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

Thanks for the help, everyone-- the link to the bbq forum was especially useful: those folks take their grills seriously! I think I gained a couple pounds just reading about the food they make... I think that point that this is radiant, in the 500, possibly as hot as 700 degree range, as opposed to 1200 degree infra red is very valid. The Solaires look great, but so expensive: I'm building a new house, and the line of credit might allow me to sneak one of these in, but I'm reluctant-- maybe in a couple years, after the dust has settled. If I didn't have a pretty immeadiate need for a new grill, I'd probably wait a year and see what evolves. But I do need one, and the consensus seems to be that this machine does generate higher temps than a conventional open flame burner. So I may pay a visit to HD tomorrow, and succumb to temptation...

I use the burners too much to keep it pristine. The stove is very clean, the oven like new but the burners? The caps, they are almost black, the rings, they are spotted. I sometimes put them in the oven when I use oven cleaner and that helps. Here is why I love my warming cabinet. I cooked a very special beef shank, 8lbs as part of a six course dinner. I browned it under the broiler and then cooked it for twelve hours standing vertically in a large stock pot at. This could only be achieved in a vertical oven and these cabinets are perfect for low and slow cooking. I still cannot believe that the capacity of the warming oven was big enough to do it. Later, the shank was held in the pot on my portable griddle that I used as a french top. Putting the front burner in the front on low and placing the shank in the back gave me a perfect amont of heat to hold but not cook it any longer. A bain marie was placed in the front to keep sauces hot and the warming oven was filled with garnishes and plates. It made a complicated menu easy to serve.

FOAS, the last batch of my char siu bao I used a recipe from a book "Dim Sum, The Art of Chinese Tea Lunch" by Ellen Leong Blonder. When I first saw the book I was not impressed with the cover and presentation. It has that kind of humble appearance that doesn't attract one's attention immediately. After reading the book and trying out a couple of recipes, I became very impressed. As always, I modified her recipes for my own convenience. This is what I did for a bao dough: Make a sponge: 2 tsp active dry yeast 1 C lukewarm water 1/2 C sugar 1-1/2 C cake flour (I used part unbleached** and part cornstarch to make 1-1/2 C of flour mix) The recipe suggested proofing the yeast in warm water for 10 minutes prior to making the sponge, but I skipped this part. I knew my yeast was good so no need to do that. I simply added everything together, stir to smooth, let sit in a warm, draft-free place for an hour. To make the dough: 1/2 tsp salt 1 T rice vinegar (I used white vinegar) 2 C cake flour (once again, I used unbleached**/cornstarch mix), plus about 1/4 C for dusting the board 1 T baking powder 1/4 tsp baking soda (I skipped this) 1 TBSP vegetable shortening (Traditional Chinese buns used lard; I had some so I used it) ** If you don't want yellow-ish buns, you may want to use AP flour instead of unbleached. Even AP flour won't give you that bright white Chinese buns we see in restaurants, but AP flour definitely will produce whiter color than unbleached. For very white buns, you will need to use special flour i.e. Hong Kong flour, for the best results.** Stir the salt and vinegar into the sponge starter. In another bowl, sift together the 2 C cake flour (or the flour mix), baking powder, and baking soda (none for me). Stir the flour mixture into the yeast mixture. When combined, add the shortening (lard) and work it in with your fingers. The dough will become a sticky, somewhat shaggy mass. Turn the dough out onto a well-floured board and knead it for about 15 minutes, or until smooth, adding flour as necessary. Grease a clean, large bowl with a little shortening, place the dough in the bowl, and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for 1 hour. (If you have made a bao filling ahead and refrigerated it, take it out now to let it come back to room temperature.) Lightly punch the dough down, and then proceed to shape the dough for wrapping. This recipe will yield 18 large or 24 medium buns, depends on the size you want. Placed wrapped buns on wax paper (2-3 inch squares), at least 1" apart, in steamer (I used bamboo) and let rise for 30 minutes. Bring the water in the steamer to a boil over high heat. Steam a single tier of buns at a time (I used two tiers together), over high heat for 12 (15 for me) minutes. Repeat 2 or 3 batches, if you steam one tier at a time, until all buns are steamed. Serve hot. I've built a unbleached flour sourdough starter last week and this morning it looked ready. I am playing with it now to see if I can make sourdough char siu bao with unbleached/rice flour. So far the dough looks very soupy. I am not going to add more flour until the dough has risen to double. If in four hours the dough is still spongy I will add more flour into it. Since this is sourdough, it will take 7-8 hours to get the dough ready. Probably won't know the outcomes until tonight. Even if this doesn't work out, I will learn something from the experiment and have fun with it. Keep smiling! Cheers! Al