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.

femgolfer, I have had this grill for over a year now and love it. I use it many times per week. I have read and made several posts about the heat of this grill and posted some solutions. I had heat output issues when I first purchased the grill and the regulator hummed loudly too. Customer Service replaced the regulator under warranty and that solved the humming. They also explained about the new tank system with the OPD valve inside. As was noted by another poster you should open the tank valve SLOWLY. This helps to ensure that the tank OPD valve does not shut or restrict the flow of gas. I used an oven thermometer at the grates to compare to the built in gauge. On my unit the built in gauge showed 425 or so, but at the grate level it was slightly over 600. But, you noted you've tested this. Also, here is something that I never thought of until I had my tank refilled recently. I mentioned to the person refilling that it seemed the heat output was low. He asked if the tank had been purged recently. A LOT of AIR (not propane) was released from the tank in this purge process. The propane guy said that propane is mixed with air to decrease the burn temperature. He noted that if this was not done that it would burn too hot for general consumer uses such as grills. But after a few tank refills the tanks get too much air trapped inside and thus the propane exiting the tank does not burn as hot as it should. The solution is to have the tank purged on a regular basis. Once I started having the tank purged at each fill up I have not had any heating problems at all. I hope this helps.

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

got the new one last night. put it together this morning. (71 min 38 sec from first cracking box open to cleaning up the trash) starting to put the oil on to season the iron. tahnks for the tips. burners flame to full power and i know the insides of my grill. the last one, i couldn't get the propane tank to hang on the guage, the top hooks were pointing down instead of up. found a few other discrepencies from the old one to this new one. suggest anyone that buys a pre assembled grill, any grill, go over it step by step in the instruction manual to make sure it is put together 100% correct. mine were all minor flaws, but someone might get one with a hose but on wrong or whatever. found out sam's pays the stock boys 25 dollars to put some together. faster they do it the more it is worth to them. guy i talked to says he has got it down to 35-40 minutes per grill. that is awfully fast to put your trust in that he didn't miss anything. Thanks for the help. funkelee