Blue, unfortunately gas grills take way to long to truly get to full temperature. Not worth the waste of gas for most things, especially when cooking for just 1 or 2. It is important to have the thick grill grates that have a lot of mass and will retain heat, really improving the crust. Like we discussed 15 years ago on here for your charcoal grill! Haha!
You can also add lava rocks to the gas grills, which helps hold heat in and makes it a little more like charcoal, but not exactly.
The major difference is actually burning propane produces more water vapor than charcoal, which reduces the ability for flavors from flaring and smoke from penetrating. Making sure the outside of the beef is super dry is key to allowing that flavor to get in. For steaks, "dry brining" is key, putting salt on all sides and leaving it on a cooling rack for at least 30 minutes at room temperature, but ideally 4 hours to overnight in the fridge to really pull out some of the water in the meat to help offset the water produced in the combustion of propane. And then drying with paper towel right before to remove water.
Hamburgers, really just drying it with a paper towel right before throwing it on is about the best you can do. Unless your burgers are super lean, but why?
I have always had both grills, and both are great. But when just cooking for 1 or 2, it is damn hard not to appreciate the ease and convenience of gas, especially once you make those few adjustments. Good luck and enjoy! This comment was edited on May 4, 2020, 09:33.
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