I agree with GrillMeister. I bought my first Genesis 3000 when Weber first started making them in the 80s. I had a traditional Charbroil, and the aluminum castings corroded to where the whole thing turned white. Also, the "H" shaped pressed-steel burner corroded to where I had very little heat control. And the chrome wire grills lasted maybe a year. The engineer in me really liked the Genesis design with the pipes for burners, the flavorizer bars and the porcelain coated parts. I did the math, and if the Genesis only lasted up to its warranty, it was cheaper to own the Genesis than to buy Charbroils like the one I had. That Genesis lasted over 10 years. I'm now on my second Genesis; a 1000, which is about 8 years old or so. (I found I didn't use the external burner) I've replaced the bars and grates with stainless parts. And this past weekend, I replaced the rails that the bottom tray slides on. Weber sent those to me at no charge. If I were buying a new grill now, it would be a Silver C. I wouldn't spring for the Gold, cause the SS lid is not that big of a deal to me. I can replace the bars and grates in stainless if I need to down the line. I wouldn't spring for the Summit series, 'cause it's a lot more money for something that is not much more functional. It does look cool, though... The Silver Weber is a great cooking machine.

I don't know about the CharBroil, but I converted my Members Mark to NG a year ago by drilling the orifaces for the main burners to 5/64's and the back burner to 1/16th -- this may at least get you started in the correct direction. When you convert to NG you do not need a regulator. One less thing to go out. ;->

Spiderrico... I've been wrestling with this decision as well for the better part of the last half year. I just last week ordered the same solution as kkcooks (I think) - a Wolf all-gas with the charbroiler. In the end, I decided to go with an infrared grill, which narrowed it down to the new Monogram, Wolf, and Capital. The high heat capacity was just too good to pass up - cooking on an infrared grill was the closest I could come to the outdoor charcoal experience. Of those three, I think any of the three would have been excellent ranges. Ultimately, it was the burner design, overall design and "fit and finish", reputation for service, identical btu of the other four burners, and local availability that pushed the Wolf to the top. If you can, go cook on the stoves, or at least see them in action. That helped us quite a bit with the final decision. It was because of the demos that a Bluestar, even with the u-shaped grill burner tube, actually remained in the running for quite a while, because we loved the 22k burners. I would have discounted it out of hand because of it's lack of infrared grill. Good luck with your decision! I'll try to post my report once the range is installed and I've had some time to grill on it.

If it has a roaring kind of noise, it's probably flashback. Normally gas is injected in a jet of gas through an orifice into the burner, and the jet of gas sucks air in with the gas through an air shutter. The gas goes through the burner and burns on the surface of the burner. If the gas and air are improperly adjusted, the gas/air combination burns too slowly to get to the top of the burner, and the flame flashes back to burn inside the burner, typically causing a roaring noise. You should have it inspected by a competent repairman who can identify and correct the problem.