If you love the sport, you have to have the right equipment. Here’s a checklist of the basics and a few handy add-ons you might want too:

Wide spatula: Burgers, chicken pieces, steaks, and veggies take a turn for the better with a wide metal spatula.

Grill Tongs: For turning sausages and franks, but also scallops, prawns, tortillas/pitas.

Meat fork: For lifting large roasts and whole birds once they’re done cooking. Also helps with carving.

Grill brush: Brass bristles resist rust and won’t scratch porcelain enamel. Steel brushes are better for cast-iron grates.

Basting brush: We recommend natural bristles (nylon bristles will melt if they touch the cooking grate) and a long handle. Always wear a mitt when basting, in case of flare-ups.

Barbecue mitts: Long-sleeve, flame-resistant mitts protect your hands and forearms. Use two when lifting roasts.

Meat thermometer: Invest in a quality one. Most are a probe you can stick into the centre of the meat for a quick read and cannot be left in the meat. Others can be left in - the probe is attached to a wire that runs outside the grill. These usually have an alarm that sounds when the food reaches the desired temperature.

Spray bottle: A spray bottle full of water is handy to keep around in case of small flare-ups while you are cooking. Use water sparingly to avoid steaming your food or putting out the fire.

Nice additions:

• A super wide spatula designed for turning whole fish.
• Skewers make turning small foods quick and easy. Soak wooden/bamboo ones for 30 minutes before threading them.
• A vegetable wok/grill topper makes grilling small and delicate vegetables easy.

Cleaning Tips:

• Wash tools with hardwood handles by hand to preserve wood finish.
• Wash natural-bristle basting brushes by hand. Use plenty of hot, soapy water to wash oils out and rinse well. Smooth the bristles and air-dry completely.

tips and hints bought toi you  by kraft foods for the perfect meal