Eight Grilling Tools Chefs Always Have on Hand
To say the market for grilling tools is oversaturated would be an understatement. Many tools are either wildly expensive, over-complicated, wholly unnecessary, and sometimes, all of the above. After all, will those comically long steel tongs (which also double as a grill scraper) really help you get better behind the grill? (Probably not.) So, we polled some of our favorite chefs to hear what gear they actually rely on in their restaurants and in their own backyards. From repurposed mesh strainer baskets to dexterity-boosting Japanese moribashi, these eight tools are simple, straightforward, and sure to have you grilling like a pro in no time.
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Photo by Chelsie Craig1/8Cake Testers
“I’d be lost without these cake testers. They’re invaluable for checking doneness on anything. For a thick steak I’ll insert it for a few seconds and then press it against my wrist to see how warm it is. For whole roasted eggplants, I’ll poke around until there’s no resistance and I’ll know it’s smoky, silky and tender.” —Marcus Jacobs, chef at Marjie’s Grill, New Orleans, LA
Photo by Chelsie Craig2/8Stainless Steel Chopsticks
“These moribashi (long stainless steel chopsticks) have very fine tapered points that give you so much control for small, deliberate actions. The metal also makes them heat resistant and the long handles keep your hands a safe distance from the fire. They take a while to get good at, but once you get the hang of it, tongs will seem far too clunky.” —Evan Ingram, co-executive chef at Effervescence, New Orleans, LA
Photo by Chelsie Craig3/8Glass Spray Bottle
“These bottles are ideal for evenly coating your proteins or vegetables with seasonings or vinaigrettes. We like to use various vinegars and oils with rosemary or chives. When making your own vinaigrette, be sure to pass your citrus juice through a chinois or fine mesh strainer so the pulp won’t clog the sprayer.” —Katianna Hong, chef at The Charter Oak, St. Helena, CA
Buy it: Glass Spray Bottle, $9 on Amazon
Photo by Chelsie Craig4/8Yakitori Fan
“If you visit The Dabney, you’ll notice that the cooks working the hearth all have old-school paper fans tucked into their apron straps. We use the fans like dials to ‘turn the fire up’ by fanning it very quickly or just a little by fanning it slowly. It’s a cheap and easy way to manipulate temperature when grilling over wood.” —Jeremiah Langhorne, chef at The Dabney in Washington, D.C.
Buy it: Paper Fan, $11 on Amazon
Photo by Chelsie Craig5/8Leather Grilling Gloves
“The amazing thing about these leather gloves is that they are totally heat proof, and since they’re gloves, rather than mitts, you have greater dexterity while wearing them. I use them for everything from picking up burning logs of wood to toss onto the fire, and moving hot, heavy pots or grill grates, to picking up huge, unwieldy pieces of cooking meat and vegetables: whole squash, goats, pigs, pieces of lamb wrapped in banana leaves. Whatever!” —Samin Nosrat, cookbook author, Netflix host of Salt, Fat, Acid, Heat
Buy it: Leather Gloves, $18 on Amazon
Photo by Chelsie Craig6/8Winco Wire Baskets
“I always keep these baskets handy. I use them to char snap peas and mushrooms, roast strawberries for shortcakes, and smoke small seafood like scallops or shrimp. I’ll just toss the items in a little neutral oil and place the basket directly over the embers. The baskets last for more than 20 uses, and I’ll buy a new one each year.” —Christina Lecki, chef, New York, NY
Photo by Chelsie Craig7/8A Big Spatula
“At the restaurants, we use oversized Hell’s Handle spatulas that I had custom-made by Mercer Culinary. They’re 6-inch by 14-inch, stainless steel and almost like a big pizza peel, so you can pick up a whole chicken and move briskets around without the risk of bending or cracking the meat and letting juices escape.” —Ronnie Killen, chef/owner at Killen’s BBQ, Houston, TX
Buy it: Oversized Stainless Steel Spatula, $45 at Williams Sonoma
Photo by Chelsie Craig8/8Perforated Flame Skillet
“This skillet’s a long-lasting option that allows you to cook and move smaller items like shellfish or vegetables over embers without worrying about them falling through the grates.” —Brian Wolfe, chef at Kimball House, Atlanta, GA
