Grizzly'sBBQ

If you want to be a sucessful "Pitmaster", whether in competition or just in your own back yard, you need to be prepared. Having the right tools for the job is essential. I have compiled a short list of things you should always have on hand when doing a cook. Although they are not all mandatory, they sure will make the job easier.

1. Spatulas - An excellent tool especially for flat and delicate meats such as hamburgers and fish. Best to have sturdy metal one with a long handle and medium width head.

2. Knives - A good quality knife is very important not only for carving the finished product but for trimming and prepping prior to cooking. Above all, make sure the knife is SHARP, otherwise you end up with a piece of meat which should be in a B-rated horror film.

3. Grill Basket - This is a relatively new tool for your grilling arsenal. It is a metal basket with holes used to grill small or cut vegetables. The holes allow the food to cook while keeping them from falling into the fire.

4. Tongs - A long (18") pair of tongs is a must. Very handy for moving around meats on the grill without having to poke holes and risk losing those very important juices. Be sure to have a good sturdy set of tongs. Do not waste your money on a cheap set that will bend and twist when you pick up a large piece of meat.

5. Gloves or oven mitts - You should also have on hand a box of those disposable "surgical" type gloves which are great for preping the meat, and a pair of heat resistant gloves for working around a hot grill and burning logs. They also allow you to pick up larger cuts of meat like a brisket directly off the grill with your hands, instead of poking them with forks and losing those all important tasty juices.

6. Thermometer - Until you are savvy enough to tell a steak's state by sight, a thermometer is the best way to find out if your steak is medium or well-done. A digital thermometer with a remote readout is also a must have when doing a long smoke. A probe can be inserted into a large brisket or Butt and you are able to tell exactly when the meat reaches its target temperature. With the probe in place during the entire cook, it alleviates having to poke numerous holes in the meat and releasing those beautiful juices just to keep a check on the progress.

7. Sauce mop - Many barbecue connoisseurs prefer this to a brush because it is very absorbent, meaning they really coat the meat well, even if the sauce or marinade is thin. Since a brush does not absorb well, thinner items will be harder to coat using a brush. Thus, the sauce mop, though odd-looking, is a great alternative.

8. Cutting board - This is another must. A good barbecue cutting board will be at least an inch thick and made of wood, not plastic or glass. Plastic or glass cutting boards dull knives quickly, making your carving a chore. Wood not only prolongs the sharpness of your knife, but also keeps meats placed atop it juicier, since it allows juices to pool up instead of running off, like plastic or glass would.

9. Sanitizing Spray / Wipes - Everything that comes in contact with raw meats should be sanitized after every use. This includes not only your hands but knives, cutting boards pans and other containers. Since soap and water may not be readily available around the BBQ, sanitizing sprays and wipes offer and good alternative.


Sure, a barbecue master (or just those that claim to be) will have a longer list of items than the one seen here. There are many high-dollar accessories and vanity tools that can be had in this burgeoning market. But these tools are all basics that even the pros use, and will give you a great place to start from.