As many of you, I have been drooling over this grill for over a year. Your postings have confirmed my thoughts and I have already received financial approval. I will be getting this grill within the next 2 weeks. The question I have, and also saw that someone else asked but have not seen a response, has anyone done a "permanent" or "semi-permanent" installation with an LP heated house? My house is only a year old and is heated by LP. We have a 1000 gallon tank buried in the yard. All of the discussions of plumbing type and size encourage me to offer some detail as to our setup. There is a regulator on the side of the house that drops the pressure to 2 PSI. Inside there is a regulator attached to a manafold that provides individual taps for every appliance (2 furnaces, water heater, stove, dryer, and a dedicated run to the deck for a "future grill") All of this is done with a somewhat flexible 1/2" yellow (I guess vinyl) coated copper. That main regulator is supposed to be able to support all of the appliances and maintain the 14" of pressure. Outside is a stub of 1/2" black pipe to which I need to connect. My plan is a temporary connection (soft hose) upon purchase and a permanent one when I can build this unit in. I agree with the concerns of leaks and will obviously put a shut-off valve before any soft hose. I saw mention of a hose kit from HD for $35. This is listed as an NG hose but at roughly 1/2 PSI I assume it will work for LP? Any thoughts or input would be appreciated. Thanks, Lee

The larger MM grill does look very nice. Some of the parts (rotisserie motor, cover handle, side burner) look identical to those on the Virco. I like the slide out tray for the propane tank, very nice. However, I've decided to place the Virco in a spot where there is not even room enough for the Virco's side shelf. So the MM grill would be too big for my space. Plus it's almost twice the price of the Virco. Still, all three grills look like very good buys.

I found this forum early in the weekend while researching this exact grill. I have loved all the comments from everyone regarding Grand Hall / Memebers Mark / Bakers & Chefs grills. Even the bad comments. At least I know what to expect. This is huge upgrade from the $150 kemmore that lasted me 6 years, barly (with repairs). I ended up getting this unit last weekend for $229 after a successful garage sale. Also a new patio set which we also gor from Sams. You may have seent it, the 10pc wrought irons set. Very nice also and made in the USA which I like when can find it. Anyway, before I fire this bad boy up, I am looking for comments on seasoning. The grates are cast iron with porcelin coating. Does this coating negate the need for seasoning? What kind of oil works best? Should this be done before turning it on at all, after the first grilling, or exactly when? Anything different regarding the burners? Thanks in advance for the suggestions! Tony Vrolyk

Suggest you get a very accurate thermometer to double check the temp readings. The thermometers that these manufacturers put in their grills don't appear to be very accurate, so you may be getting much higher temps than the built-in thermometer is indicating. If I'm not mistaken, the MM grill has three 18,000 BTU main burners. Those should be more than enough to get that grill to 600F. Personally I don't think temps over 500 are ever necessary, but others seem to prefer high temps.