Like Bomber, my propane Weber was busy all winter long, grilling various beef steaks, burgers, hot dogs, and chicken thighs. The places we stay in Breckenridge, Colorado on my annual ski vacation have communal gas Weber grills which I used to prepare chicken thighs on several occasions (I like grilling chicken thighs rather than breasts - the higher fat content makes them tasty and more tolerant of overcooking - which can come in handy when using unfamiliar grills and it's well below freezing so you don't want to stand there constantly monitoring the progress of the cook).
We fortunately returned home from Breck shortly before the Covid hit the fan and they closed down the ski area (and pretty much everything else).
I did a large pork loin for four hours in the smoker last weekend which was a big hit with the wife.
I won't argue about the relative taste of charcoal vs. gas/propane, but the convenience of Satin's breath means it gets used far, far more often.