Charcoal v gas has its primary comparison in grilling in my back yard. I guess you could have an offset gas burner that heated a separate cooking chamber but gas is seemingly the heat source for direct grilling in most outdoor cooking appliance applications although the outdoor griddle has started to catch on. I have both and the gas is good for quick cooks like hamburgers or searing something. Many times I've seared a big cut like a full beef filet or rack of lamb on the gas grill and then moved it over to the smoker for a low heat indirect finish to bring it up to the desired doneness. You can do offset with minimal smoke taste it you use something mild like apple wood.Here's the thing with the charcoal V gas debate.
Charcoal will be always be for two different people.
Those nostalgic for the older grills that their parents or grandparents had. (Like those cheap red roof grills you saw in the 80s and that they still sell today)
The actual Barbecue and grilling aficionado that likes to go along with the ritual and process of actually grilling and smoking their meats.
Gas is for people that are just new to grilling and barbecuing or simply don't want to be tasked with going through all those extra steps. Although, objectively its worth it because gas grills don't really add 'flavor' to a final product. Charcoal and/or those wood chips you can use does though.
I'm digging the Blackstone flattops though. Great if you wanna feed a crowd and are actually cheaper than a lot of traditional gas grills. Plus you don't got to worry about grates.
The Traeger smoker grills are a nice in between too.