I'm a believer in barbecuing over pure lump hardwood charcoal or just good 'ol wood. However, I understand why some people like cooking with gas - it is quick to light, and easy to clean. However, it isn't really that portable, and the design of a lot of gas grills takes away from the smokey taste that comes from juices falling right on the heat source.
Interesting compromise: Flame Disk from uGo. It is an aluminum pan filled with solid ethanol... if nothing else, I"d be curious to try it for curiosity's sake.
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