Want to take your cookout from good to great? You definitely can with the right grilling tools and techniques.
Today, let’s talk gear and tips to elevate your grilling game:
Must-Have Tools for Grilling
Grilling tools won’t make you a master griller, but they sure make the process easier. Leave some room in your kitchen drawers for these tools:
1 – Chimney Starter
A chimney starter is a nifty device for getting your charcoal lumps fired up. Unlike lighter fluid, it gives you a cleaner burn without those chemical tastes or smells.
Place some wax starter cubes or crumpled newspaper at the bottom, then pack it with charcoal. Light your kindling through the grates underneath.
In about the same time you preheat an oven, you’ll have a bed of glowing coals ready for grilling.
2 – Instant-Read Thermometer
Stop guessing if your meat is done. An instant-read thermometer gives you an accurate temperature reading in seconds.
3 – Grill Brush
Cleaning the grill is a necessary evil, but a good brush makes it a lot easier. You don’t want your burgers to taste suspiciously like last week’s salmon.
Look for a brush with stiff bristles to tackle stubborn residue. A tidy grill means better-tasting food and a longer-lasting grill.
4 – Tongs
A griller is nothing without their tongs. They’re essential for handling everything from delicate fish to hefty steaks.
Opt for long handles, a comfortable grip, and a locking mechanism for easy storage.
5 – Spatula
Complement your tongs with a sturdy spatula. A wide, flat head is ideal for flipping food and scraping off cooked-on food.
And since cleanup is a drag, look for a spatula that’s dishwasher safe.
6 – Basting Brush
A heat-safe silicone basting brush is perfect for slathering on marinades and sauces.
Grab something with a handle long enough to keep your hands out of harm’s way, but not so long it’s a pain to use.
7 – Grilling Basket
Grill baskets keep thin or small-cut veggies or delicate seafood from disappearing into the fire.
Just plop it directly on the grill. Your ingredients will soak up that smoky flavor while cooking to a tender-crisp perfection.
A grill basket is a small investment that pays off big time. You can use it on a pellet grill, portable grill, or even over an open campfire.
8 – Grill Gloves
Save the grill marks for your food, not your skin. Skip the battle scars and suit up with a pair of grill gloves.
Handle hot grates, sizzling steaks, and blazing coals without risking injury. Beyond safety, grill gloves provide a better grip, making it easier to manage food and tools.
9 – Grill Lights
Why limit your grilling to daylight hours? A good set of grill lights allows you to see what you’re cooking even after dark.
Choosing Food to Grill
Plenty of food tastes amazing with a bit of char.
Meat
Nothing beats a perfectly grilled steak. Look for cuts with good marbling like ribeye or New York strip. And remember, room-temp meat will cook more evenly than one straight from the fridge.
Pro tip: For tender, flavorful steaks, score the meat with shallow cuts across the grain before grilling.
Similar to beef, pork is best cooked using two levels of heat on the grill.
First, sear pork chops on high heat for about 2–4 minutes per side, depending on thickness. Then, finish cooking the chops in medium heat.
Poultry
Chicken is a grilling staple, but it can quickly go from juicy to dry if not done right.
Bone-in pieces do best with indirect heat and take about 30 minutes. The outside doesn’t get too charred before the inside is cooked through.
Also, try spatchcocking (butterflying) whole chickens for even cooking and crispy skin.
Seafood
Fish is great on the grill and doesn’t leave your kitchen smelling. But how can you tell if seafood is fresh?
Simple—check for a mild scent and firm flesh. Avoid frozen seafood if possible, as it tends to lose moisture and flavor when grilled.
Firm fish like salmon or swordfish cook in 8–10 minutes. Shellfish and shrimp need less time.
Use direct medium to medium-high heat with plenty of oil.
Veggies
Select fresh, in-season produce for the best taste and texture. Grilled vegetables add color, flavor, and nutrition to your plate.
Grill your veggies on medium heat until tender and lightly charred on all sides. Sprinkle with a dash of pepper and salt.
Corn in the husk takes about 15–20 minutes to cook. Turn the ears with tongs until the husks are dark all over.
Fruits
End your grilling session on a sweet note with some grilled fruit. Pineapple, peaches, and watermelon take on a whole new dimension of flavor when kissed by the flames.
Slice them into rounds, halves, or chunks for kebabs. Lightly brush with oil and grill over medium-high heat until they’re just tender.
Grilling Techniques
Now, here are some tips to help you get better at grilling:
- Always preheat your grill. I aim for about 15 minutes of preheating time, enough to put on my “Kiss the Chef” apron.
- Oil up the grates. Use tongs to hold an oil-soaked paper towel and rub it across the grates.
- Set up your grill with different heat zones: high heat for searing and lower heat for finishing.
- After grilling, rest your meat for a few minutes before cutting into it. This extra waiting time allows juices to redistribute.
- Foods cook at different rates. Monitor closely, remove items as they finish, and cover with foil to keep warm.
Final Thoughts
That wraps up our essential grilling tools and techniques. Grill like a boss with these essentials in your arsenal.
Remember, the more you grill, the better you’ll get. Enjoy your cookout!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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