Charcoal.
Anybody who says otherwise has poor taste buds.
:-)
Mmmm, I wouldn't say that. T-bone steaks need no flavor but their own. Properly aged, and over gas-fired charcoal briquettes, about 12" away. Sear to desired depth/heat of meat, and serve immediately with knife, fork, and roasted potato.
However, chicken is another story. Fresh-killed, and iced; never frozen. Halves grilled over charcoal burned long enough to produce hot embers, sousing the halves while grilling them with Cornell formula white sauce. The halves on wire racks about 36" away from the charcoal bed, with the sauce drippings fuelling the embers. Keep a hose set for fine spray to knock down flames--no scorched/dried skin or flesh wanted. Dry out the halves the last 10 to 15 minutes. Chicken done when leg bone rotates freely in its knee socket; wing lifted parts easily from its moorings. Serve with roasted corn ears and Grandma Brown's Baked Beans. Charcoal definitely: real hot embers.
Choice of charcoal or gas-fired briquettes depends on the type of cooking and the kind of meat, IMHO.
I think roast lamb would be nice, but I don't know if I could stand the sheepy smell.