The Cooking Equipment You Need for Grilling

Byamazingfoodstv


Equipment expert Adam Ried shares grilling essentials.

Buy our winning chimney starter:
Buy our winning grill brush:

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37 Comments

  4. How can a Webber chimney starter, a relatively elaborate tool made from many different materials and elements cost the same $15.00 as an aluminum baking sheet made from one stamped piece of metal? Either the baking sheet is outrageously overpriced, the chimney starter underpriced, or these values are fictitious. In any case, for lighting the grill in Argentina, Uruguay, and Brazil people get a piece of stale bread, slobber it with a bit of gel alcohol, light it up and bury it in the coals. It works like a charm.

  5. Have you tried the Grill Rescue brush? It's basically a wet sponge wrapped in canvas and it only really works when the grill really hot; like 400+ degrees. But it does wonders. I use it as a one-two combo with either a nylon brush or steel coil brush to get into the crevices.

  6. I LOVE GRILLED food but getting outside and grilling for only myself kind of puts an end to grilling foods.
    I'm more of a grab it and microwave it when it's only myself.
    I had a Stroke while riding my motorcycle in June of 2009. I had a broken cheek and lower jaw. They put my mouth back together where my jaw didn't pop anymore, BUT, they didn't leave me enough places for saliva to come into my mouth. So I've had a DRY MOUTH for 12-13 years and my teeth have fallen out. This makes me angry because in 1985-1986 I got crowns on most of my teeth and had to wear a brace at night.
    It's horrible when your teeth fall out or break off because of Dry mouth.
    Now I'm Disabled and only have Medicaid that only pays for $1000 each year for Dentist work. They won't pay for a surgeon to remove the roots of the teeth so I can get Dentures.
    IT SUCKS!!! 😣☹️😖😭

  8. A little disappointed by the blatant advertising for Bounty. Makes me question the rest of your reviews. I have used Viva paper towels for years and they are better in every way (strength, absorbency, and price).

  12. Ahhh Chimney starters… I have purchased cheaper in the past that used rivets to secure the handle. after a couple of years and say maybe 20 uses the rivets get very loose because of the obvious heat cycles. This is why Mr. Ried, I wish "America's Test Kitchen" would take on a method of testing from another PBS show "Motor Week" where they give an endurance results on a particular model of automotive vehicle as the miles progress. I have purchased a "Weber" chimney starter last year and being empty nester didn't grill as in the the past. So I can't say how well it is holding up. BUT I assume you folks probably use it more in one week let alone a month that would out due most used yearly by the average family. Sorry I digressed a bit where I want to say, showing a new is nice but showing something after 20 uses like the chimney starter as to how well it held up afterwards would be a nice point to bring about.

  20. the show is Boston based correct? Then 100% that it's not shot in winter…maybe in Summer or Early fall…or he doesn't live in NE right now due to pandemic…maybe CA…maybe HI for that kind of green winter…

  21. After you put paper in the bottom of the charcoal starter chimney, turn it upright, pour a few tablespoons of cheap salad oil on the paper. Add the charcoal to the chimney, and place the grill grate on top of the chimeny. Light at the bottom. The salad oil gives the start a little extra kick without an odd flavor, the grate gets hot. Don't forget a good pair of gloves.

  23. Very good rundown. Weber brush is great. I've been through a few over the years. Never a single loose bristle. You get loose bristles from cheap brushes where they push the cut bristles into the handle. (you can carefully melt away grease buildup by putting the brush end down near the coals and cook it away; don't go so far as to melt the bristles; I use the long-handled version of the Weber brush) Nordic Ware sheets are the way to go. Bounty towels, check. Oxo tongs, check. (I've tried nicer looking tongs, but they're just not light and practical. Oxo tongs can go in the dishwasher, unlike fancy wooden-handled tongs.) To really step up your charcoal fire, add wood chunks. I pick wood based upon meat selection just like I would pick spices for the meat. Allow the chunks to cook down so that the white smoke is gone. (most wood flavor has been cooked out of charcoal, so you need to add some real wood) I now use a GrillGun to light my fire. (kamado) I previously used a propane torch.

  25. We used to use a chimney starter, but then realized that we had a spare blowtorch in our garage with a long handle that is supposed to be used to burn weeds. Never use it for weeds, but it makes an excellent starter for the charcoal grill – takes about 1-2 min. We will never go back to that chimney starter

  31. I use similar clambshell tongs and identical pans, but mine are from a restaurant supply store, much cheaper than the prices he paid…Weber does make the best chimney though. Sometimes I oil like he says, but I also kept some good pieces of beef fat in the freezer, those are good for lubing the grates too.

  33. Standard Weber kettle, big fork, aluminum foil to scrape the grill, done. That's all the equipment you need. As far as charcoal lighter fluid, when the coals get white the fluid is all burned off so if you're detecting a flavor it's in your head.

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