That doesn’t really contradict much of what D.P. said...
With a well looked after charcoal grill the benefits can be seen:
When searing (generally a higher temperature can be got), but that’s irrelevant when you’re looking to cook anything else but thin steaks. Many gas bbqs have sear plates to solve this issue
It can impart some smoke flavour when cooking for long periods, a “problem” that can be solved by adding wood chips/lumps of your preferred flavour (which you should be doing with charcoal if you care about smoke flavour anyway).
Tbh this charcoal vs gas thing seems to be a cultural thing anyway. In North America the vast majority of people use gas. I have one friend that uses charcoal on a regular basis and he always adds lumps of wood to impart the flavour he wants. I’m sure DP will have a similar experience. In the UK it’s a much more even balance.
With a well looked after charcoal grill the benefits can be seen:
When searing (generally a higher temperature can be got), but that’s irrelevant when you’re looking to cook anything else but thin steaks. Many gas bbqs have sear plates to solve this issue
It can impart some smoke flavour when cooking for long periods, a “problem” that can be solved by adding wood chips/lumps of your preferred flavour (which you should be doing with charcoal if you care about smoke flavour anyway).
Tbh this charcoal vs gas thing seems to be a cultural thing anyway. In North America the vast majority of people use gas. I have one friend that uses charcoal on a regular basis and he always adds lumps of wood to impart the flavour he wants. I’m sure DP will have a similar experience. In the UK it’s a much more even balance.
