Gas for me. It's easier to control the heat evenly.
If I want a smokey flavor to my meat:
1) soak wood chips for an hour or so
2) place wood chips in foil
3) mix half dry and half wet wood chips together
4) punch holes in foil
5) throw it under the grill
Also depends on how many you're feeding. If it's only a few people, it really doesn't matter. But if you're going to be cooking for a lot of people, go with gas just because of the even heat distribution. Back another life-time ago, I used to cook at a restaurant, gas was the only way to go for fast service and maintenance. Charcoal would be a nightmare.