Well even in our cool and miserable spring I've used my bbq several times already. A thick Rib eye steak Pittsburgh medium I believe (black on the outside, pink in the middle) or a nice fresh Sea Bream or Red Mullet stuffed with lime and herbs. Yum.
BTW, each to his own but I think there is an amazing amount of snobbery over gas barbecues, personally I would never go back to buggering about with charcoal with all the mess and never ending waiting around for it to reach the cooking stage. In 5 minutes my gas grill is cooking. As for "it doesn't taste the same" you'd just have to be a lousy cook to get an inferior result with gas. Burning fat, which is what creates the smoke/flavour is burning fat, whether it burns on a lump of hot charcoal or hot metal.
If you're in any doubt cook the same food on gas and charcoal, throw a couple of sticks of freshly cut grapevine or fruitwood or a bunch of herbs alongside the meat and then do a blind tasting test.