These outdoor cooking tools can turn you into a grill master | Canada Voices

For many Canadians, there are only two seasons: winter and barbecue. Making the most of the warmer months, therefore, means having the right tools for the grill. That sounds simple enough – until you’re standing in front of a wall of tongs, skewers, brushes and gadgets at the local hardware store.

Three of Canada’s top grill masters agree that one must-have is a digital thermometer. Chef Robert Rainford, host of the Food Network’s Licence to Grill and author of the cookbook Born to Grill, likes Milwaukee’s point-and-click Infrared Temp-Gun.

“They are my absolute favourite things,” he says. “Knowing the accurate temperature is imperative for proper doneness.”

The ThermoWorks Thermapen One is the go-to for Steph Foster, who documents her grilling adventures on her popular blog Foster Feasts.

“It lets you check the temp in one second of insertion,” she says. “It’s compact and comes in a number of colours. I always pick pink – then it stands out in my drawer.”

The Thermapen is also No. 1 for Maddie Longo, who hosts weekly barbecue tutorials with her sister, Kiki, on YouTube and Instagram, reaching more than 100,000 followers. Because of their accuracy, “meat thermometers can make a grill master out of anyone,” she says.

And a thermometer can be used both outdoors seasonally and year-round in the kitchen. That kind of practicality appeals to Foster. “I’m about flexibility. Barbecue tools that pull double duty are important to me.”

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Cast-iron cookware offers similar versatility, she says. “The same Dutch oven that bakes my sourdough in my convection oven can head straight to the grill for a smoky brisket chili.”

Kiki Longo swears by a removable griddle – a steel or cast-iron sheet that turns a barbecue or indoor cooktop into a flat frying surface. “They are great for making smash burgers,” she says. “The cleanup is so easy because you just bring it inside and give it a deep clean.” (And for the perfect smash, try a burger press.)

Rainford, on the other hand, prefers to keep his tools separate. “I like to use specific items for my outside barbecuing, and my inside stuff stays inside,” he says.

For spatulas and tongs to be used in alfresco cooking, size matters. The longer the tongs, he says, the lower the risk of singed fingers when reaching into the flaming heat of the barbecue. The Longo sisters agree, both suggesting that 43 centimetres or longer is the ideal length for safety.

All the experts also agree that while non-stick tools are nice to have, knowing how to use your equipment matters more. “You can cook the best eggs – or any food – on a pan with the right temperature and oil,” Foster says.

Simply preheating the barbecue helps. “If the grill and grates are hot enough and oiled down, you won’t have a sticking issue,” Rainford says, adding that 425 F to 450 F is the perfect temp for this.

When it comes to adding new gear to the grilling tool box, Rainford always checks online reviews, while the Longos prefer to test-drive gear themselves.

“We’ve gotten excited about new products, tested them in the heat of the grill, only to find out they didn’t live up to our expectations,” Maddie says. “The heat of the grill never lies.”

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