<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">... will close the pores of the meat </div></BLOCKQUOTE>
As discussed earlier, yes, meat has no pores, but if you do salt/season things before grilling it will tend to draw water out of the outer layers of cells. This is actually a great thing to do before you sear something. Searing works best when the meat is dry, as the grill/pan doesn't waste thermal energy boiling-off the surface water before starting to cause the Millard reaction. If possible, pat-dry your meat before you sear it.
That said, the idea that searing 'seals in the juice' is got to be one of the most often-repeated falsehoods in cooking. A nice brown crust isn't waterproof. It also doesn't cover the meat 100%. Searing adds flavor. Cooking meat to the proper time/temperature is what ensures that it will remain juicy.
Lastly, any high smoke-point oil is good for grilling. Canola oil is one of them, peanut oil works well too.
