Another black-handed, wind-cursing charcoal enthusiast here, but I do believe gas has its merits. As others have noted, the speed and ease of a gas grill are unmatched. I also like to cook most fish over gas vs. charcoal, as it protects the delicate flavors of mild fish. There are exceptions to the rule; sockeye is delicious over charcoal, as is most any salmon/steelhead.

I don't currently own a Weber, but when I need a new grill, I will probably go for a low-end Weber, for the quality of the essential components. Most of what you pay for a grill over about $300 is for "features," some of which are nice, but none of which you need. As regards heat, I have yet to find a gas grill that won't get hot enough to get the job done, but then, I rarely cook steaks (or anything that requires high, searing heat) over gas. If you plan to do that, a few more BTUs may be required, and that will bring up the price. Bigger burners would also be nice when cooking for crowds, as they bring the heat back up quicker after repeated uncovering to turn/remove items.

What I really want is one of those Green Egg jobs. Now that's a BBQ! But I'm not likely to be able to justify the cost anytime soon.

Whatever you get, happy grilling!