The short answer from me is that much depends on what I am cooking and what kind of tastes I am trying to achieve. Anyone with half a taste bud will tell you that a charcoal fire creates more woodsy aromas. I happen to love those aromas on foods like steaks, pork chops, fish fillets and some vegetables. I also happen to love playing with fire – tending the coals to create just the right bed of embers and smoke. That’s how I usually cook, however there are times I prefer a charcoal grill. For example, I might be grilling some fruit for a dessert and or I might be grilling some seafood for just a couple minutes, in which case I really don’t want to light a big charcoal fire just for that. Another nice thing about gas grilling is consistency. If I want to roast something for an hour or more, it’s nice to have the predictability of propane. Basically, you just set it and forget it. And now you can add a smoker box to a gas grill, so if you want some smokiness on that roast, you just soak some wood chips and drop then into the hot. It’s kinda the best of both worlds.