Now this is a battle for the ages: In one corner (of the patio) sits the ultra-convenient gas grill. Standing staunchly in the other – a charcoal-burning beast.

Among those caught in the middle of the burning debate is sophomore physical education major Vito Rotondi.

“They’re both good for me,” Rotondi said. “If I was tested on it, I probably couldn’t tell the difference in flavor.”

In contrast, at least 42 people cared enough about their grilling to spend more than $2,800 per couple to attend the three-day Barbecue University at the Greenbrier Estate in West Virginia.

Students there are coached in the nuances of outdoor cooking by Steven Reichlen, host of the PBS television show “Barbecue University” and author of “The Barbecue! Bible,” “How to Grill” and “BBQ USA.”

“I use both, but I personally would rather use charcoal,” Reichlen said. “The difference between them is like making love versus having sex. With charcoal you have higher highs and lower lows, but gas is like just getting the job done.”

Those who have not mustered up enough money to attend BBQU may appreciate the pricing of charcoal models. Charcoal grills can be found locally for as little as $8.

Still, gas grills are far more popular with customers at Menards, 1825 Mercantile Drive, Sycamore, said assistant appliance manager John Lindblade.

“Most people don’t want to deal with waiting for charcoal to heat up,” he said.

He said that in the first week NIU students returned to classes, the store sold 60 units of an inexpensive gas model.

Keith Korneski, assistant manager of Farm & Fleet, 1300 DeKalb Ave., Sycamore, echoed Lindblade.

“People think gas is more convenient,” Korneski said. “You get a lot of convenience for $50 more.”

The ease of gas grill use was not enough to sway Korneski. He said he uses charcoal, but not for any ideological reasons.

“That’s just what I have,” he said. “I haven’t had to get a new grill in years.”

Charcoal grillers tout their choice as more durable than most gas grills.

The simple design means fewer things to break.

Junior geography major John Weiser will wait for a grill to catch up with his busy life.

With gas, he said, “There’s a gassier taste that gets in the food, and I think charcoal is more convenient. You can just go to the store and pick up a bag.”