A Pitmaster’s best friends: Top 5 BBQ accessories and kitchen must-haves

By Sterling Smith

A Pitmaster’s best friends: Top 5 BBQ accessories and kitchen must-haves


I’m not a classically trained chef. I am a self-taught pitmaster. By this point, I’ve invested thousands of hours in trial and error. I’ve researched every BBQ topic known to man.

And, as it turns out, I have had a lot of great teachers along the way. Starting with my mom, who taught all of us kids how to cook. As we were growing up, we were responsible for making one meal a week/month. The meal I mastered was sausage rigatoni casserole. I still like to make that dish to this day. I’ve also taken several BBQ classes taught by some of the best pitmasters on the competition circuit that I am proud to have competed alongside and that I can call friends. In fact, I also teach BBQ all over the world, with more than hundreds of classes under my belt, and have an online series too.

The BBQ community is a tight-knit one. You can learn a lot from your neighbor at any given BBQ competition. If you are just starting in competitive BBQ, I encourage you to get outside your tent or trailer and say hello. You might pick up a tip or two, and you’ll probably get treated to a taste of great whiskey, too.

Besides camaraderie, one of the most important things I have learned about BBQ and cooking in general is the role that the right utensils play in the result. These are a few tricks of my trade — I have and use all of these things at a BBQ comp and in my own kitchen at home, too.

My top 5 BBQ accessories and kitchen must-haves

Sharp knives and scissors

A dull knife is more dangerous than a sharp one. A good, sharp knife will give you a clean, easy cut. However, like I said, I am not classically trained in the kitchen. So sometimes I like using kitchen shears instead of knives. I find them easier to use when trimming, so I can isolate certain muscles. Give both a try and see what you like best. Ultimately, it’s your comfort level that matters most.

Disposable cutting boards

Whoever invented these is a genius! I can pretty much guarantee almost every pitmaster on the competitive BBQ circuit has a box of these in their cook trailer. They are easy, portable, convenient, and best of all—disposable. Some even have guided marks to help with trimming. They can be quickly cleaned and wiped down to use again throughout a comp cook, but are inexpensive enough to toss after turn-ins.

Spray bottle

There’s nothing worse than dry meat. There are many keys to moist, juicy meat. But one of them that I swear by is a simple plastic spray bottle. Some cooks use apple juice, some fill it with plain water. But a spray bottle is always handy during my comp cooks and when I’m practicing at home.

Gloves

Instead of using tongs, I layer cotton knit and disposable latex gloves so I can grab hot meat without burning my hands. This double layer of gloves allows me to feel the meat for tenderness (touch is an excellent indicator of doneness). It also protects the bark rather than grabbing it with a pair of tongs and risking the tongs puncturing through the skin/exterior. It’s not rocket science, it’s ease that I’m looking for.

Sauce brush

I’ve got a pretty good collection of sauce brushes going. They are great for mixing sauces and applying a beautiful, glossy finish to meats that we’re presenting to the judges. Appearance is a big part of any dining experience. You eat with your eyes first. So whether you are turning in meat to the judges or serving your family and friends, appearance matters.

What is mise en place?

It’s not enough to have the right tools. You need the right environment. A clean, organized kitchen or BBQ trailer gives you the space and clarity to cook your best. “Mise en place” is a term in the French culinary world that means “everything in its place.” This is especially important when you are racing against the time clock to turn in your competition BBQ boxes. Every second counts, and you don’t want to waste time looking for your finishing seasoning or anything else.

A clean grill is a happy grill


Another tip that goes hand-in-hand with organization is cleanliness. I spend about a week prior to a competition getting everything cleaned, organized and packed up. Whether you are cooking for competition or at home, starting with a clean space and a clean grill or BBQ is key.

If you are a competition BBQer or are just fostering an interest in cooking, having the proper utensils and tools can help you take your results to the next level. I look for tools and accessories that make life easier, but it’s not about just collecting accessories to clutter your kitchen or your cooking space. You don’t need a ton of stuff to produce some awesome BBQ or a great meal. Find what works for you and use it!

Frequently Asked Questions (FAQs): Top 5 BBQ accessories and kitchen must-haves


Q: Do I need a lot of tools and accessories to BBQ or cook well?
A: Not at all. As you get further into your BBQ or cooking journey, discover what you like and don’t worry about the rest. You don’t need a lot of expensive equipment or utensils to make good food.

Q: What is mise en place?
A: This French culinary term means “everything in its place.” I like to have an organized space to prep and cook.

Q: Why use gloves in place of tongs?
A: It’s a personal preference. But for me, using gloves lets me really feel the meat. This gives me an idea of tenderness and doneness that I wouldn’t get using tongs. Plus, they are gentler than tongs, so you don’t have to worry about the bark getting disrupted when moving the meat around.

Q: Where can I find disposable cutting boards?
A: They are widely available. Check around your local BBQ store. If all else fails, Amazon has them.




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