Yes and no…
Oh, you want more? Please read through the following pros and cons of each appliance. And before your twitching fingers can start texting me a devastating counterargument for each of those, please read to the conclusion. And feel free to provide us with more Pros and Cons if we missed any.
- Convenience – Easy to light and control
- Gas fuel might be cheaper than charcoal over the long run
- Excels at high-temperature cooking (searing steaks, for example)
- Easier to control the temperature
- Typically, better for cooking for large crowds
- Provides a nice smoky flavor
- Versatility – Can cook a steak at high-temps or slow smoke
- Can heat up faster than gas grills
- Ashes can be used in your garden to provide needed minerals
- Depending on options can be more affordable
- Also more affordable to maintain
- Requires parts replacement (igniter, burner, etc.)
- Doesn’t really impart flavor
- Does not perform well if wanting to smoke meat
- Typically not portable
- Lengthy fire startup procedure
- Charcoal can burn unevenly
- Temperature control can be difficult
- It can be messier and more difficult to clean
Conclusion: For each of the cons above, there are solutions. Either a change in procedure or accessories would make these points invalid.
But… if we had to distill it to one thing: Charcoal provides better taste and smoky flavor. On the other hand, if you are looking for convenience (ease of adjustment, cleaning, etc.), gas is likely to be your choice.