I have some leather bbq gloves and I just added the soft gloves from Grill Armor.
What is the optimal bbq activity to do with each?
Generally, I have concluded non-meat touching work such as tongs, scrapers, and the like are suited for the soft gloves. All meat handling is to be done with the leather gloves.
These food grade silicone insulated gloves are very similar to what I use to handle raw or cooked meat, pulling pork, etc. I would use the leather gloves and soft Grill Armor gloves for handling tongs, scrappers, charcoal chimney, wood logs for the home fireplace etc.
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For touching the meat I stick to nitrile gloves over a liner. I've moved a shoulder or two when no one was looking with my leather gloves, to be fully honest, but I don't think that's ideal.
So what do you do when you have to move 200 degree briskets off the smoker? Basically, can you remind me what this liner glove is that can do that without discomfort?
I use the no cut gloves plus no latex gloves to trim meat all of the time so familiar with the idea. But been up since 5am so slower on the uptake.
The liners are basically a knit cloth glove that fits beneath the nitrile or latex glove (I avoid latex because several of us have latex allergies). Whenever I'm moving a brisket or butt it's only from the grate to a nearby cutting board, so the heat doesn't have time to get to my hands. Here's one I just pulled up on Amazon: https://www.amazon.com/GSAFEME-Polye...87BCozZz3JnA2l
I should clarify that I usually place the meat on the smoker with no latex gloves or bare hands. I remove from smoker with leather gloves, and slice for service with no latex gloves. Like I suggested above, I was thinking of using the new soft ones for “fine” work and the leather for “hot meat” or “hot coal” work.
I have leather welding gloves I use with my grill and smokers to handle hot things and to use with tongs. I also use them when opening one of my kamados. We haven’t discussed it in some time but that flash over that can occur when opening a kamado is worth protecting yourself from. I never touch the food with leather gloves. They can absorb the moisture and become an excellent place to grow pathogens. I really like the gloves like Purc showed us. Other wise I use nitrile over an insulating glove or tongs. On a big brisket I’ve been known to use two pair of tongs.
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My leather welding gloves are for the kettle, mainly when I transfer the charcoal to the SnS or anything when I need to get my hands near the charcoal. From there, I’m usually bare handed for use of tongs. For removing large cuts of meat from the kettle or my smoker, I use those orange silicon gloves I have that, they aren’t the greatest for protecting from meat and don’t provide the greatest dexterity capabilities, but they work for picking up and setting down and I can wash them like I would my hands. But from there, nitrile gloves are what I use for all prep work and raw meat handling.
Yeah, I wanted the soft gloves for the dexterity when using tongs while searing steaks. It gets hot!
I avoided the rubber ones because I didn’t feel like I’d get a great grip on the meat. I have the same challenge with the leather ones and I just deal with it.
Removing meat from my grill or smoker, I try to use tongs or a spatula. But if that is just not an option (ribs, brisket, pork butt, etc.), I use cut resistant gloves that are a tight fit and then put a nitrile glove over them. I'm not handling the meat that long and have never had an issue with them getting too hot.
For throwing a lite chimney of coals or adding wood to my smoker, I just use normal leather gloves.
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