1. PREHEAT. A cold grill will make your food stick to the grates. Pre-heat your Lynx grill well before starting to grill. The grates need to be hot enough so the meat or whatever you are grilling releases from the grates. You can start off with the grill hot enough and then adjust to your desired temperature, or make sure you give the food enough time to release from the grates before flipping or moving in case you started grilling with a lower temperature.
2. WARM UP. Give your food some time to come up to room temperature before grilling, around 20 or 30 minutes for thick meats. This will help the food cook more evenly and quicker too.
3. LET IT BE. Let the food develop a seared crust before moving or flipping it. Doing this too soon, or too often, will cause the food to stick to the grates and will increase moisture loss.
4. LET IT REST. Once your food is done cooking, remove it from the grill and let it rest for 5 to 10 minutes, depending on size. This gives liquids inside proteins a chance to redistribute. Also keep in mind that when grilling meats, the doneness and temperature go up during the resting time. So make sure you remove meats from the grill a few degrees before it reaches your desired doneness.
5. SAUCE AT THE END. High moisture and sweet sauces or marinades should be avoided due to the fact that sugar caramelizes and burns quickly. Liquids and sugars will make your food stick to the grates. If your recipes call for a sauce you should brush it on after you remove the food from the grill.
6. BURN & BRUSH. When you are done grilling, close your grill and allow the residual heat to burn any pieces of food stuck on the grates. Afterwards, just clean the grates with a steel bristle brush.