I replaced the porelain grates with stainless steel grate. I have a weber genesis, I break it down about twice a year (use it year round). The bottom slides out and I spray all of it with geased lightning, use a scraper for the worst build up and rinse with garden hose. Let sit until dry and it's good to go.

Glad to hear you are happy. The Webers get good ratings from Consumer Reports, as well. However, it's not quite the same type of grille as the Members Mark or the Virco, which have a more "professional" or restaurant quality appearance. I admit that looks were a large part of my decision to purchase the Virco. That it works well is of course very nice. I see no problems with the rotisserie other than the left hand warming shelf support interfering with the thumbscrew. Apparently this is a problem on one run of the Vircos. I fixed in in about 10 minutes with a dremel tool. For me, no biggie. The spit on the Virco is very strong and thick and looks like it could easily hold a 20 lb turkey. However, the Virco is not easily transported. It has high quality wheels, but the whole thing weighs about 200 lbs so I'm not planning on loading it into the truck and taking it to picnics. That's just not what it's designed for. Another good grill in the sub-$500 price range is the Great Outdoors grill series. These have 25 year burner warranties, and sound like they are excellent as well. Again, not a restaurant quality look, but like your Weber a well built functioning unit. In terms of temperatures... I frankly don't understand the preoccupation with temps over 500F. I don't think these extremely high temps are necessary or desirable for good cooking results. Searing can be done at 450F, indirect, or on the grill for direct heat. Roasting or smoke-roasting (which is what happens when you lower the lid) is best done at temps at or below 325. The rotisserie gives great results - the chamber only heats to about 150F - but who cares about that as long as the food is cooked properly?

Hey Everybody! I know the lot of you haven't been able to sleep over this so I thought I'd fill you in. First off, as usual, I was saying one thing and meaning another. The grill was really, really, greasy. A soaking in straight simple green and a green scotchbrite pad cleaned up all the grease quite nicely. The outide of the grill looks like new (many envious manly men types at the bbq yesterday). What I meant to be saying all along is that the CARBON build-up is what I'm trying to clean off. The three day soak in simple green didn't do anything to it. I'm talking a 1/4" thick layer of hard baked on carbon on the the grates, the burners on everything inside the grill. Just like the top of a piston in an old V-8... Someone earlier suggested a grinder...well, I took your advice. I was able to acquire a cup brush with brass bristles for my 4.5" angle grinder. With the angle grinder I was able to clean off the grates, the burners, the inside of the grill pretty darn well. All the grates and burners came out looking almost like new, just a little blued from the heat. I actually wore the brush out almost completely...and I still have some more to go. The grill worked pretty well, not sold on the smoker feature. It just made a LOT of smoke for about an hour and then burned out. Love the two sear burners, they were handy for cooking the marinated chix breasts. this big grill does suck through a lot of propane and towards the end I had to switch tanks out because one was icing up and I lost pressure. All in all, $400 well spent I think. Mads

Presumably a T, a shut-off, and a quick-connect valve would do the trick. As maxdel says, I would have a contractor do this unless you know what you're doing with gasfitting, which if you're asking this question I suspect you do not. Check with your propane company--they may well do it for free since it means you'll be using more of their propane. It's certainly not a particularly involved job. I'm not a licensed plumber but I'd be more than comfortable doing this with water supply. Gas? Not so much.