Please share your favorite (currently available) basic tools for grilling and smoking

jeffreytotaro said:

For Egging in the rain:
http://smokeware.com/collections/chimney-caps

For hot plate setter removal:
http://smokeware.com/collections/grill-accessories/products/the-lifter

Acn said:

I use a Thermopop:  http://www.thermoworks.com/ThermoPop  The thermopen is fantastic too, and has come down a bit in price, but they had a sale at one point and I think I got 5 pops for around $100, gave two away, one in the camping box, and two in the kitchen.  It was a great deal and the couple of seconds difference didn't really matter to me too much.

Gloves:  http://smile.amazon.com/Extreme-932F-Heat-Resistant-Light-weight/dp/B00MR3BPPC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

I'm using these cutting boards right now: http://smile.amazon.com/OXO-Grips-Cutting-Carving-Board/dp/B000AAM0EY?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00

But will likely upgrade to this when they need to be replaced: http://smile.amazon.com/dp/B001CMRQUW/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=1N2C1G7WRSUG8&coliid=I4A4X6CR24F5B

Both cutting boards are ATK recommendations, the advantage the OXOs had was that they would fit in the dishwasher.  We've had to replace the dishwasher, and that is no longer the case, so if we have to handwash anyway, we'll move to wood.

I use OXO tongs, in a variety of lengths, I get them at Target.  For knives, you'll get lots of brand recommendations, but really 99% of your egg applications can be accomplished by a 12" slicing knife, and 8" chefs knife and a 3.5" paring knife.  Go somewhere that will let you pick up the knives, hold them, maybe even simulate cutting something.  The knife that feels the best in my hand with my cutting style probably won't be the same that works the best for you.

smbishop said:

I use Thirdeye's Thirdhand tool on every single cook.  Lift the grate out, hang it and light the coals.  http://thirdeyeq.com/Custom_Tools.html

Insulated food gloves for handling a pork shoulder, ribs, brisket, etc.

Welding Gloves for lifting out any equipment very hot.

Thermapen

And everything @Acn said!

Jstroke said:

Fair enough. I have to admit I probably over reacted. My apologies. I don't mean to stomp on your enthusiasm. Everyone has to start somewhere. It just felt like you were asking for us to just flop out all the secrets for our favorite items that we have accumulated over the years and also go copy the links and post those as well. I have no idea of your experience level. This could be Bobby Flay for all I know. However a very different question would be What is a basic starter kit of items but of high quality. Maybe a budget as well. Now this tells me a lot. It tells me you are new to cooking, and how serious you are. And how much you can/willing to buy to get this started. If you just moved into your first apartment with your girlfriend who bought you the egg for your birthday, we know or can guess the situation. Limited budget, receptive girlfriend who is supportive. This way we can make suggestions that are usable to you. If you are a VP, loaded and are keeping this at your weekend estate that is different. We will gladly point you in that direction as well. The suggestions you have been given are solid ones. The first thing is a digital thermometer. The second is a bag of lump to burn up and play with temps. Learn how to control your egg. cook a lot of chicken thighs and spatchcock chicken. Learn how to light it and set it for 350 so you can do it every time. Learn what good and bad smoke is. Learn how to time it so you are ready to put on food and the temp of the egg is stable. Make sure you understand how to not overshoot your desired temp. Learn to creep up on it. If you have not cooked much on it, there is a learning curve. THEN, go spend a shite ton of money--slowly over time. And we will be more than glad to help with that process one or two pieces at time. Trust us, our favorite hobby next to cooking on eggs is helping spend your money.