Check the fuel lines for visible defects. If any fuel lines have unmistakable damage (like rips, holes, cracks), replace the parts immediately before your next use of the grill. Also be sure that any fuel lines have a smooth trail. You don’t want any of your fuel lines to be bent, because that will prevent the gas from flowing correctly. Check the exterior of the gas tank for any damage as well; things like dents, erosion, punctures, or any evident signs of damage. If you find areas that have obvious damage, you could potentially have a gas leak.
Prepare the corn. Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear of the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)
Transfer the steaks to cooling racks with a sheet pan or cookie sheet underneath, cover the whole tray with plastic wrap and stick them in the fridge. Take them out about 30 minutes before cooking, pat them dry again with paper towels (because the salt will pull out some juices), season with freshly ground black pepper (press the pepper into the meat as you did with the salt) and then grill as you normally would. We'll talk more about black pepper in a moment. As for patting the steaks dry, a dry steak will form a browner crust when it's cooked.