So me and my boys are grilling this summer. But I need help finding some tools and [censored]. I know I need tongs for the charcoals and flipping big meats, spatula for flipping purposes, but do I want a grill brush or one of those little sticks with wirey [censored] at the end.

Also links for cheap stuff would be nice. Thanks in advance.

Grill brush
Meat thermometer

A wire bristle brush is useful for getting the charred fat/juices off the rack between cooking.

Grill
Charcoal
lighter fluid
lighter
spatula
tongs (x3)
grill brush
thermometer
dishes for raw meat
dishes for cooked meat
beer

Would recommend a spatula, and tongs, but do not recommend using one of those big forks. It just destroys the meat that you are trying to flip puncturing it and letting the juices loose. As for grill "maintenance" I do recommend a good sturdy brush that has wires on one side and a scraping end. The scraqer helps to finish off what the wire brush can't remove. Another thing I recommend is a good no-stick grilling spray like that Pam Grill stuff.

It'll help to keep the food from sticking to the grill so you don't have chunks of meat left to turn into mold. You could also use oil if you like, but check the smoke point of certain oils since some are different than others.

Don't have any links on me, but recommend checking your local store like Target, Walmart, Home Depot, etc... since they have relatively good deals.

Why 3 tongs?

One to move the coals around after they are lit ( a stick can be used in its place)
One for raw meat
One for cooked meat

Or you could just use one and wash it frequently.

At work we use four: red for raw beef, yellow for raw chicken, green for raw pork, black for cooked meat.

And that reminds me. You will probably want cutting boards too, one for each raw meat (if you need to prep) and one for cooked meats

True. Salmanila (sp) is no fun.

Damn, I forgot cutting boards.

what? not for grilling! you just need a good eye. then you know you are a grill master

Can't go wrong with Kingston Charcoal. It's pretty cheap, and it always works for me. I would go with a wire brush, it is easier to get the grease off without having to feel like you had a work out after you are done scraping. I always use plain old newspaper to start my coals up first. Of coarse you need a http://www.smokerhomemade.com/wp-content/uploads/bbq%20chimney%20starter.jpg if you want to warm the coals that way.

Not if you're cooking chicken, unless you like the company of your toilet. I assume we're talking about barbecues here rather than eye-level grills, in which case the heat is often too inconsistent to guarantee that the meat is thoroughly cooked. Fine for beef and lamb, not such a cunning plan with poultry.

I don't use one, myself, but some may want to. I grill steaks for a living, so I like to at least think I'm a pro at it.

I would recommend a chimney starter or another alternative to the fluid. The fluid can affect the flavor of the meat, usually making it taste more like lighter fluid than grilled, meaty goodness.

A grilling set would have most of that stuff. You're going to have to buy the cleaning brush separately though. It actually snowed this morning...so any chance of grilling tonight was ruined by cold weather.

Canada is actually living up to its stereotypes this year.

My dad taught me how to grill Chicken just fine without a meat thermometer and no one has been running to the bathroom when we have grilled chicken without a meat thermometer. :shrug:

I don't even know anyone that still cooks with charcoal.

Perhaps, but it's fairly notorious for people getting it wrong: you may do it okay, but I don't think it's a good idea to suggest that others don't use a thermometer since not everybody is as experienced. It's just asking for trouble.

It really depends on the portion of chicken. If we're dealing with a boneless-skinless briast you could simply grill it until you have a nice look on both sides and then throw it on one of the top racks to let the heat evenly cook it...You have 360 degrees of heat circulating within the closed grill.

With something bigger that doesn't get grilled equally like a full chicken, you might have to pay more attention to it.

I think even things like chicken legs can be a bit iffy sometimes. In my case it would help prevent me going too far the other way: in my keenness to avoid undercooked chicken... well I'm sure you can imagine the results. At least it strengthens the jaw muscles, I suppose...

actually a VERY good way to grill chicken is first put it in the microwave until there is NO red coloring (blood basically) to the bone. Then after that is done, you bbq it, and it is delicious. It keeps it juicy (I've always hated dry bbqed chicken) and it doesn't take as long to cook once you get the hang of it. just some tips! =)

All you need:

Meat
Fire
skewer

Food preparation:

Start fire
put meat in fire until charred
remove with skewer

Eating directions:

Take meat off skewer
eat with hands

I came in here expecting something different haha.

get second degree burns on hands

sue the meat company for not putting a "do not eat with hands if really hot" sticker on their meat package.

Make millions and live a life of luxury.