12/12/04

I have found that simple and inexpensive tools tend to be the best. Below are a few pictures, followed by descriptions of some of my favorite tools.

A quick-read or digital thermometer is a must for many meals (although unnecessary for traditional low-and-slow BBQ). If you elect to buy a digital thermometer, be careful in your selection: many temperature probes will be damaged at temperatures above 400 degrees F. I chose a thermometer that has a high temperature probe designed for BBQ. Although it only displays temperatures up to 392 degrees F (more than enough for measuring internal meat temperatures), the outside of the probe can be exposed to temperatures over 1000 degrees F without damage.

For handling charcoal, wood chunks, meats & vegetables, etc., I find that an inexpensive pair of spring-loaded stainless steel tongs with long handles work the best.

I've tried many different oven and BBQ mitts, but have found that they aren't durable or reliable enough. The most disappointing experience was with a brand new pair of Weber brand BBQ mitts—in the course of handling hot grills and pizza stones, I reduced them to tatters in a single afternoon! I now use leather welder's gloves which I picked up at the local hardware store. The long cuffs protect much of your forearm, and they are very durable. The only weakness is that the heat will start to find its way through the gloves a little sooner than with insulated oven mitts.

For a grill brush, I prefer a standard wooden handled wire brush with steel bristles from the paint department of the hardware store. The bristles are much longer and more aggressive than the brass bristles on most grill brushes, and they don't fill up with grease nearly as quickly. I have a stainless steel grill, so I'm not worried about damage to the grill itself. The short handle is the only drawback to the wire brush. This is where the Welder's gloves with long cuffs come in especially handy!

A work table can be enormously handy—I found a very nice kitchen cart with stainless steel top for $69 at the local Safeway. It wasn't designed for outdoor use, but a little weather proofing took care of that (additional finish on the top & bottom of the legs, and a coat of finish on the underside of the table top). When not in use, I cover it with a tarp and push it against the side of the house.

Finally, I've purchased a couple of concrete blocks from the lumber store which I place on the deck next to the Kamado. These are very handy for resting hot grills, pizza stones, drip pans, etc., while you are busy rearranging you cooking setup, or replenishing the charcoal.

I hope that these hints help. Happy cooking!