[dagar]

I have owned all three at one time or another. Nothing beats charcoal for taste but I don't like the initial smell of fluid. For me electric doesn't generate enough all around heat. I prfer propane because I'm a big believer in indirect cooking. By this I mean I turn all the knobs to high, shut the cover and let the grill get really hot. I then shut off one side and turn the other to low. I put the meat on the side I shut off and close the cover. The meat sears but never burns or overcooks from flareups. When it's time to turn the meat, I shut off the low side, turn the other side on to low and flip the meat Nothing but a beautifully seared and juicy peice of meat.