bbq: For me, its charcoal all the way. Gas, while very convenient, can never compare to the flavor and aroma that you get from using charcoal. The best charcoal BBQs are the classic, round, "kettle" style. When your charcoal has been going for 45 min to 1 hour, throw on some well soaked wood chips (hickory, maple, or mesquite) Now that's how to BBQ! What do you think is the best method?|||We like your style! We cheat and buy mesquite briquettes. We get the flavor but not as well as soaking the wood chips. We have a round kettle style grill with a work table attached. My hubby uses the things that keep the charcoal together and you can move them around, I am having a brain fart and can't remember what they are called, anyway, Charcoal all the way!|||I used charcoal for yrs and than a friend gave us his gas grill ( he was moving) and I have not gone back. We use a portable gas grill in our truck and when camping. It all comes down to the time it takes to get dinner going and on the table.|||ACTUALLY, THAT'S GRILLING. BBQ IS SLOW COOKING, WITH OR WITHOUT SMOKE. A TOTALLY DIFFERENT TECHNIQUE WITH TOTALLY DIFFERENT RESULTS. HAVE YOU TRIED GRILLING WITH WOOD CHUNKS? TRY HARDWOOD LUMP CHARCOAL INSTEAD OF BRIQUETTES. NO TAR IN THEM. ALSO WOOD CHUNKS BURNED DOWN TO GLOWING WORK GREAT. MOST CHARCOAL (KINGSFORD) HAS "TAR" FOR A BINDER. LOOK FOR 100% WOOD CHARCOAL BRIQUETTES. HOME DEPOT USUALLY HAS THEM FOR LESS THAN $4.00 PER BAG.