Do you make your own sauce or buy?
I make it from time to time, but there are so many good store bought sauces out there, it hardly seems worth the effort anymore.
Gas or coal?
Both. I often use gas for porous things like certain vegetables, bread and so on. Smoke can make things like mushrooms too bitter. Lump charcoal is what I use for grilling, most of the time. For BBQ and smoking, usually a combination of lump charcoal and hardwood. I also often use a direct hardwood fire for making steaks.
Sauce or dry rub?
Marinade + dry rub, usually. Gotta have sauce on ribs, though, IMO.
Pork, beef, chix or fish?
Slow cook or light it up?
Well, BBQ is slow cooking, by definition. The only things I usually grill quickly are steak, vegetables, chicken breasts, fajitas, shrimp and some types of fish that dry out too easily like Mahi Mahi. Most everything else gets the slow indirect treatment. 30-45 minutes is more than enough for small things like jalepeno poppers and most fish. 2 hours for medium pork loins, chicken quarters and such. It pretty much goes up exponentially from there. 12-20 hours for a brisket., etc.
Any tips you want to share or are you a selfish pig with a great recipe and you think not telling us makes you superior in some way?
Three of the most underused and underrated things in the kitchen: fruit juices, soft drinks and brown sugar. Explore your marinade options...so many things are quite intuitive when you really think about it..the problem is most people don't think about it. Everyone knows about fish and lemon, but most people have never tried fish and orange juice or pineapple juice or anything else. Ever marinade lamb or pork in apple juice? Didn't think so. It's awesome. Soft drinks are great too, especially for pork and brisket.. Dr. Pepper, Coke, etc. All great.. they have sugar, spices, water and salt all built in. And brown sugar is just great on damn near everything.