Purists think charcoal is the only way to go. They claim that this gives food the real outdoor flavor while giving the cook the challenge of not incinerating the meat. Additional taste enhancement can be had by the use of wet wood chips to give that real smoked flavor. Certainly, charcoal grills cost less than gas. But gas is by far the easier of the two methods.
Charcoal briquettes can be hard to start.
Gas is ready to go in a matter of minutes. Charcoal can undercook or completely burn the dinner. Gas gives you better control of heat since there is a heat setting. Safety is also a factor. Never use either type of grill inside the house or even in an enclosed porch, unless you have a motorized vent to pull the smoke outside.