Holland’s difference is that they design their grills to cook by convection. Their cart mounted grills have cast iron burners above which is a deflection plate that spreads the flame and the heat to the edges of the grill. Then there is a large drip pan that sits under the food and radiates heat to the stainless steel cooking surface. Their hoods all have chimneys to draw air up through the oven area enhancing circulation. Fill the drip pan with water and it becomes a steamer or a water smoker. There is no warming rack.
Heritage Plus. Pedestal mounted, with polypropylene side tables, cast aluminum hood, a grease bucket right out in the open for the dog to enjoy, and “one temperature setting eliminates guesswork.” Yikes.
Epic. Cart mounted, looks business-like (that’s it at right), there is a wood tray for smoke.
Apex. Cart mounted or built-in models. Stainless steel hood. 13,000 BTU, estimated cooking surface 384 square inches.
Click here for more info and pricing: Holland Grills.