I think this kind of thing could happen to anyone using any brand gas grill, so it's a good warning to check all connections carefully before grilling. I confess I only checked the tank to regulator and regulator hose for leaks prior to my first usage of the Virco. The manual did say to also check the gas control valves, but I couldn't figure out how to get to them. I guess I could see them from underneath if I lay on my back, so that's what I'll do next time. I also recall that propane is heavier than air, unlike natural gas, which is lighter than air. So the propane can settle in low places and collect and then explode. Also, as I have recently noticed, a new steel propane container may react with the odorant in the propane charge, and the result is that it can be harder to detect leaks. Lots of people are probably buying new propane tanks with OPD valves rather than retrofit their old ones, so perhaps some extra caution is needed for the first tankful or so. All this makes me wonder if perhaps I may be installing the natural gas conversion kit sooner than I expected...;-) Here is a link that might be useful: Propane safety

Snappy, If you are refering to the $599 model, they don't offer an NG model or conversion kit. Not sure on the new "Big" grill that is going for $1500. There have been several posts about converting these grills to NG here in this forum. I know you said you emailed the manufacture (Grand Hall). You could try an give them a call: 800-770-9769 M-F 8:00am to 4:30pm CST or 214-349-1097 Anyways, check out a couple other threads (I've posted the link below) in this forum about these grills. Lots of information has been posted over the years. The first one is mainly about converting grills from LP to NG. Maybe this will help you out. The second link just 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

Last year I did a search for built in projects and could never find any info. I've even posted on here acouple of times to see if anyone had done this before. To no avail, I couldn't get to one DIY project for grills. So, I hope that my completed project will be able to help others out there contemplating building there own built in brick grill. Memorial Day BBQ was great. I rotissereed two teriyaki injected chickens and they were great. We also grilled some pork ribs, rib-eyes, kabobs, and pork loins. Everything was superbs. The grill is better that I ever expected. I literally turned on the rotisseree and walked away until they were done. Couple of questions. I cleaned and oiled the covered but still have that browning problem othere have talked about. Whats the best way to clean the cover. Thanks for visiting.

FWIW, I just tested this last night also. With the propane tank almost empty and running all three main burners on high, the hood thermometor hit 550 degrees after about 18 minutes. I don't have a thermometer that measures the cooking grate temperature. I opened the lid, oiled the middle grate, slapped a couple of tuna steaks on the grill, shut the lid and turned off the left and right burner. The hood thermometer had dropped to 450 degrees in the 60 seconds I had the lid opened. Temps remained at 450 degrees for the few minutes it took to cook the tuna steaks. Regards, Ladd