I agree. I bougt a Weber 3 burner several years ago and they are much better than the 200 dollar hardware store specials. I keep it covered and use it year round.

I have to agree with the general sentiment that gas is quicker and if you want flavor go with charcoal. But I still like charcoal. I am on my second Weber kettle grill that I use all year. From the Thanksgiving & Christmas turkey to tuna steaks or slow roasting a rack of ribs or a roast

I have a gas that I use for speed. I am going to try something different on it, though. Cooked some deer steaks on my buddys charcoal, and used hickory chips for smoke flavor. the instructions on the chips said to put them on some foil, and wrap them up completely. Poke holes in the foil, and put them on the grill untill they start smoking. Then put the meat anywhere around the chip packet. I am going to try this on my gas grill. Maybe get a better flavor out of it.

For all you charcoal guys I saw on the Food Network it said to make sure you keep the ashes cleaned out when not using. They will actually cause the grill to rust. I did not know that.

charcoal only for me.

Charcoal give way more taste but for speed, gas

Charcoal makes every thing taste better

Neither I use good dried red oak ,white oak or hickory.
A good hot open fire.

If you start cooking over real wood burning you won't go back. I always have a supply of wood. I usually have a dead tree on my 17 acres plus I cut tops after timber cutters. Mainly for cooking.

My wife would kill me if I cooked her a steak on charcoal and especially gas[:'(]

Ditto

I don't mind admitting that I've switched almost exclusively to gas. I use my grill 3-4 times a week 9 months out of the year and at least once a week even in the winter. There's just no way I could pull that off time wise if I was using charcoal. However, I also use hickory or other wood chips in a smoker box attachment that narrows the gap flavor wise.