Tough call - just like chuck steak itself.
There's plenty of fat in chuck steak so low and slow is definitely an option. But one of the things I do is to cook it really hot and fast up to rare or medium-rare. Season it as you like, then get the sharpest knife you have in your kitchen and cut it in paper-thin strips diagonally across the grain. And I mean paper-thin - anything above about 1 mm can be chewy.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.