Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I'm required to where a cut glove at work. This is it. Fits great!! It's cut resistant. I hear y'all on proper cutting technique, but that goes with proper boards, proper knife sharpening, proper knifes for the job, proper placement of your board, proper non slip boards on the proper surface etc...
im sorry, but you guys are kidding yourself about the usefulness of a glove.
I HATE wearing the glove but with any kind of volumes it is certainly "safer" and not as bad as people think. I DO NOT wear one at home even though I sometimes should. And I wear a glove under and one over.
Proper knife technique involves more than just cutting. I get lazy too.
I do have a pair of No Cry cut resistant gloves that I bought from Amazon to use with my Wicked Edge knife sharpening system. They work pretty well, I was notoriously getting small cuts on my fingers when getting too close to the blade when I was sharpening my knives. With the sharp edge of the knife pointing up on the Wicked Edge system it is easy to cut your self if you are not paying attention to what you are doing or if you get in a bit of a hurry while sharpening a blade. That sharpening system will get a knife scary sharp in a relatively short period of time if you use it properly.
I use Costco Kirkland nitrile gloves for cutting peppers, applying rub, etc. They are not cut resistant. Technique is the key.
G&F 8113 Suede and Leather gloves for hot items like grill grates and hot chimneys. (Amazon)
I used to use the Weber cubes but found that newspaper in the bottom of the large Weber chimney works just as well if not faster. When I use an AmazinNTube, I light it with a propane torch.
Last edited by jlazar; February 2, 2018, 10:40 AM.
Those nitrile gloves have lots of uses. We go through quite a few around here. Never used cut-resistant gloves. I like the nitrile because I can still feel what I'm doing. But they only protect against dirt.
Weber white cubes are 100% reliable in my experience. I can light one under a chimney to get rolling or use one direct in the smoker to start low and slow. Light with a lighter and walk away, never worrying it will fail. Hasn’t yet.
I like my TS 8000 propane torch also but you have to hold it instead of just walking away so I don’t use it often except with the searzall attachment.
for cut resistant gloves I believe they are all insufficient for my clumsiness. That or the ones I found were no good. . I tossed all mine after finding chain mail gloves for this purpose. Not so comfortable to use but for certain things, excellent.
With a knife not not as important, with small/odd shaped objects on a mandolin slicer, essential.
The one I got (there are others). The sizing is odd so their medium fits a normal large hand etc.
UltraSource 441030-M Stainless Steel Mesh Glove, Wrist Length Cuff with Sewn in Strap, Size Medium
I like the bbq dragon chimney which only works well with the dragon fan. But it’s not that much faster than the standard Weber chimney. And it has other better uses ...
I love that Frankengrill setup you have there, it looks like it would be very efficient as a searing grill. Looks like what about 10 L brackets and a couple grill grates but I can't tell what the feet are made of or what kind of pan that is underneath it. Very nice and ingenious!
It’s angle brackets and bolts and nuts. Plus two grates from a 22†Weber. The top is the Weber grate with the wok hole in the middle. It’s sitting on an old hibachi bottom to elevate it a bit. Nice and stable. I can’t imagine tipping this over and dealing with air blown charcoal flying out
Works well for a wok. For searing it’s easier to skewer said items and just hold them over the chimney.
I've been using these starter squares in my Kamado for several months with great success. Being frugal, I even cut the squares in half, strategically place 3 or 4 in the lump and, ready to go in about 15 minutes or so. And, the squares light very fast with a lighter. They are also less expensive than similar starters from Weber, BGE, Primo and the rest. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
• All Natural - Made from wood chips, recycled newsprint, and pure parafin.
• No harmful chemicals or substances.
• Completely odorless and tasteless - will not flavor your food.
• Lights within 1/10th of a second. Lights even when wet. Burns 10 minutes per square.
• Lights most fires with a single square.
• Made in the USA
Last edited by Omega-Man; February 2, 2018, 11:32 AM.
This is a three color 3 glove pack that I got for shucking oysters. Also from Amazon.
3 Pack TruChef Cut Resistant Gloves - Maximum Level 5 Protection, Food Grade, 3 Fun Colors To Prevent Cross Contamination, Fits Both Hands, Size Medium
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