I had not posted that I like the MHP grill. It will be a year this coming June and have cooked on it all year around. I have yet to empty the grease cup. There is nothing there due to the fact that the infra-red vaporizes the grease. I grew up in Antioch as a kid so Antioch was Charmglow country. I now live in Inverness and Palatine is on the other side of the Main street through here. Palatine is where Webber is located and now it is just the business end and the factory has moved a few towns West. I hated my Webber from the first day and over the last 11 years I spent well over $1,100 on that thing and I could never count on the thing to work when I was having people over. I never used it to entertain as it would not get over 350 or the Rotiss. motor would freeze and a Leg of Lamb would be toast and I was sending out for pizza or KFC in the dining room with sterling silver, fine china, and Waterford Crystal. The $1,100 was just for service calls and I replaced all of the guts in this 3 times with all of the SS replacements. It never worked in Chicago in the winter. The infra-red does not seem to be affected by temp or wind. It still maintains 1,300 to 1,400 degrees. The Webber reaches 550 to 600 no matter what you purchase. I don't have any idea what the sizzle burner is all about. I would just never purchase another Webber product. In my former home I think the grill was Broil-Master by Early-Morning. The people are still using it and that is 22 years old without a problem.

As many of you, I have been drooling over this grill for over a year. Your postings have confirmed my thoughts and I have already received financial approval. I will be getting this grill within the next 2 weeks. The question I have, and also saw that someone else asked but have not seen a response, has anyone done a "permanent" or "semi-permanent" installation with an LP heated house? My house is only a year old and is heated by LP. We have a 1000 gallon tank buried in the yard. All of the discussions of plumbing type and size encourage me to offer some detail as to our setup. There is a regulator on the side of the house that drops the pressure to 2 PSI. Inside there is a regulator attached to a manafold that provides individual taps for every appliance (2 furnaces, water heater, stove, dryer, and a dedicated run to the deck for a "future grill") All of this is done with a somewhat flexible 1/2" yellow (I guess vinyl) coated copper. That main regulator is supposed to be able to support all of the appliances and maintain the 14" of pressure. Outside is a stub of 1/2" black pipe to which I need to connect. My plan is a temporary connection (soft hose) upon purchase and a permanent one when I can build this unit in. I agree with the concerns of leaks and will obviously put a shut-off valve before any soft hose. I saw mention of a hose kit from HD for $35. This is listed as an NG hose but at roughly 1/2 PSI I assume it will work for LP? Any thoughts or input would be appreciated. Thanks, Lee

IR is wonderful for grilling meats. The next best thing to time-consuming lump charcoal. The Napoleon is quality but can get pricey when you start adding IR units. If you can afford $2k-$5000 on a grill, there are many great IR options. The only affordable brand I've seen advertise with IR cooking surface burners (as opposed to rotisserie) is Char-Broil. Their "Commercial Series w/Quantum Infrared Grates" is 499 at Lowes. I can't speak to its quality but it's worth a look. If you are not use to the intense power of the IR burners, you might want to consider a grill with both traditional and IR burners.

I have the Solaire infra red grill and it is the best!! Cooking on infra red takes a little practice but when you get the hang of it there is nothing like it. Super quick heat up time, quick cooking time. For burgers 1/3 lb. from the time you turn on the grill untill they are ready is 8-10 minutes. The infra red puts a nice crust on the out side to hold the juices in so even if you like your steaks well done they will still be moist and juicy. Like I said it takes a little practice at first so do not buy the best steak out there the first couple times you cook on it beacuse you might ruin them. Infra red is very hot and very fast so you need to have all of your stuff ready and do not walk away while it is cooking. Once you get the technique down everyone will be over for dinner. I even bought the Solaire anywhere portable grill for camping, tailgating and it is just as awesome.