I hate to let the old girl go, but since my wife gave me a new Weber for Christmas, the Holland doesn’t get much use. Time for a new home. If you are not familiar with a Holland, they are made in North Carolina and operate like an oven. The temperature is regulated to maintain between 375 and 400 degrees and you cook by time. Twenty minutes per pound for a hunk of beef, about an hour and fifteen minutes for whole split chickens, steaks about 12 to 15 minutes per side, etc. You don’t have to worry about flare ups because there is a drip pan between the burner and a cooking grid. The drippings run into a bucket via a pipe nipple and valve. The valve can be closed, fill the drip pan with water and you can steam oysters or anything else. The burner is cast iron, like a fish cooker, last almost forever. Gas bottle not included, but I will light it off for you. Located in Goose Creek. Shoot me a pm if interested.
