1. Crank It
We love charcoal for its natural ability to provide temperature zones–extreme heat directly over coals and more moderate heat away from the coals. Try to mimic the heat output with your gas grill by putting part of it on high, (as high as it will go–don’t be scared) and part on low or even turned off. This will create more browning reactions in proteins, which translates to flavor.
2. Smoke It Out
Using a smoker box, which uses wood chips. Place it on the grill, throw down your meat and veggies, shut the grill’s cover, and let the smoke work its magic.
3. Build Up the Heat
Before searing that steak, throw tinfoil or an old baking sheet over the grate to build up extra heat for a really amazing char. The blast of heat only lasts for about 30 seconds, so be at the ready–slip your meat on the grate right as you remove the foil–and it will result in an unmatched sear.
4. Don’t Blow Your Cover
Whereas keeping the cover on a charcoal grill reduces its heat output (it thrives on airflow) the cover helps build and maintain heat on a gas grill. Remember, it’s all about the heat when it comes to a good char, so keep that cover on as much as possible–plus it helps build more smoke, which you want.
The convenience of a propane-powered grill is incredible. Happy grilling.
Source: bonappetit.com, 6.13.13