^^^That'll be interesting to see . . . but you're not gonna eat all 3 in one sitting right?
FWIW, here's what a buddy of mine emailed me:
I sometimes use hickory or mesquite wood (pre-soaked with water) when I
grill. FYI... gas grills cook differently than charcoal grills. Gas grills
cook with a very dry heat, and it's easy to overcook the outside of the
meat. Charcoal grills take more time to prep and you can't regulate the
heat as well as gas grills. You'll need practice to find optimum cooking
temperatures and times. However, the overwhelming advantage is the charcoal
mmmm... mmmm flavor! Personally, I prefer the charcoal grill if time
permits, but you can't beat the quickness and clean up of gas grills.
I'll probably end up buying a gas grill, then building either a brick charcoal grill or one of those huge 55gal drum type grills. Having the best of both worlds, I think Dave has the right idea.