Always preheat your gas grill, if this is your weapon of choice, and again lid down cooking is our recommendation to achieve the best results.
Cooking smaller cuts like steaks and burgers we suggest the [direct method] to achieve a seared crust but juicy in the middle.
For those longer cooks, roasts/bakes, still maintain a preheated grill, however only using one side of the burners for the cooking period. For the running burner, manipulate the heat setting to the acquired temperature, placing your meats on the opposite side, with the lid down to create that [indirect]cooking method. (More like a fan assisted oven)