I prefer to use charcoal over gas when grilling for a number of reasons. I enjoy the smoke flavor left from the charcoal the most. It is also pretty enjoying to cook over while having an ice cold beverage. Charcoal grilling can be done a few different ways. For chicken and pork, I prefer indirect heat while still accomplishing to get the good flavor and smoke ring left behind. I like to baste my chicken and pork with Sweet Baby Rays barbeque sauce the last 15 minutes of cook time in order to get that "sticky" look and touch. Beef is best to sear in the flavor by placing your meat directly over red hot coals. Salt and pepper is only needed if you have a good cut of meat.
Gas grills are a little more convenient in that you just turn them on but you can also accomplish that with your oven. Also, how many times have you got half way through cooking and your tanks runs out of fuel... You probably finish cooking in the oven anyway!
