I think this kind of thing could happen to anyone using any brand gas grill, so it's a good warning to check all connections carefully before grilling. I confess I only checked the tank to regulator and regulator hose for leaks prior to my first usage of the Virco. The manual did say to also check the gas control valves, but I couldn't figure out how to get to them. I guess I could see them from underneath if I lay on my back, so that's what I'll do next time. I also recall that propane is heavier than air, unlike natural gas, which is lighter than air. So the propane can settle in low places and collect and then explode. Also, as I have recently noticed, a new steel propane container may react with the odorant in the propane charge, and the result is that it can be harder to detect leaks. Lots of people are probably buying new propane tanks with OPD valves rather than retrofit their old ones, so perhaps some extra caution is needed for the first tankful or so. All this makes me wonder if perhaps I may be installing the natural gas conversion kit sooner than I expected...;-) Here is a link that might be useful: Propane safety

Wallace, These grills from Sam's Club are made by Grand Hall, who also makes the Kenmore Elite line of gas grills for Sears as well as marketing their own brand under the name "Grand Cafe". You can contact them at the following: Grand Hall USA, Inc. 10280 Miller Road Dallas, TX 75238 800-770-9769 M-F 8:00am to 4:30pm CST or 214-349-1097 http://www.grandhall.com/home.html But I don't think they make a NG conversion kit for the Members Mark / Bakers & Chefs grills. I know they do for their own line of grills "Grand Cafe". But parts between the different lines of grills they make I don't think are compatible with each other. There are also a couple other threads in this forum about converting this grill to NG, that you may want to check out for information. Both of the links I've posted have lots of information. The first one is mainly about converting grills from LP to NG. The second link listed, has lots of information about these grills in general and I think it has over 100 posts in it, so plan on taking some time to read it all. http://ths.gardenweb.com/forums/load/bbq/msg0822100824089.html?9 http://ths.gardenweb.com/forums/load/bbq/msg09144256657.html?42

I'm happy with my Weber Summit Silver bought about 6 years ago. This model has 4 burners arranged left-to-right, by the way. Performance is good - my only gripe is that the separate side burner to the right of the grill isn't very adjustable (though I rarely need it for anything). While I could probably get choosey and find a more perfect grill, I would first look at Weber's higher-end because I'm thrilled with Weber's customer support. While performing way-overdue maintenance, I called them to order some replacement parts for items that had understandably worn out or corroded over time... They sent me replacements at no charge. No questions about warranty periods or anything like that. I called them intending to purchase parts, but it seemed they volunteered to replace them on the assumption that Weber products are designed to last forever. So I'm a loyal customer of Weber's. We live not far from the pacific ocean, the grill is outside, uncovered and facing the sea, and we use it 2-3 times a week year-round. No complaints.

I was in the bay area for 60 years. Yes, it is a great place to be outdoors. Now that I am elsewhere with super hot (or cold) days with outrageous humidity (I never had heard the term 'dew point' until we moved; I realize I should have taken more advantage of the beautiful weather. I did lots of BBQ on a classic char-broil charcoal grill. I don't think it really matters what you get. I might suggest that you try COSTCO and see what they have. However, you are also mainly planning for a regular cooking surface as well, and then perhaps a third unit for the wok. I am no expert on wok cooking, but having heard here that one is supposed to use really high heat, perhaps you could incorporate a canning or turkey fryer base into your setup. I think your major unusual item would be a two burner cooktop. I vaguely recall a couple outdoor brunches where a service company was cooking crepes on portable gas cooktops. They were probably stainless steel boxes, but I don't really recall. I expect you would find them in a restaurant supply store. Sunset Magazine used to feature your desired setup in one way or another on occasion. I guess they are gone now but copies are probably on line or in the library.