chris m
Well its not exactly charcoal, but you can use wood chips of various types. Just get a smoker box, or even wrap in foil, and throw it on the grill untill it starts to smoke, then throw the food on. Not charcoal taste, but still very very good. Try cherry wood with steaks sometime. Next grill skip the propane.

lisagoesshopping
You can add smoking chips to a propane grill to give it that smoky flavor like you would have when using charcaol. They come in different varities (hicokry, mesquite, apple , cherry, etc.). Look for them in the section of your store where charcoal and grilling accessories are sold. Here is some online information that may help:

Afrowoman
Allow the food to burn a little.

Patches6
I have often wondered this myself and found out that the companies are offering trays that hold the briquettes so the flavor will mix. You would have to web search and costs about twenty bucks

Terry S
Some excellent suggestions here. We sometimes use hickory chips for things like chicken and pork chops, mesquite chips for beef and oak or cedar ships for salmon. There are also chips made from various types of wine casks that are excellent, too. The packaging for the wood chips usually has recommendations for what types of meats to use them on, and how to use them with a gas grill. The grilled flavor that we all love actually comes from the juices of the meat as they hit a hot surface and vaporize, so it's possible to get near-charcoal flavor with a nice gas grill. Many grill manufacturers and grilling cookbooks recommend starting their grills on high for about 10 minutes to get the grilling surface searing hot, and then reducing the setting to direct medium (350°F to 375°F) for grilling steaks, burgers, pork chops etc. For grilling times, we use the cookout calculator at charcoalbob.com. Enter the details for the items being grilled and it will give you instructions for how to grill steaks, pork chops, boneless chicken breasts, etc. It also has grilling tips. No need to buy a new grill. With the good advice folks have given you here and a little practice you'll be creating wonderful cookouts in no time.