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Both of course!

I know that's probably not what you want to hear but there are reasons. If you are at work all day and just want a nice hambuger and piece of chicken there is nothing easier than a gass grill and it's healthier than frying it up in a pan or getting fast food. If you have time over the weekend to cook a nice steak or if you really want to kick back and cook a Boston Butt low and slow then you have to go charcoal or wood. You don't have to buy expensive but I would really recommend to have both so you can enjoy it all :) 

  saturday morning.... grilling time. i am out on the grill most saturday mornings at about 7 am. love it.

Hurrican Mike, Thanks for the input, I was hoping that a lot of our posters would comment,. I don't use the grill much, not very good at it,, D.H usually dose. But I like charcoal, guess I like the taste that it gives the food, I keep looking here for recipes and ideals. We buy 1/2 a Black Angus beef and I would really like some recipes, exp. for steak on the grill. Ours always seems to be dry and tough, YUK!.

As hot as it is what about a nice Black and Blue Salad? Get your grill hot and cook the steak until Med or Med Rare. Do not over-cook it. Then thinly slice and place over a bed of lettuce. Top with some crumpled Blue Cheese and some croutons. Finish with a nice light vinegarette or if you want to go heavier a Blue Cheese dressing. Yummm :)

I us Italin dressing you soak steak over night ,then cook it just off the coals and it takes about 30 min. it comes out very tender and juciy

Dry and Tough ???

Propbably not hot enough grill.

Try very hot grill to sear the meat and add that initial blast of flavor. They will cook quickly, so do not abandon them while cooking. You will be surprised how short your cooking time needed really is........just minutes to perfection.......

Hi...Try putting a metal container of water directly over the charcols..about 1/2 inch off the top of the charcoals..care not to spill the water as it will douse/put out the charcoals..this allows mositure to rise up to the meat cooking and keeps it a bit more moist..no loss of flavor and also avoids grease fare ups....sometimes I then use the water and oil droppings/drippings to make a smoked gravy with a bit of added flour as a thickening agent..great for long, slow cooked meats like brisket or racks of ribs..Troy in texas...Nov.2009

I like charcoal all the way, but I do own two gas grils, and three charcoal webbers, and I just got a gas box smoker. All three kinds work great for me, but I am running out of room on the deck. Ha Ha... The webbers work great for the beer can chicken, I can fit three good size chickens in one 22 inch (the larger webber), and for a work party I did 12 chickens and had no problems on all four webbers, all finished up at on time at noon just like at home, they cook great. Now the gas grils are good too, but I can never get them as hot as I want when I cook a steak, but I like them for finger food, corn, garlic bread, oysters, and such. My box smoker is new but I like it so far, but it cooks hot so I'm allways messing with the valve on the propane tank to get it down to the temp I want, the control on the smoker when set on low puts the temp at about 275-300 so I cut it down at the tank to get it as cool as I need. I want to get a barrel smoker with a fire box on the side next... things to dream of.

the beer chicken sounds great!! how do you make ito n the grill?

  If you have charcoal then you move the coals to the other side of the grill and cook the chicken on the cool side.  if not then you're gas needs to be turned to medium low. 

They do sell holders for the chicken and beer can that hold chicken up on the grill!  are you looking for a recipe or just how to control the heat?  Not sure if this is what you were looking for.

a barrell smoker /fire box is good. my brother smokes brisket every year for me and it is WONDERFUL!! i keep telling him to enter the memphis in may contest. he smokes it for about 24 hrs. along with chicken, brats. i own a gas and charcoal. i too dream of getting one of those. but until then............. brother to the rescue!

Charcoal. if done right you can slow cook and it makes everything tast very good

charcoal of course.  getting the grill ready, sitting around while the coals are heating, the smell, the whole experience is just fun and summer!

Charcoal is king. Use a very good quality briquette for less work. Use some water soaked Pecan on the hot coals for the first hour or so (or few minutes for burgers) for a very distinctive flavor. I have a problem controlling gas as opposed to charcoal.

I have a smoker box, but prefer the abouv method. Apple is also a good smoking wood, in my opinion.

Charcoal is king!!!!  It gives the meat the most flavor; especially steak.

gas

  I love gas.  I have a tabletop gas grill for quick cooking meats, hot dogs, steaks, and the like.  For larger and longer cooking meats I bring out my big gas grill.  I do my ribs and chickens on it.  At Thanksging, I grill my turkey.  For flavor I use hickory chunks, mesquite chunks or Jack Daniels chips.  I use them in a cast iron smoker box over the flame.   A rib roast smoked over Jack Daniels chips is killer!

May I add, I live in South Florida so I pretty much grill year 'round.

Charcoal,

The flavor is much better.

Charcoal of course.  You'll find that charcoal gives a better flavor and a more uniform heat.  I've been using my weber charcoal grill for over 20 years and always recieve raves from the BBQ dishes I serve.  It takes more time of course but it's worth it!