11 Best BBQ Tools for 2018 – Grilling Accessories for Your Next Barbecue

The best part about barbecue isn’t the smoke, the sizzle, or even the moment someone says, “Wait… you made this?”
It’s the confidencethe calm, unbothered energy of a grillmaster who knows the burgers won’t be raw, the veggies won’t fall into the flames,
and nobody’s going to be sawing at steak with a plastic fork like it’s a woodworking project.

In 2018, grilling accessories got smarter, safer, and more practicalwireless thermometers started showing up at more cookouts,
bristle-free cleaning options became a bigger conversation, and tool designs finally admitted that humans have hands that sweat.
This guide pulls together the most useful BBQ tools (not the “as-seen-on-TV” nonsense) so your next backyard barbecue runs smoother,
tastes better, and involves fewer emergency hot-dog rescues.

What “Best BBQ Tools” Really Means (And What It Doesn’t)

“Best” doesn’t mean “most expensive” or “comes in a 37-piece suitcase.” It means tools that solve real grilling problems:
flipping, gripping, lighting, cleaning, checking doneness, and adding flavorwithout breaking, melting, or making you question your life choices.

How we picked these 11 tools

• They reduce mistakes: especially undercooking, overcooking, sticking, and flare-ups.
• They do one job extremely well: no gimmicky “spatula-fork-knife-bottle-opener-compass” required.
• They hold up to heat: stainless steel, cast iron, and heat-rated silicone where it counts.
• They make you faster: because hungry guests become philosophers (“Should we just order pizza?”).

The 11 Best BBQ Tools for 2018

1) Long, sturdy stainless-steel tongs (the “extension of your hand”)

If you buy exactly one tool, make it a pair of long tongs. They flip chicken, move coals, reposition veggies, and grab anything that’s trying to
escape the grate. Look for 16 inches or longer, scalloped edges for grip, and a lock that doesn’t feel like solving a puzzle.

• What to look for: stainless steel construction, comfortable non-slip grips, strong spring tension, easy locking.
• Avoid: short “kitchen tongs” that put your knuckles in the heat zone.
• Pro move: keep a second clean pair for cooked food to reduce cross-contamination.

2) Wide metal grill spatula/turner (for burgers, fish, and sanity)

A flimsy spatula is basically a suggestion. A good grill turner is thin enough to slide under delicate food, but stiff enough
to lift a loaded burger without folding in half like a sad lawn chair.

• What to look for: thin beveled edge, solid riveted handle, wide surface, hanging loop.
• Bonus points: a slightly longer handle if you grill over charcoal or high heat.
• Pro move: for fish, use the spatula to “test” releaseif it sticks, it’s not ready to flip yet.

3) Instant-read thermometer (because guessing is not a food safety plan)

Grill marks can lie. Smoke can distract. And “it feels done” is how cookouts become cautionary tales.
An instant-read thermometer is the fastest path to juicy meat and safe cookingespecially for chicken thighs,
burgers, and thick chops.

• What to look for: fast read time (a few seconds), clear display, strong probe, decent water resistance.
• Why it matters: you can pull food at the right moment instead of turning it into charcoal insurance.
• Pro move: check multiple spots, especially on uneven cuts or chicken pieces.

4) Remote probe thermometer (wireless monitoring for the easily distracted)

In 2018, remote thermometers were a game-changer for backyard cooks who like to mingle, prep sides, or… accidentally start a cornhole tournament.
A leave-in probe tracks internal temperature while you focus on everything else. It’s especially helpful for ribs, pork shoulder, brisket,
or thick roasts on an indirect setup.

• What to look for: reliable signal range, heat-rated probe and cable, alarms for target temp, easy-to-read receiver/app.
• Pro move: route the probe wire away from direct flames, and don’t pinch it under a heavy lid edge.

5) Charcoal chimney starter (fast lighting without lighter-fluid perfume)

If you use charcoal, a chimney starter is non-negotiable. It lights briquettes quickly and evenly using airflow and a small fire starter underneath.
No chemical taste, no “did I add too much fluid?” panic, and no weird blue flames of mystery.

• What to look for: sturdy steel, heat shield on the handle, helper handle for controlled pouring, good ventilation.
• Pro move: once coals are ashed over, pour them into a two-zone setup: one hot side, one cooler side.

6) Heat-resistant grill gloves (for handling hot grates, pans, and “oops” moments)

Oven mitts are not built for outdoor chaos. Grill gloves let you move grates, adjust charcoal baskets, shift a cast-iron skillet,
or relocate skewers without performing interpretive dance around a 500°F fire.

• What to look for: real heat rating, textured grip, enough cuff length to protect wrists/forearms.
• Pro move: keep gloves drymoisture transfers heat fast and can cause burns.

7) Bristle-free grill brush or scraper (clean grates without the horror story)

Cleaning matters: old grease and carbon can create bitter flavors and sticking. But traditional wire-bristle brushes have a known risk:
bristles can break off, stick to grates, and end up in food. Safer options include bristle-free brushes, coiled scrubbers, steam-cleaning brushes,
and sturdy scrapers.

• What to look for: durable construction, effective scraping edge, easy-to-replace head (if applicable).
• Extra safety habit: after brushing, wipe grates with a damp paper towel held in tongs.
• Pro move: clean grates while they’re warm (not blazing), then oil lightly to reduce sticking.

8) Grill basket or perforated grill pan (for vegetables, shrimp, and small stuff)

The grill basket prevents the classic tragedy: “We lost the mushrooms.” It keeps sliced onions, asparagus, shrimp, and chopped vegetables together
while still letting heat and smoke do their thing. Pan-style baskets are especially easy for tossing and flipping.

• What to look for: sturdy metal, good perforations for char, enough surface area to avoid overcrowding.
• Avoid: delicate nonstick coatings that can degrade under high heat.
• Pro move: preheat the basket briefly, then add oiled veggies so they sear instead of steam.

9) Silicone basting brush or BBQ mop (for glaze control and glossy finishes)

Sauce timing is an underrated skill. A basting brush helps you layer flavorwithout dumping sugar-heavy sauce too early and burning it into a
sticky, black shell. Silicone brushes are easy to clean and don’t shed bristles; mops are great for larger surfaces like ribs.

• What to look for: heat-rated silicone, firm bristles, comfortable handle, dishwasher-safe design.
• Pro move: apply sugary sauces in the final minutes; use thinner mop sauces earlier for moisture and flavor.

10) Smoker box (or wood chip tray) for gas grills (instant “BBQ vibes”)

You can absolutely add smoke flavor on a gas grill. A smoker box holds wood chips so they smolder over heat, producing steady smoke without making a mess.
It’s a simple accessory that widens your menu: smoked chicken thighs, salmon, pork chops, even vegetables.

• What to look for: stainless steel or cast iron, vent holes, a lid that stays put.
• Pro move: once smoke starts, cook food on the cooler side (indirect) so you don’t overpower it with heat.

11) Clip-on grill light (because night grilling shouldn’t be a guessing game)

Evening cookouts are peak summer energyuntil you realize you’re flipping burgers by moonlight like a frontier novel.
A clip-on LED grill light (ideally with an adjustable neck or strong clamp) makes late-night grilling safer and more precise.

• What to look for: heat resistance, stable clamp or magnetic base, adjustable angle, easy battery access.
• Pro move: aim the light across the grates to highlight browning and flare-ups.

Quick Temperature Guide (The “Don’t Guess” Chart)

Use a thermometer and cook to safe internal temperatures. A grilled surface can look done before the inside is safeespecially with chicken and burgers.

• Steaks, roasts, chops (beef/pork/lamb/veal): 145°F (with a 3-minute rest)
• Ground meats (including burgers): 160°F
• Poultry (whole, parts, ground): 165°F
• Fish: 145°F

How to Use These Tools Like You’ve Been Doing This Forever

Master the two-zone fire

Whether you’re on charcoal or gas, set up a hot zone (for searing) and a cooler zone (for finishing).
This single habit prevents flare-up disasters and gives you control over doneness.
Sear first, then move food to the cooler side to coast to the finish line.

Stop flipping every 14 seconds

Constant flipping can tear food and reduce browning. Let proteins develop a crust and release naturally.
Use tongs for control, a turner for support, and your thermometer for truth.

Clean smarter, not harder

Preheat the grill, brush/scrape the grates, and lightly oil with a paper towel held in tongs.
You’ll reduce sticking and make post-cook cleanup dramatically easier.

Care and Storage Tips (So Your Tools Don’t Become Rust Sculptures)

• Dry tools completely before storingespecially anything with joints or springs (like tongs).
• Don’t leave wood-handled tools soaking in water; wipe and dry instead.
• Replace worn cleaning tools promptly; cleaning effectiveness drops fast when heads degrade.
• Store in a bin or hang rack near the grill so you’re not sprinting back to the kitchen mid-sear.

Real-World Experiences: 8 Backyard Moments These 11 Tools Save

This is the part nobody puts on the product box: the small, specific moments when a good BBQ tool saves dinner. Not in a dramatic,
Hollywood-explosion waymore like the quiet heroism of preventing a chicken disaster while your neighbor is telling a story that has no ending.

1) The “looks done” chicken that absolutely isn’t

Chicken can brown fast, especially over high heat. In a lot of cookouts, the outside hits “golden perfection” while the inside is still catching up.
This is where an instant-read thermometer is the difference between confident serving and nervous overcooking.
You take a quick reading in the thickest part, confirm 165°F, and suddenly you’re not hovering like a worried parent at a school play.

2) The burger flip that turns into burger confetti

Without a stiff spatula/turner, big burgers can fold, tear, or slide apartespecially if they’re loaded with onions, cheese, or optimism.
A wide metal turner supports the whole patty, and tongs help guide it. Together, they turn “please don’t break” into “nailed it.”

3) The veggie escape plan

Everyone wants grilled vegetables. Nobody wants to individually rescue sliced zucchini coins from between the grates.
A grill basket or perforated pan keeps small food together and lets you toss it like a stir-fryfaster cooking, more char, fewer sacrifices to the flame.

4) The “I’ll just check it real quick” brisket spiral

Long cooks invite constant lid lifting, which dumps heat and slows progress. A remote probe thermometer cuts that habit down.
You can monitor temperature without hovering, set alerts, and let the grill do its job. It’s not lazinessit’s heat management with a social life.

5) The moment the coals die mid-party

Charcoal grilling is magic until it isn’t. If you’ve ever realized you’re out of heat right when the second batch needs to go on,
you already understand the beauty of a chimney starter. You can light more coals quickly and add them with control,
instead of frantically poking half-lit briquettes and hoping for the best.

6) Sauce that burns before it shines

Sweet sauces are delicious and also scientifically committed to burning if you apply them too early.
A silicone brush (or mop) makes it easy to glaze in thin layers near the end, building shine and flavor without creating a bitter crust.
It’s the difference between “sticky in a good way” and “sticky like floor varnish.”

7) The cleaning shortcut that backfires

Most grill-cleaning mistakes come from rushing. A bristle-free brush or scraper paired with a quick wipe-down reduces risk and still gets the job done.
It’s not glamorous, but it keeps the “what is that in my bite?” fear off the menuand makes your grill heat more evenly next time.

8) Night grilling, minus the flashlight-under-the-chin look

Someone always suggests grilling “just one more thing” after sunset. A clip-on grill light makes that moment safer and calmer.
You can actually see browning, flare-ups, and whether you’re about to pick up the wrong tool with your bare hand (again).

The common thread in all these moments is simple: great grilling is rarely about complicated technique.
It’s about removing frictionmeasuring temperature instead of guessing, controlling heat instead of chasing it, and handling food with tools that feel like
they were made for humans, not cartoon characters.

Conclusion

The best BBQ tools for 2018 aren’t about turning your patio into a cooking gadget showroom. They’re about a small, smart kit that covers the fundamentals:
grip, flip, light, clean, measure, and add flavor. With these 11 grilling accessories, you’ll cook with more control, serve with more confidence,
and spend less time doing the awkward “is this done?” squint at a chicken breast.