BBQ Gear

You can cook great barbecue with surprisingly little equipment. Beyond the smoker itself, a few well-chosen tools make the difference between guessing and knowing. Here is what matters most, and why.

1. Thermometers (the essentials)

If you buy one thing, buy a good thermometer. The USDA Food Safety and Inspection Service says smoking safely calls for two types: one to monitor the air temperature in the smoker, and one for the food.

  • Smoker (air) thermometer. Measures the temperature at the grate. Built-in lid gauges can read differently from the grate, so many cooks add a probe clipped to the grate. FSIS recommends holding the smoker between 225 and 300 °F.
  • Leave-in probe thermometer. A probe that stays in the meat during the cook, with a cable or wireless link to a display. Lets you track progress without opening the lid. Multi-probe units monitor the meat and the smoker at once.
  • Instant-read thermometer. For quick checks in several spots and for confirming safe temperatures when the meat comes off.

See our temperatures guide for the FSIS safe minimums.

2. Fire tools

  • Chimney starter. A metal cylinder that lights charcoal quickly with newspaper or a starter cube, no lighter fluid needed.
  • Natural fire starters. FSIS advises using only approved fire starters, never gasoline or paint thinner.
  • Long tongs or a fire poker for moving coals and wood.
  • Ash tool and metal ash bucket with a lid, for safe disposal of fully cooled ash.
  • Shovel and burn barrel for pit cooking. See pits.

3. Hand protection

  • Heat-resistant gloves for handling grates, fireboxes and wood.
  • Food-safe insulated gloves (or nitrile gloves over cotton liners) for handling and pulling hot meat.
  • Disposable nitrile gloves for trimming and seasoning raw meat.

4. Knives and boards

  • Boning knife: a thin, flexible blade for trimming brisket and removing silverskin.
  • Long slicing knife: a long blade, often with a scalloped edge, that slices a whole brisket in one stroke.
  • Large cutting boards with a juice groove. Use separate boards for raw and cooked meat, or wash thoroughly between uses.
  • Cleaver for chopping pork Carolina style.

5. Wrapping and holding

  • Unwaxed butcher paper (often pink or peach) for wrapping brisket and pork.
  • Heavy-duty aluminum foil for wrapping and covering pans.
  • Disposable aluminum pans for catching drips, holding meat, and burnt ends.
  • A dry, empty cooler and old towels for resting. If you hold meat for long, FSIS says hot food should stay at 140 °F or above.

6. Seasoning and saucing

  • Shaker containers for rubs.
  • Spray bottle for spritzing.
  • Mop or silicone basting brush. Keep a separate brush for cooked food, and pour basting sauce into its own bowl.
  • Injector for brines and marinades in big cuts (optional).

7. Food-safety gear

  • Coolers with ice to keep raw meat at 40 °F or below until cooking, especially for whole hogs and outdoor events.
  • Shallow storage containers for chilling leftovers fast. FSIS advises refrigerating smoked meat within two hours.
  • Chafing dishes, warmers or slow cookers for keeping served food at 140 °F or above.
  • Hand-washing setup when cooking away from the kitchen: water, soap and paper towels.

8. Cleaning

  • Grill brush or scraper for grates. Inspect grates afterward for any loose bristles.
  • Shop vacuum for cleaning cold ash from pellet smokers and kamados.
  • Grease bucket liners and drip tray liners.
  • A cover to protect your smoker from the weather.

9. Nice to have

  • Fan controller for charcoal smokers, which regulates airflow to hold temperature automatically.
  • Rib racks to fit more ribs.
  • Cast-iron pan or griddle for searing tenderloins and steaks.
  • Headlamp for overnight cooks.
  • Notebook for logging times, temperatures and results.

Safety gear

  • A fire extinguisher suitable for grease fires, or a garden hose within reach.
  • A non-combustible pad under the smoker if it sits on a deck.
  • Never use charcoal or wood cookers indoors or in a garage; burning fuel produces carbon monoxide.

Where to start

If you are just starting out: a smoker, a two-probe thermometer, an instant-read thermometer, a chimney starter, gloves, a good knife and some butcher paper. Add the rest as you go. Then pick your first cook from our guides to pulled pork and brisket.

Buying gear wisely

Barbecue gear is easy to over-buy. A few principles help:

  • Accuracy first. A thermometer you trust matters more than any gadget. Check it against the manufacturer's calibration instructions from time to time.
  • Buy for what you cook. A whole-hog cook needs shovels, coolers and big pans; a rib cook needs a rack and a good brush.
  • Food-contact materials. FSIS advises cooking only on surfaces made of materials approved for contact with food. Avoid galvanized metal for grates and containers.
  • Durability. Gloves, tongs and knives see heavy use; sturdy versions last longer.

Sources

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