Gas … for convenience, especially if you like to “sear” foods over a very hot fire with the ceramic infra-red burners. Quick to heat up, easy to clean, and easy to put up when done.

OTOH … charcoal seems better for “flavor” and slow roasting of larger items where they can be “smoked” a bit in the process. It’s a bit messier, and takes longer to get a fire going. I use a couple of Weber kettles when we’ve got a bigger feed going on, and they’re easy to manage the fire and control the heat. I use a charcoal chimney and an electric starter, or the chimney with a piece of newspaper crumpled in the bottom with some olive oil squirted on the paper. Usually have a very good bed of coal in 20 minutes, and I can save a lot of charcoal when finished cooking by closing the air vents on the kettle. The smaller coals also start up more easily on the next use to get a fire going sooner. But always a maintenance hog, with cleaning out the ashes and reassembling the kettle compared to high heat on the gas grill burning off the grill and the inside of the unit.

I wouldn’t be without both as they’re both useful and have their place …. but you should follow your priorities for the type of cooking vs convenience that you want to do.

Read more: http://www.city-data.com/forum/food-drink/757594-grills-charcoal-vs-gas-hamburger-gas.html#ixzz2IpMLql7X

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