6 Excellent Grilling Accessories, According to the Pitmaster Pros

Let’s face it: Most people associate a grill weight with a flavorful, razor-thin smashburger. But Conrado Gonzalez—executive chef at Pal’s – Hayden Island in Portland—says this accessory can punch above its weight class. “They are fantastic for cooking seafood, keeping fish flat on the grill and helping it cook evenly,” he says. 

There are a lot of grill weights out there, so be sure to find the best shape and size for your favorite recipes. For example, a small round press might be suitable for smashburgers, while a long, rectangular option will work nicely with steaks, poultry, and seafood.

Want to give your ingredients a little oomph? Chef Gonzalez always has some strategically-filled squeeze bottles on hand. “For grilling fish we like to add a little water and citrus juice and salt to baste while cooking,” he shares. “For vegetables, we use a combination of water, tamari, and Maggi seasoning.” 

Psst… you don’t always have to fill them up with a special sauce or oil. Chef Gonzalez says an empty squeeze bottle can also be a great tool for stoking the flames of a grill “in a very specific spot.”

Since there’s a fine line between meat that’s well-done and overdone, a good thermometer is a non-negotiable. At $125, the Thermapen from ThermoWorks isn’t exactly cheap; however, the brand claims that lots of Michelin-minted chefs swear by it. Wyatt Fields, owner of Breakwater Barbecue in El Granada, California, can also vouch for this pick. “It’s always useful and made to last,” he notes.

Not to knock gas grills, but if you want a setup that’ll yield a smoky flavor and lots of versatility, charcoal is your best friend. When working with a charcoal grill, Chef Gonzalez swears by the large oak lumps from Thaan. “Its size and consistency creates the perfect conditions for a low and slow approach when grilling burgers,” he says. 

Not only does this charcoal light quickly for an efficient, long-lasting burn, but the brand claims it includes zero chemical additives so you can keep your recipe as natural as possible.

Speaking of charcoal grills, consider this your sign to pick up a chimney starter. “It’s the fastest, safest, and most chemical free way to start the coals for your grill,” says Fields. He’s a fan of this one from Etsy, which is made with heavy-duty carbon steel and an ergonomic handle. Simply fill the cylinder with charcoal, light a fire-starter or piece of paper underneath, and pour them over your grill 15 to 20 minutes later.

Charcoal might be a pro’s preferred grilling setup, but what are you supposed to do with those ashy leftovers once dinner’s served? Throw them into a steel trash can, Fields says. “These are great for peace of mind knowing hot ashes are contained with the lid on tight after cleaning the grill,” he shares. If you want to add a trash can to your cart, look for options made with galvanized steel, which is known to resist rust and corrosion.