Top 3 tools

Here's what our "grill sergeants" told us about their tools.

From Brad Langston, Toquerville:

"A chimney starter for the briquettes. I've had one for years. You don't need any lighter fluid, and they are ready fast. The briquettes are at a more uniform temperature, too.

"A pair of long-handled tongs. I love to cook lots of meat, and the worst thing you can do is to pierce the meat, letting the juices out. A pair of long handled tongs are a must.

"A good high-quality basting brush, one that doesn't lose half its bristles the first time you use it. It, too, must be long-handled so as to not burn the hands."

From John Hair, John & Jennie's Bosch Kitchen Center:

"Zyliss silicone pastry brush to slather on barbecue sauce. It doesn't burn or melt in the high heat.

"Zyliss tongs are good for pulling off burgers over high heat.

"Wusthof knives are my choice for cut.

"Progressive burgermaker for pressing burgers into shape."

From Jim Light, executive chef/kitchen manager of Viking Cooking School and certified Kansas City Barbecue Society judge:

"My favorite tool is my Big Green Egg. It is a ceramic cooker in which you can grill, barbecue (smoke) and roast anything. I guess the special hardwood charcoal and smoking woods, like hickory, it uses are included as a tool, because they are part of the total package. You can't use one without the other.

"Second is my grill basket in which large diced vegetables or shrimp get a grilling.

"Last is my trusty, high-quality burger turner that Jim Taylor gave me several years ago. It has a flat side, just like a regular pancake-type turner, but also has a 'thumb' that can be pinched down to hold the burger securely."

From Mike Barton, Idaho Falls, Idaho:

"I like to use the chimney charcoal starter, first of all, because it's easier to start the charcoal, I don't have to buy charcoal lighter, the charcoal is ready sooner, and there isn't the added presence of chemicals that you get from the ready-light charcoal.

"After that, if you could have only two grilling tools, you definitely have to go with a combo wire brush on one side/abrasive pad on the other to allow for grill cleaning.

"I would also go with the basic grilling tongs. Tongs allow you to flip what you cook, as well as oil the grates once hot with a paper towel to prevent sticking."

From Lyle Earl, chairman, Utah Barbecue Association:

"Chimney starter for briquettes. This is a must-have for the meat smoker in your life; lighter fluid tends to transfer the flavor to the meat, the chimney prevents that from happening.

"A digital thermometer. I use two — One to monitor the temperature of the meat and one to monitor the temperature of my smoker.