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Jeff Smith always preached "hot skillet (or grill, in this case) & cold fat and nothing will stick". The same holds true for any grilling surface (as far as I know). I temper the grates on my grill and keep an oil-dowsed rag near-by. Immediately before putting anything on the grill, I slap the rag on the grates and then add the item(s) I am grilling. Just watch for flare ups!
 
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