Tested & Recommended

The Gear We Actually Use

Every item on this page has been tested by our team on real cooks. We do not recommend anything we have not used ourselves. When you buy through our links, we may earn a small commission at no extra cost to you.

Must-Have
Essential Pit Tools
The tools every pitmaster needs before lighting the first fire.
Thermometer

ThermoWorks Thermapen ONE

~$105

The gold standard instant-read thermometer. Reads in one second, accurate to within half a degree, and built to last years of heavy use. Every serious pitmaster owns one.

Why we recommend it: We have tested six different instant-read thermometers over the past year. The Thermapen ONE is faster and more accurate than everything else we tried, and the build quality is noticeably superior.
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Gloves

Heat-Resistant BBQ Gloves

~$23.99

Rated to 1,400 degrees. Essential for handling hot grates, moving briskets, and adjusting wood in the firebox. Get the long-cuff version to protect your forearms.

Why we recommend it: After burning through multiple pairs of cheap gloves, these have lasted over a year of weekly use. The grip holds even when greasy, and the heat protection is genuine.
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Knife

12-Inch Brisket Slicing Knife

~$32.99

A long, flexible slicing knife is the only way to get clean, consistent brisket slices. The 12-inch blade handles even the largest packers without sawing.

Why we recommend it: Short knives force you to use a sawing motion that tears the bark and shreds the meat. A proper 12-inch slicer lets you cut in a single smooth stroke.
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Probe

Wireless Meat Thermometer (4-Probe)

~$80

Monitor your pit temperature and up to three cuts of meat simultaneously from your phone. Set alerts for target temperatures so you never miss the mark.

Why we recommend it: Running a 14-hour brisket cook without wireless probes means walking to the smoker every thirty minutes. These give you peace of mind and better sleep during overnight cooks.
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Fuel
Smoking Wood
Quality wood is the foundation of great barbecue. Here is what we burn.
Post Oak

Post Oak Wood Chunks (25 lb bag)

~$30

The Central Texas standard. Clean, medium smoke flavor that lets beef shine. These chunks are properly seasoned and sized for offset smokers and kettle grills.

Why we recommend it: Consistently seasoned, no bark debris, and uniform chunk size. We have been using this brand for over a year without a single bag of green wood.
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Hickory

Hickory Wood Chunks (20 lb bag)

~$24

Strong, bacon-like smoke flavor. Excellent for pork ribs, shoulders, and shorter beef cooks. Mix with post oak for a more balanced profile on brisket.

Why we recommend it: If you cannot find post oak locally, hickory is the best widely available alternative. These chunks burn clean and produce consistent flavor.
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Knowledge
Books Worth Reading
The barbecue books we actually keep on the shelf and reference regularly.
Essential

Franklin Barbecue: A Meat-Smoking Manifesto

~$19

Aaron Franklin's guide to the fundamentals of barbecue. Covers fire management, brisket, ribs, and the philosophy behind one of the most famous pits in the world.

Why we recommend it: This is the single most useful barbecue book ever written. Franklin explains the why behind every technique, not just the how. Essential reading for anyone serious about the craft.
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Deep Dive

The Prophets of Smoked Meat

~$22

A journey through Texas barbecue culture, profiling the joints and pitmasters that define the tradition. Part travel guide, part culinary history, entirely compelling.

Why we recommend it: If you want to understand why Texas barbecue matters beyond the food itself, this book provides the cultural context that makes every bite more meaningful.
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Science

Meathead: The Science of Great Barbecue

~$28

The scientific approach to barbecue. Explains the chemistry of smoke, the physics of heat transfer, and the biology of meat in accessible, practical terms.

Why we recommend it: Understanding the science behind barbecue makes you a better cook. This book answers every question you have about why certain techniques work and others do not.
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