Propane or Charcoal

Depending on where you live, outdoor cooking has different meanings for different people. When I lived in Texas I learned pit style BBQ. Nothing else like it! Also learned how to make fajitas the authentic way, they're awesome! Here in the northwest, the outdoor cooking is not as popular, but there are many who swear by their bbqs.

I have several outdoor cookers.. A traditional gas BBQ like in your first picture, a Weber charcoal like in your second picture. I also have a gas "infrared" cooker. It has the advantage of getting super hot for searing steaks. And it is not affected by the wind taking the heat away like with a regular gas grill. I have a "water smoker" that uses wood and charcoal chunks with a pan of water that sits above the heat, below the meat. Keeps the meat moist over a long slow smokey cook. I also have a pellet grill made by MAK. These are awesome cookers, able to do slow cooking as well as searing the meat, with the added benefit of the smokey wood flavoring. You can program the pellet grill to have the meat finished just at the time you come home from work if you want. I use my Luhr Jenson Big Chief smoker to make some of the best smoked salmon you could imagine!

Of all my cookers, I like my MAK pellet grill the most.

...But that is not one of the options you stated! ...so, for weekdays, its gas. (Quicker, easier, less hastle). Weekends, charcoal. BTW, it's the available BTU's of charcoal that gives the advantage... HEAT! The ONLY gas grills available that can generate the heat of charcoal are the infra red ones. Even some of the electric ones like rustyratrod is considering are capable of intense heat. They can get super hot in a very short time, and take a little getting used to. Not the best for burgers, but for rib eye steaks (the best), the results are incredible.