Accessories are where average BBQ cooks become good ones — not because gear makes you a better cook, but because the right tools remove the two biggest failure points in outdoor cooking: guessing the temperature and burning the food. In 2026 you can build a complete, high-quality accessory kit for $150–$300, and most of it will outlast your grill. This guide covers what to buy, what each tool actually does, and what you can safely skip.
Must-Have BBQ Tools
The core kit is smaller than most people think: a long-handled stainless steel spatula and tongs (about $20–$40 each — the length protects your forearms from radiant heat), a basting brush with silicone bristles, a grill scraper, and a chimney starter for charcoal ($25–$40). Buy stainless steel rather than chrome-plated — chrome flakes and rusts within a season of Australian weather. One item to avoid: cheap plastic-handled tool sets, which melt near the heat and fall apart in six months. Spend once on decent steel and it lasts a decade.
Thermometers
A thermometer is the single highest-value accessory you can own. Two types matter. An instant-read thermometer ($30–$80) gives a temperature in 2–4 seconds and is perfect for steaks, chops and seafood — it replaced the finger-poke test that ruins more steaks than any other mistake. A leave-in probe thermometer ($40–$150) sits in the meat during long cooks, with a wire to a receiver or phone app, and alarms when the meat hits your target — essential for brisket, pulled pork and whole chickens. Budget models from brands like ThermoPro and Inkbird are accurate enough for home use; the expensive models add speed, range and app features, not magic. If you only buy one accessory in your life, buy an instant-read thermometer.
Smokers & Smoking Gear
You do not need a dedicated smoker to smoke on a barbecue. A smoke tube ($20–$40) filled with wood pellets adds smoke flavour to a gas grill, and wood chunks or chips (ironbark, redgum, apple, hickory — $10–$20 per bag) work in a charcoal kettle wrapped in foil or in a dedicated smoke box for gas. The mechanism: smoke flavour comes from wood smouldering, not burning — glowing coals and thin blue smoke are the goal, thick white smoke is a creosote disaster that makes meat bitter. Soak chips 30 minutes before use to slow their burn, and match the wood to the meat: fruit woods for chicken and pork, ironbark and redgum for beef and lamb.
Rotisseries & Add-Ons
A rotisserie ($150–$400 as an add-on for most gas grills, or $300–$600 for a dedicated unit) transforms whole chickens and lamb legs: the slow rotation bastes the meat in its own juices and cooks evenly because no single side faces the heat. The mechanism is convection plus self-basting — the same reason spit-roasted meat stays moist. Other add-ons worth considering: a pizza stone ($30–$60) that turns your grill into a 300°C+ pizza oven, a cast-iron griddle plate ($40–$80) for eggs, bacon and flatbreads, and a side burner if you cook sauces and sides at the same time. Skip gimmicks — infrared sear stations, flavouriser gadgets and novelty skewers — until the basics are covered.
Cleaning & Maintenance
Cleaning is maintenance, not punishment: a clean grill cooks better because leftover fat and food cause flare-ups and off flavours. After each cook, scrape the hot grill bars with a steel scraper, then burn off residue on high for 10 minutes with the lid down. Twice a year, deep-clean the grease tray and drip bowl — a full grease tray is a fire hazard and the most common cause of BBQ flare-up disasters. One caution: avoid wire-bristle brushes, which can shed bristles into food and cause serious injuries; use a scraper, a wooden paddle or a nylon brush instead. In coastal areas, oil the grill bars lightly after cleaning to slow rust, and always use a fitted cover ($30–$80) — Australian UV and salt air destroy unprotected grills within a couple of years.
Other Handy Accessories
The extras that earn their keep: a folding prep table or side shelf for your grill (about $50–$150), heat-resistant gloves ($20–$50) for handling hot grates and trays, a good set of metal skewers (flat ones stop food spinning), disposable foil trays for catching drips during long cooks, a butane or electric lighter with a long reach, and a quality cover. For charcoal users, an ash bucket with a lid ($20–$40) is non-negotiable — coals stay hot for hours and are the leading cause of BBQ-related fires when dumped carelessly.
Actionable Steps
- Buy in this order: instant-read thermometer, steel tongs and spatula, chimney starter, grill scraper, cover.
- Replace wire-bristle brushes with scrapers or nylon brushes — bristle injuries are real and serious.
- Clean the grease tray every two months; burn off the grill after every cook.
- Add a smoke tube if you own gas and want smoke flavour without buying a smoker.
- Cover the grill whenever it is not in use, especially in coastal or high-UV areas.