Grill BH421SS5 Apex Gas Grill with Drip Pan Prevents Flare-Ups Stainless Steel Cooking Grid Cast Iron Burner Condiment Tray Inside Door and Lid Thermometer Liquid

I purchased this grill from a dealer who gave me a 30 day money back guarantee. We live in Michigan where it gets cold and the cooking times are 3 times what it used to be on my Weber. The dealer told me to cook potatoes in microwave first, which is extra step to cooking them in foil on grill. I was also instructed to put coffee cans on stacks to seal in heat. It took 45 minutes to cook filets that I like med rare. Butternut squash spilt on grill was not cooked in two hours. I know the reviews are good and the quality of materials is good, just a real hassle and learning experience to cook on what is basically a oven in your outdoors.After owning for 60 days the dealer said they would take back and try to sell for me at 2 to 3 hudred dollar discount. Get a longer time trial and see if you can figure out how to cook on this grill.

Holland grills are great,bought one when they first came out,

My first good grill was a Holland back 20 years ago when they had a heavy steel body, a heavy diffuser plate and a heavy stainless tray. It was very slow, but a reliable, no flare grill. We then purchased a Phoenix grill and were amazed at how you could crank the heat up with it's double burner setup and still not have a flare up. I used the Phoenix for over 10 years and loved it until it absolutely rusted out bad enough I had to quit using it. This past Christmas my wife purchased for me this Holland Apex grill. It is just like most every other product now sold in this country in that it is made so cheap and without thought that is it miserable to use. The grill body is now made of very thin metal, the diffuser plate is now thin tin. The once heavy stainless tray that catches all the grease and channels it into the bucket is now a flimsy aluminum tray that will likely not hold up for very long. And the tray is now so light it will not set flat so when you dump water in it for steaming it tilts to the side spilling the water (and grease) into the bottom of the grill making a mess. Also, if you are familiar with how these work, there is a pipe that screws into the bottom of the tray which goes down into the grease trap bucket. That pipe has a quarter turn ball valve, that when open, extends down into the bucket. SO...once your bucket is full, the handle of the valve is down in the hot grease meaning you have to let it cool down, stick your fingers into the grease bucket (and grease) to grab the handle and close the valve. This is very poor engineering. The valve is only threaded on one end so there is no way the valve can be turned to allow the handle to actually extend UP when it is in the on position. The only way it works is down in the grease bucket. ALSO, the bucket will not hold the entire contents of the tray if you are steaming something meaning when you open the valve to drain the tray and you have more than a quart of liquid in there you better be prepared to shut it quicky to avoid greasy water from running over the bucket into the cabinet area (not to mention all over your hand). The chassis of this grill is also incredibly cheap and tinny. The chassis of my old grills were heavy steel. Although this is stainless it is definitely not as well built like the old ones. When cooking it will not flare up because the heat has been turned down so far it would be near impossible to flare. It also takes twice as long to cook anything as my old Phoenix grill. Overall this is a way overpriced, cheap made grill. Kind of like what you would expect if you were purchasing a cheap, off brand knockoff; it looks like it should from a distance, but it is not like the real deal. I actually despise using it because it is so slow cooking. For what this cost it should be well built and do everything right. The only reason I give it two stars is they still have a cast iron burner and a good stainless grilling surface. Holland, you need to go back to how you used to build them and add a second burner to allow the cook to adjust the desired temperature of the grill for useful purposes such as searing steaks. In the winter it cooks so cool that it will barely even leave grill marks on the meat let alone sear anything thus another reason to allow the cook to control the temperature. If you have a crowd and cover the grilling surface with 1" thick steaks the grill will not go over 300 degrees. You better have a lot of drinks ready for your guests to kill time is all I can say! Overall I am disappointed and feel ripped off. I will never buy another one unless they change to a two burner or a larger, adjustable heat burner design. Also do yourself a favor if you do decide to purchase one of these and get a gallon sized metal grease bucket.

I have the stainless steel model that is going to last forever. The burner is undersized for the size of the cooking area. I took the gas orifice to the local Holland service center as I was getting heat maybe to 300 on a warm day. They drilled it out to a larger size (do not attempt to do this yourself unless you know the exact diameter of the jet). With the orifice drilled my temperature is now up to 450 on a warm day and 350 on a cold day. The burner needs to be cleaned out annually as it rusts and occasionally spider webs interfere with its operation. Advantage is nothing incinerates, but it is not fast. I will not buy another once this one is gone. The Weber Spirit or Genesis is in my future.

I have had the Tradition series, Holland grille for 11 years. If you are expecting to sear meat on this grille you will be disappointed. This is a great grille if you stick to what it does well. You can cook anything on this grille but if you have a picture in your mind that a steak must have grille marks and cook in 20 you will be disappointed. Steaks are incredible cooked on the Holland grille but on the other hand a basic hot dog will take 45 minutes from the time you light it up to completion. On a cold, windy day, double the time. Nothing is fast with this grill. Tr-tip roast, seafood/fish, beer butt chicken, whole turkey, grilled veggies, ribs and burgers are always perfect.Bacon cooked on the Holland is by FAR, the best I have ever eaten. Even a medium well steak remains juicy and tender. The negatives are speed, lack of high temp and I've replaced the ignitor 4 times. I bought a Fuego gas grille to sear things but I'll always have a Holland.

We have suffered through this grill's bad performance for the past two years. It is a BAD BAD design, with no temperature control. I am getting ready to list it on craig's list for $50 because it feels wrong to charge any more for this piece of junk. I don't want a low temperature oven for my patio. I want a grill with adjustable heat settings. I want to sear veggies and not to waste propane and my time grilling hamburgers for an hour+! We both are excellent grillers and chefs. Don't mention a "large learning curve". Don't suggest dangerous alterations like adding coffee cans or balls of aluminum foil to the vent stacks in order to increase the mediocre temperatre. These are just excuses for poor performance. The design looks like a Russian space station from the 1960's. This grill deserves one star, and that star is for its stainless steel construction. It has a nice grate, which has been durable. Too bad it is attached to a nonfuctioning device.

Misery. Been fighting this thing for the last year a half. Cooks at 350 F on a hundred degree day, and 260 F during the Winter. What a joke, only the joke is on me!! This has to be the worst grill on the market... no temp settings.... you get whatever it wants to give you. The metal is very thin... very thin....I guess I got a Chinese built one. Strongly recommend avoiding this grill. I wonder what I can get at the scrap dealer for it.