Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jun 9, 2011 01:45 PM

BBQ grill grate sticking issue

Maybe everyone has this issue, but it seems that no matter what type of grate I have, SS, CI, or ECI the food seems to stick. I've read that the food will tell you when it's ready to be turned and release, but that doesn't always seem to work either, nor is it always when I want to turn the food. My new grill has SS grates that are about 3/8" diameter, so they are really heavy duity. They leave good sear marks, but there always seems to be some sticking. I've tried a little veg. oil before I start it up but it seems to burn off during preheating. It's too hot right before I put the food on to oil it, or at least I haven't figured out a good mtheod yet. Anyone have a method they use that works? Thanks,

  1. Click to Upload a photo (10 MB limit)
  1. My first thought is that you need to find a way to oil the grates only after they are really fully hot. Usual method for some folks is to take a bowl with oil, then use tongs to get oil all over a paper towel and then swab the hot grate with the oily paper. Stainless steel that thick will need a serious pre-heat, preferably 10 minutes with the lid closed. For my own part, I just swab with the paper in my hands, but I have asbestos hands, apparently.

    Next thought is that you don't say anything about the foods you cook. Some things, like lean chicken breast, pose greater challenges than fatty things like burgers or steak.

    2 Replies
    1. re: Bada Bing

      Let's talk food, you hit it, chicken breast, pork chop, salmon, kabob with steak, but it's lean and trimed, all foods that are lean. Even the ground beef is lean for the most part but doesn't stick as bad. I haven't cooked a steak on the new grill yet. I do usually go for at least 10 min preheat. I'll give a soaked paper towl a try.

      Never thought I'd say it, but the new grill (KitchenAid but not the ones sold at Lowe's) is in many ways, as good as or better than my Weber Gen. BUT it was 15 years old and just not working like it used to. I seem to have much better heat control (control of the flame) with the new grill. Very sturdy all 304 stainless, lots of bells and whistels.

      1. re: mikie

        I find that lean meats like chicken marinated in an oil-based marinade tend not to stick, and those marinades add great flavor. You just have to watch the flame-up aspect and--where there's sugar involved--the increased scorching factor. I find that flames in my Weber grills are never a big problem so long as I grill with the lid down mostly....

    2. Dear Mikie - the food won't tell you smack - it doesn't talk or at least it doesn't anymore by the time it hits your grill - use a special high-temp grill spray - Pam makes one. Works a charm. Don't usually need to spray b/w flips.

      1. Once my grates get scorching hot I turn the flame off or down (to prevent flare ups) and begin oiling. Oil in a little dish with a paper towel rolled into a tube and tied with twine. This is swabed over the grates and then left for a moment or two then repeated 2-3 times more until the oil is polymerized. The meat should also be oiled. At this point you shouldn't have a sticking problem. You could also use a grill spray.

        1. I spray the grates and the meat with canola oil right before I put it on the grill. It its a marinated item we usually wipe the marinade off and spray before it goes on the grill.

          1. Don't ever spray your grill or oil it. Oil the food! Spray or brush on a little olive oil on both sides before putting on the grill. Trust me. This works and won't discolor your grill like PAM (yuck, did you ever read the ingredient list?).

            1 Reply
            1. re: Chris B.

              I have read the ingredients list. It's pretty much oil.