I only use gas for steaks since they only take few minutes to grill. For grilling I mostly use my Char-Broil Charcoal Barrel Grill. My poor Weber's don't see much action anymore. I really like the ability of multiple cooking positions on the Char Broil. I only use pellet for smoking.
I have a few smokers (lol) including 2 pellets and my gasser still gets a lot is use. It’s an old Weber with a full set of grill grates....a cooking tool I won’t go without! We use a grill or smoker about 4- 5 days a week all year long. Although the the past two months its been 6-7 days a week sans oven and all.
I’ve not used a gas grill since I got my Kamado several years ago. I ended up giving it away as it was a nice Holland and I didn’t want it to be wasted. Once I had a taste of that charcoal kissed food I couldn’t go back. The only thing I use gas on is my Blackstone.
I just bought a Napoleon a couple months ago to replace my dead Chargriller. I use it pretty often. I use it a lot for reverse searing and if I'm cooking something that will stink up the house, like fish. I also use it a lot as an alternative to my oven for casseroles and such. Also works great when in a hurry too. I also have a Blackstone that I use alot. There are many times that I got the RT going in addition the grill and or griddle.
I have numerous grills, including a competition quality 42" Lynx Professional propane grill, the Rec TecRT700, and a Weber Performer Deluxe to name a few. All get used on a regular basis. We tend to cook everything outside so it's easy to say we're using them 7 days a week. The one that gets used the most is the Weber, which is kind of ironic because I'd not had a charcoal grill for many years. They took too long to fire up and get ready so I stuck with propane. The Performer though has a gas ignition system so it's a breeze to fire up and be cooking in a matter of a few minutes. We both love the flavor and convenience of the Weber. The one getting used the second most would probably be the Lynx with the Rec Tec at number 3. There's never a week that goes by though that they are not all used.
It comes down to preference. Some things are best (preferred) smoked, others are better on the grill. What we are having for dinner determines what equipment will be used. There is a third category, with the best example, especially this time of the year, being turkey. I use the grill w/rotisserie and a smoker tube to get the best of both. Great skin, super moist smoked turkey. Chicken is usually done on the grill for the same reason.
My gasser completely rusted. Never really cared for it so no desire to refurbish. It is now just a cabinet for a propane bottle and my Camp Chef single burner I use for roasting coffee. Weber Performer twice as old as the gasser gets the grillin' duties.
Interesting discussion. I Love my Weber Deluxe and the flavor it gives. However, there are some foods that need more precise and easily varied temps. Or I just need a quick sear to finish an item and firing Charcoal would be wasteful.
Pellet grills are precise but only have small, if at all, direct flame, 700°+, searing areas.
Gas holds once you spend a bunch of time dialing in the temp, but have wall to wall Searing capabilities.
It is a tough decision deciding Pellet or Gas...JJ