Wow! Nice to see so many fans of the grill I just purchased! I had Tuesday off (June 18) and was getting ready for a party that night. So I went to my local San Leandro Costco to get chips etc. Well, there on the floor were four Virco grills, one out of the box. I took one look, and wished I had brought my truck. I was back later that day with the truck and brought one home. IMHO a full size pickup truck is needed to carry this thing. I also had some ignitor problems but after adjustment of the gaps they all seem to work ok. I also fiddled with the connectors underneath the control panel and that seemed to help. I also found some fraying of the glass fabric cover on the ignitor wiring to the rear rotisserie burner, where it exits the back of the cabinet. I moved the whole cable up a bit to expose an unfrayed portion to the metal edge. I'm planning on wrapping the cable with some heat resistant tubing where it goes through that area, to prevent more fraying. I had a similar problem with a table-top patio heater I got at Costco a while ago. The ignitor cable frayed and shorted out on some metal. Easy enough to fix once I discovered the cause. I cooked a rib steak on it last night and it came out great. It was kind of hard to see some of that beautiful stainless get carbonized, but what the heck, it's a BBQ grille. The right door on mine has a very minor crease in it,which it took me a couple of days to notice. I'm not about to return this behemoth because of that! The burners all seem to function perfectly, with nice blue flames. Oh, I don't think the handle and the shelf are interchangeable. The spacing on the bolt holes are wider for the shelf than for the handle. Still have to hook up the rotisserie motor. I'll probably do a chicken tomorrow. All in all this is a beautiful, extremely well made grill. I've been using charcoal for years... I have a Kingsford egg shaped grille that I use to roast chicken and turkey. It comes out great, but I'm tired of all the smoke inhalation I inevitably get doing this. I also have a New Braunfels horizontal smoker with separate fire box. I have been consistently disappointed with the dried out results I get with this one. It's also very labor intensive, adding just the right amount of wood/charcoal and trying to keep the temperature even. I'm keeping both, because sometimes you just want that real smoke, but the Virco Classic will be my main grill. Faster and cleaner! Oh, and thanks to those who posted the info on the natural gas conversion. I'm going to order one of those kits right away. I'll have to run the gas line a considerable distance to the patio, but it will be worth it in the long run. One minor complaint: the wheel locks are very hard to get at... but they do work. Just for grins, I took a magnet to the whole unit. It's nearly all 304 non-magnetic. The only magnetic parts I found was the surround for the ceramic rear burner, and some nuts holding the chassis bolts under the cooking unit. As for the stainless burner tubes not holding up to heat, I hope they do ok. After all, they use stainless steel for automotive exhaust systems... which contain a lot more corrosive gases than propane.

Weirdo, Are you in Canada? Do you need these in metric(LOL)? I just measured my grill and it is: 26" deep, about 45" long (without the 3 1/2"handle and 13"side shelf), and 46 1/2" high. The grates are 19 X 31" (all 3 together). I actually poured a new stamped concrete patio to accommodate this grill and it's infrared patio heater partner, so there is enough room to move it around a bit. If I had a limited area deck, I would even consider extending that by cantilevering or whatever to give this grill the room it needs to be part of my living space. I would like to thank all the folks who have contributed to the Virco "knowledge base" on this forum. AleK, thanks for the great conversion info and pics. BSBBQ, for the details on orifice size and more (great pics of you, Delray and the Vircosaurs) and continuing tips on installation. Spamdam_rich for keeping the threads going and more(even if you aren't an "official" CGE). Meagain, even while I toiled away on a 20-yr-old Shepherd 1000 (so corroded it was almost like "open-air cooking"), you inspired me to wait until the Virco arrived in my area. I hope you are still using yours often (Rotis turkey coming up?). Ann_T, Great biochemistry lesson on turkey brining that I applied to pork shoulder with pretty good results on my first go at it. I think Vircos in our area will be raising the bar on brining and rotis roasting thanks to you. My next attempt will be cedar planked salmon (both local products)for my in-laws, so I had better not screw it up..... Oh yes, a quirky thing about the grill. One ignitor uses a common (cheap) AA battery, but the side burner uses an AAA battery (even stranger is that the hole in the SS panel for this seems designed for the AA sized ignitor). Finally I hope that THS will reconsider their subscription fee decision (hey, a little more advertising is better than that) because it will kill the forum as an important meeting place for many of those who have a lot to share.

zbull, I can only give you my experience. I too had excessive yellow flames with LP. Even after adjusting the venturis open all the way there was still some yellow tips, but it didn't seem to affect the cooking any. I had read some posts from one or two others that had a similar problem. They had contacted Virco and received smaller orfices to compensate and it seemed to solve the problem. I am at a higher altitude than many (4500) and I atributed this to the problem. When I received my conversion kit I noticed the size of the orifice was 1.70 mm which, not to be too technical, converts to about 16000 BTU output, not the 20K that the burners are rated at. I actually found this to work rather well for me as I am getting nice blue flames. I had to adjust my venturis all the way closed after installing my conversion kit, because the increased air supply was not allowing the gas to travel all the way to the end of the burner tube where the ignitor was. I only discovered this after lighting the burners by hand and noticing the flames did not go all the way to the end of the tube. Once I closed the venturis, this problem was solved and the burners lit fine again. I could probably increase the size of the orifice to both regain my BTU's and be able to open the venturis a bit, but I am getting plenty of heat. By my estimates with an oven thermometer, I am getting about 600 at the grates! More than enough to sear any cut of anything for me. I don't mean to get too technical, but it is more than just a yes or no answer. The bottom line, I think, is that the orifices they send you are undersized for the BTU's that the grill is rated for, and if you have 7" of gas pressure (same as I did) then you should have similar results. I think I might try and drill the orifices out one size larger, according to the charts, this should increase my BTU's to 18K per burner. Well see though. I hope this has helped to some degree.

thank you, I will be trying this very soon and I will let you know.