"What" is to be cooked is not nearly as important as is "how" it is cooked, i.e., a nice juicy hamburger is way better than an over-charred steak!

The actual cooking on a gas grill is not that much different than with a charcoal grill - with one exception - gas grills can easily become too hot. This problem is best alleviated in one of two ways: first, since with many grills you won’t be able to turn the flame down any lower, you should try turning down the amount of gas coming from the propane tank itself (you should be able to get it quite low). The only other real option is to keep the lid open until enough of the excess heat has escaped.

This leads to another popular question: "Do I cook with the lid open or closed?" Actually, the answer depends upon what you are cooking. For the most part, when the lid is closed, you will be able to cook a little faster than you could with the lid open. A closed lid retains the heat and thus allows higher temperatures to accumulate. If the meat you are cooking is a bit thicker than normal (like a thick steak, a whole chicken or even a pork shoulder), then the best way to cook would be with the lid closed (remember you can always hold the lid open, as necessary, to adjust the heat levels you are working with).

Though most users of gas grills have the tendency to keep the lid closed when grilling, if you observe those grilling at restaurants and outdoor fairs, it is rare to see cooking done with the lid closed. That is because the majority of those cooks like to keep the lid open while they stand there turning the meat as it cooks, letting both sides of the meat experience the flame. Thus, with the possible exception of delicate meats and fish, it is generally recommended that you do your grilling with the lid open. This allows the meat to be grilled on each side the exact amount of time you desire while keeping the meat from being cooked too fast, with temperatures that are too hot.

For those in-between sizes of meats - such as whole turkey breasts and chicken quarters, you can experiment cooking both ways and see what works best for you – just remember, you are grilling with hotter temperatures and not barbecuing. What is most important is to take proper care to prevent over-cooking and/or cooking too rapidly.