The trays should not be flat. They have a slight drop on either side, but grease will run down and/or can collect with drippings and catch fire. You can look at the Members Mark it has ceramic all across and close to the grate. You then have the issue of grease build up at that point, but maybe that meets your needs/expectation better? The Grates are pretty simple design like all other grills. I honestly don't know what you will find as an improvement over stainless steel grates? See all the info on cleaning on this forum, or just burn it to ash and brush it off. There is at least one grill that has a ceramic element (like the rotisserie) at the bottom and a patented grease burning process. It is much more money, but hey if you got it!? See allgrills.com selection.

Glad to hear you are happy. The Webers get good ratings from Consumer Reports, as well. However, it's not quite the same type of grille as the Members Mark or the Virco, which have a more "professional" or restaurant quality appearance. I admit that looks were a large part of my decision to purchase the Virco. That it works well is of course very nice. I see no problems with the rotisserie other than the left hand warming shelf support interfering with the thumbscrew. Apparently this is a problem on one run of the Vircos. I fixed in in about 10 minutes with a dremel tool. For me, no biggie. The spit on the Virco is very strong and thick and looks like it could easily hold a 20 lb turkey. However, the Virco is not easily transported. It has high quality wheels, but the whole thing weighs about 200 lbs so I'm not planning on loading it into the truck and taking it to picnics. That's just not what it's designed for. Another good grill in the sub-$500 price range is the Great Outdoors grill series. These have 25 year burner warranties, and sound like they are excellent as well. Again, not a restaurant quality look, but like your Weber a well built functioning unit. In terms of temperatures... I frankly don't understand the preoccupation with temps over 500F. I don't think these extremely high temps are necessary or desirable for good cooking results. Searing can be done at 450F, indirect, or on the grill for direct heat. Roasting or smoke-roasting (which is what happens when you lower the lid) is best done at temps at or below 325. The rotisserie gives great results - the chamber only heats to about 150F - but who cares about that as long as the food is cooked properly?

Helene, So far you did a great job. However I did not see that you brushed the burner tubes on the outside. At times gunk does get past the flavorizer bars and clogs the little openings on the burner. Weber described this problem in their old mullet wrapper "The Grillout Times" and recommended to use a a clean wire brush (don't recommend using the one you clean the grates with or more gunk will get on burner)and lightly clean the exterior of the burner using a front to back motion. Do not clean the burner using a side to side motion. I did as described and the lazy burner then lit all the way across. Hope this helps. Very Respectfully, Jeff

Unless your licenced and have ALL the PROPER gas approved connections forget it. They will rip up your home owners policy if there is an accident. I'd think that 100 gal. tank is a lease tank and not yours to touch. You can have your propane company do it for you. They have the liability coverage. Anything else you have forgotten to tell us ?