The Virco Grill thread Part 2 is approaching its 100 message limit again, so here is part 3. Grill On!
I was able to purchase the Virco grill at the Lancaster, PA Costco, and just picked it up on Saturday. It took three guys to wrestle this beast onto the deck...but it was worth it...the grill is a beauty!! One question I hope someone may answer....I'm having trouble hooking up the grill hose to the propane tank...the coupling doesn't seem to want to screw on....any suggestions?
Does anyone know the fax number for VIRCO? If you do, could you please supply it to me?
The fax number is (909) 598-7699.
I am using the rotisserie tonight for the second time and it is intermitantly squeeling for a second or so, with every other rotation.
I called Virco and spoke to Ceaser, my new best friend, and he said it could be the motor. It's turning fine and nothing is rubbing. DH just got home so I'll ask him to help me make sure the rod is firmly in the motor.
Anyone have this problem? and how did you solve it.
Also, we have a storm brewing here on LI. Ceasar said the grill should be fine in the semi-high winds. Guess it's not going anywhere and I should just check it every so often to make sure the flame is still lit on the rot. burner. Just hate to see my baby get wet.
Maybe it just needs some oil or WD-40? Hope so. Where does the sound emit from?
I think the noise from my rotisserie is coming from the weighted end, on the left. I put some food quality grease on it; I imagine that vaseline would do just as well. Seemed to quiet it down.
Hard to tell where the noice is coming from. Might be the side with the motor. Since it was storming I couldn't stand out there too long.
Ceasar said to fax in my receipt and request a new motor. Will go ahead and do that but I'll still use the original one to try to id the source of the noise. At least I'll have a backup.
BTW, the chicken came out delicious, although the skin was not as crispy as I would have liked. I used only the back burner and set the dial to medium. It cooked in 1.5 hours, which was good considering that I initially kept raising the lid to ID the noise. Next time I think I'll use 'high'.
Sue & everyone - what temps is your hood thermometer pegging with just the rotissarie burner on? Low & Max? Thanks!
Ron89xj, thanks for the tips on how to replace the orifice, got to it yesterday finally, easy as you described
I didn't take note of it when I did the chicken last night. I'll check next time. BTW, I only had the rot. on medium and a 3.5 lb. chicken took 1.5 hours. Pretty good since I was opening the hood a lot in the beginning to see where the intermitant squeeling sound was coming from.
Hello, I just joined after reading all the threads on the Virco Classic. I saw it on Ebay and just purchased mine from a Seller in Arizona after reading your threads, sight unseen. I have been coveting the Maker's Mark Grill at Sam's for the last 2 years, however, I decided I would get something that would last my life and drop the cash for a Lynx. I was searching Ebay for a buy when I came across the Virco. I typed it into Google and up came all of your posts and pictures. I was totally blown away by the price and apparant quality. Seemless welded all 304 stainless, just like the Lynx, but no brass burners. I read with some great amusement the posts by the guy with the CGE degree, and honestly feel I would be better off buying a few burners every 5-? years instead of spending an extra $3000 for the same comparable Lynx, or Viking grill. I have a Parker grill for my boat and tailgating and they warranty their stainless burner for life. It just depends how thick the steel is and from the posts of people who own the Virco, you all seem pretty pleased with their quality. Thanks for this forum, as I can appreciate saving a few thousand for a similar quality grill that I might have passed on if not for your information and photographs. I will post a picture of mine sometime next week for those who may be interested, and you can see a picture of me and my girlfriend with my Parker grill at Parker-grill.com. I bought one and then won another in their recipe contest. For those who would like to put your Virco in their boat or car, check it out.
Great! Congrats. Can you share the recipe that won you the contest? :)
He's baaaaaaaack. Maybe I am wrong but BengalBoy BBQ sounds awful like Ipsage. I hope I am wrong but that whole tone is all too familiar.
I just got my Virco Grill.
For some odd reason I can't light it. I've checked all the connections. I bought a propane tank from Home Depot (there should be gas in there right?) I screwed it on. Turned the knob to high. I here what I think is gas coming out. Tried to use the electric ignition (ignition works, no flame). Tried to light manually all burners (no flame). Is there something I am doing wrong?
If anyone has any advice, please let me know. I tried calling Virco but they are closed. Luckily I am in SoCal so its not that far for me to get to them.
Thanks in Advance . . .
I'm sure these questions have been asked hundreds of times, so I apologize upfront. I was considering buying a Turbo grill from Bar B Que's Galore (not totally ss and cost approx $1200) until I went to Costco thim morning and saw the Virco. Wow - what a grill. It has everything. So my questions: 1) I saw on a thread earlier that someone said it was difficult to assemble. The one I saw said it was fully assembled.Is it? 2) Warranty - the Turbo and others had 10 year warranties on most parts, the Virco has 5 years and less. Now I'm thinking that for the cost savings it may be just fine, but I was wondering what all of you think about the warranty differences. Thanks...
Thank you for welcoming me MEagain. Here is the link to Parker https://www.parker-grill.com/Parker/main.html and my winning receipe was "Quail A'la Tide" As for the other person, aakin, you are wrong and I hope that you don't welcome every newcomer with suspicion to these boards, although after reading the past threads I can understand why you would not want the CGE on here. I do believe he is "Certifiable" but not for grilling expertise. Any way, I will be happy to post a picture of myself similar to the one on the Parker site to remove any doubt that you may have.
My grill was shipped Thursday, and I expect it to arrive here in Tuscaloosa, sometime late next week. I promise to take pictures and post them if any of you are interested. Once again, thank you for all the info that this site provided as well as one individual who got his grill early on. His personal website was very informative and really professional looking for a individual.
Zarwiz - The Virco ALREADY comes assembled. The only thing you have to do is attach the shelf on the left, handlebar on the right and stick in the batteries for the ignitor.
You need to take that new propane tank to a gas station or other supplier and have them purge it and fill it with propane. As they come from hardware stores like Home Depot, they are empty, probably for safety reasons. You could also get a small 1 lb cannister from a hardware store (which do come filled) and try using that to check out the grill operation.
The filling may cost between $10 to $25.
Hi Zarwiz...your post says you saw a Virco at Costco yesterday...July 27th? Where are you located? I'm in Toronto and am trying to find one that's close...Thanks
Sorry, I'm a little bit of a drive from Toronto. I'm in Austin, Texas. I saw a post somewhere else that I think answered my biggest concern - Costco has a 100% satisfaction guarantee. So I guess if I have any problems down the road, I'll just return it!
It hurts seeing suckers paying over $1000 for the grill at ebay
Here is a link that might be useful: ebay auction for a virco
At least this one had free shipping, still over $159 more expensive than costco.com w/225 shipping + 800
Let me say that as one of those "Suckers", I paid $979 + shipping of $325, I did not have to drive around the country or worry myself about getting to CostCo first, as a matter of fact, I would have literally had to drive around the Country to get one as we do not have CostCos' here in the South. Sam's club's comparable grill is approx $1500 and with tax would have been about $1650. I feel like a got as good or better and saved approx. $300 or over $3000 for a comparable Lynx or Viking.
For us "Suckers" Ebay gives us an alternative and the Seller should be allowed to make a $100 just for his trouble in picking the thing up and worrying with the shipping.
Hey, it's a free market economy, that's why so many people love selling in ebay, you can order something from walmart.com and sell it for a profit at ebay!
You did not have to worry about driving around, at least now you don't. If I did not have a costco nearby, I would pay costo.com 1025 ($800 plus 225 shipping and handling) instead of 1304, and let costco worry about the shipping :) Seems like you paid ~300 more than you had to, but heck, who am I to tell you how to spend your money?
Hope tou are happy with your grill, I sure am with mine.
Consider it my donation to the free market, also, I checked with Costco about ordering before I purchased and they are 'Out of stock" on the item, or were at the time I emailed last week and could only say that they would be able to ship within 60 days.
I hope that you will consider other people's circumstances in the future before you begin to label person's as "Suckers" when they are not as lucky to live in an area where a product is readily available as you are.
May I please ask the experts: does Virco have a smaller bird holding brackett or prong on the rotisserie rod, or just one size? The one my friends have from Virco is too large and smaller chicken etc flops around and is uneven and seems to make the electric motor work not even.
You need to get the chicken as centered as possible. Either use both forks on one chicken, or one fork for each chicken and shove the two together to hold each other on the rod better. Also use the counter weight to offset the rod weight. Another useful tool is to either use baker's string to tie the chicken together to keep it from flopping around, or cut the wings off. Good luck.
Hello All! After reading your posts on all the Virco-related threads, I just had to have one. I tried the local (Durham, NC) Costco last week and they said they had 18 on order. I called yesterday and they said they had 6 in transit that would be here today. I got over there at noon (they open at 11) and 2 of them were already gone. I latched onto one of them and headed for home. One caution -- I had the box upright in my truck, and it turned over when I made a turn (no damage at all). Anyway, just lay it down when you transport it -- it's kind of top-heavy, especially considering the cardboard platform (to allow a forklift to get under it).
Anyway, it is gorgeous and I love it. Thanks to all of you who gave me the info I needed for choosing the Virco.
Oh -- I went by the local propane place today to fill up my cylinder and looked in their showroom while I was waiting. They had a 30" Altima there that looked no better than the Virco (except it was brick-lined and had one infrared grill burner) -- it was $3495......yeah right!!!!
Hi all, just got a Virco grill in Durham, NC store and have only cooked steaks on it..they were great and yes they did sear. Had a very small crack in main gas line tube and returned it to Costco. They gave me a refund and I purchased another grill with no problems. I did put more money in this than I really wanted to and Yes I probably will replace burners(thats just part of direct cooking) but after weighing the facts -- all stainless grill and parts, large cooking area, rot. and infrared burner, electronic ignition. It seemed I only paid 300-400 more for the extras...and it is a entertaining piece as well. But thanks to all for helping me make my decisions to purchase this grill and to those who are worried if the company will still be around..how do you know any of them will? Even if they are not(but I hope they are) I have wasted money before on worse things...
I received my grill today and it is awsome. Everything that you guys had said and I am completely satisfied with my purchase. It only has a three year warranty on the stainless steel cooking grid,,,,whatever,,,these are at least 3/4" thick, I am sure I will be long gone before they ever wear out. So, if the burners are warrantied for 5 years...well I feel very confident they will last much longer. I also feel very confident in a product when they put a HELP NUMBER ON THE GRILL! Virco must be pretty serious about customer support. The only problem is after filling two bottles, I start to attach my regulator and discover my bottles are not compatable. Trip to LP store tomorrow to see if adapters exist before going to Home Depot and buying the new regulator style bottle. Will have to try and find someone who doesn't have the new style grill to sell my gas to. Here is a picture, I hope.
I finally got the grill I wanted! I'm not overly concerned about parts availability as grill parts are interchangeable.
It would be interesting to know where all the Virco nuts on this board live, what they do for a living and what everyone's salaries are!
I am wondering why you would care about what someone does for a living or what their salaries are. The fact that they are happy with the Virco Grill is all that matters. There is no reason to judge what you have against what others have.
I have a grill (not a Virco) that I am quite happy with. But I also enjoy reading how excited and pleased some of the buyers of the Virco have been with their new toy. From the pictures that I have seen, it is a beautiful grill,and looks to be very good value for the money.
Sounds like lpsage(peakmaster) at work again.
It would be fun to know the types of people that buy Virco's! Knowing their educational levels, incomes, occupations and professional affiliations. I think it would be great for this forum! I am willing to bet that there is a certain profile of the typical Virco owner! I think we need to also list each Virco owners favorite grilling recipies. You know, the one dish that you feel you grill the best.
Wouldn't it be fun to know what medication someone forgot to take today.
Your comment,"Wouldn't it be fun to know what medication someone forgot to take today" lacks humour as I currently take medication for cancer. I just might get lucky and lick it.
Perhaps you feel you can throw comments like that around for a laugh....get everyone to think you are the life of the party at others expesse. Hope you whooped it up over that one with your little smilely face.
Anyway, I was just trying to get involved with this forum since I just got my new grill and was looking for some camaradarie. My error.
Good luck with your grill and your forum. Sorry I imposed.
What makes you think I was referring to you? Or that I was referring to cancer medication? I hope you didn't forget to take yours, though. It's important. What kind of cancer do you have?
Why are you so interested in, specifically, in the earnings, education, professional affiliations, etc. of Virco owners? Aren't you the same person as Lpsage, Cgesage, Grillmaster, who has come in here repeatedly to insult and defame those of us who own Virco grills? If you are not that person, please skip the rest of this message. If you are, then please read on. Aren't you getting tired of getting locked out of this forum by the webmaster, and having to invent yet another new name to come back in here and stir up trouble? I know most of the rest of us are sick and tired of you and your annoyances. You're a real case. Why don't you get a life? Or, better yet, please get a good psychiatrist who will prescribe a strong anti-psychotic and just go away and leave us alone. Thanks for understanding.
No, I am not the same person as any of those names you have mentioned. I had just recently purchased my grill and decided to look into some recipies and consider buying some accessories for grilling when I came upon this forum.
Wow, what a welcome mat Rich! It's quite OK though. You have made your point,it appears you don't want any new member's and I guess your the one who decides that.
I'll be searching the net for a friendlier forum.
Good luck to you anyway!
I purchased an adaptor at Walmart for my old LP tank and when the propane ran out I traded it in at Home Depot for the new style tank.
I don't think that you will find a more friendly or more helpful group of people than what you will find here on the BBQ forum or any of the other forums on the Garden Web.
Just a word of advice in the event that you do. I would suggest that you don't start out on the wrong foot by addressing the members by calling them "NUTS".
I hope you find a forum that suits you better.
Thanks for all your comments on the Virco Grill. I will look for it in my local Costco. I was one of those considering bidding on eBay, but I decided to do some research first. I could not make out what brand it was and luckily figured it out.
I do still have one doubt regarding buying the grill. I understand that the Virco is an LP grill, but can be addapted to a natural gas. My question is wheather the conversions really works well or not. I though that it was better to buy a grill specifically designed for natural gas because the burner opennings are larger since the gas pressure from a natural gas line is much lower than that of an LP tank.
Does anyone know if this is correct and has anyone converted this grill to natural gas without sacraficing performance on BTUs/hour?
I just went to Costo.com and noticed that the Virco Grill is no longer available online. I ordered one online on 7/26 and it shipped on 7/31. They do have the Natural Gas Conversion kit available online now for 45.99 + 5.25 shipping/handling.
At least forum member has purchased the NG conversion kit from Virco (about $50) and reported a successful conversion. I believe the BTU's drop from 20,000 to 18,000 per burner, but I suspect you will not notice that slight of a drop.
Ann - Peakmaster didn't call us "nuts" he called us "Virco nuts". I think it was in good spirits.
I just checked the Costco.com website and all they show is the conversion kit, but do not show the Virco grill anymore. Whats up? Hmmmm
The grill is actually still in their database, but they are out of stock at Costco.com. I think they are reserving their stock for their stores. I think they didn't realize the incredible success they would have with this thing but I bet next year they don't run low! If you go to the link below and try to add one to the shopping cart, you get the message that there are none available. The fact that you can still use this link and the fact that the NG kit is available on line is proof enough that the item is certainly not discontinued.
Here is a link that might be useful: Virco On line
Thanks Zbull! I went to HomeDepot, and Lowe's to no avail,,so I purchased a new style tank and will get an adapter for the other tanks from a LP store. I have a link to a picture of my grill, hope ya'll like it.
Question, I cooked two chickens this weekend with the rotissery and could not keep the infra-red lit while one of the bottom burners ran for additional heat. Is this normal? Have any of the rest of you experienced this? The chicken turned out wonderful on the second try, the first was delicious but I had to get used to the heat of the infrared and it burned the chicken a little on the skin, could have been the sugar in the marinade.
Here is a link that might be useful: My Virco Grill
Bengalboy, Are you LP on your grill, or NG? Was your rear burner on high or low when you could not keep it lit? Windy? I hadn't had these problems except when I first converted to NG and tried using low. I had to drill out the valve a tad to keep it from going out on low because it was just sputtering. Once I did that it was fine. BTW, I couldn't help but notice your use of the word "Ya'll"! Any chance your in or from Texas? Also, your link does not seem to work for your pic. Would like to see it though. I also had a chicken get a little crispy with a sugared marinade. I think that was it. Try "Stubbs" chicken marinade. It is made in Austin. Once you try it, you will love it. Also try his moppin' sauce and barbecue sauce on bbq chicken. It rules! Good luck.
Bengalboy and Bsbbq,
I am wondering the reason for having both the Infrared burner and a grill burner on at the same time. I don't have a Virco but when I roast chickens or any other type of roast on the rotissiere using my infrared burner I never use a grill burner as well. Is there a reason for using both?
Installed the NG conversion kit last thursday. Am in Denver so the air's a bit thin. Unit certainly doesn't seem to be lacking in BTU output. The Virco replaced a factory NG set up Weber Genesis. The Virco seems to heat up and cook a little slower, but since the grilling area about 50% larger than the Weber this seems reasonable.
The only reason why I'd keep another burner on in addition to the rotisserie rear burner, would be to heat up some wood chips in a smoker box for a little touch of smoke flavor. The rotisserie itself does a great job of cooking and really doesn't seem to need any assistance.
Thanks, I wondered why. That makes sense. I might have to try that.
Have had a Virco for about 2 weeks now. One thing I've noticed about stainless so far is it show cooking stains more, hope I get used to it. Any suggestions on cleaning: does burn off really work that well for the burner plates(protectors)? Also, tried cooking ribs and I must have cooked them a little fast (about 1:15 cook time), because they weren't fall off the bone ribs. Had both outside burners on low and hood temp was 275. Any suggestions from Virco owners on rib cooking? I left the tough part on the ribs.. is that a no..no?
The "tough" part you are referring to, is that the membrane? If it is, you definetly want to remove that. Also you might try to cook with only one burner and go quite a bit longer. One problem you might have is an inaccurate hood guage. Mine reads as much as one hundred degrees difference. You need to get a nice oven thermometer and place it inside up on the warming racks for accuracy. Another thing you could try that I do with success, is to cook the ribs in a crock pot first for several hours, then finish them up on the grill with the sauce. I can promise you they WILL fall off the bones this way. Good luck.
I grill on a DCS rather than a Virco but I don't think that will make much difference in cooking baby back ribs.
I rub mine with fresh garlic, oregano, salt, pepper, fresh squeezed lemon and some olive oil. I let them sit for about an hour. I heat both sides of my grill and brown the ribs on both sides. I then move the ribs over to one side and turn that burner off and allow the ribs to cook with indirect heat from the other burner. The main difference between our grills is that the DCS can reach higher temperatures so I need to turn the burner that is on down to medium high for a temperature of around 600Â°F. You might have to leave your burner turned up to high. I find that my ribs will be cooked in under 45 minutes. They are very tender with out parboiling or marinating for a long time.
Does anyone have any issues with the center part of the burner being a bit of a hot spot? Mine seems to be excessively hot. Could be just that it is nature of the center burner given it's position, but I am finding that it cooks faster then the right or left sides.
Have you tried turning down the central burner?
Yes it was the membrane and after talking to my brother-in-law I think I have found out what I was doing wrong. He cooks awesome ribs. His recipe that I did not follow is similar to what you said 1. Low heat(indirect) after browning 2. Instead of crock pot then cooking, he browns them then cooks them on the grill in throw away pans with his favorite sauce + vinegar base sauce in pan about an 1" deep. He also covers it with tinfoil(what I did not do) and I cooked to fast. I guess it steams them in the juices better. He leaves the membrane on and it still cooks up perfect. I will get an oven temp like you suggested also.
Thanks for the rub recipe, I will try that next time..I tried a rub but it did not have oil in it and after I started browning the ribs, it seemed they were not browning as nicely as they should have. I quickly applied sauce and probably cooked a little fast.
You are welcome. The flavour on these ribs is Greek influence and doesn't really need any sauces. I never add bbq sauces to my ribs. I have never been a fan of sweet, ketchupy sauces. I do occasionally use a dipping sauce from a restaurant in Windsor, Ontario that I get shipped. They have been in business for over 50 years and they have a dipping sauce that is the best I have had and the only one that I eat. It is a tad spicy but not sweet.
iam with ann rubs are the way to go i start at the small end
of rack with a knife on the membrane once you get enough to get a handfull you can rip the rest off trim up the big end with the knife apply rub and let stand for a bit.
I'm not from Texas, but Tuscaloosa, Alabama, where we believe we have the best ribs available. The next time ABC sports carries an Alabama Football Game, watch closely and I am sure they will mention eating at "Dreamland BBQ" Great sauce. I have corrected my picture link so it should work now. As for the question why I use a burner in addition to the infrared burner, simply to cook faster. I got the heat up to about 350 degrees and with the infrared on low, the second chicken turned out great in about 45 minutes. No burning of the chicken like the first one and cooked in half the time. It is also easier for me to control the heat this way. I admit, this is my first experience with an infrared burner, but the first chicken I tried to cook took forever and got burned on the skin, not brown and crispy, but black and crunchy. Second chicken with help of the left burner on medium low looked like a picture and was cooked completely but very juicy and tender, not dry.
I will keep that in mind next time I see an Alabama game on ABC. I don't know if they get much air time up here in Utah, but I will keep my eyes open for that. I knew you had to be from somewhere in the south, I grew up in Texas, lived there for 23 years. It wasn't any big deal to hear "ya'll" all the time, don't hear it much up here in Utah, but when I saw you actually type it, I knew it was the mark of a thouroghbred southerner, LOL. I thought it was great and it reminded me of home a bit. I guess that seems kinda silly but what the hell. Keep up the cookin'!!
I am with you on the "Sweet Ketchupy" sauces. I prefer a brand called "Stubbs". It is much like you described, a spicey, less sweet sauce. The company is from Austin, TX and they make a moppin' sauce, barbecue sauce, wing sauce and marinades for pork, chicken and beef as well as dry rubs. They are not of the sweet variety at all but more of the spicey, flavorful variety. VERY good stuff. Check it out.
Here is a link that might be useful: Stubbs
I have a Virco grill that I want to switch to Natural Gas. I bought the converter kit from Virco but does any one kknow if I need to install a gas regulator in the line beofre hooking up the NG?
As long as you have a steady flow of at least 6" - 7" of water column pressure, you should not need a regulator. You can get a 12' flexible gas line from Home Depot with a quick disconnect coupler on the end made by Charbroil. This line has a 3/8" flair fitting on the other end that will screw directly onto the grill where the LP hose is currently connected.
I, of course, marinate my hamburger meat in soy sauce, ginger, garlic, ketchup(aka catsup)pickle juice, orange soda,vodka and crushed potato chips. I then add bread crumbs, chili sauce, one beaten egg,a pinch of tuna and salt pork. I then mix everything together and make the patties. I cook them well done. They are excellent!!!
Roasted a couple of cornish game hens on the rotisserie last night. Rubbed them with Pappy's beforehand, and they were done to perfection in about 50 minutes.
Virco has sent a replacement thermometer. I put it to the electric oven calibration test - it failed. It reads about 25 degrees low up to 350, and then the error increases and it is basically worthless to measure temps above 350. I'm probably going to try to fit a New Braunfels thermometer to the thing.
I noticed the same issue with my thermometer. I use a glass oven thermometer inside on the warming rack to know for sure. I found the same results as you, fairly reliable up to about 300 or so then it begins to read low above that. On one particular test I got the hood thermometer up to 450 and my thermometer inside said 550, I would bet it was 600 at the grates! I also thought about changing mine out to a New Braunfels style. Let me know how that works out for you and the reliability of it.
I already have a New Braunfels thermometer,and it calibrates perfectly to the glass oven thermometer with I test it in my electric oven inside the house. The one catch is that I will have to drill out a larger hole in the Virco to accept the accurate thermometer, which is tricky once a hole is already there. I think I will wind up bridging the current small hole with a piece of sheet metal fastened to the existing bolt holes, and using that to drill the guide hole. There's no big hurry, since I am primarily using the rotisserie for roasting, but I would like to fix this defect eventually.
Last time I was in Lowes or Home Depot I noticed that they are carrying a different brand high end bbq thermometer, for only $20 vs the $30 the New Braunfels cost me a couple of years ago. But the new one seems to be of similar construction and quality.
anyone purchase a thermometer to replace the stock on that works accurately? (with out drilling the hole out). If so, what thermometer and where did you get it?
I got a small $7 replacment that fit the hole, from Home Depot, but it's even moe innaccurate than the stock one.
Just bought a Virco thank's to all of you and your advice with special thanks to bsbbq and meagain. What a great value! I went right down to my local Costco and they looked it up for me. 4 due in about a week, but there were 2 in Lancaster, CA, (30 in Bakersfield, CA) so I zoomed up to Lancaster and bought the last boxed one. It fit perfectly in my wife's Chrysler Town and Country with 3rd seat removed. Any suggestions on building one in? Anyone done it? Appreciate your help.
I'm making 2 slabs of ribs at a time. I put them on both end burners, with the center one on about mid way or lower. I also use the rot burner on mid way to get more of an oven heat going. Been working great.
My grill is brand new. I fired it up with all 3 burners on high for about 10 minutes. The outside thermometer reads a little over 450 degrees. I put a cheap oven thermometer inside on the warming rack. It registers off the scale (top is 600, interpolation - about 650-700). So - how hot is my grill really getting, is the inside thermometer right?
Both may be inaccurate, but I would trust the one inside the oven more than the one tacked onto the lid. Get a better quality oven thermometer and retest. I think glass ones are the best, but they may be more difficult to find as I think the government has banned mercury filled thermometers recently.
I have found that most of my BBQ guest are fairly impressed with my Virco.
My guests of course are extremely well educated folks, not the clock punching types that seem to be the prevalent owners of the Virco's as reflected on this forum.
I think I have a decent grill for the $800, although the burners seem flimsy and the knobs cracked the first time I used the grill. Customer support was very poor, but I have to say they pulled through in the end and finally sent me new knobs. Overall, for the look and the price, I'm disappointed.
I can tell my guests unequivocally that the Virco is a grill of medicore quality with the look and feel of a grill 3Xs it's price. It fools the average Joe Sixpack type and it basically gets the job done.
I figure if it lasts me 2-3 years, it beats buying the Charbroils and Thermadors of the world but not by much!!!
If I understand you correctly what you are saying is that there doesn't seem to be much difference between the "Extremely Well Educated Folk" and the "Clock Punching types" since your well educated friends were also suitably impressed by your Virco. I guess I can assume from your comments and by the fact that you own a Virco that you must be one of the "clock punchers". Not that there is anything wrong with that.
I am still trying to figure out why you are judging yourself and others by the Grill that you own.
I've had my Virco grill for one week now and attempted to use it for the third time tonight to grill some fresh salmon. For the life of me I couldn't get the grill to warm up (thermometer only reached 220). All three burners were on HI, but seemed to be only luke warm, nothing like the previous two times I used the grill. I verified the tank was full and that the valve was open.
I was beginning to question my decision to purchase the grill until I used the Google search engine to do a little troubleshooting. I came across the following information which solved my problem. Since I have read about at least one other user with similar sounding problems I am hoping this may be useful.
Noted problems with new style tanks.
Symptoms - Low or weak flame, long heat-up time, grill doesn't burn as it should. Possible cause - The new style QCC Tanks have a safety feature built into the tank valve which restricts the flow of gas to a low level if the valve senses release above a certain level. This feature appears to be causing some malfunctions. Opening the propane tank valve full open may cause the safety device to activate. Open the valve on top of the tank 1/4 to 1/2 turn only. Do not open all the way. To reset the internal valve turn the tank off. Disconnect the hose and regulator. Wait 5 minutes. Hook the grill back up and slowly open the tank valve one quarter of a turn.
Now I can go back to trying out new grilling recipes on my new Virco. Last weekend was steaks and a 12.75 pound rotisserie turkey. Who know's what could be next.
Here is a link that might be useful: Low flow from new style LP tank
Do not trust the built-in thermometer on the grill. These seem to read chronically low, and they seem to read lower as they age. Get a good quality oven thermomter and put it inside the grill to get a more accurate reading. Also, if you see reasonably sized flames on the burners, chances are you are getting temps far in excess of 220F.
The person who insists on equating grill ownership with socioeconomic status is most likely the forum troll we know as "sage". It's best to just ignore his rantings, even if occasional they appear to be rational.
I am an attorney with a B.S. in Accounting and my law degree from Alabama. I believe that ownership of a particular item only suggests a desire or interest to use or appreciate it for it's particular purpose and a person's socioeconomic status really has nothing to do with it. People that like to grill outdoors alot will generally spend more time researching on a grill's construction and performance than people who do not. They will then take that information and make a purchase based on value, not product price. People who spend their time on forum boards meant for the sharing of relevant information for a particular subject trying to inflame people,,,,well they just don't have any education...and I suspect, very little resources.
Thanks for your note. I forgot to mention that I measured the temp using a digital thermometer and although the temperature was 50 degrees higher it still took me 40 minutes to barely cook a salmon filet. The bottom burner had very tiny blue spots of light showing. With just one main burner turned to 'HI' the rotisserie burner wouldn't stay lit. Every few seconds I could press the igniter button and get a tiny puff of blue flame and then it would starve itself of fuel. It was a very strange problem and I suspected the regulator.
I followed the instructions at the bottom of the link regarding problems with new style tanks and my problems went away. I can now light every burner and get a strong blue flame. The temperature inside the grill shoots up quickly (according to both the Circo thermometer and my own digital one).
I suspect that other people may encounter this problem too and suspect a problem with the grill when instead it's a safety feature of the new propane tanks. Now I am trying to figure out whether starting the burners one right after the other caused the low flow safety feature to trigger. I'll be watching it more closely now.
During my attempts to verify that the grill is working again I turned the rotisserie burner on 'HI' and severely warped my warming rack. The worst part is that I knew that would happen after reading other posts in this forum. Ugh!
You can bend the warming rack back straight again using a hammer and laying the rack on a piece of wood. I had this happen as well, when I let someone else use the grill and they thought they would turn the roto burner on for warming some buns on the rack. Needless to say the buns caught fire and the rack on mine bent as well. But after some "manipulation" the rack is straight as new. As for the LP problem, another option might be to convert the grill to natural gas if you have it available. Once I did mine I have had zero problems with heating.
As for pewkmaster,
"I think I have a decent grill for the $800, although the burners seem flimsy and the knobs cracked the first time I used the grill. Customer support was very poor, but I have to say they pulled through in the end and finally sent me new knobs. Overall, for the look and the price, I'm disappointed."
I find it odd how allegedly "well educated" people would actually associate with someone that, in the same statement would claim to have "A decent grill for $800" AND be disappointed with the overall look and price? How can one be impressed with something they are disappointed in? What did he use to turn the knobs on with, a brick? I can assure everyone, (Virco owners know the truth) that Virco's customer service is excellent!
All this from a person who obviously feels something inferior or inadequate in their life and must judge themselves and others by certain purchases and possessions. One who obviously does not really know grills that well, demonstrated by the equation of "Charbroil" to "Thermador", two brands that are literally on opposite ends of the grilling spectrum. But that's ok, I expect as much from a person who has both a Members Mark, a built in Virco, a beach house in need of the larger Members Mark, and as many "forum names" as a committed patient has medications, but simply forgets to take them! One who obviously hasn't the education or the capital to obtain a grill of this or any magnitude, but who feels it necessary to live a fictitious and wishful existence by portraying someone they obviously are not, with possessions they obviously don't have, but wish they did.
Hey Peakmaster, since you seem to like to put "sage" "expert" or "Master" in your title everytime you get booted off this board and since you enjoying trolling or bating this audience so much, might I recommend "Master_bater" for your next incarnation? I think you are only playing yourself at this point.
PS. Any knobs are prone to breakage if you play with them as much as you do.
Oh, and yes I've heard about that flimsy burner problem. I think they have a pill for that now.
Delray is my hero!
I am not this person you mention, dipsate or whatever. I am relatively new to this forum. Perhaps I am being misunderstood. I love the Virco that I bought. It is a great grill. But I am realistic, it is not a $2000 grill. You get what you pay for and you pay for what you get.
I had my initial issues with the knobs and such, but overall I am mostly pleased.
I cannot for the life of me understand why I am being attacked on this forum. Who the hell do you folks really think you are?
I'm glad to hear that one of you is an attorney. That's a respectable position in today's society! Now where is it that whale dump sits?
I have decided that most on this forum are hardworking decent folks. A few are a bit off center. You all will be pleased to know that I will settle in comfortably for the nicer folk as I have a huge amount to contribute when it comes to gas BBQ grilling. I have many recipies that are coveted.
You just slipped up and gave yourself away. Nobody in this thread has called you "dipsate" or anything else beginning with "dip"... The only way you could have known that moniker was if you were the dip yourself.
Sir, before issue yourself a P.I. license, I did read all of the other threads re: the Virco Classic. I have seen the reference to a "dipsage" or CGE etc...
I do not understand why you insist on pegging me as someone else. That's your problem.
Anyway, back to the grill.
Question: Has anyone tried a propane tank gauge that attaches between the tank and the regulator? How accurate are they? Are they worth the $25.00 or so that they cost?
Your still the sage! er CGE whatever.
bsbbq and delray,
Could anyone have said it better? You guys are great! As for peakmaster, he is a want-to-be who will never quite make it.
I had the same temperature problem when I first purchased my grill. I now turn my propane on slowly and have not experienced the problem since.
My grill is one weekend old. I'm getting a little browning on the hood on some surfaces. Also some darker staining in a couple of places bleeding off from the grill (like outside the rotisserie slots on the side and just in front.
I would like to know people's experiences with different cleaners. I have something I picked up at Home Depot (Commercial ZEP - Stainless Steel Cleaner). Doesn't seem to do much for the browning or stains. I also just tried a little Orange Clean. Didn't do much either.
Please reply with what cleaners you have tried and how they worked. Thanks.
Well you guys and gals almost had me hooked on a Virco... That clasic is one awesome looking grill... I couldn't really afford that much, even though that is a good value for that type of grill... The Mark VIII was going to be my choice, due ot it's scaled back price... Even so... in the end I choose a Great Outdoors grill for $300, normaly priced at $400... The MV7 would have cost me $460 or so... pushing the limits of my budget... If I had been able to actuall see a Virco in person I may have stuck with the idea of buying one... I'm surprized they are not selling the Virco grills in places like Lowes, Home Depot, and Menard's yet... They'd probably sell like hot cakes...
Anyways... thanks for all you who commented on your grills, it was extreemly helpfull in my quest for finding a quality grill at a good price...
Back to your Virco talk now...
Use Bar Keepers Friend--available at grocery stores and home centers. Clean with a sponge/scouring pad combo. Go with the grain. This will get rid of the browning. Follow-up with stainless steel polish.
I am not 100% on this, but am reasonably sure that the Virco model sold at Costco will always be sold only at Costco. I am fairly certain that Costco went to Virco and told them what kind of grill they wanted with what features and at what price. That seems plausable considering the high price of the former Kirkland grill they carried and the lack of features it hosted, in conjuntion with the $599 Members Mark at Sams being (in my opinion) a better grill than the Kirkland. As time goes by, I would bet that Virco will have their own web site, a few grills to choose from and will probably build some for others. I had read somewhere on another post, I think, that someone said they had seen a grill identical to the smaller Virco Mark Vll, at BBQ Galore, except with another name on it, so time will tell.
Here is part 4.
Here is a link that might be useful: Virco discussion part 4
Prior to my purchase, I researched Virco. My search led me to a site that had pictures of various grill manufacturers at a convention center. Virco Assoc. had a display with about 10-15 different models. I am sure that if you searched you will be able to find the site.
I found the same site when I was looking! I had called the phone number on that site and it was a cell phone # for the guy that reps the Virco to Costco. He was able to answer a lot of questions that I had at the time. It's funny you should write this, cause I have been trying to find that site every since and can't! Do you remember the URL? or what search you did, or where? I would like to see that photo again, but I can't reproduce that search.