I've used several grills through the ages, all charcoal.. Right now on my patio I have a Weber 14" portable, 18" and 22" kettles (2nd 18" - first one wore out after about 25 years) and a "Smokey Mountain Cooker".
I've cooked ribs, beer can chicken, shrimp, lobster tails. Various fishes, pepper steak, every kind of sausage. Burgers and such, of course. My best memory is of a turkey I cooked with mesquite. I collected the drippings and added them to the gravy, had to run out for more bread as people sucked it up.
Charcoal cooking can be challenging. It takes some time to master the timing, the amount, the positioning of the food on the grill (direct/indirect cooking), the choice of charcoal. But when you get it right it's amazing. Cooking over a gas fed flame is more like cooking on a stove to me; it tastes good but not quite the same. It's the journey vs. the destination thing, I guess.
Obviously I'm a Weber fan. Whatever you choose, you gonna love it.