Gas or Charcoal

Marty, I normally use lump charcoal. It's easier to light than the normal briquets, tastes better, and so long as you don't skimp (as my wife tends to do), you get to use it a second time. In my experience, based on how long a bag lasts me, it also costs a lot less. Nowadays, you can even find it in the big home improvement stores as well as half of my local supermarkets.

The one drawback I've noticed with the Weber is that the lower grate that holds the charcoal does a pretty poor job with it, though, as a lot of the charcoal is small, and simply falls through the cracks. That being said, the benefit of having the lower grate is that my grill lights almost twice as quickly as with my old grill due to the airflow below. So, with my old grill, the charcoal sat right on the bottom of the grill on a grate, and while it took longer to light, none could escape.

My buddy John McAlpin (you might see him chime in here) and I were at a barbeque at Slipknot1's last week, and he turned me on to the lump charcoal that come in briquets. So long as I can easily find it, and the price isn't too bad, I'll give it a shot.

ok, for viridian: i use gas at home. when i cook with the guys at work, i use half matchlight and half mesquite.
that way, you get the fire rolling quickly, but the mesquite will burn for 7 hours, then you get the tast from
it, too! anyone have a bib?

BOTH! I'm surprised that I don't have 2 grills. I've got both tube and ss systems...

My barbequing technique is a hyrbid. I have a Weber gas grill with a hard wood adapter that takes the place of about one quarter of the grill surface. The adapter is essentially a rectangular box with perforations on the bottom to allow access for the fire and the top has a hinged lid for loading in the hardwood. All of the walls of the adapter have numerous holes to allow the smoke to escape. You get hardwood/charcoal taste with the convenience of a gas grill.

My system is entirely solid state and I do not yet own a turntable.