Over 40 years, I’ve tested a lot of equipment in the backyard — pellet smokers, charcoal grills, thermometers, gloves, griddles, knives, and everything in between. Some gear looks great online but doesn’t hold up in real cooks. Other pieces quietly become workhorses you rely on every weekend. Simple trial & error!
This page is my short list.
These are the tools I personally use and trust — the ones that consistently perform during long brisket cooks, quick weeknight chicken runs, griddle smash burgers, or pizza nights. If something is listed here, it’s because it has earned a spot in my own setup.
You won’t find endless comparisons or hype here. Just straightforward recommendations based on real backyard use.
If you’re building your setup or upgrading pieces along the way, this is where I’d start.
Jump to:
The Smokers & Grills I Personally Use
Outdoor cooking isn’t one-size-fits-all. Different cooks call for different tools. Over time, I’ve settled into a three-grill setup that covers everything from low-and-slow brisket to weeknight burgers to classic charcoal flavor.
Here’s what I run in my own backyard — and why.
🔥 Yoder Smokers YS640S Pellet Grill
If I’m cooking a brisket, pork butt, ribs, or anything that needs hours of steady heat, this is the cooker I trust.
The YS640S is built like a tank. It holds temperature extremely well, recovers quickly when the lid is opened, and produces consistent results on long cooks. The build quality is on another level compared to lighter-weight pellet grills, and that matters when you’re running 10+ hour sessions.
This is my go-to for:
- Low and slow barbecue
- Large cooks for gatherings
- Reliable overnight sessions
It’s an investment — but it’s a serious backyard workhorse.
🔥 Weber Genesis E-415 Gas Grill
Not every cook needs smoke.
The Genesis E-415 is my fast, reliable, weeknight machine. It heats quickly, distributes heat evenly, and gives me the flexibility to cook everything from burgers and steaks to chicken and vegetables without the time commitment of charcoal or pellets.
This is my go-to for:
- Weeknight meals
- Quick searing
- Family dinners without long prep
When I need convenience and consistency, gas wins.
🔥 Weber Master-Touch Charcoal Grill
There’s still something about cooking over charcoal.
The Master-Touch gives me classic charcoal flavor, versatility, and full control over direct and indirect heat. It’s simple, durable, and incredibly capable — whether I’m reverse-searing steaks or running a two-zone setup for chicken.
This is my go-to for:
- Classic charcoal flavor
- Reverse searing
- Smaller cooks with hands-on fire control
It’s a timeless setup that just works.
Why I Keep All Three
Each of these cookers serves a different purpose:
- Pellet for precision and long cooks
- Gas for speed and convenience
- Charcoal for flavor and control
Together, they cover everything I cook in the backyard.
If you’re building your setup, think about how you actually cook — not just what looks impressive. The right combination makes outdoor cooking more enjoyable and more repeatable.
The Thermometers I Personally Use
Accurate temperature control is the difference between guessing and knowing. Over time, I’ve settled on a small group of thermometers that cover everything from quick steak checks to full overnight brisket cooks.
Here’s what I use in my own backyard — and why.
🌡 FireBoard Labs Pulse
When I’m running longer cooks and want detailed tracking, the FireBoard Pulse is my go-to.
It gives me wireless monitoring with strong connectivity and detailed app data. I can track temps in real time, review graphs, even a predictor of finish function, and monitor cooks without hovering over the smoker.
This is what I use for:
- Brisket and pork butt
- Long overnight cooks
- Detailed temperature tracking
Reliable data equals repeatable results.
🌡 ThermoWorks Thermapen ONE
The Thermapen ONE is my everyday instant-read.
It’s extremely fast and extremely accurate. When I’m checking steaks, chicken, or finishing temps on ribs, this is the tool I grab without thinking.
This is what I use for:
- Quick internal checks
- Reverse sear finishing temps
- Spot-checking multiple cuts
If you cook outdoors regularly, a fast instant-read thermometer is non-negotiable.
🌡 ThermoMaven Professional
The ThermoMaven Professional is a solid, dependable option that I use as a backup and for general cooking.
It delivers consistent readings and is built tough enough for regular backyard use. It’s a practical choice when you want strong performance without overcomplicating things.
Great for:
- Everyday cooks
- Great price point
- Backup reliability
- Straightforward temperature checks
🌡 ThermoWorks Signals BBQ Alarm Thermometer
When I want multiple probes and full control over pit and meat temps, Signals gets the call.
It’s ideal for managing both smoker temperature and internal meat temps at the same time, especially during larger cooks. The alarms and app integration make it easy to stay ahead of temperature swings.
This is what I use for:
- Multi-probe cooks
- Monitoring pit + meat simultaneously
- Controlled long sessions
It’s a powerful tool for serious backyard cooks.
FireBoard 2 Drive
The FireBoard 2 Drive steps things up. This isn’t just monitoring — it can actively control your fire when paired with a fan. Even has a predictor of finish function which I use for timing.
It allows me to manage pit temperature and meat temperature at the same time, and the Drive port makes it incredibly useful on charcoal or offset setups where maintaining steady temps takes more attention.
Best for:
- Charcoal and offset control
- Multi-probe cooks
- Dialing in steady pit temps
It’s a serious tool for cooks who want more control and precision.
Why I Use More Than One
Each thermometer serves a different purpose:
- Wireless tracking for long cooks
- Instant-read speed for quick checks
- Multi-probe control for full pit management
Having the right tool for the job removes guesswork and improves consistency — and that’s what backyard cooking is all about.
Tools & Prep Gear
Barbecue doesn’t start when the smoker turns on — it starts at the prep table. Over time, I’ve dialed in a simple system of gloves and prep tools that make trimming, seasoning, injecting, and brining cleaner, safer, and more efficient.
These aren’t flashy items — but they make every cook smoother.
🧤 Nitrile Gloves
Nitrile gloves are a staple in my prep process. Use these over the below cotton liners for great feel, far from the heat.
I use them for trimming brisket, applying rub, shredding pork, and slicing finished meat. They keep everything sanitary and make cleanup fast. The thicker pit-style nitrile gloves hold up well during long prep sessions.
Best for:
- Trimming and seasoning large cuts
- Pulling pork
- Slicing hot meat
- Keeping prep clean and controlled
🧤 Cotton Glove Liners
Cotton gloves are what make handling hot meat comfortable.
I wear these underneath nitrile gloves when moving briskets or pork shoulders. The cotton layer absorbs heat and sweat, while the outer nitrile layer keeps everything food-safe.
Best for:
- Handling hot meat off the smoker
- Layering under nitrile gloves
- Long slicing sessions
This glove combo is one of the most practical systems in my backyard.
🧤 Leather BBQ Gloves
When I’m managing fire, adjusting grates, or moving hot cast iron, leather gloves come out.
These are built for high-heat handling where protection matters more than dexterity. I don’t use these for slicing — they’re for managing hardware and live heat safely.
Best for:
- Moving hot grates
- Adjusting charcoal baskets
- Handling cast iron
- Live-fire cooking setups
🥩 Prep Trays
A solid prep tray keeps your workflow organized.
I use it for seasoning, transporting meat to the smoker, and resting larger cuts. A tray with a rack allows airflow underneath, which is especially helpful during resting periods.
Best for:
- Applying rub
- Carrying meat to and from the cooker
- Resting brisket or ribs
- Keeping counters clean
Simple tool — big impact on organization.
👉 Check availability Standard Size
👉 Check availability Large Size
💉 Meat Injector with Pistol Grip
When I want to boost moisture and flavor inside larger cuts, a pistol-grip meat injector makes the process easier and more controlled.
The ergonomic grip allows steady pressure and consistent injection, especially useful for brisket flats or whole poultry.
Best for:
- Brisket moisture support
- Turkey and chicken injection
- Flavor layering inside larger cuts
It’s a powerful tool when used correctly.
🪣 Brine Bucket
When brining poultry or larger cuts, a dedicated food-safe bucket keeps everything clean and contained.
It makes fridge storage easier, reduces mess, and keeps cross-contamination under control.
Best for:
- Turkey brining
- Whole chickens
- Larger batch marinades
- Organized cold storage
It’s one of those tools you’ll appreciate every holiday season.
Pellets & Fuel
Coming Soon
Griddle Gear
Coming Soon
Pizza Oven Gear
Coming Soon
(Some links on this page may be affiliate links. If you choose to purchase through them, it helps support Backyard Smoke Lab at no additional cost to you.)
👉Checkout the list of BBQ Gear I recommend and use
🔥 Follow Backyard Smoke Lab for more BBQ tips, recipes, and reviews
📺 YouTube: https://www.youtube.com/@backyardsmokelab
📸 Instagram: https://www.instagram.com/backyardsmokelab
🎵 TikTok: https://www.tiktok.com/@backyardsmoklab
🌐 Website: https://backyardsmokelab.com