We definitely do that. We've also found that when making burgers ground sirloin doesn't stick nearly as bad on our grill as ground chuck, but that we like the slightly fattier taste of chuck. Next time I think we're going to see if mixing chuck and sirloin gives us the right texture/taste combination we're looking for.

As to the earlier comments about saucing, we use it for marinade but don't put anything on the meat once it's on the grill. I believe our grill crud is probably mostly fat.

One drawback of the Kingsford grill, as opposed to our Weber for example, is that it isn't airtight, even with the sides and top closed. When you close the Weber it cools down fairly quickly. The Kingsford takes quite a bit longer, making it even less likely that I would want to clean it right away, particularly since we like to operate it very, very hot.