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If you’ve ever watched my husband Jake command our back deck during grilling season, you know he treats it like a professional kitchen. Every summer evening around 6 p.m., he’s out there with purpose—tongs in hand, eyes on the thermometer, ready to turn out burgers, steaks, and the occasional grilled vegetable masterpiece for our three munchkins (Clara, Wyatt, and Mason). We have a whole collection of Father’s Day grilling recipes that Jake keeps coming back to. I finally asked him to list his non-negotiables, the tools he absolutely won’t fire up the grill without. Here’s what made Jake’s official essentials list.
These aren’t fancy gadgets or gimmicks. They’re the real workhorses that have earned their spot on our grill station through years of weeknight dinners and weekend cookouts. If you’re looking for gift ideas for the grill master in your life, check out our Father’s Day guide. Jake’s particular about his setup—he’ll actually turn around mid-grilling session if he can’t find the right tool—so when he gave me this list, I knew these were the genuine keepers.
Jake’s Non-Negotiables
OXO Good Grips 12-Inch Tongs — The Extension of His Arm
Jake calls these his “extension of his arm,” and honestly, I’ve never seen him reach for anything else. The 12-inch length means he stays safely back from the heat, and the grip is firm enough that a raw chicken breast isn’t going anywhere mid-flip. Last summer, he had me time how fast he could get a whole batch of steak tips turned—the answer is “impressively fast.” This is the tool he grabs first and looks for last. He uses these tongs for everything from burgers to the occasional lemon herb chicken cooked on a side plank.
ThermoPro Instant-Read Thermometer — No More Steak Surgery
Before this thermometer entered our lives, Jake had a habit of slicing into steaks to check doneness—which I gently pointed out defeats the purpose of a nice crust. The ThermoPro changed everything. Now he takes the guesswork out. Medium-rare at 130°F? Done. He’s obsessed with the speed (2-3 seconds) and the accuracy. Just last week, Wyatt watched him use it on a burger and asked, “Dad, is that your magic stick?” It kind of is.
Lodge Cast Iron Skillet — The Smash Burger Secret Weapon
This one surprised me when Jake added it to the list, but then I watched him make smash burgers one Friday night and understood immediately. The cast iron goes right on the grill grates, gets screaming hot, and creates those gorgeous crispy edges on thin patties that everybody at the table goes crazy for. He seasons it, lets it heat up while charcoal gets ready, and then Clara and Wyatt volunteer for duty just to be near the action. It’s become a whole event.
Nordic Ware Sheet Pans — The Landing Zone
Jake keeps a stack of these right next to the grill as his “landing zone.” Everything coming off the grates goes on a Nordic Ware sheet pan—rested steak, fresh corn, grilled vegetables. They’re sturdy enough to handle a full load of hot food, easy to clean (crucial for my end-of-night dishwashing happiness), and he’s convinced that letting food rest on these pans is part of the magic. Mason once called them “the stage where the food comes down to be famous.”
Wooden Cooking Spoons Set — For the Sides Jake Won’t Touch
Jake’s philosophy: his job is the meat. Everything else—grilled peppers, corn, asparagus—falls to me or whoever else is helping. But he insists on wooden spoons for stirring the sides because he says they won’t scratch whatever surface is being used to cook them. I keep a set dedicated to the grill station so there’s no excuse about grabbing the wrong utensil. These spoons are sturdy, long enough to keep hands away from heat, and honestly, they make stirring feel a little more intentional.
Ball Mason Jars — Jake’s Secret Sauce Storage
This one makes me laugh because Jake is not typically a “homemade condiment” person—he’s a griller, not a chef—but he’s become obsessed with storing his BBQ sauce experiments in Ball Mason jars. The airtight seal keeps his latest creation fresh for testing on chicken one night and ribs the next. He labels them with dates and notes (“This one needs more vinegar”), and our fridge has turned into his personal sauce laboratory. It’s adorable and slightly chaotic in the best way.
Jake’s Grilling Rules (Live by Them)
While compiling this list, Jake rattled off a few “ground rules” he won’t compromise on. Here they are, straight from the grill master:
- Charcoal only. No gas. Jake says charcoal gives flavor, and honestly, I’ve stopped arguing when the results are this good.
- Always let it rest. Whether it’s a steak or a chicken breast, everything gets 5-10 minutes on the landing zone before hitting the table. Patience is a virtue, apparently.
- High heat for searing, lower heat for cooking through. He’s explained this at least 47 times. I’m still learning, but the food tastes like he knows what he’s doing.
- Never, ever walk away from the grill. Jake treats the grill station like his office. He’s present, focused, and weirdly meditative about the whole thing.
Ready to Build Your Grill Station?
Whether you’re a Jake-level enthusiast or just getting started with grilling, these essentials are the real deal. They’ve earned their place in our outdoor kitchen through genuine use and consistent performance. Start here, and you’ll have the foundation for countless summer dinners and family memories around the grill.
If you’re looking to round out your overall kitchen setup, don’t miss our Kitchen Essentials guide. And if you’re hungry for inspiration, check out a few of our favorite grilling recipes: Smash Burger Perfection, Charcoal-Grilled Steak, and Grilled Corn with Herb Butter.
Happy grilling, friends!
The Support Crew
These next six tools aren’t as glamorous as a good pair of tongs, but Jake says they’re what separate “grilling” from “just cooking outside.” His words, not mine.
Weber Rapidfire Chimney Starter — The Only Way to Start Charcoal
Jake has strong feelings about lighter fluid — namely, that it has no place near food. This chimney starter gets charcoal blazing in about 15 minutes with nothing but a sheet of newspaper underneath. He’ll stand there watching it like it’s a campfire, which honestly, I think is half the appeal. At under $18, it’s the cheapest upgrade that makes the biggest difference in how your food tastes.
Weber Grill Brush — The Post-Cook Ritual
Jake brushes his grill grates while they’re still hot, every single time, without fail. He says it takes thirty seconds and saves you from scraping carbonized mystery residue off your next batch of burgers. This brush has a good long handle so his knuckles don’t get singed, and the bristles are heavy-duty enough to actually do the job. He replaces it once a year — which at around $12, he says is the best deal in grilling.
Grillaholics Heavy-Duty Grill Basket — The Vegetable Saver
Before we had this basket, every zucchini and asparagus spear was a gamble. Would it make it onto the plate, or would it slip through the grates into the charcoal abyss? Jake finally bought this after losing an entire batch of peppers to the fire gods, and now grilled vegetables are actually a reliable part of our summer dinners. The kids even eat them — something about grill marks makes vegetables acceptable to a 10-year-old. Around $20.
Jolly Green Products Cedar Grilling Planks — For When Jake Wants to Impress
Jake pulls these out when we have company, and I won’t lie — it makes him look like he has a cooking show. Cedar plank salmon is his go-to, and the smoky, woodsy flavor it adds is the kind of thing you can’t fake with seasoning alone. You soak the plank, lay the fish on top, and let the grill do its thing. Even Wyatt, who claims he doesn’t like fish, will eat cedar plank salmon. A pack of 12 runs about $20, so each one costs less than a dollar.
Artisan Griller Heat-Resistant Gloves — Because Jake Learned the Hard Way
There was an incident involving a hot grill grate and a bare hand that we don’t need to revisit. These gloves go up to 932 degrees, which is more than Jake will ever need unless he’s grilling on the surface of the sun. He uses them for adjusting charcoal, moving hot grates, and pulling pork shoulders out of the smoker. The grip is good enough that he trusts them with a full Dutch oven — which is saying something, because Jake doesn’t trust much. Around $15.
OXO Silicone Basting Brush — The Sauce Distributor
This replaced the old bristle brush that was shedding into our barbecue sauce — a problem I didn’t realize we had until I found a bristle in my pulled pork. The silicone version cleans up easily, doesn’t absorb flavors, and lays sauce down evenly without dripping everywhere. Jake uses it for his bourbon maple glaze on ribs, and I’ve stolen it more than once for basting a roast inside. Under $10.
FTC Disclosure
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Shopping for the cook in your life? My Kitchen Gift Guide has 14 tools every home cook actually needs xe2x80x94 real recommendations from our family kitchen, not a gadget catalog.
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