The Legacy Holland grill has a separate burner and cooking area, which helps avoid flare-ups. Made of stainless-steel, the grill features a 19,500 BTU cast-iron burner and a 25-year limited warranty. For those who want the flavor of barbecue and smoke, it represents a marriage between the two. This system also works as a steamer. With a little practice, you’ll find smoking food in your Holland grill is easy.
Things You'll Need
- Cooking oil
- Aromatic smoking chips
- Water, wine, beer or juice
- Barbecue tools
Set up and season the grill. Follow the directions provided by the manufacturer for any assembly necessary for your system. Place the grill on a flat, fire-safe surface. Uneven surfaces lead to uneven heating inside the Holland unit. Treat the unit’s cast-iron burner, plate and drip pan with a coating of cooking oil. Turn the gas on, using the ignition position on the control knobs. Close the lid, leaving the two smokestacks on the top of the grill closed. Monitor the temperature by using the lid thermostat. When the internal temperature reaches 300 degrees Fahrenheit, turn the heat down to "Medium" heat for 30 minutes. Cool the grill completely, then repeat this process once or twice more for a good seasoning.
Take your chosen meat out of the refrigerator and bring it to room temperature before moving to the cooking surface. The chamber of the Legacy cooks with radiant heat. Bringing the meat up to room temperature prevents dryness and makes for more even cooking throughout.
Soak the smoking wood in water, beer, wine or juice for one hour. Drain the water, and place the wood into the grill’s stainless-steel chip drawer at the front right of the unit when you’re facing it. If you want more wood than the drawer holds, use disposable aluminum pans, placing them in the dry-drip pan’s rear corners. A full smoking drawer lasts for an average of one hour of cooking time.
Turn on the grill. The Legacy has no temperature controls. You can see the internal temperature on the lid’s thermostat and regulate it by opening or closing the smoke vents. The more open the vent, the cooler the internal temperature of the grill becomes. Without regulation, the grill holds firm at 400 degrees Fahrenheit.
Place your chosen meat on the cooking surface once the wood starts smoking fully. Give your cut enough time to cook properly. In radiant heat, a 1-inch-thick steak reaches medium in about 20 minutes; while fryer chickens or quarters take a full hour before you can apply sauce, followed by another 10 minutes of cooking. One-inch-thick pork chops require about 20 minutes per side. Turn all meats over at least once during the smoking period.
Remove the meat from the grill after it reaches the desired level of doneness. Let the meat set for 10 to 15 minutes. This maintains juiciness. Turn off the grill, and serve the meat.
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