Propane or gas only wins on ease; nothing else.
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Charcoal!!
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:-) Much easier & meat tastes great, IMHO!:-)
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Charcoal + Chimney = Great Grilling
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Lump hardwood charcoal all the way :-), unless I am grilling inside then it is gas.
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Lump hardwood charcoal? Where do you get it? I don't recall ever seeing it.
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I use both but I get a better searing from charcoal.
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Depends on the time... I'm all about the Charcoal if ive got plenty of time, it add for flavor to the meat but if im in a rush gas if fast and does the trick in a pinch.
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I see a couple of brands at most hardware stores, Cowboy Hardwood Charcoal and another brand but they are the same stuff. There is much better stuff than those 2 brands but they are harder to find.



The only thing I would ever use a gas grill for is roasting coffee :-).
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WalMart, Lowe's, there are many places that carry lump charcoal. It burns hotter but not longer than brick charcoal.
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Charcoal, but I use mostly mesquite. There are so many mesquites in my backyard. I have to do something with all the limbs I cut off. So why not fire them up and cook on them.
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Lump charcoal here. I have a little gas grill for tailgating.
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Charcoal in the Weber, gas in the pig cooker (hey, I already have a full time job)
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I had a nice propane grill the first 3-4 years I started grilling, but after trying charcoal I have completely switched over to charcoal only. I love the flavor that it gives to the food.
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Charcoal here like others have said can't beat the flavor..
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I enjoy using both. For different foods of course. I cook chicken on gas, and steaks on charcoal.
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While gas might be easier, there are some things that you simply cannot do with a gas grill because you cannot control flame-up when you cook with direct heat like you can with a Weber style charcoal grill.

I have both, but by far prefer the charcoal.
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:-) 100%

I love the charcoal but during the week I have very little time so I go with the gas.

Every 2 weeks I bust out the smoker and throw down a pork shoulder, brisket, ribs, etc. using charcoal and hardwood.:-)
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I have two Big Green Eggs, a Weber gasser, a Weber Performer, a Smokey Joe Platinum with heavy mods, and a SpiceWine competition smoker. For grilling I use lump charcoal. In the comp smoker I use natural (never regular Kingsford) briqs. In the gasser I use gas.... but I don't use it very often. In fact I would get rid of it if not for the side burner.

Wood/charcoal = flavor
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Lump has the best flavor to me, but I have trouble controlling temps as I an a novice at charcoal. When I do a bunch of ribs or a shoulder, I usually go the charcoal route, but for weeknight chicken, pork chops, or steak, I just fire up the propane. I wish I was better at charcoal. Coffee roasting is another issue all together. I'll have to herf with Rob again to discuss this some more.
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