Which do you have, and what are the pro's/con's.
Cheers.
Charcoal all the way, I'm an enthusiast, I have a Weber classic kettle, perfect for everything from a burger to the Christmas turkey ( did this 2 years ago). Also a Cypriot rotisserie kebab bbq and a regular open bbq grill. Planning on building a BBQ station later this year, to house the kettle, the Rotisserie and to include cupbaord storage, granite worktops and a herb garden. All to be covered by a canvas sun (and rain) canopy/pergola.
As for barbecuing in the rain, of course you can, just put an umbrella up.
Charcoal all the way, I'm an enthusiast, I have a Weber classic kettle, perfect for everything from a burger to the Christmas turkey ( did this 2 years ago). Also a Cypriot rotisserie kebab bbq and a regular open bbq grill. Planning on building a BBQ station later this year, to house the kettle, the Rotisserie and to include cupbaord storage, granite worktops and a herb garden. All to be covered by a canvas sun (and rain) canopy/pergola.
As for barbecuing in the rain, of course you can, just put an umbrella up.
Why bother with gas....totally contradicts the point of a BBQ...you may as well cook indoors. You can't beat the chargrilled taste of a proper charcoal BBQ. Of course if you are unable to cook on charcoal without burning your food I can kind of understand the controlability of gas but it is possible to cook on coal without burning if you get it set up right and are attentive enough.
this,cant beat charcoal!!!!,i managed to feed over 3000 people afew years ago,with 3 drum bbqs,if you know what your doing