Wallace, These grills from Sam's Club are made by Grand Hall, who also makes the Kenmore Elite line of gas grills for Sears as well as marketing their own brand under the name "Grand Cafe". You can contact them at the following: Grand Hall USA, Inc. 10280 Miller Road Dallas, TX 75238 800-770-9769 M-F 8:00am to 4:30pm CST or 214-349-1097 http://www.grandhall.com/home.html But I don't think they make a NG conversion kit for the Members Mark / Bakers & Chefs grills. I know they do for their own line of grills "Grand Cafe". But parts between the different lines of grills they make I don't think are compatible with each other. There are also a couple other threads in this forum about converting this grill to NG, that you may want to check out for information. Both of the links I've posted have lots of information. The first one is mainly about converting grills from LP to NG. The second link listed, has lots of information about these grills in general and I think it has over 100 posts in it, so plan on taking some time to read it all. http://ths.gardenweb.com/forums/load/bbq/msg0822100824089.html?9 http://ths.gardenweb.com/forums/load/bbq/msg09144256657.html?42

Just saw this--randomly checking back to the Lacanche threads. I have a Cluny with one gas oven and have posted about the venting in the past. (Since 2004...) I had crackle tile on my backsplash, and after one use of the gas oven those many years ago, I realized I had made a mistake, because I don't have a spacer, and the condensation has discolored the tile considerably. It is only a problem on that section of tile that is immediately behind the vent, but someday I probably should replace the backsplash. You don't want to change the direction of the vent so the steam comes forward--it is really hot and I don't see how you could stand at the stove and cook at the same time you were using the oven.

I found lots of stuff on the web about using ammonia to clean the oven -- put a bowl or pot of ammonia into a heated (though currently off) oven, leave it overnight, and in the morning simply wipe all the crud out. I did use this trick for the oven shelves -- put the shelves in a black trash bag with a cup of ammonia and leave overnight, then rinse them clean in the morning.The oven shelves looked like *new* when I took them out and washed them off. I have no doubt ammonia would have worked like a charm in the oven as well, except that after 15 minutes I was sure that we were all going to be asphyxiated in the night by the ammonia fumes, so I took the bowl out. What I ended up using was basically baking soda and vinegar and water, mixed together. Yes, you get a fizzy mess when the baking soda and vinegar mix. Once that cooled down, I coated the entire inside of the oven with the goop, as much as I possibly could. I let it stand over night. The next morning, using a sponge (frequently washed out), I wiped out the entire inside of the oven. That oven looked pretty damn good after that. Yes, elbow grease was involved, but it smelled okay (and it was immediately obvious where I hadn't wiped, because it still had white streaks). In the future: I'm going to try to get on top of spills/messes earlier (I bought a mat for the bottom of the oven now), and I'm going to use the baking soda/vinegar trick. If you want things to be really easy and you don't mind a strong smell, the ammonia is amazing. Here is a link that might be useful: Baking soda and vinegar

jsmith: Salivate, salivate, salivate! That dessert pizza looks yummy! modthyrth: The Nutella pizza does sound wonderful. I'd read about a version with marshmallows, but not mascarpone. (Salivating again!) We're doing pizza tomorrow, weather permitting, so I'll have to try that as we DO have all the ingredients on hand. Can't wait to try it. About the lemon drop pizza, it's a direct steal from the Forno Bravo website. A company called the Pizza Gypsy made it for the first FB Expo last spring. Here's a link to the recipe, as well as a discussion about tweaks to the recipe. We've decided that we like it best when we cut off the rind before slicing the lemons. We tried taking off all but the barest minimum of the rind and pith, but that still left the lemon slices with a tough edge. Your idea of blanching might work well. If you try it, please let me know the result. Whatever approach you take, it's very, very tasty. BTW, we blithely ignore the "spread a thin layer of mascarpone," instruction and spread a thick layer!