This is a question that has sparked many a debate between barbecue enthusiasts. I'm self-admittedly a strictly charcoal advocate, as I prefer the taste of meat produced through these kinds of barbecues, and I'm a fan of both smoking and indirect cooking. It's often cheaper to use charcoal but controlling temperatures via vents, not to mention the cleanup, can be turn-offs. Gas models might be more expensive but you can bring your barbecue up to temperature almost immediately and with great efficiency. While you can smoke on a gas barbecue, it takes more preparation than throwing a few lumps of wood on a charcoal alternative.