Wow! Nice to see so many fans of the grill I just purchased! I had Tuesday off (June 18) and was getting ready for a party that night. So I went to my local San Leandro Costco to get chips etc. Well, there on the floor were four Virco grills, one out of the box. I took one look, and wished I had brought my truck. I was back later that day with the truck and brought one home. IMHO a full size pickup truck is needed to carry this thing. I also had some ignitor problems but after adjustment of the gaps they all seem to work ok. I also fiddled with the connectors underneath the control panel and that seemed to help. I also found some fraying of the glass fabric cover on the ignitor wiring to the rear rotisserie burner, where it exits the back of the cabinet. I moved the whole cable up a bit to expose an unfrayed portion to the metal edge. I'm planning on wrapping the cable with some heat resistant tubing where it goes through that area, to prevent more fraying. I had a similar problem with a table-top patio heater I got at Costco a while ago. The ignitor cable frayed and shorted out on some metal. Easy enough to fix once I discovered the cause. I cooked a rib steak on it last night and it came out great. It was kind of hard to see some of that beautiful stainless get carbonized, but what the heck, it's a BBQ grille. The right door on mine has a very minor crease in it,which it took me a couple of days to notice. I'm not about to return this behemoth because of that! The burners all seem to function perfectly, with nice blue flames. Oh, I don't think the handle and the shelf are interchangeable. The spacing on the bolt holes are wider for the shelf than for the handle. Still have to hook up the rotisserie motor. I'll probably do a chicken tomorrow. All in all this is a beautiful, extremely well made grill. I've been using charcoal for years... I have a Kingsford egg shaped grille that I use to roast chicken and turkey. It comes out great, but I'm tired of all the smoke inhalation I inevitably get doing this. I also have a New Braunfels horizontal smoker with separate fire box. I have been consistently disappointed with the dried out results I get with this one. It's also very labor intensive, adding just the right amount of wood/charcoal and trying to keep the temperature even. I'm keeping both, because sometimes you just want that real smoke, but the Virco Classic will be my main grill. Faster and cleaner! Oh, and thanks to those who posted the info on the natural gas conversion. I'm going to order one of those kits right away. I'll have to run the gas line a considerable distance to the patio, but it will be worth it in the long run. One minor complaint: the wheel locks are very hard to get at... but they do work. Just for grins, I took a magnet to the whole unit. It's nearly all 304 non-magnetic. The only magnetic parts I found was the surround for the ceramic rear burner, and some nuts holding the chassis bolts under the cooking unit. As for the stainless burner tubes not holding up to heat, I hope they do ok. After all, they use stainless steel for automotive exhaust systems... which contain a lot more corrosive gases than propane.

I haven't seen any "NEW" posts, good or bad, regarding the Miele oven temp problem, perhaps those that have bought Miele ovens recently can chime in as far as temperature performance goes. As I mentioned in other posts, there were at least 2, maybe 3 posters here on GW that had problems with the low oven temps, and the ovens were replaced but unfortunately the new ovens had the same problem. The last post I recall seeing about the problem, was where a supposedly new software/firmware fix was installed in one of our poster's ovens here, and it did not fix the problem. This is not to say that one could not just use a fudge factor and just turn the oven up a bit higher (with practice one should be able to dial in the needed temps). Also according to posts here on GW, some of the ovens "baking modes" are closer than others , so maybe choose "That Mode"? I will do some more "Off GW" research and see if I find anything new, regarding the problem. As far as the Elux and the fully gliding out racks, We've had our oven since 2006. Bakes great, (Ask CJ about that too). The glide out racks still work as new, which is very smooth, to say the least, and they will sure come in handy next month with a heavy turkey, as ours is mounted below counter alto raised up about 6"'s off the floor. We live in S Calif so an indoor rotisserie is not a big deal to us, just steps away out on our patio is a BBQ with an infrared broiler and the rotisserie and I doubt there are many indoor ovens with rotisseries that can match the performance of that bbq, and in fact of all the turkeys we have done over many years, the best one we ever did, was on that infrared broiler using the rotisserie, but usually I'm lazy and I just do the turkey inside using the Elux oven and it comes out great. Other things we considered when deciding on Oven was the display and control panel. Was it easy to use (Intuitive) and could I read it without my glasses? (we have a 2 story house) and my freaking glasses are always on the wrong floor, (I use them only for reading and they are usually here (Upstairs) by this cmptr---so the big display on the Elux has saved me a lotta trips up/down those stairs, easy to read without glasses. We are not "Matchey Matchey" (Miele Optima DW for example) but we did buy the Elux Speed oven and with both readouts being similar in appearance as well as operation, tends to make things easier for "Senior Citizens", like us. Good luck with your pending decisions, if I turn up any more Miele oven info I will certainly post it here, In the interim do a search on main appliance (at the bottom of page) for Miele oven and you will be as current as I am as far as posts on Miele Ovens. Gary

Jenn, I think you'll find appliances all cook in different times. Heck, BSCB cook in different times even pan to pan. I think your best bet is to experiment and use a good quality instant read thermometer. There are just too many variables to rely on a "recipe" for cooking meats. For instance...how cold are the chicken breasts when they go on the broiler? How thick/thin? Fat content? Looks like a nice appliance. Years ago, I had a Farberware electric grill that I loved. It just stopped working one day after about 30 years hard use. /tricia

A CSO is an expensive built-in. Rotisserie does two things: gives all sides a chance at the heat, and self bastes by recapturing the melted fat as it turns instead of having it drip off. For the poultry, at least, though meat as well, the better bet is to try to accomplish these things in your current oven. Heated convection does a lot for the all sides get a chance at the heat, because the point of it is to distribute the heat evenly around the oven. If you don't have a lot of hot/cool spots, however, it's not necessary if you can figure out how to even up the access. This is what butterflying is all about. Cut the spine out of your bird. If it's a tender young chicken, you can just kind of pull it open, turn it over, and gently but firmly press the breast down. For a big turkey, you might have to cut out the breast bone (google butterfly or spatchcock for pictures and directions). Make a bed of root vegetables or stuffing in your roasting pan and lay the flattened bird on top. Turn the legs knees in, and tuck the wing tips under. Add a generous amount( but not a flood) of wine, stock, and/or water to the bottom of the pan to help steam the bird and keep it tender. Butterflying meat just takes a very sharp knife and courage, but it's more technical, especially if there's a bone. Watch some videos. Or get your butcher to do it (or the birds). Most meat has so much fat that a lot is dripping off from the rotisserie. Same with butterflying. So not as good a candidate for roasting on a bed. Instead, use the grill pan as usual, for the fat to fall through. You should get a nice, even cook. You can also add liquid to the pan for steaming, and baste occasionally. Experiment with different temperatures and modes (roast or broil, etc.). Maybe a good alternative to the countertop appliance. :)