[wuufer001]

well this post probably wasn't clear enough, only choose one what you would like to use before counting on conditions of the environment, time, ease etc.

i had typical weber gas when i was still in the US, just crank it up for few minutes and start cooking but like others said, suitable for a weekday dinner or something fast. but have always prefered charcoal, if time is no problem i would rather have the family and friends over start the fire and chit chat with beers.
we usually don't cook everything then move inside the house, we usually just stay by the grill for the whole night, make the grill a heat source if weather cold and also adding to the atmosphere.

our typical braai is usually for a late lunch or early dinner type, but we eat throughout and ending till late during the night. will atleast be by the grill a few hours, not constantly cooking but for late comers, we can just slap on the food to grill whenever or if got the munchies after drinking there is always something to nib on.

[MChat]

Originally Posted by roastbeef

Natural lump charcoal.

This or real wood. None of that glued together sawdust crap. I use mesquite lump charcoal (and sometimes chunks of mesquite wood) for grilling. And I use chunks of apple, cherry, oak, pecan and mesquite for smoking. I typically smoke with a mix of apple (50%), cherry (45%) and mesquite (5%). Occasionally, with thicker steaks (>1.25" thick) I'll smoke them for about an hour, then give them a quick sear on the grill.

As for gas grills... you might as well just cook it inside in the oven broiler.