Backyard BBQ Essentials for Grilling and Smoking Meats

Learn how to BBQ right with these grilling essentials and explore our best grilling tips to make your next backyard BBQ the talk of the neighborhood.

Last updated: August 25, 2025

Imagine sizzling burgers, fall-off-the-bone ribs, and the sweet, savory aroma of smoky meats and sides that’ll make your backyard BBQ guests beg for more. Whether you're a grilling newbie or a pitmaster pro, we've got the lowdown on must-have BBQ essentials and tips to elevate your outdoor cooking. 

Pitmaster BBQ essentials and tools

Of course, you’ll need a grill or smoker, along with utensils, to get started. But pros know you should always have this trifecta of Reynolds Kitchens® essentials on hand for backyard barbecuing. They can help speed up cooking times, preserve delicious smoky flavor, and make cleanup easier!

Sliced ribs sitting on aluminum foil on the grill

Aluminum Foil

This super strength foil is made for legendary BBQ. This 18-inch extra-wide foil is suitable for wrapping large meats like ribs or pork butt during grilling, smoking, or resting meat.

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smoked pork butt on a sheet of butcher paper

Butcher Paper

Butcher paper is ideal for smoking meats. It locks in moisture, lets smoky flavor through, and preserves seasoned bark. It’s also a must-have for resting meat.

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Grilled chicken breasts, asparagus and squash in a grill pan on top of a grill grate

Disposable Aluminum Pans

Disposable grill pans make cooking and cleanup simple, especially for foods like fish or veggies that might slip through the grates. Cover food with upside-down pans to keep pests away, too!

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BBQ tools and essentials you'll need:

Get ready to gear up and fire up the fun! To throw a sizzling summer bash, you’ll need the scoop on the grilling essentials for your backyard BBQ: 

  • Charcoal or gas grill: Both are ideal for cooking juicy and tender meats, roasted vegetables, flame-grilled pizzas, and many other BBQ recipes. Additionally, you can turn your grill into a smoker, too!
  • Smoker: Best for smoking meats, a smoker can infuse smoky flavor into your meats and foods. Using the 3-2-1 method for tender and flavorful ribs, or the Texas crutch method for smoked brisket, will result in delicious, smoky meats cooked like a seasoned pro
  • Quality fuel: For gas grills, ensure that your propane tank is full or have a spare. Make sure you use high-quality charcoal briquettes for your charcoal grill. Pellet grills and wood smokers require good-quality wood chunks, chips, or pellets
  • Long-handled grill tongs and spatulas: Use for flipping, placing, or removing food safely from your grill or smoker
  • Heat-resistant gloves and a fire extinguisher:
    • Protect your hands from the heat of your grill or smoker with heat-resistant gloves made for grilling or smoking  
    • Always keep an accessible fire extinguisher nearby when grilling, smoking, or working with flammable sources in case of fire
  • Heat-resistant basting brush: Use one with bristles that can take the heat and won’t melt or singe near an open flame
  • Grill thermometer: Ensure your grill is at the right temperature by using a high-quality thermometer. Don’t depend only on your grill or smoker’s built-in gauge
  • Meat thermometer: Use one that measures the internal temperatures of poultry, beef, pork, and fish. Always verify the minimum temperatures needed for food safety to ensure your food is safe to eat. Don’t rely solely on the appearance of your meat to check if it's cooked 

Tips for how to BBQ right 

Now that you’re equipped with all the tools you need, it’s time to boost your cookout skills. These expert barbecue tips, including grilling and smoking tips, will help you master your backyard BBQ menu from burgers to brisket and beyond. Let’s see how to barbecue right:

Grilling tips

From two-zone cooking to making DIY grill pans and liners, these grilling tips will help you transform from a beginner to a pro.

Sliced vegetables on a sheet on foil sitting on a charcoal grill grate

Two-zone cooking

Did you know that you can adjust the temperature to turn your grill into a two-zone cooking setup? This is where you’ll use one side of the grill heated for direct heat, and the other for indirect heat cooking. Direct heat is cooking directly over the heat source, like flames or coals. Indirect heating cooks by being near the heat source, but not directly over it. For example, smokers cook with indirect heat. Indirect heat is perfect for smoking meats or for delicate foods like fish, fruits, or vegetables that might burn on direct heat. Here’s how you set it up: 

  • On a gas grill, turn the heat on one side of the grill. For a charcoal grill, arrange the coals to one side. Preheat the grill to your recipe’s optimal temperature
  • Place a sheet of foil on the side away from the direct heat source and then place your food on top. Or you can wrap your food in a foil packet
  • To ensure proper airflow and heating, avoid opening the grill lid too often to maintain the cooking temperature
Person using a brush to add BBQ sauce to a rack of ribs sitting on a sheet of foil on a charcoal grill

Grilling ribs and steaks

Want some hot barbecue tips for grilling ribs and steaks? Check out these grilling pointers: 

  • Steaks
    • Preheat your grill to medium-high or high heat for direct heat searing
    • Season with salt and pepper right before placing on the grill
    • Grill for 4 to 5 minutes per side, depending on the size and cut of your steak, as well as your desired level of doneness. It’s best to use a meat thermometer and make sure your steak reaches 145°F internal temperature1 to be safe to eat
    • Flip once for beautiful char marks, flip multiple times for a crisper crust2
  • Baby back or St. Louis-style ribs
    • For the 3-2-1 method , use two-zone cooking and grill ribs on the indirect heat side for low and slow cooking. Grilling ribs with this method can take anywhere from 4 ½ to 5 hours at 225°F to 250°F, depending on the size, cut, and cooking method
    • You can also use a traditional foil-wrapped method on a high-temperature grill (400°F), which takes just a few hours to produce fall-off-the-bone ribs.
Cheeseburgers sitting on a sheet of aluminum foil on a charcoal grill

Grilling burgers, hot dogs, and sausages

Nothing says backyard BBQ like burgers, hot dogs, and sausages on the grill! They’re an easy summer meal that always satisfies a crowd. 

  • Grilled hamburger tips :
    • Place a sheet of aluminum foil on a cold grill grate and poke many holes in the foil with a grill fork. This lets some juices drip out, but the remaining liquids will help “steam” your burgers for a juicier result. If you prefer the crispy grilled texture, skip this step.
    • Preheat your grill to medium-high heat or high heat (between 375°F and 400°F)
    • Cook burgers 4 to 5 minutes per side, flipping once
    • Don’t press down on the patties; this squeezes out the flavorful juices
    • Grill to a safe internal temperature of 160°F1
    • Wrap the burgers in foil to keep them warm until ready to eat
  • Grilled hot dog and sausage tips:
    • Grill directly on the grill grate for 5 to 7 minutes total
    • Turn them often to brown on all sides
    • Grill to a safe internal temperature of 165°F1
    • Wrap your hot dogs or sausages in aluminum foil until ready to eat
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Chicken wings sitting on Reynolds Wrap non-stick aluminum foil on the grill

Grilling chicken

The ways to grill chicken are limitless. You can make chicken drumsticks and thighs with an Italian dressing marinade like our Easy Grilled Chicken recipe, which is roasted on foil on the grill. Or whip up some savory BBQ Chicken Breasts or Grilled Cajun Chicken Wings in foil packets. It’s up to you how you like to grill this versatile meat. Always ensure you grill chicken to a safe internal temperature of 165°F.1

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corn sitting on a sheet of aluminum foil on a charcoal grill

Grilling corn and vegetables

The taste of summer from corn on the cob and grilled veggies pairs nicely with just about any protein on the grill. They’re so simple, too! Just drizzle with oil, sprinkle with seasonings, and cook on a hot grill (400°F to 425°F). For smaller and more tender vegetables, you need to wrap them in a foil packet or grill them in a disposable aluminum foil pan. Turn occasionally, and you're good to go! 

Generally, you can grill most vegetables for 10 to 20 minutes to achieve a crisp bite. For soft and tender veggies, cook for 20 to 25 minutes. However, you’ll have to decide doneness based on your own taste preferences.3

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Try a few of our favorite tasty grilled vegetable recipes

Grill pizza

Making pizza on the grill

Are you ready to bring some excitement to your backyard cookout? Try grilling pizza to impress your friends and family. Once you master this barbecue essential, you’ll never go back to store-bought pizza again!
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diy grill pan filled with sliced veggies

DIY grill pans and liners

With DIY grill pans, there’s no need for a grill basket or pan. You can create custom-sized pans using aluminum foil. Whether grilling pizzas, kebabs, veggies, or meats like fish or seafood, grill pans prevent small ingredients from falling through the grates. DIY aluminum foil pans help retain marinades or sauces from ribs, pork chops, steaks, chicken, or side dishes. Best of all, they eliminate tedious cleanup after grilling!
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Smoking tips

Smoking low and slow imparts a rich, savory flavor and a distinctive aroma to foods. The process can break down the connective tissues in meat, making it more tender and juicier. Give these helpful smoking essentials a try to improve your smoking skills!
woodchips laying in a foil packet

Smoking meats on a gas grill

Don’t have a smoker? No problem. Just use aluminum foil and wood chips to turn your grill into a smoker!
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person wrapping a rack of ribs in aluminum foil standing next to a grill

Smoking meats using the 3-2-1 method for ribs

What’s the 3-2-1 method? It involves smoking ribs for 3 hours uncovered, 2 hours covered in aluminum foil, and 1 hour uncovered with a glaze or sauce. Get the juicy details!
shredded pork butt sitting on a sheet of butcher paper

Smoking a pork butt

Smoking a pork butt is both an art and a labor of love, ensuring tender, flavorful pulled pork. Whether hosting a family gathering, celebrating, or a weekend feast, pulled pork is a popular, crowd-pleasing choice. Get all the details, from choosing the cut of meat to shredding the pork when it’s done.
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sliced brisket sitting on a sheet of foil

Smoking a brisket

With the right technique, you can achieve a deep, smoky flavor similar to traditional smoked barbecue. We’ll show how to cook a brisket on a grill that’s just as tender and tasty. You’ll learn to re-create that smoky flavor using Reynolds Wrap® Heavy Duty Foil with the Texas Crutch method and a time-saving hack, so you don’t have to watch the grill all day.
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ribs, pull pork, mac and cheese and jalapeno bread sitting on a tray lined with butcher paper

Smoking meat guide

Whether you’re a seasoned pro or just getting started, our guide to smoking meats discusses the best way to achieve tender, juicy results. You’ll find everything you need to know about smoking meats with butcher paper to impress your guests at your next backyard BBQ.
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Person placing a piece of meat wrapped in butcher paper on a smoker

Smoking with butcher paper

Butcher paper helps keep your meat moist while smoking. Its porous design allows less steam to escape, which preserves the crispy bark you want. Plus, smoke and air seep through the paper, boosting the flavor.
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Tasty, smoky backyard BBQ recipes and ideas

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