here. Thanks for the assist. Fred

Now before you go and do something dangerous, please note many have accused me of being…well…an idiot. I firmly believe any instruction manual is a "suggestion", not a mandate and usually ignore them. Please keep my level (low) of intellect in mind before you decide to ignore your instruction manual. If I hear of a guy in orbit with a gas grill I am gonna feel a bit guilty!!

Not to worry Tony, I hereby release you from any and all liability for my inability to properly light a gas grill. I grew up in a house with a gas oven that you had to light by hand. Lost my eyebrows a time or two as a kid until I got the knack of it but never caused more than a one or two alarm fire and don’t aim to start now! Again, thanks for the help. Fred

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ocdreamr Posted – 08/16/2006 : 01:14:46
She didn’t know that she should check them out & lit her grill, or should I say attempted to light it. What she got was a small backflash explosion!. Fortunately no one was hurt

OH yeah……..? what about the freeken spiders…………… I don’t suppose they were very happy about the unexpected pyrotechnic display just as they were getting ready to call that BBQ home.

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Originally posted by Tedbear

A couple of years ago, I switched to gas, simply because I was tired of lighting the coals, waiting for the coals to get hot enough, and also because long-term, slow cooking on the grill necessitated adding charcoal periodically during the cooking process, and that was not particularly convenient on my Weber Kettle Grill.

I have to agree that there is no appreciable taste difference with steaks, burgers, chicken, or fish, as they only spend a relatively short time on the grill. So, in terms of taste, I found the gas grill the equal of my old charcoal grill, and in terms of convenience, it was superior to charcoal.

I was very happy with the gas grill until recently, when I had to clear the burners/venturis of some kind of insect or spider nest that was blocking the flow of gas. That was a hassle. Hopefully, this cleaning will last for a while, since I don’t relish having to take the grill apart again soon.

Has anyone else had problems with insect nests blocking the flow of gas?

Tedbear,

Personally I haven’t had a problem but an old neighbor of mine did. she rarely used her grill & the spiders built quite a nestin the vent. She didn’t know that she should check them out & lit her grill, or should I say attempted to light it. What she got was a small backflash explosion!. Fortunately no one was hurt but she got rid of the grill the next day.[:0]

I have been through the half heat problem. What I do is carefully open the bottle valve, when it is open all the way I turn it back in about half a turn. This is a procedure that I learned while getting my scuba diving certificate. It allows you to easily check whether the valve is open or closed. If the valve is hard open you don’t know which way to turn it.

Cakes