Re-read your edited post. Some things I have that make prep easier are aluminum sheet pans and wire grates. Cooking on grates for better airflow if using pans during a cook.
Disposable aluminum pans for prep, drip pan, water pan, and serving.
Plastic shakers for rubs in various sizes
Plastic hotel pans with lids for prep and transport. Various sizes can be used for brineing, marinating, or for rubbing and resting.
Cast iron dutch ovens
Cast iron skillet
cast iron square griddle (I use as a fajita pan for pepper and onions and to serve sizzling steak)
Cast Iron double burner griddle (I use this on my side burners to sear after sous vide cooking)
veggie griddle with slots
Pizza stone
fire bricks as heat sinks or wrapped in tinfoil and used as food weights. Also used to divide the firebox for two zone cooking
Various temp probes and instant read thermometers
Pit Boss fan
FireBoard controller
good knives - best new knife for me was a MAC Japanese poultry boning knife. I de-bone lots of thighs. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
The BGE has the plate setter, various racks, cast iron grate, stainless grates, etc.
I keep my stuff in a pantry. Overflow in garage (which is a slab so I don't need to worry about load bearing beams).
Really comes down to technique and learning to master the grill and temps. Certain tools make this easier such as the slow and sear and vortex for the Webers. Learn how to manage the fire and two zone cooking and you can cook almost anything. I consider myself a beginner and learn something new every cook.
Disposable aluminum pans for prep, drip pan, water pan, and serving.
Plastic shakers for rubs in various sizes
Plastic hotel pans with lids for prep and transport. Various sizes can be used for brineing, marinating, or for rubbing and resting.
Cast iron dutch ovens
Cast iron skillet
cast iron square griddle (I use as a fajita pan for pepper and onions and to serve sizzling steak)
Cast Iron double burner griddle (I use this on my side burners to sear after sous vide cooking)
veggie griddle with slots
Pizza stone
fire bricks as heat sinks or wrapped in tinfoil and used as food weights. Also used to divide the firebox for two zone cooking
Various temp probes and instant read thermometers
Pit Boss fan
FireBoard controller
good knives - best new knife for me was a MAC Japanese poultry boning knife. I de-bone lots of thighs. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
The BGE has the plate setter, various racks, cast iron grate, stainless grates, etc.
I keep my stuff in a pantry. Overflow in garage (which is a slab so I don't need to worry about load bearing beams).
Really comes down to technique and learning to master the grill and temps. Certain tools make this easier such as the slow and sear and vortex for the Webers. Learn how to manage the fire and two zone cooking and you can cook almost anything. I consider myself a beginner and learn something new every cook.
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