Gas grill all the way! To get the taste of a campfire, I save the pruned limbs off my Royal Norway Maple and use the chips in a cast iron smoker box that sits atop the ceramic briquets. Pork takes on a magical flavor when cooked slowly over maple smoke. That's why Hillshire Farms sausage and stuff is so darned good...maple smoke. I use fruitwood also for other meats, and alder when i can get it for salmon...otherwise I smoke fish over cherry wood on the gas grill.
Last year we, or LB, started to cook steaks on the gas grill on one of them boards that you soak in water. Made for some mighty tastey and tender steaks.
!!!Buffalo chips!!! EEEWWWWW!!!! I guess that would even maybe could add some good grass flavor, if one really wanted to use little twigs that already had been processed into little pellets, then Moose Turds should be on the menu for sure...