Just wanted to provide an update. Well, I decided to do the following to see if it was my bias or the DW - put dirty dishes into DW without soaking/scrubbing - do NOT overfill the DW. - ensure that the dirty surfaces have face time with the water jets (goes back to not overfilling) - since water gets into detergent reservoir when loading, (1) close reservoir to keep dry -or- (2) dry with napkin before placing detergent in Lo and behold, dried on sauces/etc. came off! Lo and behold, no more clumpy unused detergent! Been running the DW like this for 1.25 months now, and I must say that I am very happy with it. Part of my and the wife's bias was that we forgot that we used to SOAK all of our dishes with the old DW. Hence, our impressions were that the old DW did a "better" job because we could never remember a dirty dish/flatware coming out of the DW, but that was because they were going in CLEAN in the first place! But in doing my test a few times and then showing the wife, she now loads without prewashing except for stuff like dried on rice, and greasy stuff! I must say that I enjoy doing dishes now! What used to take 10 min+ is easily half that now since there's no more prewashing/scrubbing. Wife used to say with the old DW that she wished she did not have to pre-wash...now she doesn't! (how soon we forget!) Still on occasion, we'd get a dirty knife or fork or bowl, but that's easily tolerated for 99% clean. Could have been user error again or really some type of dirty the DW can't handle. No more disappointment that it's not "100%" "like the old DW" (misplaced bias). I should have done this test earlier to learn what it can and can't handle. Thanks all for your comments and suggestions. (Oh, if I do need to do some rinsing, I'll run the water as warm/hot; helps to prime supply line before running the DW.)

> my questions for the IR griller's out there is do you find that you > wish you had MORE or LESS heat available from the IR burner ... or > is factory stock about "right" I rotisserie two 5-pound chickens regularly on my 1-year old MM grill. Cooking time is a little over two hours. The skin is golden-brown, but I would prefer it to be a bit crispy. Cooking longer to get the crispy skin results in over-cooked meat. So, while I am satisfied with the results from the the factory setup, I would certainly be interested in reading more about cranking up the heat just a little.

femgolfer, I have had this grill for over a year now and love it. I use it many times per week. I have read and made several posts about the heat of this grill and posted some solutions. I had heat output issues when I first purchased the grill and the regulator hummed loudly too. Customer Service replaced the regulator under warranty and that solved the humming. They also explained about the new tank system with the OPD valve inside. As was noted by another poster you should open the tank valve SLOWLY. This helps to ensure that the tank OPD valve does not shut or restrict the flow of gas. I used an oven thermometer at the grates to compare to the built in gauge. On my unit the built in gauge showed 425 or so, but at the grate level it was slightly over 600. But, you noted you've tested this. Also, here is something that I never thought of until I had my tank refilled recently. I mentioned to the person refilling that it seemed the heat output was low. He asked if the tank had been purged recently. A LOT of AIR (not propane) was released from the tank in this purge process. The propane guy said that propane is mixed with air to decrease the burn temperature. He noted that if this was not done that it would burn too hot for general consumer uses such as grills. But after a few tank refills the tanks get too much air trapped inside and thus the propane exiting the tank does not burn as hot as it should. The solution is to have the tank purged on a regular basis. Once I started having the tank purged at each fill up I have not had any heating problems at all. I hope this helps.

I just purchased the Members Mark tri-ply stainless cookware from Sam's Club last week...love it, love it, love it. After cooking for many years with RevereWare and other assorted mediocre cookware pieces, I determined that the cookware I owned was not cutting it...I guess I never wanted to believe that my faithful RevereWare was really crummy cookware. After using friends' All Clad and Calphalon TriPly, I realized that the triply ply construction/aluminum core really makes a difference in the process and the results (versus disk bottom cookware, where the triple ply is only on the bottom of the pan). I had one piece of tri-ply cookware (a 2 qt. saucepan by Martha Stewart Everyday that I got on clearance for $13.00) and have loved it, but I can't find it any longer...so I was on the hunt for a reasonable alternative. I couldn't afford to purchase the necessary pieces I needed in All Clad and had read favorable reviews on the Member's Mark. It is a very comprehensive cookware set, and includes all usable pieces. I would say the performance is as good as All Clad, at almost one-quarter of the cost. I've always been skeptical of buying "cookware sets", but the value for the money of this set made sense. I also purchased 3 open stock pieces of Calphalon anodized non-stick on sale (a "chili pot", "everyday pan" and square griddle) for the times only non-stick will do. Run, don't walk to Sam's, and get that set. You will not regret it one bit.