Have a gas BBQ with a ceramic grill. No matter how low I have the temp the meat just sticks to it. Have tried oiling the meat, indirect heat etc. Food cooked on a friends smaller Weber is always juicy and tender. His has the cast iron grill. Generally are cast iron grills better?
My Gas BBQ has a wire style grill, and I give it a wipe with oil before use. When placing meat onto it, I leave it in place for a while before attempting to move it. Sticking doesn't seem to be much of a problem.