The tools around the grill

A quick check or a probe that stays put?

Choose a thermometer around how you will use it. A quick temperature check and a probe left in a roast call for different tools. Check the sensing area, heat limits, cleaning directions, and display features of the model you are considering.

USDA's thermometer guide distinguishes tools that can remain in food during cooking from those intended for a quick check. It also explains why thin food may need a probe inserted from the side toward the center. Follow the sensing instructions for your own model.

Our Thermapen owner notes cover fast readings and learning to judge probe depth. The exact model remains unconfirmed, so the notes do not assign a numerical reading speed or accuracy to that unit.

Food gloves and heat gloves have different jobs

Handling food

Choose gloves labeled for food handling. Check their fit, grip, and directions for cleaning or disposal.

Handling a hot pan or grate

Look for the stated heat protection, contact time, coverage, and permitted conditions. A food contact label alone does not establish heat protection.

Handling hot, greasy food

Confirm that the product is intended for both the food contact and heat exposure involved. Do not assume one pair covers every task.

Read the warnings as well as the temperature number. For example, Weber's barbecue glove directions for part 6670 say not to use that product damp or wet and not to use it for prolonged contact. Those are instructions for that product, not a rating for every barbecue glove.

Choose the spatula around the food

For burgers, compare the blade with the patty you want to lift. For a flat top, check whether the edge and material suit the cooking surface. For a grill, make sure the handle and blade give you room to reach and turn the food.

Try the grip before buying when possible. A very long handle is not useful if the tool feels awkward under the food. Tongs should open comfortably and grip the size of food you cook. Check the surface maker's directions before choosing a metal scraper or an abrasive cleaning tool.

Leave room for the container on the scale

Compare the scale's capacity with the food and its bowl or tray together. A tare function subtracts the empty container from the reading, but the container still counts toward the scale's weight limit. Check that a large tray will not hide the display.

A finished food weight gives you something concrete to compare with the shopping weight and the planner's portion estimate on your next cook.

Butcher paper and aluminum foil

Choose paper sold for smoking and check its heat limit. Craft paper and ordinary wrapping paper are not substitutes.

Reynolds describes its pink butcher paper as unwaxed paper intended for smoking. The maker recommends that product only up to 300°F and says paper must not contact open flames. Follow the limits on the product you buy rather than treating all paper alike.

Aluminum foil can be useful for food packets and wrapping. Check your grill's directions before lining it with foil. Weber, for example, warns against lining a Spirit cook box because foil can collect grease and obstruct airflow. Follow the directions for your own cooker, including any approved fitted liners.

Choose the wrap your recipe calls for. Changing the wrap is a cooking decision, so keep a note of it when trying to repeat a result.

Get the small things onto the list

Use the cookout checklist to gather preparation and serving tools before the food goes on. Our cookware guide covers pans and trays, while the fuel guide covers charcoal and starters.