I've worked grills in restaurants. Most grill cooks like to use a cup or pan of oil and a silicone grill brush.
After scraping and cleaning the grill, I like to brush it, then let it cure for a couple of minutes to season, then wipe off the excess, then brush it again, season, etc. In this way, the grill tends to acquire a natural nonstick coating like a cast iron pan.
I keep a can of spray oil in my station, but about the only time I use it is for seafood fillets and other delicate items. I'll brush the
bbq grill then also spray the surface of the fillet. If the grill has been brushed, there's really no need to spray on meats.
