Wide spatula: 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 centre 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. We prefer the latter type - it saves on guess work (and money) when you get the dinner right.
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.
- A super wide spatula designed for turning whole fish.
- Skewers make turning small foods quick and easy. Soak wooden/bamboo ones for 30 minutes 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.