I have cooked BBQ for years and tested a lot of gear along the way. Some of it worked. Most of them did not last.
This page isn’t about what’s new or popular. It’s about the tools that earned a permanent spot next to my grill because they work, cook after cook.
If I stop using something, it doesn’t belong here.
Why You Can Trust the Gear I Use
- I test gear while cooking real food, not during quick demos
- Most tools stay on my grill for months before I trust them
- I care more about reliability than fancy features
- I’ve stopped using plenty of “highly rated” gear that didn’t hold up
- If something’s listed here, it’s because it makes cooking easier or more consistent
That’s it. No hype. Just tools that proved themselves over time
Temperature Tools (Thermometers)
If there’s one thing that matters more than the grill itself, it’s temperature control. I’ve learned the hard way that guessing doneness ruins more cooks than bad seasoning ever will.
I rely on digital thermometers because they tell me what is really happening inside the meat, not what I hope is happening. Dome thermometers and built-ins are fine for rough estimates, but they are not what I trust when timing matters.
Over the years, I have stopped using several thermometers that were slow, inconsistent, or failed after a season. The ones I still use are accurate, easy to read, and reliable cook after cook.
If you want details on how I use thermometers, where I place probes, and which types work best for BBQ, I break that down on my thermometer guides pages.
Cooking and Handling Tools
These are the tools I reach for during almost every cook. Nothing fancy. Just gear that makes handling hot food safer and more controlled, whether I’m working over direct heat or tending a longer cook.
I have gone through plenty of tools that looked good at first but bent, melted, or got annoying to use over time. When you’re cooking low and slow, especially during longer sessions, you notice pretty fast which tools hold up and which don’t.
That’s something I also touch on in my smoking basics guides, where control and consistency really matter.
What I keep are tools that feel solid in the hand, handle heat well, and do one job reliably. When I’m moving meat, flipping, or pulling food off the grill, I don’t want to fight my tools.
That same approach carries over to everyday cooks, too, which is why I focus on the fundamentals in my grilling basics content.
I cover how and when I use specific cooking tools in more detail in my guides and reviews, where I can explain what works and what doesn’t during real cooks.
I cover how and when I use specific cooking tools in more detail in my guides and reviews, where I can explain what works and what doesn’t in real cooks.
Prep Tools
Good prep doesn’t have to be complicated. For me, it’s about having a few solid tools that make handling raw meat safer and more efficient before the grill is even lit.
I’ve replaced more prep tools than cooking tools over the years. Cheap boards warp, knives lose their edge, and clutter builds up fast if tools don’t earn their place. What I use now is simple, durable, and easy to clean.
Most of my prep approach shows up naturally in my BBQ basics content, especially when breaking down meat or getting ready for longer cooks. I don’t overthink prep, but I don’t ignore it either.
Cleaning and Maintenance Tools
Cleaning isn’t the fun part of BBQ, but it’s what keeps grills working the way they should. Skipping maintenance usually shows up later as uneven heat, flare-ups, or rust where it doesn’t belong.
I stick with cleaning tools that are easy to use and don’t damage grates or surfaces. If cleanup feels like a chore, it tends to get skipped, and that’s when problems start. Simple tools that actually get used matter more than specialized cleaners that sit in a drawer.
A good cleaning routine is part of cooking well, especially after longer cooks or high-heat sessions. I work that mindset into my guides whenever maintenance directly affects performance or consistency.
Gear I Use – What Stays Next to My Grill
Good BBQ isn’t about owning the most gear. It’s about knowing what matters and using tools you can rely on. Everything on this page earned its place by working consistently over time, not by looking good on paper.
I keep this page updated as my cooking evolves. If a tool stops pulling its weight, it doesn’t stay here.
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken