You don't need much to be a great griller, but there are a few things that make grilling easier and more successful. There are also a few things you need to take care of your grill. Remember no matter how much you spend, a dirty, uncovered grill won't last. These suggestions are intended to help you put together a few of the basics that work well and make you a better griller.
01 of 10
A good pair of tongs let you get a good grip on your food. They need to be easy to squeeze, yet bounce back quickly. Good tongs allow you to grip on to small and large items without crushing even the most delicate foods. They have a gripping edge that holds on but doesn't cut into meats. Find tongs that fit your hand and have enough reach to get deep into your grill without leaving your hand over the fire. Also, avoid tongs that are too heavy. If you have a lot of cooking to do you don't... want to add several pounds of tongs to the weight of the food you are flipping.
02 of 10
You can spend a lot of money on an instant-read thermometer. But why? This waterproof digital food thermometer is quick, reliable, accurate, and best of all, affordable. Use this to make certain those steaks are perfectly cooked, while not running the risk of removing undercooked foods from the grill.
03 of 10
A good barbecue spatula doesn't need loads of funny little gadgets on it. A good spatula can easily slip under foods to lift and turn. That's all it needs to do, but it needs to do it well because sometimes things stick and you need to get them up without tearing them apart.
04 of 10
Most people will tell you that you should never use a fork on meats that you grill. This is a barbecue myth. If you have a stack of chops to flip, the easiest and fastest way to flip them is with a fork. This fork has a good, 18-inch handle and the classic two-prong design that lets you hook and flip foods quickly and easily.Continue to 5 of 10 below.
05 of 10
Sometimes you need to be able to take a hold of something hot. These black leather gloves are heavy duty and made to not only protect your hands but your lower arms as you reach over the grill. Gloves like these let you handle hot pots, BBQ skewers, and that awkward rotisserie rod easily and comfortably.
06 of 10
Having trouble with food sticking to your cooking grates? How about uneven heating? These anodized aluminum cooking grates sit on top of your grill grates and provide a superior cooking surface to most units. In addition, a special spatula is included, giving you a vastly improved grilling experience.
07 of 10
The problem with most "BBQ brushes" is that they have scrappers on the front that make it impossible to get to the back of the grate. The scrappers can damage porcelain coatings. A good, simple brass brush won't damage your cooking grates but still does a good job of cleaning. This spiral style cleans a wide section of the grill and allows you to get to the back and corners of the grill.
Want to avoid wire bristles? Try Alternatives to Wire Grill Brushes.
08 of 10
The word mop became associated with barbecue long ago when large pits of meat smoked slowly over open fires and simple, thin sauces were mopped on with a cotton mop to add flavor and moisture. This small mop is perfect for applying all kinds of sauces and mops to anything on the grill or smoker.Continue to 9 of 10 below.
09 of 10
Have you ever gone to turn a kebab on the grill and have the skewer turn and not the food? What you need is a good flat blade skewer. Kebabs were invented on Bedouin Swords. A great kebab needs to be held firmly on the skewer and turn with the blade. Look for broad skewers and not those black metal sticks. These skewers are large so they will let you load up the kebab with lots of great foods. These are also stainless steel so they won't rust in the bottom of your drawer.
10 of 10
One of the secrets to successful grilling is a clean, well-oiled cooking surface. Put one of these oil-infused grill wipes on the bristles of your grill brush and wipe down your cooking grate. Not only does it help clean off the surface but coats it in a fine layer of high-temperature corn oil. Certainly a necessity for the modern griller.
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