Originally Posted by
ex-fast-jets
The charcoal ones are fine and produce good food - but I find the convenience of the gas ones so much better. Propane in the UK for all year use.
I use a wood chip box with a variety of wood chips to produce smokey flavour on the gas variant.
The convenience is what has kept me sold on gas. Quite simply, I cook on the grill
far more often with gas than I ever would with charcoal. Ten minutes from ignition to cooking, regardless of the weather means I can do it on the spur of the moment. Charcoal may have a small advantage for smokey flavor, but I'll nearly always take meat cooked over a gas grill over something done on the stove or oven.
Besides, if the goal is a good smokey flavor, I don't grill it - it goes in the smoker for a few hours (sometimes finished by a few minutes over a hot flame on the grill).