I've got an XL BGE, a large Kamado Joe, Weber Kettle, and a Weber Genesis Gold propane that's around 15 years old. I'm thinking about pushing the propane to the curb this spring but worry I'll miss it and wind up replacing it.

I grill year round in Buffalo and almost exclusively with charcoal, I like the taste better and to me, grilling is charcoal, kitchen is gas.

I do usually use the gasser in the winter to sear sous vide steaks but used the KJ this past winter. A couple months ago I went to light the gasser and found a mouse nest on the grates and saw a mouse escaping out the bottom of the grates. Being the soft hearted idiot that I am I didn't want to displace him/her in the dead of winter and leave the little rodent homeless in the snow. I also figured better the Weber than the garage. So I gave the mouse the Weber condo for the winter and I used the KJ. No hassle really and I kinda like thumbing my nose at the snow and lighting up some lump in the middle of January

I use both.

Gas for quick burgers n brats and my kamado for BBQ.

Dumped the charcoal and went pellet.

I have 6 Weber charcoal cookers, and a pretty nice stick burner. I take pride in being able to dial a charcoal or wood live fire in more accurately than most ovens. Even still, I keep an old Weber gasser around for hot dog duty.

Both charcoal and gas here too. Costco Big Green
egg knock off smoker here as well. Gas in the winter is just so easy!

Both

Charcoal only. Got my first Weber in 1981 and never looked back.

Gas for quick and easy cooking of burgers and chicken.

Mix of lump (Cowboy or similar as available) and briquet charcoal (Kingsford) for the smoker.

Both

Inherited Weber gas. That is all.

I was strictly charcoal until this fall when I was given a nice Weber gas grill, so now I'll be using bof em.

I love the charcoal flavor but gas works much better on some cooks
I use both, in fact I am thinking of getting rid of my average Jenn Air model for a fancy gasser from Paradise Grilles or similar.
Now I have two BGE's and the Jenn Air.
Also considering adding a real offset smoker someday.
NOTHING like the true smoke flavor that gas will never get you.

Charcoal. Just like the taste of charcoal much better.

With the charcoal stacker from Webber, it's pretty easy and gets the charcoal perfect every time.

I'm lazy... Gas... but my Grills have been modified and redesigned ....

speaking of charcoal... back when I lived on the farm my father had a unique and fast way of getting charcoal up and to the perfect heat.... he would roll out the acetylene torch.. and light the charcoal with the acetylene alone and then turn that off and the pure oxygen on and hit the coals for about a minute with it and it was ready to cook.

I’m with Marzy and Jimbo....I use both. Burgers and chicken on the gas grill, steaks and smoking with charcoal.

I have a teenager pellet. Weber gas and several weber kettles. I prefer charcoal when I have time. I barely use the treager anymore. I dedicated one of the kettles with a thermoworks billows set up. It's very good.

Both, depends on menu. Steaks,gas. Ribs,brisket, pork butt..charcoal.

Charcoal year round.

I have a charcoal weber kettle and now a Camp Chef pellet smoker. I can add a gas burner to the side of the pellet grill in the future. I would definitely take charcoal over gas If they were my only choices.

If it's worth grilling, it's worth the time to use charcoal.

Now that said, we got a Blackstone propane griddle to use while camping. We do make smash burgers on it and they are excellent.