Charcoal is more of an art. It takes some time to get a handle on your temperatures. The amount of charcoal lumps, where it is positioned in your grill, hot spots/cold spots, all of that has an effect on your temperatures.

Experiment with it, try something different, you'll hit on the combination for your grill and soon you'll have it down cold!
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Count me with the charcoal crew. Have propane, just don't find it imparts that wonderful flavor that I grill/BBQ to taste.
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Wow, the cheapest model I saw JUNIOR (BBQ055) Price: $449.00, is way over my budget. I'll stick with charcoal and my 22" weber...
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:-) 22inch Weber with ash catcher thingy, they go on special for around $100-$110 every so often. Cannot be beat for the price.

The thing with charcoal grilling is understanding what you are cooking and where to place th coals. If I am cooking a 2 inch steak, all the coals go on one side, I sear over the coal directly and finish cooking indirectly, same for chicken, ribs, and other thick pieces of meat. For grilling lots of thinner pieces, a single layer across the entire bottom and everything gets direct grilled. Then if I am doing something fatty like lamb chops or korean short ribs, I put a wide strip down the middle leaving the side for flareups. Then there is a lid, to use or not to use. Lid prevents flareups but actually lowers the temp. a little. I always use it when indirect and use it about 50% of the time when direct grilling. Anyway, for those who have not done charcoal in a while, you forgot how much better it is and should give it a twirl with this very grill as cleanup is quick aand with a chimney so is startup.
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I used to be charcoal only. Since moving to Florida, and using a grill 4 or 5 nites a week, I have converted to gas. Foil pouches with wet Hickory chips do a nice job of giving you that nice smokey flavor.
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Just thought I'd bring this up, since I grill "ALL" winter long up here. New Year's Day last, was about 12 degrees - charcoal Weber 22 1/2" version - set-up for indirect heat. Supper was a 3-rib rib roast, and then some skewers of scallops cooked direct heat, just before the prime rib was done.

Yes, I grill all year, even in the winter - usually at least once a week. Doesn't matter the temp, when I want to grill, I do.

Some people grill more in the warmer weather. What's the deal? Brats, burgers, steaks, ribs, and such are grilled. If I cannot grill them, I won't cook them. And, since I cannot imagine a whole winter without them, the grill works all year round.
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I'll eventually get a charcoal grill, but I use propane now because it's quick and easy.
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Love the charcoal taste, love the propane convenience but i have a grill that has a built in smoker box so I can get some 'Que flavor into my food.
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Charcoal also gives me the opportunity to play with real fire...:-)
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Which is never a bad thing
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Mesquite down here in south texas,anything else is a hanging offense.
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Gas is for convenience and charcoal is for cooking somewhat like a stogie -- lighting up is part of the entertainment.:-)
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I go both ways j/k, if I'm just grilling up a couple steaks after work then it's gas. But for ribs, butts, and such it's charcoal all the way!
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Both!!!! If its slow and low Charcoal and Gas for all other...
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Charcoal for burgers and steaks, gas for chicken and fish
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I've got a great big gas grill when I'm rushed for time, a lump charcoal Big Green Egg and a smoker. They all have their benefits...
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Gas grill foe everyday and a charcoal smoker for the slow stuff.
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Charcoal all the way! Mesquite when I can get it! Hickory if I can't.
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Lump charcoal + BGE = :-):-):-)
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