Holland Grill companion Instruction Manual - Cooking and Operation
BH212 MG-2
MG2-10
COMPANION GRILL OWNERS MANUAL
COOKING INSTRUCTIONS
IF YOU’RE LOOKING, YOU’RE NOT COOKING! Remember, the lid must remain closed. This grill used a combination of direct and
indirect heat and will only perform properly with the lid closed.
The Holland Grill “Companion” model is equipped with an adjustable “HIGH/MEDIUM/LOW” burner control. This allows complete flexi-
bility in cooking temperatures.
HIGH setting is approximately 450 degrees F.
MEDIUM setting is approximately 400 degrees F.
LOW setting is approximately 350 degrees F.
The MEDIUM position provides cooking performance that is most similar to other Holland Grill models. The recipes and cooking times
noted in this manual are based on the approximate 400 degree F cooking temperature that the MEDIUM setting provides. You may
use HIGH to quickly pre-heat the grill then select the temperature you wish to cook at. Remember you will probably want to turn food
over at the halfway point in the cooking time on short cook items (like steaks and hamburgers).
The cooking times we suggest are only that – suggestions. You may want to vary the times as you become familiar with The Holland Grill
You may cook on the grill in any weather. If the temperature is extremely hot or cold, it will decrease or increase your cooking times.
Wind is also a factor. Keep grill out of excessive winds when operating, as it may increase cooking times or interfere with proper grill
operation.
GRILLING
Steak – T-bone or New York Strip, 1” thick: 10 to 12 minutes per side at the MEDIUM setting.
Chicken – Quarters, average size fryer: Cook skin side up for 30 minutes and skin side down for 30 minutes at MEDIUM setting.
Check for doneness. If chicken is completely done, then dip or brush on sauce of your choice. Put back on grill for 10 minutes longer.
Repeat if desired.
Pork ribs and chops, 3/4” thick: Grill 10 to 20 minutes on each side at MEDIUM setting. When done, dip or brush on sauce. Put back
on grill for 5 to 10 minutes. Repeat if desired.
DRY SMOKING
Place Holland Flav-O-Buds or chunks of your favorite dry wood in the aluminum tray. You can also use aluminum tart pans. These can
be placed in the drip pan sitting on the angled surface at either end. Each pan will smoke approximately 1 hour depending on how
many chips are used. When finished grilling, throw away ash residue. Use fresh wood chips each time you grill.