Thanks for all the info guys! I took the deck off again and it did look like the lift bar was bent to the left side. I should have realized this from how hard it was to get the washer and pin on the lift rod after putting the deck on. I opened up the dash to get access to the lift parts and the i-hook was bent and the trunion was bent downward with the pin just barely holding it in place. I decided to order new lift chain/i-hook and trunion. Hopefuly this will help me get the left to go higher up. Then I will try and adjust the deck again. I thought the front of the deck was supposed to be higher than the back? Also, I thought it was suspended from the ground in the front and resting on the wheels in the back? I think this is how my dads deck works anyway. Thanks again for all the help! Eyball

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

While not a plumber, I have reviewed the International Plumbing Code and explanatory material on venting. The venting rules are somewhat complex for a subject area that is seemingly so simple. The significant requirement is that the vent to the roof connect to the drain pipe above the level of the trap weir (think normal water level in the trap). There are other rules for how and where vent pipes can merge, how many are needed for various configurations of multiple sinks, pipe diameter, etc. If there is a trap in the cabinet for the sink and a trap in the basement for the DW, then the vent pipes have to be separate ---- for some height. I believe that they can join some distance above the sink trap weir level. If both traps were in the basement next to each other, the venting should be somewhat easier to make common. Without understanding a particular household configuration, along with any local variations on the plumbing code, evaluating the reasonableness of the $1200 estimate would be difficult. kas

Wekick and other Epicure range owners (or Epicure oven owners), I've been reading this forum for some time in preparation for an upcoming Boston area kitchen remodel. I will be installing a 30 inch range in addition to a few other niceties. Dacor recently announced the ER30D range with similar features to its existing larger Epicure range models. I would appreciate it, if you could give me some additional feedback on your range experiences. I have noticed posts that indicate a wide breadth of Dacor satisfaction / dissatisfaction. **Overall**: (1) Would you purchase the range again today based upon its cooking/baking capabilities and features? (2) Has Dacor provided satisfactory response to warranty, repair and upgrade issues? **Rangetop**: (3) Are you satisfied with the rangetop and, if not, why not? (4) Do you like the high heat and simmer on the crown burner (18000btu) and other burners (16000btu & 8500btu)? (5) Do the sealed burner flame sizes match well with your pan sizes or do you find the burner flame width to be to wide (high heat / low heat / pan size)? (6) Is cleanup of the rangetop reasonably easy or does everything show on the black porcelain top? **Oven**: (7) Are you satisfied with the rangeÂs oven and, if not, why not? (8) Has the dual-fuel range, with its electric European convection oven, met your expectations for greater baking capabilities over that of an all-gas convection range? (9) Do you like the RapidHeat (under glass) bake and broil elements? (10) Do you like the Pure Convection (convection fan, element and filter) system? (11) Do you find your oven temperature to be uniform (no hot spots) and stable? (12) About how long does it take for your oven to reach a 350 degrees preheat temperature, and does the oven seem to preheat on a timed basis or until cavity temperature is actually reached? (13) Does the display show actual oven temperature or merely the desired setting, and is the display temperature accurate? (14) Do you like the meat-probe? (15) Does the display show actual meat-probe temperature or merely the desired setting, and is the display temperature accurate? (16) Does the range chime when reaching the desired meat probe temperature? **Cooking**: (17) What are your subjective thoughts or objective measurements on stockpot water boiling times? (18) Does the crown burner and supplied wok ring make for a good, high temperature and responsive temperature recovery, wok cooking experience? (19) Most importantly, can you bake tons of great cookies at multiple rack levels on convection mode? Sorry for the extensive set of questions. Please feel free to answer only those that make sense. Thanks. Liame