BBQ Tools

Good tools keep your hands away from the heat and the food where it should be. This is the kit you reach for on every cook: long tongs, a proper spatula, gloves, and the prep gear that comes out for brisket and pulled pork.

You'll find tongs and spatulas from Traeger, Weber, Napoleon and the Kamado Joe Krafted range, heat-resistant gloves from Hardcore Carnivore and Gozney, nitrile and cotton gloves for handling hot meat, Wonder Claws for shredding, flavour injectors from Hark and Avanti, stainless and bamboo skewers, and basting pots and bottles.

Starting from scratch? Tongs, a spatula and a pair of heat-resistant gloves cover most cooks. Add an injector and shredding claws when you get into low 'n slow.

39 products

The BBQ tool kit

  • Tongs: long, locking, with a good grip. Keep one pair for raw and one for cooked.
  • Spatula: a wide one for burgers and fish, a griddle spatula for flat-tops.
  • Heat-resistant gloves: for moving grates, deflectors and charcoal.
  • Nitrile gloves: over cotton liners for handling hot meat and pulling pork.
  • Injector: gets marinade or brine deep into big cuts like pork shoulder and brisket.
  • Skewers: flat stainless skewers stop food spinning; soak bamboo ones first.

FAQs

What BBQ tools do I actually need?
Tongs, a spatula and heat-resistant gloves. Add an injector, shredding claws and skewers as you cook more.

Why wear cotton gloves under nitrile gloves?
The cotton layer takes the heat while the nitrile keeps juices off your hands, so you can pull hot pork comfortably.

Do I need to inject brisket?
No, but injecting adds moisture and seasoning deep in big cuts. Many competition cooks do it.