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I have a grey porcelain Weber kettle that I found in basement on outbuilding on a house I bought. It's twice as heavy as 20 year old model I've never replaced a grate but never put charcoal on bottom grate as I use a basket
1: seasoning sticking: put seasoning on dry meat with salt and pepper applied first (brine) when spices are moist you can sear (Mustard is a great binder) Grill oiled with veggie oil? Grill hot? Not 3 potato hot when meat went on?
Searing both sides hard and wrapping or finishing on indirect heat is my favorite method on a gas grill unless there is lots of marbling.
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