I am a fan of a charcoal bbq because it works and I like the smell of the wood smoke. I do cheat and use the easy light bags.
I have never tried a gas bbq, always thought that they are for the more series chef, although being able to control the temperate would be useful especially because my flame grill can sometimes be far too hot for comfort - baby black ribs (incinerated skin and sauce).
__________________
Spiced_Rum
"The only rocks I want to see are in my glass, and covered with lashings of Spicey and Coke"
|