Before I got my 18WSM, I really wanted to try and get some decent "bbq" out of my Vermont Castings 3 burner propane grill.
I had many of the issues mentioned here - esp temp stability.
I got creative and made a foil 'curtain' that moved with the lid which trapped heat for better temp stability.
My method was to keep only the left burner on low, the center and right burners off and place 1/2 racks on the lower grate and upper warming grate for indirect (in the space over the center & right burners). I'd wait for the temp of the grill to stabilize at my target temp (typical 240F-ish), then light an Amazentube smoker tube with pellets of choice for smoke source, then put the ribs on.
I gotta say - they turned out pretty darn good for heretically prepared ribs
Tender, smoke flavored, tasty. Maybe the bark was wanting a bit - but the family and I thought there were lip smackin' good.
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Just saying, you can get good results on a gas grill.
Yup. you have to know your equipment and do what's necessary, on the fly. While all fuel burning appliances have ventilation, a gasser is most often uncontrolled and over ventilated. Not so with a good smoker.I do plate ribs with great success on the gassers, as well as pork. All fuel burning appliances have ventilation FWIW. Honestly I have done them in very cold, hot, windy, rainy and so on weather. Like with anything done outdoors...................you adjust