I use propane and will never again use charcoal at home. I prefer pecan chips or even whole pieces. I almost never use high heat. If the pecan smoke gets going good, I turn the grille off entirely until it subsides. Flavor gets in the food as it's cooling down, not as it's heating up. Letting things cool down while all that smoke is present is incredible even if you have to fire up the grille again to finish cooking.
I use propane because I can fire up the grille, throw a frozen hamburger or frozen piece of chicken on it, and be done before I could even get started with charcoal. The flavor comes from the food and smoke. The charcoal can add a flavor but so can the starter fluid. Gas is simply more convenient and just as versatile.
Yeah, I'm a propane guy, too.
But that's because I'm lazy.
But I am dedicated enough that I grill when there is snow on the ground!
I blogrolled you, BTW.
Nice site, Cullen.
Thanks Rob, and thank you Jimmy.
I don't think that starter fluid is an issue if you take the time to let the coals burn in properly and if you use the correct amount of fluid.
I tell you why I don't use gas -- I like a seasoned grill. You can't get that with a gas grill because you have to clean it too much to keep it operating correctly.
boys barbeque. i eat.
Not true, Cullen. My Weber is as seasoned as the best smokehouse grilles in town. How do I clean it? I fire it up, let it get hot, and scrape it once. I spend almost zero time on maintenance. You probably can't do this with cheaper grilles, though. If the teeth of the grille are too thin, you'll have to be more meticulous and a little more cleaning is involved. Grilles are long term investments. My last Kenmore grille lasted 20 years. My two year old Weber will probably be my last.
Well, you definitely purchased the right brand. 
I likes my kettle grill and my cleaning process is the same. Light the coal, let it burn down and then scrape the grate.
Don't you have to clean the burner area?
I don't see the logic in your assertion about when the meat takes on flavor, though. Considering the vast amount of smokehouses that use constant, slow heat and smoke to make their barbecue, I would think that there is sufficient evidence to the contrary.
I never tinker with the burner. On Weber burners, the holes are on the bottom so there's not much chance of them clogging up. I bought some andouille sausage from Jacob's in LaPlace, LA (Famous cajun smokehouse). I could taste the fluid. Done right, you should never taste that. You hardly ever will at the good places or at home but why take the chance? With a gas grille, you can't. Convenience also matters, Cullen. I grille year round, sometimes 2 & 3 times per week. If it was an ordeal, I wouldn't.
I usually grill once a week, sometimes twice a week, year-round, also Rob. I just greatly prefer charcoal.
I am jealous of the andouille sausage though.
What I really miss about not living in Lousiana any longer is Natchitoches meat pies.
Jacob's ships, Cullen.
Good lord, what horrible grammar in my messsage. What I miss about living in La. is not being able to get NMP.
Jacob's looks very good though.
Lazy => propane, and our Weber is pretty low-maintenance (and the seasoning on the cast iron grates is coming along nicely).
That said, my wife is probably going to want to kick me when, some day in the future, I come home with a kettle grill, a chimney starter, and some natural lump charcoal. Imagine the feast I could put on with 2 grills! (Dead man walking...)
Oh, and for smoking I use a version of the flower pot smoker Alton Brown demonstrated in an episode of his TV show. Small, but handy (and cheap!).
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