From 8:30 pm'ish, to 4:30 am is my work week standard. Weekends I don't count the time. Whenever I go to bed til whenever I get up. It's usually about 8 hours then too, however.
Both for me. I lean on the gasser more than I like just because I hate the mess of my old Weber. When chit get's real though, and I have thick cuts of meat, then it's charcoal no question.