Cooking on Gas Grill, What do I have to change in my technique?

low and slow, it’s always good to keep the gas waay down. Some cheap grills that’s not really possible though.

M. IMO (and you’re going to keel me) after browning, I prefer finishing pork in some liquid.

It is a pretty good grill (a Weber) but it seems to suck the moisture out. I will definitely try the low temperature settings. Do people use the upper grill (the one that moves) to cook with?

You could try putting a small metal pail full of water inside it. You can also wrap the pork chops in foil after the initial char.

I usually use an old pie tin and keep it filled with water. Before you start to cook, you can soak some of your flavorite wood chips (hickory, mesquite, apple, oak, or any type of fruit wood) for a couple hours. Once you do fire up the grill, use the lower grill to sear. If you sear for a few seconds on each side (depending on the actual temp of the fire) you can sear each side twice and get the fancy diamond-shaped grill marks in the chops. Once they are seared and sealed, remove the chops from the flame, set the flame for low and slow (try to keep it as close to 200°F as you can. Then wrap the chops loosely in foil, put them on the top to finish. This is the time to grill any veggies you want to add to the menu.

Who does the cooking on the grill? If its you, get a charcoal grill..it’s better, you’re used to it, and if it is you using it, it should be you who chooses what kind. Tell “the boss” she can hire someone else if she doesn’t like how you cook food for her.

Failing that, just make sure you have plenty of time to slow cook. If it must be gas..

You no longer have to cook pork to death. Trichinosis has been eliminated from the food stream in the US.

If the chops are boneless and the grill is medium to medium-hot, by the time you’ve turned them to make the cross-hatch pattern, they’re probably ready.
If you have bone-in chops, turn your grill to high. When you put the chops on the grill, turn one side of the grill OFF. Mark the chops with the X pattern, both sides, on the hot side then move to the other side to ‘bake’ to perfection. Thermometer if you wish (Piercing the flesh lets the juices flow out)

Get a Big Green Egg. The “gasser” will just dry out he food and can’t cook a boston butt for 18 hours for pulled pork.

This is what I wanted. But this is what was authorized. Husbands are a sorry lot.

Here is some information about the differences between grilling over Gas and Charcoal that might be useful.

Maybe you could have 2 grills, one gas and one charcoal, wouldn’t that be fun?

First world problems!

I cook ½ pork loin roast on an old gas grill quite frequently, and it’s always tender and moist.

I heat the entire grill on high 8–10 minutes. I put the marinated loin on one side, and turn the other side of the grill off. When the loin is nicely marked (cross hatched) I move it to the unheated side. Setting the time for 10 minutes, I turn the loin over and repeat a total of 3 times for about 40 minutes total roasting time. You could use your thermometer at that time.

Marinade: olive oil, lemon juice, a bunch of salt-free seasoning, some Cavenders Greek seasoning and a shot of garlic powder.

My gas grill has a charcoal firebox on the side. There are options
This is what I have that handles gas grilling, charcoal and smoking when the fire box is added

Nice. I was looking at those but space issues kind of ruled that out. All in all I think I got the best solution for the space I have, within the budget I had. (I am still saving for my egg)

Basting/marinade? Does anyone baste pork-chops?

I do re-dip in their marinade. But have been disappointed with my learning curve on pork chops. I mostly pan fry them still.

Do not re-dip in the marinade.
If there is any bacterial activity, you’re re-infecting your utensils every time you dip.

Pork chops are distinctly different animals. Bone-in, boneless and the thickness are huge factors.
Pork tends to dry out easily.

I favor indirect heat, the majority of the time.

Well, if you redip what ever bacterial activity may be going on will be kilt when it hits the grill.

I always cook porkchops in some sort of liquid, beef broth, or even water.

I’ve been trying to limit the number of times I turn the meat. It seems to lose less moisture that way. Keep the thermometer in a holster like Wyatt Earp.

I agree with the limited turning. Same in a fry pan.
I don’t worry about a thermometer. My slow roasted pork on the grill is usually slightly pink and very very juicy.

Basting with marinade.