I'd like to take an informal poll....How many of you Virco owners out there have had your temperature gauge glass cover either break or fly off???

I'm on my third one, and I'm starting to get a little upset about the situation. Let me give a little history....

The original one that came with the grill, the glass shattered about 15 minutes into its maiden voyage and almost put my eye out in the process. Called Virco, and they sent me a replacement. I thought OK just a defective one....

Installed the replacement, turned on the grill to get it nice and hot(was cooking steaks)guess what, the cover started to lift off the back part of the temp gauge. Kind of like it was warping. I immediately turned off the grill to let it cool down and promptly removed the gauge so the glass wouldn't shatter again and this time put my eye out.

Called Virco again, spoke to Caesar and he admitted to me there have been problems with the gauges and he would send me yet another replacement, but they were on back order and wouldn't be in for a few weeks...

Well, a few weeks went by and I finally received my 3rd gauge installed it yesterday fired up the grill and guess what happenend again????? Suspense killin' ya yet....the damned thing did it again!!!! As soon as the grill gets fairly hot the cover starts to lift off again.

I'm totally frustrated now with this...Not that I rely on the accuracy of the thing, but the grill looks like crap when the guage is broken or missing.

Please let me know if any of you have had similiar problems and the ones that haven't you might want to check and see if the cover of the gauge is lifting off the part that screws into the hood. Look at it from the underside of the gauge (when you lift the hood)and look at either the left or right point of the oval to see if it's lifting. (Hopefully that made some sense?

I'm going to call Virco again, but I'm not holding out much hope that they'll have a solution for me. Can I be the only one having this problem?

Does anyone know of a suitable replacement that will fit into the existing holes on the hood, that won't fly off and blind me.

Thanks,

Greg

Thanks

Ann.

There is another forum hosted by the Gas Gills Store & More. They use laser thermometers to measure heat at the grates and they have recorded DCS grills exceeding 1,000 degrees. Here is a link.

Thanks so much for the link. I have had my DCS for over 4 years and it doesn't get mentioned much on this forum. It really is a lovely piece of equipment to cook on. Looks like I will have some interesting reading.

Thanks again.

Ann.

The webber summit is a nice grill, but I personaly couldn't see spending that much on a grill...

I guess the same is true of many other grills I've seen... I'd by 2 or 3 Vircos before I'd spend over 2 grand or more on any ohter grill...

As I have said before, the Virco looks like a lovely grill and is probably outstanding for the price .

Ann.

Have been using my 'Classic' for several months now and no problems with the thermo other than the inaccuracy.

Ann.

Other than this problem, the Virco seems to be a good grill. I am sure the DCS is a superior grill, but the cost is a little steep for my current budget. Hopefully, the temperature gauge will be the only problem I experience.

Here are the problems:
1. The knobs are just plain cheap, they break easily even under basic use.
2. I think the burners are not long for this world, they will definitely not hold up in an ocean or damp environ ment. A bunch of stainless flash and then nothing. I live in a VERY exclusive commuinty on the New Jersy shore, and the knobs have cracked and broken in a period of 2 months use.... The burners seem to have thin walls and I seriously question their longevity. Moreover, I am not very confident their will be any company around to service my needs in the near and distant future. Oh God, I should have bought the big Weber!!

3. The customer service sucks......it's non-existent, you get some guy with a cell phone...if you are lucky!!!. Fortunately, Costco will make up for this with replacing the grill or refunding your cash.

4. I think the Sam's Club grill is the way to go for the $$'s.

5. I have to say after owning it for 4 months....Virco sucks!!! Do NOT BUY ONE!!!!!!!!!!! email me and I will tell you about their foreign and removed customer service!! It sucks and barely exists!!!!

You are a piece of work.

If you're so unhappy with your imaginary Virco grill, why don't you just return it to Costco and quit your whining. You can take your refund and go buy the Sam's Club grill and make everyone happy.

I have been very happy with the quality of my Virco grill, and I expect to be for many years to come.

Oh yeah, check your spelling on community (commuinty) and Jersey(Jersy). You are obviously very proud of your exclusive lifestyle that we can only hope to obtain some day. By the 6th grade your teachers will start covering big words like these so we expect to see your spelling improve.

Now Costco has removed all traces of this Virco from their website but for a small picture.

I knew this would happen!

I will be posting some highly touted award winning recipies for all of you gas grillers soon!

Ann.

Title: Bbq Oysters With Oriental Bbq Sauce
Yield: 1 Serving

Ingredients

8 Oysters; cleaned, popped
-open
2 c Ketchup
1 ts Cayenne pepper
1 tb Brown sugar
1/4 c Worcestershire sauce
2 tb Soy sauce
1 tb Red wine vinegar
1 tb Minced garlic
1 tb Minced ginger
1 bn Scallions; grilled

Instructions

Place oysters in shells on grill. Mix next 8 ingredients in a bowl. After
3 to 4 minutes, remove top shells of oysters and spoon on sauce. Let cook
one minute. Garnish with grilled scallions.
This recipe yields ?? servings.

I have won many grill cooking awards!!

Title: Beer Can Chicken: Great On The Grill
Yield: 1

Ingredients

1 lg whol chicken; (4 to 5
-pounds)
3 tb basic rub for barbecue or
-your favo; rite
1 ; dry barbecue rub
1 cn beer; (12 ounces)

------------------------SPECIAL EQUIPMENT-----------------------------
1 1/2 c mesquite chips; soaked in
-cold
1 ; water to cover for
1 ; 1 hour and drained

---------------------BASIC RUB FOR BARBECUE---------------------------
1/2 c kosher salt
1/2 c sugar
1/2 c ground black pepper
1/2 c paprika

Instructions

1. Remove and discard the fat just inside the body cavities of the
chicken. Remove the package of giblets, and set aside for another use.
Rinse the chicken, inside and out, under cold running water. then drain
and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of
the rub inside the body and neck cavities, then rub another 1 tablespoon
all over the skin of the bird. If you wish, rub another 1/2 tablespoon of
the mixture between the flesh and skin. Cover and refrigerate the chicken
while you preheat the grill.

2. Set up the grill for indirect grilling, placing a drip pan in the
center. If using a charcoal grill, preheat it to medium. If using a gas
grill, place all the wood chips in the smoker box and preheat the grill to
high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key"-style can opener ,
make 6 or 7 holes in the top of the can. Pour out the top inch of beer,
then spoon the remaining dry rub through the holes into the beer. Holding
the chicken upright, with the opening of the body cavity down, insert the
beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the
coals. Oil grill grate. Stand the chicken up in the center of the hot
grate, over the drip pan. Spread out the legs to form a sort of tripod,
to support the bird.

5. Cover the grill and cook the chicken, until fall-off-the-bone tender,
2 hours. If using charcoal, add 10 to 12 fresh coals per side and the
remaining chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding a
large metal spatula underneath the beer can for support. (Have the board
or platter right next to the bird to make the move shorter. Be careful
not to spill hot beer on yourself.) Let stand for 5 minutes before carving
the meat off the upright carcass. (Toss the beer can out along with the
carcass).

Serves: 4 to 6

Basic Rub for Barbecue:

1. Combine ingredients in a bowl, and whisk them all together to mix.

2. Store in an airtight jar.

Yield: 2 cups.

http://ths.gardenweb.com/forums/load/recipex/msg0811041614669.html?10

What can you tell me about the Eggplant Caviar recipe on page 20 of your Virco manual, quick now you don't need to make a trip to Costco for that do you?

I did not get the recipies I have posted from the Virco owners manual, I have them in large file on CDRW and I simply add as I collect one that I like.

(cgirt172)
http://ths.gardenweb.com/forums/load/bbq/msg0618275528208.html

http://ths.gardenweb.com/forums/load/bbq/msg0621131130643.html

Thanks for exposing "P***kmaster" as yet another one of lpsage/dipsage/cgesage/cgirt's many multiple personalities.

I don't know how one derives much pleasure for claiming to have won awards for one's recipies when those recipies were created by others in the first place. I guess maybe the award is for being able to follow instructions. In which case, I wonder why lpsage et al cannot seem to follow the gardenweb instructions on the rules of forum ettiquette.

Also, how did John fit a Virco into a Volvo wagon? I can see that he might be able to fit a disassembled Members Mark into that vehicle, but not the fully assembled 200 lb Virco. This leads me to believe he never owned a Virco, but is pretending that he does in order to slam it.

Ah well, it takes all kinds.

I am just a humble soul living on the NJ Shore that enjoys the beach and outdoor cooking among other things. I have collected several great grilling recipies and am more then willing to share!

PS I bought the Virco at the Costco in Bricktown, NJ. Do you want to check my member number Delray? Do you want my shoe size too?

Maybe we should just call him Gollum. And his precious Members Mark. LOL.

Take a look at the thread below that bbqjones started...

I don't think anyone is pretending this is the worlds greatest grill, just the best value ;-) For those that buy the next rev, I'm sure it will have a few more kinks worked out, but I am still amazed how much you are getting for the price. In time the enterprising individuals in this forum will figure a good replacement for the temp guage. I've been lucky with mine so far, I was even wondering if humidity could be an aggravating factor, as it does not seem so prevalent in the dry West? Just an idea.

"Grilling Hints and Cooking Time" is the title of pg. 16 in my "The Classic" owners manual.

The Grill Recipe suggestions on pgs.19-21 are basic, basic.
You have to admit, my recipe for BBQ oysters is more exciting!

I have not had any issues with my temp. gauge, although I question it's accuracy. However, I have little use for a temp. gauge with my cooking.

It is customary to give credit to the author of the recipe that you post. In this case the credit goes to Emeril Lagasse.

Title: Bbq Oysters With Oriental Bbq Sauce
Yield: 1 Serving

Ingredients

8 Oysters; cleaned, popped
-open
2 c Ketchup
1 ts Cayenne pepper
1 tb Brown sugar
1/4 c Worcestershire sauce
2 tb Soy sauce
1 tb Red wine vinegar
1 tb Minced garlic
1 tb Minced ginger
1 bn Scallions; grilled

Instructions

Place oysters in shells on grill. Mix next 8 ingredients in a bowl.
After3 to 4 minutes, remove top shells of oysters and spoon on sauce. Let
cook one minute. Garnish with grilled scallions.
This recipe yields ?? servings.

Recipe Source:
EMERIL GRILLS with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-EG02 broadcast 07-22-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-04-1997

Maybe that's what the "P" in "LPSAGE" stands for?

You people ought to find some value for your lives and stop picking on people on the internet. Perhaps sometime on a shrinks couch is in order, that is, if you don't already spend some several hours a week there.

Here's another one:

two slices of ham
two slices of bread
1/2 teaspoon of prepared mustard

Place the ham slices between the bread slices
apply the mustard inside the bread slices

Recipe Source: The Earl of Sandwich

Oh yes? Well, here is what you posted on August 16:

"I will be providing many of my coveted recipies in the near future. You will all be very lucky to get them as they are award winning!"

Now, my command of the English language may not be as sophisticated as yours, but I believe in any social strata when someone says "my coveted recipies" it means that they are claiming that they invented and wrote said recipies. Similar usage would be "my song", or "my book", or "my term paper", or "my confession".

"Shrink's couch" is possessive. You forgot the apostrophe. Seems you have a blue collar education--at best.

What is truly sad if you think about it is that he is getting something really important to him through his fantasy and anonymity via the web.

It hit me just last evening how much the character he portrays is the antithesis of his real life. We have an individual here who maybe lives with his Mom, or otherwise a loner or misfit who through this fabricated identity gets much need fullfillment from his pretend shoreside mansion, butler, Audi, SUV, recipes, etc.

The reality is probably a delapidated home somewhere in the New Jersey or PA suburbs, a Volvo sedan with endless problems, and a grill (Members Mark) that in many ways was one of the nicest things he has ever owned (and it is a nice grill!). He got abusively frustrated when the possibility came up that there was a better value on the market (Virco). For those who did not see those posts before they disappeared, they were bizarre in the venom and profanity he lobbed at Virco and MM owners who would consider the possibility that the Virco was an excellent value. He made up reviews on a product you could tell he never looked at.

We all know this is just a grill for heaven's sake, but he took it so much farther and so much more personally. A vendetta to disparage a grill? I don't mean to go so much into a profile here, but the grill really seemed to be an icon for the rest of his facade, and he felt he was vulnerable to losing something really important and precious if his purchase decision was compromised in any way.

Well, I'll shut up now, but I feel a bit guilty now getting amusement out of someone who might have a real mental health problem. I hope I am wrong.

Well none of you deep thinkers and Mensa Society regulars got it. I'm just a regular(albeit educated and accomplished)guy with a Virco, just like you!
What is truly amusing is the fact that all of you are spending so much time thinking and then typing about me.
I'm flattered. Although, I imagine I should consider the source.

Now what is wrong with that? Nothing I submit.

Now that we are straight. I am not ipsage or ceagirt or whomever. I am me and I exist. No more, no less.

God Bless America!!

However, since this thread seems to have been hijacked by the Gollum creature and his purloined recipies, I will start a new thread for the thermometer conversion once I get some digital shots uploaded.

Don't hold out too much hope on the Virco thermometer..I'm on my 3rd one and have yet to get one that is satisfactory. Currently, my third gauge, the cover lifted on the left side and there appears to be some haze on the inside of the glass.

Caesar at Virco sent me two more replacements, but I'm reluctant to use them.. He informed me they're aware of the problem and are trying to find a better replacement...I'm not too sure if I by that story.

Also, I've been waiting 3 months for a replacement cover.

Good luck

Even if you get the Virco thermometers to last, they usually aren't accurate above 300F anyway.