Hi Claudia, One thing I would recommend is making sure that the grill surface are not the open grill type, meaning it isn't just bars going from one end of the barbeque to the other.
There are grills you can purchase that are almost solid, but still have the spaces between the raised parts of the surface, just not as open. I've always had trouble with those because my food will invariably always fall inside, and so I have to life the grill surface, then word my hand in to get what I dropped out, and believe me, it's not as easy to just fish something out of a hot barbeque with the fire raging. LOL. Anyway, I'm sorry if I'm not explaining it right, I really don't know exactly what to call the type of surface. Good luck. Victor
