I prefer the extra work, usually use charcoal but am going to move to the good stuff, the little log type of charcoal, not the briquetts?
I think cooking is a labor of love, the more work you put in, the finer the results. Soak my ribs for 2 days, turning them in the marinade twice a day, then boil in the marinade for around 2hrs? hard to tell, go by the feel, as to how long.
Then I brown them on the grill or w/e I am cooking on. Corn gets wrapped in foil, same with porkchops and other such things.
Hell, my thanksgiving turkey gets foil in specific places "not getting named" and stuffed in a roaster too small for it, then basted with some butter and such.
ALWAYS tender and delicious. 2yrs in a row now.
Thats all IMO, uncle has a propane grill, just takes the love out of it. no scooting the charcoal to change where the heat is and how hot. things like that.