I noticed that Costco is selling a slightly different version of the Virco this year. The main changes are it now has two storage drawers that roll on ball bearings, two doors (the one on the left stores the tank and has a paper towel hanger on the door, and the door on the left is for storage. It also has a little tray you can pull out for wood chips for adding some smoke. My 8 year old Weber Genisys ran out of gas last week and Home Depot does not carry the filled tanks with the QDC (Quick Disconnect) fittings any more. That did not help the chops that were sitting on a cold grate. I told my wife it was an omen and she agreed to let me buy the new Virco at Costco. An hour later, we were at Costco, but they were sold out. Such is life. In the mean time, I've changed the fitting on my trusty old Weber and I'm back grilling several times a week till Costco gets the new Virco back in stock. Has anyone seen or purchased the new style Virco? The info here has very handy.

Don't know if you have already made your decision, but I would actually describe the burners opposite of idrive65. Front to back to me describes the direction the burners run front to back with them left right and perhaps several in the center. That means that for indirect heat (slow cooking for ribs, brisket, whole poultry and large meats) you can use one or two burners on one end and cook on the opposite end, one on either end and cook in the center, use the center burner(s) and cook on wither side -- gives you options and full use of the front to back grill space. With side to side (not side by side) are burners going across from one side to the other where you have one front back and center. For indirect heat, your options are to use the back only or the front and back and cook in the center. You have the full width of the grill to cook, but less room front to back and the heat may be less indirect for whatever you are cooking. Webber has 3 different types of grates and different stores may carry one or two. Cast iron sears (may give a bit more char flavor) and retains heat well but rusts most easily (they suggest not cleaning after cooking so that the oils from cooking protect the grates until you preheat and burn them off when you cook the next time). Porcelain coated have protection from rusting, but some may feel they don't retain heat and sear as well as cast iron. We've used both and never had any complaint with the porcelain-- the rust factor probably makes it a better choice in our climate). Stainless is an option that comes standard on the higher end Summit grills or as an option or additional purchase for the Genesis. I've cooked on the other ones so long I wasn't sure about the stainless even though the rust proof definitely appealed in our humid climate. We were thinking about it when I realized the charcoal grills I've used all have stainless grates and the Summit ones were heavier and should do even better. So far, they've been working very well. I can cook happily with any of the grates, but the use of space -- having enough, being able to use it efficiently for large of small cooking needs and having it arranged well for what you want to cook would be what I would focus on. The burner direction matters most if you pile charcoal to one side and cook on the other. If you usually place evenly across the bottom, it may not matter to you at all. Have fun looking and hope you find one you enjoy.

Look for the features you want. I grill a lot of vegetables year round. I have a vegetable wok & a 12 x 16 vegetable cooker; they are black metal with small holes. I like the flat one better than the wok--it seems that only the veggies closest to the grill cook anyway. It fits 2-3 zucchini sliced or 2-3 chayotes (new grill favorite). Zucchini & summer squash do well cut in wedges also. Kabobs work great, but the tomatoes always fall off the ends. For chicken tenders (small pieces of skinless chicken breast) I like to line them up in a grilling basket and flip them all over at once after 8 minutes on a side; being next to each other keeps them from drying out on the sides. I like to nest shrimp together too--keeps them from dryng out. Pam makes a grilling spray that I use on the accessories. That being said, look for the amount of square inches of surface area you want. Stay away from the Sam's Club grill--it's big and has a big $$$; the problem is that you can't get replacement parts and you end up with a big, shiny shell in a few years. For Char-broil or Sunbeam or any others, look at the literature to see if you can get replacement parts easily. The burner (thing with holes) fills up with grease, burns out, and you end up with an uneven hot spot. Watch to see if grease can fall into those holes in the first place. That's when you need to get replacement parts. Our most recent grill is a Ducane, but I think Weber bought them out less than 2 years ago. I looked at my grill, but it doesn't list BTU's or anything. I prefer a shelf on the side & a side burner is something dh likes for tamales or fish soup. As far as timing goes, I have to get used to it for each grill--it must be a BTU thing--and how close the burner is to your food, and what high or low means...etc. With fish, other than shark, tuna or mackeral, I usually wrap it in aluminum foil. Reynolds sells a "Release" foil that foods don't stick to. Highly recommend it for fish on the grill. Oh, and fresh corn on the cob!! Can't wait: Take out the cornsilk; soak in water; then cook 10 minutes on each of 4 sides. By the last time, the shucks will catch on fire and some of the kernels will be slightly charred. Great in a black bean salsa! HTH

That was a very helpful video. Thank you, CO! Enduring, I don't know if my husband will clean the grill or not. He really hates doing any sort of chores. But now that he is retired, he is doing a few new things around the house, and doing most of the grocery shopping which is really helpful. I have sent him the video and told him to decide. If he wants to break it down and clean it, I will help him, but I can't do it by myself. I have always washed the exterior and scrubbed the bars and grates myself. Plus I do all the grilling. But honestly, I don't care that much about grilled meat. I could care less if we have a grill or not. So I'm going to leave it up to him. But I'm not going to sit and look at a dysfunctional, half-disassembled grill in the backyard for months on end. Right now I have the grates out. So it's gotta get clean, or she's outa here. We shall see.