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Barbecue accessories are what turn a grill into a working section: the tools you move the food with over the heat, and the ones that get the plate clean enough to start the next service.
The useful BBQ accessories fall into four groups. Long-handled tools — tongs, turners, forks — that keep hands off the heat. Cleaning tools: a scraper, a wire brush and a plate cleaner. Protection: mitts and an apron. And the consumables that sit around a grill, from skewers to drip trays. Professional bbq tools are longer and heavier than the domestic set.
BBQ grill accessories have to match the grill, so check the plate and grate against what you have. See commercial gas chargrills, benchtop gas chargrills and charcoal grills and ovens. For BBQ cooking accessories on a kebab or rotisserie setup, see kebab grills.
Replacing a grill section's tools together rather than one at a time? Handle lengths and prices for tongs, turners, scrapers and mitts are in the price guide.
These are the top FAQs for BBQ Accessories
Which tools does a grill section actually need?
Long tongs, a wide turner, a scraper and a mitt. That is the working set and everything else is a refinement on it.
Length is the thing people under-buy. A domestic-length tong puts a hand over a hot plate — see commercial kitchen tongs and commercial spatulas for the commercial lengths.
Wire brush or scraper for cleaning the plate?
A scraper first, while the plate is hot, to get the carbon and fat off. A brush after, to clear the residue out of a grate. On a flat plate the scraper does nearly all the work.
Wire brushes shed bristles as they wear, which is a contamination risk, so replace them rather than persevering. See grill and griddle cleaners for the chemical side.
What stops a grill plate from sticking?
A clean plate, properly up to temperature, and a light oil film. Food sticks to a cool plate and to a dirty one, and both get blamed on the grill.
Scrape at the end of every service rather than at the end of the day. Cooking equipment cleaners handle what a scraper leaves behind.
Do I need different tools for charcoal?
Longer ones, and a shovel or rake for moving coals. Charcoal radiates far more at the hand than gas does, so tool length matters more.
Cast-iron accessories suit charcoal because they take the direct heat — see commercial cast iron cookware and cast iron sizzlers.
Should staff use mitts or dry cloths at a grill?
Mitts. A folded cloth is the traditional answer and it is the reason most grill burns happen, because a damp cloth conducts heat straight through.
Keep purpose-made kitchen mitts at the station and the tea towels and cloths for wiping only.
Are skewers and plates worth buying in stainless?
For anything reused, yes. Stainless skewers outlast bamboo by an enormous margin and 304 stainless steel is the food-safety grade used in Australian kitchens.
Bamboo still has a place for service presentation and single use. For the serving side, see serving trays and slate and wooden serving boards.
How are grill tools stored?
Hanging, at the grill, where a hot tool can be put down without touching anything else. A hot turner in a drawer melts whatever is next to it.
A rail above the station is the standard answer — see commercial kitchen wall shelves.
What else is this range called?
Professional grilling tools, barbecue tool sets, grill accessories and, in plenty of listings, bbq's accessories. The words vary more than the products do.
Compare handle length, material and whether the item suits a plate or a grate. The wider range is in commercial kitchen utensils.
