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I have a gas grill that I use for direct cooking and then I have the Char-Griller Smokin Pro for indirect cooking. The side firebox maintains the temp nicely at around 225 degrees Fahrenheit. If I want something quick (meaning less than an hour) then I use the gas grill. If I want to smoke chunks of meat (and I have 7+ hours to kill) then I use the smoker.

If you're gonna use a charcoal grill for direct heat then get one that allows you to easily add another chimney of charcoal and also allow you to adjust the grate height. Cast iron cooking grates are also a nice thing.

Steamed Chinese broccoli lightly covered with oyster sauce.

I enjoy water (or other liquids) sautéing.

Toss up between Pad Siew and Pho Ga.

Well I too have to say Mom.

I've used both.

When we got married, my best friend gave us a Weber kettle grill and it was easily the best gift we got. After 6 years and a lot of use, I bought a gas grill. Last year I supplemented it with a Weber bullet and it's been the best of both worlds.

I have a Weber gas grill and I bought a Weber electric rotisserie. I'm guessing the Weber charcoal grill would work with it too? My best childhood food memory is the smell of the chickens as they turned over the charcoal and were basted with butter. I will definitely look for the hardwood lump charcoal. I still have a little hibachi from eons ago and that works great for a couple of hamburgers, but I haven't used it in ages. Time to dust it off and get cookin'!!! Gas is convenient, but just doesn't cut it, flavor wise.

Thanks to all for responding.

I have both a gas grill, and a charcoal grill, plus a charcoal/wood smoker. The gas grill is like Wookie's....we bought it when we bought our new house last fall...it's a stainless steel Charbroil w/4 burners, a griddle & a recessed side burner (which I love because pans sit in it better). I use that alot in the cooler months, during the week, and when I want to do roasts or indirect cooking. I have an Aussie charcoal grill....a bit smaller....and use lump charcoal w/a chimney in that. I'm on a quest to learn to do some good que in the smoker, so I plan on using that alot more this summer! We also have a very large - 3 ft x 3 ft - homemade charcoal grill that we use for our annual chicken bbq for 150 people every summer....but I've also found it very handy for smaller parties, as I can cook chicken, potatoes & corn all on the same surface - adjusting the heat in different areas by rearranging the charcoal.
I don't know about everyone else here, but once the weather gets nice, at least 1 of my grills is in action nearly every night of the week!

I use both gas and charcoal. Gas for convenience and charcoal (hardwood lump) for flavor. I have a 22-year-old Big Green Egg, although it's medium and brick-colored, with a clay interior rather than ceramic. Guess you'd call that vintage. But she still cooks like a charm.

Gah, hit the wrong button...

Anyway, the Smokin' Pro is an outstanding charcoal grill. One of the perks I like so much about it is the cast-iron grates on it. Season them right, then you almost never have to touch them again. Had mine for a year, and I will get violent if anyone tries to take it from me :-)

Pair that with the hardwood lump charcoal, and you've got a combination that can't be beat!