Wire brushes: Scrape clean the cooking grill with a wire brush after youíve finished cooking.
Basting brushes: Use a long-handle brush for applying oil or sauces to the meat while it is being barbecued.
Skewers: Skewers are available in metal, wood and bamboo. Wooden or bamboo skewers should be soaked for 1 hour in cold water before use. Metal skewers are ideal for meat that requires longer cooking time.
Meat thermometer: This is ideal for testing large roasts.
Hinged wire rack: This is excellent for holding food and allows one to easily cook fish and other delicate food like small vegetable pieces or cottage cheese.
Long handled double-pronged fork: A long-handled double-ponged fork is useful in placing food on the grill or testing whether the meat or vegetables are tender.
Spatula: A long handled spatula is ideal for turning foods that are delicate to handle, lest they fall apart.
Water-spray: A water-spray bottle comes in handy in the event of flare-ups.
Fire-proof barbecue mitts: These are ideal for handling hot skewers, splits, grills etc.
Fuels: The basic fuels used are charcoal, briquettes and wood chips. Some varieties of charcoal like mesquite and hickory have a distinct scent. Aromatic woods, nuts, herbs and spices all add to the scent of the fire.
Text: Rehana Khambaty