I have a $4,000- Vielux grill. They stopped making them a couple of yesrs ago. I love the grill but I also have some regrets. On the love side: This thing COOKS! After we bought it, we went over a friends house and they just bought a grill that looked as good as mine for a fraction of the cost. I tried to make a recipe that I made on my grill. I cut fresh peaches in half, dipped the open part in sugar and carmelized the sugar, face down on the grill. (I can post the whole recipe if anyone is interested). It didn't work. The peaches got mushy, and the sugar didn't get carmelized. It didn't have the power. The differece on meats is even more dramatic. It also take less time to cook on high heat. Even heat is important too. That requires cleaning the parts where the gas comes out. I recomend finding out how hard it is to clean those parts before you make a decision. The apect that I'm unhappy about is that the cavity is so large that if I want to make 2 lamb chops, I have to turn on at least half the grill, what a waste of gas! I asked the salesman when I bought it "what if I want to make one or two lambchops?" He said that's easy, you just turn on one or two rows of heat. The problem is that one row of heat barely get the it warm, it can't char meat. Don't let them tell that it will be different with an other grill, it won't. I wish I had a grill with two cavities, like my parents had.

I dig the chargrill, I use it almost every day. Clean up is worth the trade off for the fantastic flavors it renders. Sunday night, Northern IL, snowing like crazy, preheated grill, sliced onions lightly oiled and salted, Bubba Burgers...both simultaneously placed on my 11x13, 1500 F. steel grate. I turned the music off, so I could listen for the sizzle of the Bubba burger and onion . As I held my pilsner, I cracked a smile ... knowing this time I was making the onion cry. You wont get that from a fried egg on a grill. I clean the grill with a wire wheel on the end of a drill. Cheers

I've done my homework and am very bummed out. I have learned ALL windows made today for replacement or tear out, no matter the maker or price, have limited life spans and begin to ROT after 10 to 15 years. I'd post a couple links but don't have current access. If you want, Google the brand you are considering and "Complaint" or "Review." If still in doubt, let me know and I'll try to post links asap. The people who aren't after money, i.e., not some people on this very link trolling for customers, will advise you to do whatever you can to save your existing windows, IF you live in a home built in 1970 or earlier that has original wood windows. If not, they will advise you to get the cheapest windows you can find with the longest warranty. Semco looked kind of good, but, sadly, I've also seen many complaints with those. I found 100s of complaints re. Marvin line, especialy the Ultimate, but the complaints (general and court filings) run rampant throughout the industry. I know Pella is or was the subject of a class action, and even the very high end Rohl and Rohl has had rot complaints. The Integrity has reportedly been designed 3 times, not the best advert for a quality product. I have yet to see before and after photos of any replacements that don't reflect perceptibly smaller window openings. Aside from asthetic issues and loss of size and light with the replacements, the apparent problem is poor quality of wood used in construction. No manufacturer has access to old wood from which windows were once made to last a lifetime. I am not happy to post any of this. We wanted new windows. Now, we hope to find a window refurbisher and pay whatever we need to preserve and protect what we have. Unfortunately for us, most cos. that do this work are located in North East states.

What we learned is that there is a lot of art and science to good pizza and bread ovens and it's easy to get wrong. A good pellet grill like Twin Eagles or MAK (stay away from Memphis Grills as their quality has tanked over the past couple of years) do a quite good job w/ pizza. Get a good thick pizza stone, heat the grill and stone to 600-800°f and let it settle there for 15 minutes before cooking, and you'll get some great pizza's. Like others we've found Pecan pellets to be really good but other woods work well too. Getting better than this from a food/taste quality standpoint requires a large oven with very accurate proportions. Many of the kits are too small or not proportioned correctly and the results are not as good as on the pellet grills. Sad and unromantic but it is what it is. There was one kit that people found worked well but I can't remember which one. Custom works well if the person building it knows what they're doing and gets the proportions correct. If there's a good wood or coal fired pizza place near you then find out who built theirs and use THAT EXACT SAME PERSON for yours. Someone else can do the decorative stuff on the outside but the oven, access and chimney are not easy to get right. Please post your outcome!