The hotter the grill, the less likely it is that food will stick, so preheat it well. Then, scrape the grate clean; residual debris will detach from a hot grill more easily than from a cool one. Next, oil the grate using a clean rag (much sturdier than paper towels). Hold the wadded rag with tongs, dip it in oil, and wipe the grate. Let the oil burn off, then repeat. Cover the grill and heat it again. Open the lid and wipe the grate twice more with an oiled rag. By reheating the grill and repeating the greasing procedure, you turn the grate into a practically nonstick cooking surface. When it’s black and glossy, it’s good to go.