Charcoal and wood fired grills/smokers work well for large pieces or lots of meat and the flavors are hard to beat, but gas grills are easier to get good results again and again as you can control the heat much easier/faster/accuratly and repeat what worked well before w different meats. I have had outstanding results smoking meats on gas grills useing soaked woodchips ( Oak, Hickory, Apple, Grapevine or other fruit woods ) and putting them above the lit burners in a cast iron pan or wrapped in HD tinfoil to create smoke. I like Gas grills w 4 burners, I can turn them all on to heat the grill quickly, and turn off 2 burners in the middle or each side to smoke whole chickens, small turkeys or breast, Pork shoulders/loins and venison etc. and you can repeat your succesfull recipies easier w gas if you make notes of times/ temps as you perfect your smoking. I also put a pan of liquid on the heat for flavorfull steam along w the smoke sometimes, Wine, beer marinades, fruit juices, herbs, onions, lemons etc. or combinations give more great flovors. I don't like to use charcoal when it's windy but gas will work ok on windy days, somewhat sheilded from the wind. For everyday grilling, speed like weeknights, convenience and great searing, smoking, roasting etc. a good gas grill is hard to beat and w practice you would never know something was smoked or roasted on a gas grill and not on wood or charcoal.