I can definitely taste the difference and prefer charcoal. That being said, we sometimes use our gasser for a real quick cooks like chicken breasts for lunch. Nothing beats charcoal or open flame though, especially when you're reverse searing and adding an excellent smoke flavor.
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*A Texan transplant*
UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Gasser(charcoal chimney starter)