20 Grilling Accessories That Make Outdoor Cooking So Much Easier (and Tastier)

A thermometer is essential for nailing the temperature and doneness of medium-rare steaks, juicy burgers and everything in between. The Thermoworks Thermapen is my personal favorite, and will give an accurate reading in two to three seconds. I’ve had mine for at least three years, I use it for everything from meats to bread and I have only needed to replace the battery once.

If you’re grilling, there’s a high likelihood that you’ll reach for tongs over any other utensil. A pair that’s spring-loaded and easy to lock is ideal; a pull-tab locking mechanism is even better. (IMO, it’s easier to open and close when you’re juggling other items and will stay securely locked.) This stainless-steel pair has all that, plus soft, non-slip grips on the handles, and a hanging loop for storage. Some online reviewers find this length too long, but I like the extra inches for safe handling while grilling.

I know, I know: It’s called “a fish turner,” so why would it be good for anything else? Hear me out: This spatula (usually known as a fish spatula) has a wide width and flexible blade, with an ultra-thin edge that can get under any food with ease. It’s my favorite type of spatula for all tasks, and this OXO version is sturdy enough for grilling.

Aside from roasting vegetables and baking cookies (among other things), sheet pans are a cook’s best friend for carrying foods and condiments to and from the kitchen, and resting big cuts of meat before slicing and serving. My all-time favorite, from Nordic Ware, features a reinforced rim that both prevents warping over time and catches errant juices. (Use these baking sheets for a batch of tomato basil gnocchi when you’re not at the coals.)

Sizzle platters are a restaurant’s best-kept secret for broiling, mise-en-place-ing and corralling utensils into one place—I used them for just about everything when I was in culinary school. They’re basically just small, lightweight aluminum pans, but they conduct heat extremely well and can really take a beating. Stock up on a few and use them to catch basting brushes, roast cacio e pepe zucchini coins and hold resting cuts of meat.

If you’re ever stumped on seasonings, freshly ground black pepper is always the place to start. This is my favorite pepper mill because it’s incredibly easy to crank and adjust the grind size. (In fact, my mom and sister both love it so much that we all have one.)

Grilling without an apron is like driving without car insurance, and accidents always happen. This one has a cross-back design to keep tension off your neck (and will fit all sizes), and the heavy-duty canvas resists stains and abrasions. It also features multiple pockets and a smart side-tab for hanging a hand towel. It’s definitely more expensive than other aprons, but my husband has a Hedley & Bennett and I’m always stealing it because it feels so high-quality.

If you’re dining alfresco, placing a cutting board grill-side eliminates the need for trips to and from the kitchen. This handsome end-grain maple board is an investment for sure, but it’s both durable and gentle on your kitchen knives. (Just don’t store it outside.) I’ve had the same Boos block for five years and it looks good as new thanks to regular oiling.

Sure, you could use lighter fluid to light your charcoal grill (or alternatively, wait an hour for the coals to catch), but a chimney will get the same job done in 20 minutes and without any funky chemicals. To use it, pour your charcoal of choice into the aluminum drum, top with an oil-soaked paper towel and give it a light. Voilà, white-hot charcoal.

A simple handheld thermometer is a must in the kitchen, but a probe thermometer with an alarm is a nice upgrade for grilling. A 47-inch heat-resistant cable means you can insert the probe, close the grill lid and still monitor the temperature of your brisket recipe while it smokes. You can even set a target temperature alarm to alert you when your pièce de résistance is done.

While steel wires are standard for cleaning a grill, I’d suggest you familiarize yourself with the dangers of metal grill brushes, which can leave behind wires in your food (and you don’t want to eat that). These cedar scrapers have a flat edge that’s more efficient and won’t leave behind shards of steel in your steak. The scraper will eventually form grooves and conform to your unique grate shape as it removes debris.

Smaller vegetables and delicate types of fish can stick or fall through the grill grates, but a grill pan solves that. This 14-by-10-inch pan is nonstick and can be moved to and from your grill, plus the raised handles will keep your knuckles away from the heat.

Unless you have a full-fledged smoker (I don’t), this cast iron gadget and a bag of wood chips is the next best way to infuse your meats with rich, smoky flavor. You simply fill it with the wood of your choice, light the chips and rest it on the grates next to your food. When you close the grill lid, it traps the smoke and turns into a makeshift smoker.

Is a headlamp an essential for grilling? If you plan on cooking outdoors past sunset or in off seasons (fall grilling is the best, if you ask me), then absolutely. This one is rechargeable, water-resistant and size-adjustable, so you basically never have an excuse to not grill.

Sure, you can use a baking stone in your oven, but did you know it works on the grill just as well? Take pizza night outside with this cordierite round, which yields crispy crusts just like your favorite restaurant. I like this design because the pizza stone isn’t too big or heavy, and because the set includes a pizza peel, you’ll be able to remove your masterpiece with ease.

Just us, or do skewer recipes have more fun? Skip the flammable bamboo skewers in favor of reusable steel ones, which don’t any require soaking. These have a flat design, so foods won’t spin around when pierced.

For baking and egg wash, I prefer a less-drippy boar bristle brush, but for basting on marinades and barbecue sauces, silicone is easier to clean and won’t hold onto funky smells. (Oh, and it won’t catch on fire either.) I also love that this brush has an angled head, so you can rest it on a surface without making a total mess.

There’s no point in grilling if you’re not going to season your food, so it’s best to keep some salt at the ready. A small shaker isn’t efficient, so I prefer a salt cellar for generous pinches. This tiered design has lids for portability and the wood won’t shatter if it drops, plus you can house a few other essential seasonings (like chili powder or cayenne).

For smoky meats and seafood (and even grilled vegetables) sans smoker or smoker box, these wood planks get the job done. I like this set—which comes with one plank each of Western cedar, alder, hickory, cherry, maple and red oak—for experimenting and first-time plank grilling.

Burns are not invited to my barbecue, so I keep my digits cozy and safe with these handy oven mitts. They’re topped with silicone (which is heat safe up to 500°F) and have fabric loops which allow for hanging storage when not in use.