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If you cook some plain lamb or pork shish kebabs (like they do in the eastern Mediterranean) I assure you the ones cooked on charcoal will take flavour from the fact it's cooked over charcoal/smoke/fire, if you cook the same food on gas it won't take the flavour and IMO won't taste as good...

I use both, a charcoal kettle (Weber) for good stuff like whole chickens or joints of meat, steaks etc. I have a Cypriot rotating kebab BBQ which is ideal for, er, shis kebabs/souvlaki and souvla . A Tokat kebabi mangali (Turkish wood burning oven) for lovely Turkish style meat and veggie...