Hi Linda, I have the red and black clay gun. For me its easy to work with. When I use gumpaste or 50/50 mix of gumpaste and fondant, I knead the paste with shortening and then dip it in some warm water and knead really well. The texture should be of chewing gum. Then put the paste into the claygun and extrude. It works really well. But you will needs some practice. Some members use the other one. So it comes down to what works best for you! 
I have the makins one and love it. Not expensive and very easy to use.
I have the Makins one and like it pretty well. The only problem is that I'd like to be able to extrude directly onto the cake, but it's hard to do because of the twisting motion you have to use on the handle. You can't get too close to the cake or you'll hit it with the handle. Seems like with the squeeze grip, you'd be able to squeeze it right onto the cake with no problem. Anyone who has one of those use it that way?
Bought the twist type from the crasft store and it was hard to use. It was like a cheap garlic press and really hurt my wrists/hands. I ordered away for the sugarcra*ft gun (with the squeeze handle). I have heard great things about it and it's looks like much better quality (and cost a lot more) than the twist one:
http://www.cakemischief.com/SearchResults.asp?Search=sugarcraft+gun
I have the Makins one and like it pretty well. The only problem is that I'd like to be able to extrude directly onto the cake, but it's hard to do because of the twisting motion you have to use on the handle. You can't get too close to the cake or you'll hit it with the handle. Seems like with the squeeze grip, you'd be able to squeeze it right onto the cake with no problem. Anyone who has one of those use it that way?
Yes! I did a soccar cake and piped the net straight on the cake. And also when I do a boader around the cake. I extrude a little bit at first and then start sticking around the cake while extruding.
I have both the red & black and the Makins Ultimate (light green metal with a "T" twist handle).
Hate the red & black--why?? Have to add LOTS of crisco to get the fondant soft enough to extrude easily. Barrel is so short that you have to re-load way too often. Expensive. Sits in the drawer--I never use it.
Love the Makins Ultimate--why?? Don't really have to add any crisco, if you don't want to. I usually add a very little bit. Long barrel yields long extrusions. Handle is very easy to turn (never, ever, buy one of the push handle extruders). Easy to clean and put back together. Inexpensive. I use it all of the time.
Rae
I've tried a few. the Makins green with the twist is the only one that works. The handle spins with no effort whatsoever. I use it on just about every cake I do.
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