Grilling Tip #5. Grease the Grill
No one likes their meat sticking to the grates when grilling. Unfortunately, I've left the skin on the grill too often when grilling chicken. One way to help prevent this is by greasing the grill before starting.
Some say you should only use a wadded paper towel dipped in oil and applied to the grates with tongs, but I still like spray oil. Either way, if your grill is clean, hot and greased before you start cooking, you have a much better chance of not having any sticking problems.
If you are cooking something marinated in oil or using an oil-based rub, you don't have to grease up the grill. So it's a bit redundant. What type of oil, you ask?
As I said earlier, I typically use Pam or some generic version of it, but if I were using oil on a paper towel, I'd most likely use Canola, Grape Seed, or Safflower Oil. There's no reason to use expensive olive oil to lubricate a grill. It loses its expensive taste when it hits the hot grates.