Heat

• When lighting the gas grill, you must be aware of gas buildup. Open the lid before turning on the gas to prevent gas buildup and eliminate the danger of a flare-up.
  
  Preheat the grill on high. You cannot get those nice grill marks unless the grill rack is hot. Allow a few minutes for the grill to heat before trying to put on the food. Once the grill is hot, turn the temperature down to the required level. Use the built-in thermometer to keep the temperature at the required degree. If your grill doesn't have a thermometer, get one from a kitchen supply store and hang it on the warming rack above the grill grate.
  
  

Clean the Grill

• Clean the grill while hot, before adding food. Give the grate a quick scrub with a brass brush or a piece of crumpled aluminum foil to remove any debris that might remain from previous use.
  
  

Prevent Sticking

• Some grillers recommend oiling the grates with a paper towel dipped in vegetable oil. Use tongs to avoid burns, and avoid dripping or spraying oil into the flames. Other experts recommend oiling the food instead of the grill. Oiling the food offers the advantage of less flare-ups. Either way, a little lubrication will prevent your food from sticking.
  
  

Add Smoke

• Gas grills don't provide the charcoal flavor that is often expected in grilled foods. A good way to add flavor is by adding a little smoke. Higher quality gas grills provide a small pull-out box to put soaked wood chips in. If your grill doesn't have a smoke box, you can still use wood chips by making a smoke pouch.
  
  Soak the chips for at least 30 minutes before using. This will help them smoke instead of burning. Drain the chips, and wrap securely in aluminum foil. Put a few small holes in the top of the pouch to allow the smoke to escape. Put the pouch on one of the burners and turn the heat to high until you see smoke coming from the pouch. Once you have smoke, adjust the temperature as needed.