The problem with MOST small camping BBQ is they are so compact the burners are too close to the grill grates and there is little or no room to move the food to an indirect location. Also with the close proximity of the burners to the food all food will take on a slight propane taste and smell (some more than others).
Direct flame is ONLY for searing to preserve flavor you need to cook indirect meaning no line of sight food to flame. let it be known you cannot smoke anything with direct flame cooking. Best tasting food comes from Charcoal, or Pellets like used in a Traeger where the wood is the heat source. For searing and indirect the Blackstone is probably the most universal grill as there is no direct flame exposure and the cast iron solid griddle when seasoned manifest incredible flavor from your foods. However it is one of the few small grills that allow you to easily cook both direct (through griddle) and indirect. Cooking with wood/charcoal trumps all.
Try this on most camp BBQ's