I've been cooking with a gas barbecue for a few years now, and I've wanted to get into charcoal for a while.
Bought a charcoal barbecue three weeks ago, then it rained constantly.
Today was absolutley barbecue weather though.
A moderate success rate cooking over charcoal. It simply doesn't have the temperature of the gas unit. That being said, the Nando's sauce-marinaded chicken you see seemed to be positively FIRED by the slower cooking, and was positively offensively spicy as a result.
All probably not lost then... ;)