We bought the One Touch Silver charcoal Weber last year. I was so used to scorching everything on the outside of the meat and finding out it was still pink in the middle that I was dubious whether there was any alternative (in terms of charcoal BBQs), or maybe it was just me seeing as I can burn just about anything I cook. Plus I really got fed up with looking as though I'd spent an extra hour under the sun lamp having sweated my b0llox off turning and turning and turning the meat.
I favoured charcoal because of the extra flavour you got from the smoke, etc. I don't know much about gas BBQs but felt that you could just as easily get the same results by cooking the meat in the oven or under the grill. Maybe there are ways to enhance the flabour when using a gas BBQ it's just I don't know about them.
Anyway to cut a long story short the Weber was the best thing I ever bought in terms of BBQs. You fire it up, put the lid on and let the coals heat up. When ready put the meat inside on the grill, put the lid back on and wait. Resist the temptation to keep taking the lid off to check the meat as this causes flare ups and the meat to scorch (the instructions give you a rough idea when to start having a look under the lid. Turn the meat once and replace the lid. Hey presto the result was perfectly cooked meat, with loads of flavour.
We even cooked an entire chicken on ours last summer. Basted the chicken, popped it inside and left it to cook for about an hour and half. And according to those who tucked in it was very tender, moist and perfectly cooked. I swear by these devices now and haven't burnt a single sausage since. It couldn't be easier. And you get to share a beer or two with friends and not spend your entire time, tongs in hand hunched over a hot BBQ.
Jiminy