Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Stop Oiling Hot Grill Grates

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

“Oil the food, not the grate” is a barbecue motto that I live by. If you put oil on the grate of a grill hotter than the oil’s smoke point (above 400°F), as so many recipes instruct you to do, the oil burns instantly. The resulting carbon layer can make sticking worse and doesn’t taste good, either. Because food that’s oiled is cooler than the grill grate, it cools down the grate, and the oil doesn’t burn on contact. Also, oiling the food isn’t wasteful because you use just what’s needed to cover the food.

-Elizabeth Karmel


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.