Do you mean season the grates of the grill? Seasoning a cast iron pan, or the surface of a grill, prevents sticking but doesn't do much for the flavor department...

I have not seen a rotating grid charcoal grill in years and by no means does that mean they do not exist. Lots of adjustable cooking grate varieties on the market one offerd by Kingsford with a crank up cooking grate which works some what like a high end Hasty Bake which in my opinion is the gold standard in the crank up grate variety. Another nice option that I have seen and own 4 gas grills from this company is the Holland Patriot. Has a trap door arrangement that makes adding coal a breeze. Service and support from Holland is awesome in my opinion. I know you want an adjustable cooking grate but you have to consider you might not like what you see or that might be the case already. In the non adjusting charcoal world you see multiple Weber Kettles around and I have one of those also and its a great cooker. I also have a new addition to my herd a PK grill which has a non adjusting cooking grate. The PK is small but has some really good temp control with the 4 adjustable dampers. Just did a rack of ribs on it the other day and they came out as moist and tasty as the ones I do on a BGE.

Before the flood, I used to have a grill with porcelain grates. If it is greasy stuff that troubles you, just get a tote big enough to hold the grills and some old rags. Put some rags in the tote, add the grates, maybe add more rags. Dump in some inexpensive ammonia, clear or sudsy and close the cover. After a couple of hours, the greasy stuff will come off easily. If you don't like "chemical" ammonia, stop worrying. It is a normal part of metabolism. Just do this in a well-ventillated place and you will have not trouble. It will "irritate you out of an area" before it causes you any damage.

FLORIDA ROCK SHRIMP & BACON CASSEROLE (Pig: King of the Southern Table) 6 to 8 slices lean applewood-smoked bacon 1-1/2 cups half-and-half 1/2 cup bottled clam juice 2 tablespoons dry sherry 2-1/2 cups crumbled soda crackers 12 tablespoons (1-1/2 sticks) butter, melted Salt and freshly ground black pepper to taste Tabasco sauce to taste 1-1/2 pounds fresh rock shrimp, shelled and deveined (or any shrimp) Preheat the oven to 350F. Butter a 1-1/2-quart casserole and set aside. In a skillet, fry the bacon over moderate heat till almost crisp. Drain on paper towels and chop coarsely. In a bowl, combine the half-and-half, clam juice, and sherry, stir well, and set aside. In another bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside. Sprinkle about a third of the crumbs over the bottom of the prepared casserole, arrange half the shrimp on top, sprinkle half the bacon over the shrimp, and pour half the half-and-half mixture over the top. Add another third of the crumbs, arrange the remaining shrimp on top, sprinkle on the remaining bacon, pour on the remaining half-and-half mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes. Serve piping hot. Serves 4.