Sammy’s Essential Grilling Accessories for Summer BBQs

18 min read

Okay, let’s talk grilling. Summer’s knocking on the door here in Nashville – well, maybe more like gently tapping for now, but you know it’s coming. The humidity hasn’t quite settled in like a wet blanket yet, which means prime grilling season is upon us. And for me, Sammy, that means dusting off the trusty Weber and getting ready for some serious outdoor cooking. It’s funny, moving from the Bay Area, I thought I knew grilling. But Nashville? It’s a whole different level of dedication. It’s practically a religion down here, and I’ve fully converted.

Working from home gives me maybe too much time to think about things like… the perfect sear marks, or the existential angst of a burger falling through the grates. Luna, my rescue cat, mostly just judges my efforts from the window, probably wondering why I’m playing with fire instead of providing head scratches. But seriously, getting your grilling setup right isn’t just about having the biggest, shiniest grill. It’s about the essential grilling accessories that make the whole process smoother, safer, and ultimately, way more delicious. Forget those giant 30-piece kits where half the stuff never leaves the case. We’re talking about the tools you’ll actually use, the ones that become extensions of your own hands.

Over the years, I’ve bought, broken, lost, and occasionally treasured a whole heap of grilling gear. Some were game-changers, others… well, let’s just say they looked better online. So, I figured I’d share my hard-won wisdom, honed over countless backyard cookouts and maybe a few near-disasters (we don’t talk about the Great Chicken Incident of ’23). This isn’t just a list; it’s my curated selection of the accessories I genuinely believe are essential for anyone serious (or even semi-serious) about their summer grilling game. We’ll dive into why each one matters, what to look for, and maybe debunk a few myths along the way. Ready to upgrade your BBQ toolkit? Let’s fire it up.

My Go-To Grilling Gear: The Real Essentials

Tongs: Your Fiery Best Friend

Alright, first up: tongs. Seriously, if you only buy one accessory besides the grill itself, make it a good pair of tongs. I mean GOOD tongs. Not those flimsy things that bend when you try to pick up a decent-sized steak or buckle under the weight of a rack of ribs. You need something sturdy, reliable, your primary interface with the hot stuff. I learned this the hard way, naturally. Dropped a beautiful, perfectly marinated flank steak right onto the coals once because my cheapo tongs decided to give up the ghost mid-flip. Tragic. And slightly embarrassing, even if only Luna was watching.

So, what makes good tongs? Length is key. You want something long enough – typically 16-18 inches – to keep your hands comfortably away from the searing heat. Trust me, singed arm hair is not a pleasant aroma to add to your BBQ. Look for stainless steel construction; it’s durable, doesn’t rust easily, and cleans up relatively well. The grip is also crucial. Some have scalloped edges, which are great for grabbing thicker items like chicken pieces or sausages. Others have flatter ends, better perhaps for delicate fish, though I usually prefer a spatula for that (more on that later). I personally favor tongs with a slight spring action – not too stiff, not too loose – and a locking mechanism. The lock is surprisingly handy for storage, keeps them from sprawling out in your drawer or utensil holder. Some have silicone or wood grips on the handles, which can be nice for comfort and heat resistance, but make sure they’re securely attached. You don’t want the handle slipping off at a critical moment. Honestly, I probably have three pairs I rotate between, depending on what I’m grilling. Maybe overkill? Perhaps, but better safe than sorry… or steak-less.

Spatulas: Beyond the Basic Flip

Next is the spatula. And no, not just any spatula. Your standard kitchen spatula isn’t really cut out for the high heat and heavy lifting of grilling. You need a dedicated grill spatula. Like tongs, length matters for keeping your hands safe. Look for something in that 16-18 inch range again. The head of the spatula is where the real differentiation happens. For burgers, steaks, and general flipping, a wide, sturdy head is essential. You want something that can support the entire piece of meat without it flopping over the sides. A beveled or slightly sharpened front edge is a game-changer for getting *under* food that might be slightly stuck to the grates. Avoid overly thick edges; they just push the food around.

Now, should it be solid or slotted? I’m torn on this sometimes… A solid spatula gives maximum support, especially for delicate things like fish fillets. But a slotted spatula allows grease and excess marinade to drip away before you plate it, which is often preferable. Many grill spatulas also have serrated edges on one or both sides – supposedly for cutting into meat to check doneness or separating items. Honestly? I rarely use the serrated edge. I find it can tear the meat, and I rely on a thermometer for doneness (we’ll get there). Some even have built-in bottle openers, which feels a bit gimmicky to me, but hey, if that floats your boat. The key things are a sturdy, long handle (metal is usually best, maybe with a wood or heat-resistant grip), a thin leading edge, and a wide enough head for what you typically grill. I have one main workhorse spatula and a more delicate, flexible fish spatula with an offset handle for, well, fish and other delicate items. It’s about having the right tool for the specific job.

Grill Brush: The Cleanliness Crusader (Safely!)

Okay, let’s get serious for a moment. Cleaning your grill grates is non-negotiable. It prevents flare-ups, stops your food from sticking, and frankly, ensures your beautifully grilled steak doesn’t taste like last week’s burnt fish. The classic tool is the wire bristle brush. BUT. And this is a big but. There have been serious safety concerns about those wire bristles breaking off, sticking to the grates, and ending up in food. It’s rare, but the potential consequences are severe. So, what’s the alternative?

Personally, I’ve moved away from traditional wire brushes. There are excellent bristle-free grill brushes available now. These often use coiled stainless steel wires or woven metal mesh pads. They still do a great job of scraping off gunk, especially when the grill is hot (always clean your grill when it’s hot – either right after cooking or after preheating next time). Another fantastic option is a wooden grill scraper. These start flat, and as you use them on the hot grates, they gradually conform to the specific pattern of *your* grill, creating custom grooves for cleaning. It takes a little time to ‘wear them in’, but they become incredibly effective and are inherently safer. Some people swear by using a balled-up piece of heavy-duty aluminum foil held with tongs, or even half an onion rubbed on hot grates (though that seems more for seasoning/light cleaning than heavy-duty scraping). Whatever you choose, the key is consistency. Clean your grates *every time* you grill. It takes maybe 60 seconds when the grill is hot and saves you so much hassle later. Regular cleaning is paramount for performance and safety.

Meat Thermometer: Your Doneness Guru

If you’re still poking meat, cutting into it, or just guessing based on time, please, I implore you: get a meat thermometer. It is, without a doubt, the single best tool for ensuring perfectly cooked, safe-to-eat grilled food. No more tragically overcooked steaks or dangerously undercooked chicken. It takes the guesswork completely out of the equation. This was a revelation for me. I used to pride myself on ‘knowing’ when things were done. Turns out, I was mostly just lucky sometimes and wrong other times. Using a thermometer consistently upped my grilling game tenfold.

There are two main types you’ll encounter: instant-read thermometers and leave-in probe thermometers. Instant-read, like the name suggests, gives you a quick temperature reading in seconds. You insert it into the thickest part of the meat (avoiding bone), get your reading, and remove it. These are fantastic for checking burgers, steaks, chicken pieces, fish – anything relatively quick-cooking. Look for one with a fast response time (2-4 seconds is great) and a clear digital display. Some are waterproof, which is handy for cleaning. Then there are leave-in probe thermometers. These have a probe (or multiple probes) that you insert into the meat *before* cooking, connected by a heat-resistant cable to a base unit that sits outside the grill. You can set a target temperature, and it will alarm when your food reaches it. These are ideal for larger cuts like roasts, whole chickens, pork shoulders, briskets – things that cook low and slow for hours. Many now even have Bluetooth or Wi-Fi connectivity, sending alerts straight to your phone. Is this necessary? Maybe not strictly essential for basic grilling, but incredibly useful for longer cooks. At a minimum, get a reliable instant-read. It’s an investment in food safety and culinary perfection.

Chimney Starter: The Charcoal Whisperer

If you’re a charcoal griller, a chimney starter is an absolute must-have. Ditch the lighter fluid. Please. Just stop using it. It imparts a nasty chemical taste to your food, it’s terrible for the environment, and frankly, it’s less effective than a chimney starter. I know some people grew up with that smell and associate it with BBQ, but trust me, your food tastes *so* much better without it. A chimney starter is basically a metal cylinder with a grate at the bottom and vents. You stuff some newspaper or fire starter cubes underneath, fill the cylinder with charcoal briquettes or lump charcoal, and light the paper/cubes. The ‘chimney effect’ draws air up through the charcoal, getting it roaring hot and evenly lit in about 15-20 minutes, way faster and more reliably than the pyramid method doused in fluid.

Using one is simple. Once the top coals are covered in gray ash, you carefully pour the lit charcoal into your grill, arranging it for direct or indirect heat as needed. Always wear heat-resistant gloves when handling a hot chimney starter! They get incredibly hot. Look for one made of durable aluminized or stainless steel with a sturdy handle, ideally a main handle and a helper handle for controlled pouring. A heat shield between the handle and the cylinder is also important. They come in different sizes, but a standard large size is usually sufficient for most backyard grills. It’s such a simple, effective device. It provides consistent, clean-burning heat, which is the foundation of great charcoal grilling. Seriously, it’s a game-changer. I haven’t touched lighter fluid in probably a decade, and I never will again.

Grill Gloves: Protecting Your Paws

Speaking of handling hot things, a good pair of grill gloves is essential for safety and comfort. We’re not talking about your standard oven mitts here. Those are usually bulky, clumsy, and often don’t offer enough protection for the intense heat radiating from a grill, especially when you need to maneuver hot grates, chimney starters, or large cuts of meat. You need gloves designed specifically for high-heat applications.

There are a few common materials. Silicone gloves offer excellent heat protection and are waterproof, making them easy to clean and great for handling greasy foods directly. However, they can sometimes lack dexterity and feel a bit sweaty inside. Fabric gloves, often made from materials like aramid fiber (the stuff used in firefighter gear) or Kevlar, offer great heat resistance and usually better dexterity than silicone. They often have silicone grips patterned onto the palms and fingers for better handling. Leather gloves are the old-school option; they offer good protection and durability but can become stiff if they get wet and aren’t as easy to clean. Whichever material you choose, ensure they offer a high enough heat rating (often specified up to 500°F, 900°F, or even higher) and cover your wrists as well as your hands. You want protection beyond just the palm. Having that confidence to reach in and adjust coals, move grates, or handle skewers without fear of getting burned makes the whole process less stressful and more enjoyable.

Basting Brush: The Flavor Applicator

Sauce is boss, right? Especially in BBQ. Whether you’re mopping ribs, glazing chicken, or adding a finishing touch to pork chops, a good basting brush is key. The main debate here is usually silicone versus natural or nylon bristles. Traditionalists might prefer natural bristles, often made from boar hair, arguing they hold sauces better. And maybe they do, slightly. But they can also shed bristles into your food (not ideal), absorb flavors over time, and be a real pain to clean thoroughly, potentially harboring bacteria.

I’m firmly in the silicone brush camp. Modern silicone basting brushes have come a long way. They often feature creative bristle designs (like gaps or patterned heads) that hold sauce surprisingly well. The biggest advantages? They are incredibly heat resistant, so you can sauce food directly on the hot grill without the brush melting. They don’t shed. They don’t absorb flavors or odors. And they are super easy to clean – most are dishwasher safe. Look for one with a long handle, again, to keep your hands away from the heat. Some have angled heads which can be convenient. Having a couple on hand is useful if you’re working with multiple sauces or marinades to avoid cross-contamination. It’s a simple tool, but essential for layering on those delicious flavors.

Skewers: Masters of the Kebab

Who doesn’t love a good kebab? Or grilled shrimp, or vegetable skewers? For that, you need, well, skewers. The main choice is between metal skewers and disposable bamboo or wood skewers. Metal skewers are reusable, durable, and conduct heat, which can help cook things like meat cubes more evenly from the inside out. The downside is they get very hot, so you need gloves or tongs to handle them. Look for flat metal skewers rather than round ones. Why flat? Because round skewers often allow food, especially softer items like shrimp or veggies, to spin around when you try to turn them. Flat skewers hold the food securely in place, making flipping much easier and ensuring even cooking on all sides. Stainless steel is the way to go for durability and ease of cleaning.

Bamboo or wood skewers are cheap, readily available, and disposable. The big drawback is that they can burn easily over the hot grill. To prevent this, you need to soak them in water for at least 30 minutes before threading the food on. Even then, the exposed ends can sometimes char. They are also typically round, leading to the spinning food problem (though sometimes you can use two parallel skewers to prevent this). For occasional kebab nights, soaked bamboo skewers work fine. But if you make skewers regularly, investing in a good set of flat metal skewers is worthwhile. They just perform better and are less wasteful in the long run. Plus, they look pretty pro!

Grill Basket: Saving Small Foods

Ever watch in horror as your carefully chopped asparagus spears or precious shrimp tumble through the grill grates into the fiery abyss below? It’s a gut-wrenching moment for any grill master. The solution? A grill basket or grill topper. These are perforated metal containers that sit directly on your grill grates, allowing heat and smoke to circulate while keeping smaller or more delicate items contained.

There are several styles. Some look like woks with holes, great for stir-frying vegetables on the grill. Others are flat, perforated pans or baskets, ideal for fish fillets, shrimp, chopped veggies, or anything that might otherwise fall apart or slip through the cracks. Look for one made of sturdy stainless steel that won’t warp easily under high heat. Handles are important for maneuvering it on and off the grill – make sure they are designed to stay relatively cool or are easy to grab with gloved hands. Some have removable handles. A non-stick coating can be helpful, but be aware that these coatings can degrade over time with high heat and scraping. I tend to prefer uncoated stainless steel and just make sure to oil the basket lightly before adding food. A grill basket dramatically expands the range of things you can easily cook on your grill, preventing food loss and making cleanup often easier than scrubbing individual bits off the main grates.

Grill Cover: The Protective Shield

Last but certainly not least, let’s talk about protecting your grill itself. Unless you’re lucky enough to have a covered outdoor kitchen, your grill is likely exposed to the elements – sun, rain, wind, dust, bird droppings, pollen (so much pollen here in Nashville!). A good grill cover is essential for extending the life of your grill and keeping it clean between uses. It protects the finish from fading and prevents moisture from causing rust and corrosion, especially on internal components like burners and grates.

Don’t just grab any generic cover. Look for one specifically designed for your grill’s make and model, or at least one that provides a snug fit. A loose, flapping cover can actually trap moisture underneath or be blown off in strong winds. Most quality covers are made from durable, weather-resistant materials like heavy-duty polyester or vinyl, often with a water-resistant backing. Look for features like UV protection to prevent fading and cracking, air vents to reduce condensation buildup underneath, and straps or drawstrings at the bottom to secure the cover tightly. It might seem like a boring purchase compared to cool tongs or a fancy thermometer, but protecting your investment is crucial. A clean, well-maintained grill performs better and lasts longer. Plus, it saves you from having to deep clean spiders and leaves out of it every time you want to cook. Even Luna seems to appreciate the cover; she sometimes naps under the covered grill’s side table on hot days.

Wrapping It Up: Gear Up Wisely

So there you have it – my rundown of the essential grilling accessories I truly rely on for summer cookouts. It’s not about having the most gadgets, but the *right* ones. Tongs and a spatula for control, a brush for cleanliness (the safe kind!), a thermometer for precision, a chimney starter for better charcoal flavor, gloves for safety, a basting brush for flavor, skewers for versatility, a basket for the small stuff, and a cover for protection. These are the tools that, for me, transform grilling from a potentially frustrating chore into a genuine pleasure.

Maybe my list isn’t exactly your list, and that’s okay. Your grilling style might lean more towards smoking, or maybe you primarily do quick cooks like burgers and dogs. The key is to think about *how* you grill and choose tools that solve problems or enhance the experience *for you*. Start with the basics – good tongs, a spatula, a thermometer, and a cleaning tool – and build from there. Don’t feel pressured by those massive combo kits unless you genuinely see yourself using most of the items. Quality over quantity, always.

Ultimately, the best accessory is confidence, and the right tools help build that. They allow you to focus on the food, the fire, the process, and the people you’re sharing it with. Is this the definitive, final word on grilling accessories? Probably not. I’m always discovering new things or rethinking old habits. But it’s where I’ve landed after years of trial, error, and delicious experimentation. What are your must-have grilling tools? Maybe I’m missing something crucial? Let the debate begin! Now, if you’ll excuse me, I think I hear the patio calling my name. And Luna probably needs feeding.

FAQ

Q: What’s the absolute bare minimum accessory I need besides the grill itself?
A: If I had to pick just ONE, it would be a reliable pair of long-handled tongs. You need something to safely move food on and off the hot grates. However, I’d strongly argue a meat thermometer is a very close second for safety and quality cooking.

Q: Are expensive grill accessories always better?
A: Not necessarily. While higher price often correlates with better materials and durability (especially for things like thermometers or sturdy tongs), sometimes you’re paying for brand names or unnecessary features. Focus on function: Does it feel sturdy? Is it made from heat-resistant, food-safe materials? Does it suit your specific grilling needs? Sometimes a mid-range tool is perfectly adequate, but avoid the absolute cheapest options as they often fail quickly or can even be unsafe.

Q: How often should I replace my grill brush?
A: It depends on the type and how often you use it. For wire brushes (which I cautiously recommend against), inspect them *before every use* for loose bristles. If you see any, discard it immediately. For bristle-free or wooden scrapers, replace them when they become significantly worn down, clogged with grease that won’t come clean, or damaged. There’s no set timeline, just use common sense and prioritize safety.

Q: Do I really need a chimney starter for my charcoal grill?
A: Need? Maybe not strictly *need*, but I highly, highly recommend it. It’s faster, more reliable, provides more evenly lit coals, and completely eliminates the chemical taste from lighter fluid. For the relatively low cost, the improvement in your charcoal grilling experience is huge. It’s one of the best investments a charcoal griller can make.

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@article{sammys-essential-grilling-accessories-for-summer-bbqs,
    title   = {Sammy’s Essential Grilling Accessories for Summer BBQs},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/essential-grilling-accessories-for-summer/}
}

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