Now, those of us who have read Steven's books know his mantra for the grill: keep it hot, keep it clean, and keep it lubricated. I've even bought grill pads and I've got one of Steven's grill oilers for the purpose:
I've been reading a few other grilling books lately (as there's still snow on the ground up here), and a few of them have been the excellent Weber grilling books by Jamie Purviance. He recommends that you oil the food rather than the grill grates, as oiling the grates creates bitter flavors as the oil burns off. I've tried this on my own cooks and it works, but there's always the danger of the food getting greasy - especially chicken, for some odd reason.
I clean my grill grates regularly and I always oil them after cleaning as they are cast-iron grates and they need the seasoning. High-temp grilling tends to burn that off on any grill whether it's charcoal or gas. But even if the grates are clean, seasoned and well-oiled the food sometimes tends to stick even if the grill marks are burned in (in cooking terms, the food sometimes sticks even if it's ready to "release"). As a result I sometimes end up oiling both the food and the grill grates, which works.
So I'm putting the question to the board - what works best for you? Oiling the food, oiling the grill, or a bit of both?