"Different grills serve different purposes: Propane-powered gas grills are popular with home cooks for their ease of use and minimal cleanup, but are generally pooh-poohed by professionals, who turn to charcoal instead. Charcoal takes more time and skill to get going, but burns at a higher temperature than gas, which forms a better sear on the exterior of the meat without overcooking the interior. (Plus, charcoal satisfies that whole primal-urges-to-cook-with-fire thing.)"
"That said, there's a world of nuance within charcoal grills, from classic kettle grills (i.e. Webers), to thick-walled ceramic grills (i.e. the Big Green Egg) to smokers designed for low and slow cooking (think competition-level barbecue rigs). And then there's how you use them: Grilling involves high, direct heat coming from the bottom and is best suited to smaller cuts (i.e. steaks, burgers, hot dogs), while barbecuing involves a closed top and applies slow, indirect-heat technique aided by wood smoke, ideal for large, tough cuts like brisket or ribs."
Choose grill types based on convenience and desired cooking results. Propane gas grills provide ease of use and minimal cleanup for home cooks. Charcoal grills require more time and skill but burn hotter, producing stronger exterior sears without overcooking interiors and satisfying the appeal of cooking with fire. Charcoal options range from kettle grills to thick-walled ceramic cookers to competition-style smokers for low-and-slow barbecue. Grilling uses high, direct heat from below for smaller cuts like steaks and burgers. Barbecuing uses a closed top with slow, indirect heat and wood smoke for large, tough cuts like brisket and ribs.
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