Holland Grill Troubleshooting

­Black "soot" on my food

If you notice a blackish, metallic, grayish appearance to your grilled food, more than likely there is something in the burner restricting the air/gas flow that needs to be cleaned out.

Flame blows out

If you notice that the flame is blowing out on your Holland Grill, it could be because your grill is equipped with smoke stack "filters" that have become clogged with grease and are "choking" out the flame.

Additional Information

Some earlier stainless steel Holland Grills (Premier, Premier II and some early Legacy models) were equipped with a mesh filter in each smoke stack. The purpose was to filter out some of the grease being released into the air as the grill let out smoke. After a period of time, however, the filters can become clogged and will not allow enough air into the grill for the flame to burn. If your are experiencing a flame blowing out all the time and your grill is equipped with these mesh filters, remove and discard them. You do not need them for your grill to operate properly and this almost always takes care of the problem. The picture above shows a clogged filter. You can hold it up to the light and if you can't see much light getting through, it's time to toss it.

If your grill is not equipped with these mesh filters, your air/gas mixture may be set incorrectly.

Grill not getting hot

The Holland Grill is designed to grill at approximately 400 degrees. It will cook a little hotter in the summer and a little cooler in the colder months. Make sure your grill is heating properly with these helpful tips.

Additional Information

Occasionally, you may feel that your Holland Grill is not getting hot enough. There are several things you can do to make sure it does.

But first, you must be able to answer a simple question... HOW HOT IS IT? Our test to determine if a Holland Grill is heating
properly is to place an oven thermometer (don't always go by the
thermometer in the lid of the grill) on the center of the cooking surface. Light the grill, close the lid and let it burn for 30 minutes with no food on it. The grill should reach 400 degrees or better. (The grill may get as high as 475 in the very hot summer) If you get a similar reading, then your grill is doing what it should do. If it is not, consider these possible reasons:

NOTE: Make sure your drip pan is clean. Too much buildup of the "black crunchy stuff" can prevent your grill from heating properly.

  • Not following proper lighting sequence which can activate safety valve

  • Something blocking the orifice (dirt, spiders, ants, cobwebs, etc.)

  • Something INSIDE the burner such as a build up of "rusty powder and flakes", mud dobber nests, etc.

  • Bad regulator or crimped hose

  • Bad LP tank valve

NOTE: OBSERVE ALL SAFETY PRECAUTIONS WHEN WORKING WITH GAS. REFER TO YOUR OWNER'S MANUAL OR CALL HOLLAND'S CUSTOMER SERVICE LINE.

1. IMPROPER LIGHTING SEQUENCE: Because of the safety valve installed in all LP regulator hoses, the Holland Grill must be turned on and off the same way every time. First, with the LID OPEN, open the LP tank valve all the way. Next, turn on the gas all the way at the grill while turning the igniter knob at the same time. When you're finished grilling, turn off the gas at the grill FIRST and then close the LP tank's valve. (This lighting sequence does not apply to grills fueled by natural gas.)If pressure has built up in the hose or if you do not perform the proper lighting sequence, the flame will look good but your grill will not get hot. You can purge this pressure from the hose by first turning off the grill and closing the LP tank. Unscrew the plastic coupler from the LP tank. You should hear a slight hissing sound as pressure is expelled. Wait a minute, reattach the hose to the tank. Open the tank slowly and then relight the grill in the proper sequence.

NOTE: A general rule of thumb is that if your grill WAS getting hot and NOW it is not, then something is blocking the flow of gas. Possible blockages include a blocked or clogged orifice, obstructions in the burner, bad regulator, possible bad LP tank valve and in rare cases, a bad gas valve. You simply have to find the blockage. Listed below are some possible sources of blockage:

2. ORIFICE BLOCKAGE: The orifice is basically a small nut with a very small hole in it. This small hole lets all the gas into the grill. If it is blocked in any way (dirt, cobwebs, spiders, etc.) it must be cleaned out. To access the orifice you must unscrew the gas valve from the burner. On models with an igniter, you must first remove the four screws holding the control panel on before you can unscrew the gas valve. Once you have access to the gas valve, remove the regulator hose. It's a good idea to use two wrenches to do this. Grasp the flat part of the gas valve with one wrench and hold it tightly. With the other wrench, remove the regulator hose. Then, loosen the flat lock nut located at the end of the valve next to the air shutter. Once loosened, you can unscrew the entire gas valve from the neck of the burner. (The air shutter and bug screen will also come off when you unscrew the gas valve.) With an adjustable wrench, unscrew the orifice from the gas valve and hold it up in the air to view any possible obstructions. Run a broom straw or some other small rod through the orifice to make sure it is clean. BE CAREFUL not to do anything to make the hole in the orifice bigger. .

3. CLEAN OUT THE BURNER: The cast-iron burner, especially on grills a couple of years old, can become obstructed by a rusty powder and thin flakes that will not allow the gas and air to mix properly. One sure sign that some blockage is inside your burner is if you notice "lazy" yellow flames that can "lick" up high onto the sides of the drip pan. This is usually an indicator that there is too little air/gas mixture usually caused by a build up of something inside the burner. You may also notice a black soot on your food if this condition exists. Soot is unburned gas and is caused by too little air/gas mixture.
With the gas valve removed, use a shop-vac to suck out the obstructions from the burner. DO NOT try to blow out the obstructions, as there is a mesh screen inside the burner that will prevent obstructions from coming out. If you don't have a shop-vac, have someone help you tip the grill forward until the powder and flakes fall out. Reattach insect screen, air shutter, orifice and gas valve and make sure all connections are snug. Reattach the regulator hose and the control panel. Be sure to spray all hose connections with soapy water to check for leaks. NOTE: On grills that are several years old, you may notice some rusty-looking flakes and crud on the outside of your burner. Use a steel brush to clean the outside of the burner and gently tap burner with a small hammer to help remove this build up.

4. REPLACE THE REGULATOR: If the above actions fail to restore your grill's proper heating temperature, check with your dealer about replacing the regulator hose. Or you may call Holland's customer service department or order through our website. If your grill is in warranty, you will only be charged a shipping and handling charge. Also, inspect the black hose to see if its crimped, melted, or damaged in any way. If either of these conditions exist, you must replace the regulator and hose.

5. REPLACE THE LP TANK: Sometimes, especially with the tanks you get at the exchange outlets, the tank valve itself can malfunction and prevent your grill from heating properly. If all the above actions fail, borrow a neighbor's tank if possible and try it on your grill. Replace the tank if necessary.

Manually lighting the grill

Even if your igniter won't work, you can still light your Holland Grill with a match or a butane lighter. But DO NOT try to light the grill through the small peephole that is located on the front of the bottom half of the grill. That hole is for LOOKING only, not lighting!

Additional Information

Yes, it can happen. The igniter on your Holland Grill, even though it's rotary spark design is reliable and is not subjected to grease fires that burn out igniters on ordinary grills, can go bad. Before you light the grill manually, there is a quick test you can perform to be certain your igniter is not working.

So you've checked the igniter and it really does not work. It's broken. But don't let that stop you from enjoying another great meal on the Holland. Light it with a match or a long butane lighter.
You've probably wondered what that long chain and alligator clip that hangs from your grill was for. It is actually used to hold a match to light your grill. That chain and clip is the most reliable grill lighter made. Just put a match in it, light it, hold it up by the burner and it will light every time.

My igniter won't work

You can make a very simple adjustment to your igniter if it is not working properly before you have to replace the entire igniter assembly.

STEP 1 First, make sure the wire leading from the igniter to the electrode is connected and firmly seated. Disconnect the wire and then reconnect, making sure it is fully pushed into the igniter.

STEP 2 To see if your igniter is actually bad, turn off all gas. With the lid open, turn the igniter knob several times while looking through the peephole for a spark. The electrode is located on the left side of the burner as you face the grill. (It may take you a minute to locate it, but keep looking) If you see a spark, the igniter is working but not "arcing" enough to ignite the gas. If there is no spark, replace the igniter.

STEP 3 If you are getting a spark, you may need to "gap" the two electrode prongs or gently spread them apart. During heating and cooling of the grill, the prongs can actually move too close together. If they do, they won't "arc" enough to ignite the gas. With your forefinger and thumb, gently spread the prongs. (You will probably have to do this with the igniter and electrode in their installed position.)

STEP 4 To gain access to the electrode prongs in their installed position, face the grill and with your right hand, slide it under the flame deflector from the left side. Feel for the prongs and gently spread them apart. I guess I have to say this--DON'T DO THIS WHEN THE GRILL IS HOT!

Prevent flare-ups and grill fires

The Holland Grill is "guaranteed not to flare up" under normal use. But, let's face it, mistakes and accidents do happen. Read this article for tips on how to keep your Holland-grilling flare-up free.

Additional Information

First things first--there is a difference between a "grill flareup" and a "grill fire."
A grill flareup on the Holland Grill is defined as occurring when the drippings of the food strike the drip pan. If your grill is cooking too hot, the high heat can cause a flareup when the grease strikes the drip pan instead of smoking.
A grill fire on the other hand, occurs usually when there is a gas leak, most often around the point where the hose is connected to the gas valve. A spark or a flame can cause the fumes of the leaking gas to ignite.

Now, let's look at what can cause your Holland Grill to flare up:

  • If you fail to scrape and clean your drip pan regularly, excess heat can build up and cause your grill to flare.

  • If you place your food too close to the edges of the cooking grid, grease can splash over the side of the drip pan, strike the flame and cause a flare.

  • If your drain pipe is clogged, drippings from the meat will eventually build up in the drip pan. If too much grease backs up, it will likely cause a flare up.

  • If your drain pipe was not tightened securely when it was assembled, grease can leak down the pipe and can eventually reach the flame

  • If your drip pan has a hole or leak in it, drippings will make their way to the flame and cause a flare.
    Holland does guarantee our grill against flare-ups from the drip pan, (provided none of the above conditions exist) but does     NOT guarantee against grill fires caused by leaking gas or improper use or abuse.

    One of the major reasons people all over the country love the Holland Grill is because it cooks juicy, tender food without the hassle of flareups. We can all relate to having a grill full of hamburgers when the phone rings. Minutes later we glance out at the grill only to see our dinner on fire. We rush out, open the grill as the smoke billows up in our face and grab the garden hose or a pitcher of water and try to put it out.
    The Holland's unique indirect style of cooking keeps the grease from the flame and prevents those types of flare ups. Our grilling temperature is high enough to produce great cooking results, but low enough to keep the grease from flaring up.
    But--we all make mistakes. One of the most common causes of a grill flare up on the Holland is overloading the cooking surface with hamburgers or other foods that produce a lot of drippings. If you've placed too many burgers on the grill and then use a spatula to flip them, you run the risk of "shoveling" the grease over the side of the drip pan and into the flame. The grease produces large flames that can "lick" back up to the food on the surface and you've got yourself a nice fire. Another common cause of grill fires is a leaky hose. It is     YOUR responsibility to check the gas connections and hoses for leaks and cracks. As a matter of fact, that is the FIRST THING YOU SHOULD DO whether you bought your grill assembled or you put it together yourself. With the gas supply open (you DO NOT have to turn the grill's on/off knob to the on position to make this test.) simply brush the place where the hose is connected to the gas valve, as well as the entire length of the black hose, with a soapy water solution and a toothbrush. (You may wish to use a spray bottle of soapy water mixture instead of the toothbrush.) Large bubbles will appear if the hose is leaking. Spray all connections and tighten any that are loose until the bubbles stop. If you can't get the leak to stop, replace the hose.(SEE YOUR OWNER'S MANUAL FOR MORE DETAILS)
    Here are some tips to avoid flareups and fires:

    • Do NOT overload the grill with greasy foods such as burgers. Always leave about two inches between the food and the outer edge of the cooking grid. Just make sure the food is directly over the drip pan so it will catch the drippings and not let them splash over the sides of the drip pan. (see photo #2 above)

    • Use tongs instead of a spatula to turn the food to prevent "splashing" grease over the edge of the drip pan.

    • Regularly inspect your gas hose and all connections for leaks with a soapy water solution. NOTE: If your grill has a spark igniter, you will have to remove the four screws holding the control panel on to have clear access to the gas connection shown here. (see photo #3 above)

    • On extremely hot days, move your grill in the shade out of the direct sun if possible. If you can't, try grilling later in the cooler evening hours.

    • Be careful when removing high-fatty foods such as whole chickens or turkeys from the grill that you don't let grease splash over the sides of the drip pan.

    • Clean your grill regularly. If you let grease build up in the drip pan, it can cause a grease fire when it heats.

    • Make sure your drip pan, especially on older grills, does not have a hole in it.

    • Make sure your drain pipe is open (unless you are steaming) and free of obstructions. Use a long rod or coat hanger to clean it out.

    • If you bought your grill assembled, unscrew the drain valve (the thing the bucket hangs on) and lift the drip pan out of the grill. With a monkey wrench (see photo #4 above) make sure the drain pipe is tight.

    Now that we've told you what can happen and what you can do to prevent it, go grill something!



This article courtesy of: Holland Grill

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Holland Grill Troubleshooting