Drip Pan

• One of the most important aspects of the gas grill, the drip pan, helps do a number of things to make food cooking atop a gas grill much more flavorful. Delicious juices that would steam up on a charcoal grill and into the food are often lost in the isolated burners of a gas grill, but the drip pan catches those juices and allows those to heat and boil, which then rise into whatever is being cooked. The drip pan also regulates flare-ups from these greasy flavorful juices, which will overcook and burn the food.
  
  

Indirect Grilling

• Depending on the number of burners you have, it might be a good idea to cook indirectly on a gas grill so the meat is cooked evenly rather than charred and needing to be turned regularly. If you have two burners, light one, let the grill get piping hot and then lay out your food on the unlit side. If you have three or more, light all of the burners on the outside of the grill, let it get piping hot and then indirectly cook the food on the unlit part of the grill in the middle. While this is easy on a gas grill, smoking is nearly impossible on a gas grill. Buy an inexpensive small smoker for the times you want to smoke things.
  
  

Grill Upkeep

• Because gas grills have a few more moving parts than your simple charcoal grill, make sure you maintain and upkeep the grill itself. A waterproof cover should be placed over the grill so that the gas cylinders and knobs don't rust, unless the grill has a natural overhang protecting it from the elements. The grill should be treated and cleaned regularly before and after each meal, as should the connection to the gas line with soapy water whenever the propane is replaced, making sure there is still a safe connection. This way you can use your gas grill both efficiently and safely.