Long-handled spatula: Go long, because there's nothing so wince-inducing as trying to flip a big, tender burger at the back of a volcanic grill, armed only with a flimsy egg-turner. Get one that feels good in your hand; big definitely isn't better if you can't hoist it easily.

• Tip: Shop for a spatula with a beveled edge. It makes it easier to slip the edge under meat (especially fish) to lift and flip it neatly, once it's seared. Some models feature a raised bar on one side, to prevent the food from slipping off. (Unfortunately, this type is typically designed for right-hand cooks.)

Silicone basting brush: Two words: dishwasher-safe. OK, a couple more: surprisingly efficient. Unlike nylon (which can melt under extreme heat) or natural boar brushes (unless you're fastidious at cleanup, they quickly go from "new" to "disgusting"), silicone is more durable.

• Tip: Choose a long-handled model if you're going to swab meats directly on the grill. Choose one with a stainless-steel or durable plastic (not wood) handle for dishwasher-safe cleanup. Might as well get a second, short-handled one, too. (Long handles are clumsy for most kitchen jobs.)

Platters: Note the plural, "platters." Reserve one for raw meat, poultry or fish; the other for cooked. This avoids cross-contamination.

• Tip: In a casual setting, a couple of rectangular Pyrex baking dishes will do the trick. Save the fine china for the dining room.

Aluminum foil pan: Use this for indirect heat or "zone" cooking. Position the pan under the grate on the side opposite from the glowing briquettes or flame bar, and place larger cuts of meat or poultry over the pan, which can be filled with water. It adds humidity to closed-lid cooking and serves as a drip pan, too.

• Tip: Spend a few extra bucks and buy an actual metal (not glass or earthenware) baking pan. It will quickly get messy (so wipe it off, run it through the dishwasher) but you'll avoid a lot of ecological waste.

Heatproof mitt: Machismo has its limits. (Seriously, do you really hate your knuckle hair that much?) Invest in an insulated long- sleeved mitt.

• Tip: Silicone "mitts" may look goofy, but they're a good heat barrier. If choosing cotton, go for thick, preferably quilted,

padding all around.

Grill-cleaning brush: Save "patina" for your antiques. All that gunk sticking to your grill is unsightly, unhealthy and contributes to further sticking. Vigorously scrub the grids with a heavy-duty grill brush, then wipe clean. In a pinch, use a crumpled sheet of foil to knock away the bigger burned-ons.

• Tip: Always (repeat, always) wipe down your grill with paper towels dipped in vegetable oil before cooking anything. Do this carefully; apart from reducing sticking, this helps remove any stray wires that may break off your Silicone brush -- and land in your food, or your throat.