"Brushing a layer of oil onto the grates before the meat goes on is the key to preventing sticking. A heatproof basting brush or a paper towel can be used to apply a thin, even coat."
"Never oil a blazing-hot grate. Oil should be applied before lighting the charcoal or after the grates have cooled down to avoid smoke and dangerous flare-ups."
"Refined oils such as canola and vegetable oil perform well at high temperatures, while algae oil has the highest smoke point, making it ideal for grilling."
Applying a layer of oil to grill grates before cooking prevents meat from sticking. A heatproof basting brush or a paper towel with oil can be used for application. Ensure the grate is clean and never oil a hot grate to avoid smoke and flare-ups. Refined oils like canola, vegetable, or algae oil are best for high temperatures, while extra-virgin olive oil is not suitable due to its lower smoke point.
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