good charcoal grills:
- adjustable grates for the charcoal grill so that you can raise or lower the elevation of the charcoal
- a warming tray above the main grill rack
- dust collector for the charcoal as it burns away
- a utensil/utility rack on the side, where you can set "stuff"
- large wheels on legs, to move the unit easier
"Cadillac" options:
- exterior heat gauge (only rookies will admit to needing 'em

)
- a "roll" cage that allows you to just slide the top to the side of the grill
- rotissary unit
I'm the same way; much prefer cooking with charcoal. Takes longer and you need to learn how to cook with it, but the flavor seems better. And it definitely makes the supporting liquid beverages taste better, when consumed while cooking over charcoal.
ps to score some major brownie points, try and locate the industrial grade cooking utensils. I found a set of stainless steel in a solid wooden carrying case, and the utensils must be 6 gauge steel. My dad loves it and takes it with him when he cooks at the Lions Club or does the benefit cooks.