I prefer laying a rectangular reversible cast iron grill and griddle pan on top of the grill when using a gas grill. Very easy to keep clean. I put some high heat rice bran oil on it, before and after. That is one of the ways I learned to use a gas grill in cooking school because when grilling I'm usually not adding smoky flavors to the product unless I adjust my options. I use a BBQ smoker if I want to smoke ribs, for example, or one can use a Smoking Gun regardless of the way you cook something.
About $70 for a Lodge cast iron grill/griddle.
If you want a creative way to add smoky flavor to you bacon or anything else you are cooking, purchase "The Smoking Gun Hand-Held Food Smoker $99.95" at amazon.com.
That will, for example, allow you to convert your bacon into applewood smoked bacon.
A lot of people got away from cast iron, but it is a favorite Chef's tool for several reasons, and many Chef's are using the Smoking gun as well because it uses flavored wood chips, like apple wood chips. It is very effective and very efficient.
Note: an old wok can be turned into an effective grill/smoker with some lump charcoal. You can put that on top of the grill as well and you don't need to turn on the grill.
Well, back to the kitchen.