I'm a wood and charcole man, myself. I've been running a New Braunfels steel grill, big enough to use fireplace wood. I like to use a 4:1 mix of oak to hickory, and let it burn down to coals. Best grilled meat, ever!

For smoking, I've got a vertical cylinder smoker with coal pan and water pan. Smoked a ham last weekend, damn good ham. Bit of trouble, though, as a fire lasts about 8 hours, then you have to rebuild, for a big ham. I try for 1 hour per pound, so a big 16-18 pounder takes two fires. A whole salmon only takes about 30 minutes per pound.

I've used gas grills before. They are mighty convenient, but just can't get the flavor I like. Never tried a gas smoker. I'm thinking about a big gas fryer, something that will hold a turkey. Cajun fried turkey, anyone?