If you relish grilled foods imbued with rich, sweet, woodsy, smoky flavor, as most serious barbecuers do, then a charcoal grill is for you. But remember that serious barbecuers use hardwood charcoal, not briquette charcoal. Hardwood charcoal normally consists of whole chunks of seasoned wood, such as hickory, apple, or mesquite. They produce clean, faintly sweet, richly flavored smoke. Briquette charcoal is manufactured in a process that compresses minute pieces of wood charcoal (normally not the best) into the briquette shape.
A gas grill may be your best bet if you are a casual weekend barbecuer and you do not require a grill that's portable. It produces a decently pleasant smoke from the drippings. You do not need to make as many fuel-restocking trips to the store. You wait 10 to 15 minutes instead of 25 to 40 minutes for the grill to reach its ready-to-cook temperature and you have greater control over the grilling temperature. You cleanup is quicker and less messy.
** Asian Recipes