I like to cook all kinds of things besides BBQ. And as an engineer, I love hardware and tools. So I'm a big restaurant supply store junkie. These places have things that are hard to find elsewhere, and they are usually sturdy and inexpensive, made for the mass market. I happen to have one near me in Houston (Ace restaurant Supply), and I browse there and try not to buy them out. They have an online catalogue also. But I buy most of my items at the online-only www.Webresturantstore.com. They have a bigger selection and usually lower prices. They charge shipping, but no matter how much I've ordered, how big the items, or how heavy, it always seems to be about $12. So it pays to lump your purchases together. Some particular things I like:
Stainless steel steam table pans. I don't have a steam table, but these are great to braise food in the oven, like lamb shanks, pot roast, stew, or chili. They come in a large variety of standard sizes and depths. The most convenient for me is the "1/2-size" pan, which is 9.5" x 11.75" inside. It fits easily on half a refrigerator shelf, and two fit nicely in the oven. I use the 4" deep (6.5 qts) and 6" deep (10 qt) versions. The nice thing is that one lid fits all depths, along with a rack for inside. And all the pans of the same size (or smaller) nest together for compact storage.
Try to get a covered SS baking pan for $17 (6" depth with cover, the 4" is a few bucks cheaper)! I also use them for steaming pastrami in the oven: put the pastrami on the rack, pour in boiling water, cover, and put in a 300-350 deg oven.
Since the pans are SS, you can also use them to brine or cure, but for that, I prefer . . .
Plastic 1/2 size pans, same 4" and 6" depths, plastic grate, and top, made by Cambro. The top has a double folded seal that prevents liquid slopping out when moving them, even when full. The plastic versions cost: 4" = $4.40, 6" = $5.70, lid $3.50, drain plate = $2.30. Hard to beat that. Both plastic and SS versions are great for storing food of all types, and carrying it out to the BBQ.
Also very handy are Al sheet pans: large 18 gauge Al pans with a 1" high rim, like a cookie sheet, also called a bun pan. A full sheet pan is too large for a home oven, but the 1/2 size is perfect. At less than $4 ea., I always have 2 or 3 in the kitchen and don't worry about banging them around. In addition to cooking on them, they are great for carrying items out to the grill. You can also buy wire racks that exactly fit in the 1/2 sheet pans; nice for baking bacon, or cooling bread on the counter. Also handy is the next size, 1/4 sheet pans. Nice for smaller items, or a chicken, and two will fit in the oven on one rack. While you are buying these, get parchment paper sheets cut to fit the 1/2-size pans. Great for cookies and everything else. My local Ace sells boxes of 5,000 sheets, which is a lot even for me. WebResturant has 100 sheet packs. I use these a lot, for cooking and covering the counter when applying rub, etc. They are easily cut in half to fit the 1/4 size pans.
And while you are ordering paper, consider wax paper deli sheets in a pop-up box (like Kleenex). I used to be able to buy this in my supermarket, but no more. It's one of the things I use most often on the counter, or to hold a sandwich, etc.
I also buy round plastic deli "take out" containers to hold liquids, sauces, soup, etc., in the fridge or freezer. I buy 50 or 100 of each 1C, 2C, and 1 qt sizes which all take the same lid. While you can wash them and reuse, I generally buy the cheap thin ones and just toss them. I also buy small 3 oz portion cups and lids for bits and dabs, like freezing 2 egg whites, some pesto, beef love, tomato paste, etc.
The restaurant supply places also sell round and square food containers that are useful for all sorts of storage: flour, grains, cereal, cat food, etc. and make nice dough rising buckets and sous vide containers. Also inexpensive plastic measuring cups all the way up to multi-quart. I use the 2-quart size a lot, both measuring and for dough rising. They are very rugged, cheap, and accurate.
Finally, Al pizza pans. I've never used them to make pizza (I cook free-form pies on parchment on a stone), but I use a 14" one as an ash catcher in my PBC, and a couple of 16" ones to put on the brick patio to set the coal basket or starter chimney on, to keep things clean. Speaking of cleaning, I got a round plastic pan designed to go under water heaters. You have to go to Home Depot, etc. for this. It has a drain hole in the side; about $15. Plug up the hole, put it in the sun and throw your dirty grill grate(s) in it with a couple inches of water and a strong cleaner degreaser (also at HD). Leave over night or more, and all the gunk will wipe right off. Rinse it all off, and you are ready for next time. (I think others have mentioned these two elsewhere, but thought I'd repeat it here.)
Sorry for the long post. I hope others will add their favorite tools and hardware.
Stainless steel steam table pans. I don't have a steam table, but these are great to braise food in the oven, like lamb shanks, pot roast, stew, or chili. They come in a large variety of standard sizes and depths. The most convenient for me is the "1/2-size" pan, which is 9.5" x 11.75" inside. It fits easily on half a refrigerator shelf, and two fit nicely in the oven. I use the 4" deep (6.5 qts) and 6" deep (10 qt) versions. The nice thing is that one lid fits all depths, along with a rack for inside. And all the pans of the same size (or smaller) nest together for compact storage.
Try to get a covered SS baking pan for $17 (6" depth with cover, the 4" is a few bucks cheaper)! I also use them for steaming pastrami in the oven: put the pastrami on the rack, pour in boiling water, cover, and put in a 300-350 deg oven.
Since the pans are SS, you can also use them to brine or cure, but for that, I prefer . . .
Plastic 1/2 size pans, same 4" and 6" depths, plastic grate, and top, made by Cambro. The top has a double folded seal that prevents liquid slopping out when moving them, even when full. The plastic versions cost: 4" = $4.40, 6" = $5.70, lid $3.50, drain plate = $2.30. Hard to beat that. Both plastic and SS versions are great for storing food of all types, and carrying it out to the BBQ.
Also very handy are Al sheet pans: large 18 gauge Al pans with a 1" high rim, like a cookie sheet, also called a bun pan. A full sheet pan is too large for a home oven, but the 1/2 size is perfect. At less than $4 ea., I always have 2 or 3 in the kitchen and don't worry about banging them around. In addition to cooking on them, they are great for carrying items out to the grill. You can also buy wire racks that exactly fit in the 1/2 sheet pans; nice for baking bacon, or cooling bread on the counter. Also handy is the next size, 1/4 sheet pans. Nice for smaller items, or a chicken, and two will fit in the oven on one rack. While you are buying these, get parchment paper sheets cut to fit the 1/2-size pans. Great for cookies and everything else. My local Ace sells boxes of 5,000 sheets, which is a lot even for me. WebResturant has 100 sheet packs. I use these a lot, for cooking and covering the counter when applying rub, etc. They are easily cut in half to fit the 1/4 size pans.
And while you are ordering paper, consider wax paper deli sheets in a pop-up box (like Kleenex). I used to be able to buy this in my supermarket, but no more. It's one of the things I use most often on the counter, or to hold a sandwich, etc.
I also buy round plastic deli "take out" containers to hold liquids, sauces, soup, etc., in the fridge or freezer. I buy 50 or 100 of each 1C, 2C, and 1 qt sizes which all take the same lid. While you can wash them and reuse, I generally buy the cheap thin ones and just toss them. I also buy small 3 oz portion cups and lids for bits and dabs, like freezing 2 egg whites, some pesto, beef love, tomato paste, etc.
The restaurant supply places also sell round and square food containers that are useful for all sorts of storage: flour, grains, cereal, cat food, etc. and make nice dough rising buckets and sous vide containers. Also inexpensive plastic measuring cups all the way up to multi-quart. I use the 2-quart size a lot, both measuring and for dough rising. They are very rugged, cheap, and accurate.
Finally, Al pizza pans. I've never used them to make pizza (I cook free-form pies on parchment on a stone), but I use a 14" one as an ash catcher in my PBC, and a couple of 16" ones to put on the brick patio to set the coal basket or starter chimney on, to keep things clean. Speaking of cleaning, I got a round plastic pan designed to go under water heaters. You have to go to Home Depot, etc. for this. It has a drain hole in the side; about $15. Plug up the hole, put it in the sun and throw your dirty grill grate(s) in it with a couple inches of water and a strong cleaner degreaser (also at HD). Leave over night or more, and all the gunk will wipe right off. Rinse it all off, and you are ready for next time. (I think others have mentioned these two elsewhere, but thought I'd repeat it here.)
Sorry for the long post. I hope others will add their favorite tools and hardware.
