Burgers, chicken pieces, steaks and veggies take a turn for the better with a wide metal spatula. Grill tongs:
For turning sausages and franks, but also scallops, shrimp, tortillas/pitas. Meat fork:
For lifting large roasts and whole birds once they're done cooking. Also helps with carving. Grill brush:
Brass bristles resist rust and won't scratch porcelain enamel. Steel brushes are better for cast-iron grates. Basting brush:
We recommend natural boar bristles (nylon bristles will melt if they touch the cooking grate) and a long handle. Always wear a mitt when basting, in case of flare-ups. Barbecue mitts:
Long-sleeve, flame-resistant mitts protect your hands and forearms. Use two when lifting roasts. Meat thermometer:
Invest in a quality one. Most are a probe you can stick into the center of the meat for a quick read and cannot be left in the meat. Others can be left in the probe is attached to a wire that runs outside the grill. These usually have an alarm that sounds when the food reaches the desired temperature. Spray bottle:
A spray bottle full of water is handy to keep around in case of small flare-ups while you are cooking. Use water sparingly to avoid steaming your food or putting out the fire. Nice additions:
- A super wide spatula designed for turning whole fish.
- Skewers make turning small foods quick and easy. Soak wooden/bamboo ones for 30 minutes in water before loading them.
- A vegetable wok/grill topper makes grilling small and delicate vegetables easy.
- Wash tools with hardwood handles by hand to preserve wood finish.
- Wash natural-bristle basting brushes by hand. Use plenty of hot, soapy water to wash oils out and rinse well. Smooth the bristles and air-dry completely