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Message: [QUOTE="HuskyHawk, post: 3984192, member: 1414"] This is a sensible response. I've got a propane weber, a kettle weber and a drum smoker. I confess that I'm not good with the Kettle, I'm just not. Haven't practiced enough. I also think the minute amount of charcoal flavor imparted in a quick burger cook is (a) not noticeable and (b) not worth the additional prep, which probably triples total cooking time. By the time charcoal is ready, my burgers are done on the genesis. A big thick, slower cooking steak, ok, now you may have an argument for charcoal. Same with 20 burgers for a big crowd. For veggies, I've got them on foil anyway, so charcoal vs gas is irrelevant. If charcoal is that much better than gas, surely wood is that much better than charcoal. And I would choose gas over anything cooked with lighter fluid or matchlight charcoal any day, that stuff is gross. [/QUOTE]