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Jump to:

• Smokers & Grills
• Thermometers
• Tools & Prep
• Fuel & Pellets
• Griddle Gear
• Pizza Gear

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.

👉 Check availability at ATBBQ

🔥 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.

👉 Check availability

🔥 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.

👉 Check availability

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.

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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.

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🌡 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.

👉 Check availability

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🌡 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.

👉 Check availability

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🌡 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

👉 Check availability

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🌡 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.

👉 Check availability

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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.

👉 Check availability

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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

👉 Check availability

🧤 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.

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🧤 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

👉 Check availability

🥩 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.

👉 Check availability

🪣 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.

👉 Check availability single

👉 Check availability Set

Pellets & Fuel

Coming Soon

Griddle Gear

Coming Soon

Pizza Oven Gear

The Oven I Use

If you want restaurant-quality pizza in your backyard, the Yoder Smokers YS640 paired with the XL 17″ Wood Fired Oven (stainless steel) is about as good as it gets. This is my setup and its 🔥!

This setup transforms your pellet grill into a true high-heat pizza oven, reaching the temps needed for crisp crusts, perfect rise, and fast cook times. The live-fire design adds real wood flavor you just can’t replicate in a standard oven.

What sets this apart is versatility—you’re not buying a single-use pizza oven. The YS640 remains one of the most capable smokers on the market, and the oven attachment drops in when it’s pizza night.

Build quality is exactly what you expect from Yoder—heavy-duty, precise, and built to last.

If you’re serious about both BBQ and pizza, this combo is a long-term investment that delivers on both fronts.

👉 Check it Out

Beginners PizzaBundle

If you want to simplify your pizza setup, the ATBBQ pizza tools and flavor package is a solid all-in-one solution. Instead of piecing everything together, this bundle gives you the essentials to go from dough to finished pizza without the guesswork. I bought this bundle and saved me a lot of time.

• ATBBQ infrared surface thermometer – to make sure your cooking surface is the perfect temp
• ATBBQ 12″ x 14″ aluminum pizza peel with 11″ handle
• ATBBQ Pizza Oven Brush with Bamboo Handle
• ATBBQ Stainless Steel Pizza Wheel
• Caputo Yeast, 100g
• 2 x Caputo 00 Pizza Flour, 2.2lb each
• 4 x Urban Slicer Pizza Sauce, 4 oz each

👉 Check it out

Pizza Peel

A 14″ x 16″ aluminum pizza peel is one of the simplest tools that makes a huge difference in your pizza game. If you’re cooking on a grill, smoker, or oven, this is the peel I recommend and use regularly.

Why This Size Works

• Perfect for full-size pizzas
• Easy to handle in tight backyard setups
• Enough room to build and adjust your pizza before launching

How to Use It

Dust the peel lightly with flour or semolina, build your pizza, then give it a quick shake to make sure it’s not sticking. When ready, use a quick forward-and-back motion to launch it onto your stone or steel.

Pro Tip

If your pizza sticks, it’s usually not the dough—it’s the peel. Always do the “shake test” before launching.

Bottom Line

A 14″ x 16″ aluminum pizza peel is a must-have if you’re making pizza at home. It’s affordable, easy to use, and makes the whole process smoother from launch to finish.

👉 Check out Peel

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