What Gasser are you talking about?? Some are way hotter than others.
Do you have Flame Tamers in it? Or are the burners exposed? These things make a difference.
The other thing you could do is a "Sacrificial burn" Buy some cheap chicken bits from the supermarket and try to burn them, see how long it takes. Remember every time you open the lid you let heat out and it takes a minute or two for the heat to build back up.
If you had a BBQ probe set, you could leave a probe in the meat and read the Temp from the outside, this is foolproof and ensures you cook everything perfectly.
Thanks for your reply. Yes my BBQ does have flame tamers or flavorizers as I have seen them advertised as. It's not a big name brand grill. Its a John Lewis one (here in the UK).
I guess the tamers will change some methods then?