I use a BGE and recently acquired a MasterForge 2-door smoker. Also
got a couple of old (cheap) Brinkman water smokers. So far, I've been
OK with my leather Grilla Gloves and a pair of neoprenes.

The MasterForge (MF), tho, has a wood chunk box that needs to be moved
periodicly for recharging or emptying. Neither of these gloves is up
to the heat.

What gloves should I be looking at for high-temp duty?

Alex, who is wondering about kevlar.

"Chemiker" > wrote in message
...
>I use a BGE and recently acquired a MasterForge 2-door smoker. Also
> got a couple of old (cheap) Brinkman water smokers. So far, I've been
> OK with my leather Grilla Gloves and a pair of neoprenes.
>
> The MasterForge (MF), tho, has a wood chunk box that needs to be moved
> periodicly for recharging or emptying. Neither of these gloves is up
> to the heat.
>
> What gloves should I be looking at for high-temp duty?
>
> Alex, who is wondering about kevlar.
>
>
Go to your local restaurant supply house and get "mittens" designed for
putting food in and out of a hot oven. I use these routinely for anything
tied to one of our outdoor grills. That's what professional bakers use,
though they're inside. We've been using them for years. They're cheap. When
you're there buy a pizza pan, and paddle. All will be less than what you pay
for at Macy's and better.

Kent

On May 17, 7:22*pm, Omelet > wrote:
>
> Welders gloves dear! *And they are not expensive...


Now you shoulda used those, they would have covered your ass.


Right?

Thanks for the hints. I have a pattern for some gauntlet style oven
mitts and some aluminized cloth yardage plus some heat resistant liner
(the stuff they use for ironing boards in both cases). Time to break
out the sewing machine and get to work. Also, found some gloves on
line for bakers, metal workers, ceramic workers, pottery makers, and
the like. Kevlar palms and backs, wool liners, and the backs are
finished with a carbon-aluminum layer. Gloves OK up to 1700 dF!
Gauntlet style 14 in long, so everything tender is covered <G>.

Now I have to assemble another smoker. The first one broke a weld on
the first day and had to be returned.

Alex

On May 18, 9:22*am, Chemiker > wrote:
> Thanks for the hints. *I have a pattern for some gauntlet style oven
> mitts and some aluminized cloth yardage plus some heat resistant liner
> (the stuff they use for ironing boards in both cases). Time to break
> out the sewing machine and get to work. Also, found some gloves on
> line for bakers, metal workers, ceramic workers, pottery makers, and
> the like. Kevlar palms and backs, wool liners, and the backs are
> finished with a carbon-aluminum layer. Gloves OK up to 1700 dF!
> Gauntlet style 14 in long, so everything tender is covered <G>.
>
> Now I have to assemble another smoker. The first one broke a weld on
> the first day and had to be returned.
>
> Alex

Try a firehouse and see if they will order you a pair of their
firemens gloves.
Our friend was showing them to us this past weekend, they will do it.
He
said he could move burning logs in our fire with them and not feel a
thing.
Good Luck!! Nan

On May 17, 10:01*pm, Chemiker > wrote:
> I use a BGE and recently acquired a MasterForge 2-door smoker. Also
> got a couple of old (cheap) Brinkman water smokers. So far, I've been
> OK with my leather Grilla Gloves and a pair of neoprenes.
>
> The MasterForge (MF), tho, has a wood chunk box that needs to be moved
> periodicly for recharging or emptying. *Neither of these gloves is up
> to the heat.
>
> What gloves should I be looking at for high-temp duty?
>
> Alex, who is wondering about kevlar.

Kevlar sounds like melting to me.
I would go leather and cotton.
Aluminized leather?

Greg

On May 18, 8:32*pm, Gz > wrote:
> On May 17, 10:01*pm, Chemiker > wrote:
>
> > I use a BGE and recently acquired a MasterForge 2-door smoker. Also
> > got a couple of old (cheap) Brinkman water smokers. So far, I've been
> > OK with my leather Grilla Gloves and a pair of neoprenes.
>
> > The MasterForge (MF), tho, has a wood chunk box that needs to be moved
> > periodicly for recharging or emptying. *Neither of these gloves is up
> > to the heat.
>
> > What gloves should I be looking at for high-temp duty?
>
> > Alex, who is wondering about kevlar.
>
> Kevlar sounds like melting to me.
> I would go leather and cotton.
> Aluminized leather?
>
> Greg

I was thinking welding was leather, but think not. I sure it's been
used.

Greg

"Gz" > wrote
>> Alex, who is wondering about kevlar.
>
> Kevlar sounds like melting to me.
> I would go leather and cotton.
> Aluminized leather?
>
> Greg

Not at all. The Ove Glove
http://www.target.com/Ove-Glove-Hot-.../dp/B001HIGAMQ

Leather works well for the heat, but they can be too stiff to handle
anything small. I have a pair of foundry gloves that can be used to move a
glowing red log, but the fingers are nearly impossible to bend around a
handle.

Ove Glove is actually very heat resistant and flexible.

On Wed, 18 May 2011 22:25:46 -0400, "Ed Pawlowski"
> wrote:

>
>"Gz" > wrote
>>> Alex, who is wondering about kevlar.
>>
>> Kevlar sounds like melting to me.
>> I would go leather and cotton.
>> Aluminized leather?
>>
>> Greg
>
>Not at all. The Ove Glove
>http://www.target.com/Ove-Glove-Hot-.../dp/B001HIGAMQ
>
>Leather works well for the heat, but they can be too stiff to handle
>anything small. I have a pair of foundry gloves that can be used to move a
>glowing red log, but the fingers are nearly impossible to bend around a
>handle.
>
> Ove Glove is actually very heat resistant and flexible.

Once again I am impressed with the depth of knowledge available from
the body of "foodies" on the 'net. Maybe there is yet hope for the
UseNet, but I am skeptical.

ObBBQ: Did pulled pork with the new smoker, it came out fine, except
that my finishing sauce (pride of deer camp" was a bit too sour. I
subbed cider vinegar for wine vinegar. I've used rice vinegar with
great results. It did seem to mellow somewhat. We served it on buns
with Mamir Kirk's claw, and it was knock-your-socks-off delicious. Too
bad I was out of beer. (Lack of foresight)

Today: Pork cutlets (thick) smoked for adobado. Sauce is based in
guajillo/pasilla/hatch green (1:1:1) plus onions and some other stiff.
Smells great so far.

Smoking pork ribs at the mo'. (Thanks Omelet for the HEB tip, but we
found a better deal at food town). Nice basic rub, but SW decided to
oil them before I put them into the smoker, and picked up a bottle of
Italian Bread Dipping oil (EVOO + dipping herb mix, a knockoff of
Romano's blend), and drizzled them in that oil. I'm wondering what to
do now..... braise them over sauerkraut and claim it's an ancient
Friulian recipe? Blame Trieste? Put them in bean soup with sauerkraut
(Jota)? The mind boggles.

The 17th was anniversary # 47. So far, so good. I'm in a forgiving
mood.....

Oops.... the timer beepeth. Time to check and turn the ribs.

Alex

"Chemiker" > wrote in message
...
>I use a BGE and recently acquired a MasterForge 2-door smoker. Also
> got a couple of old (cheap) Brinkman water smokers. So far, I've been
> OK with my leather Grilla Gloves and a pair of neoprenes.
>
> The MasterForge (MF), tho, has a wood chunk box that needs to be moved
> periodicly for recharging or emptying. Neither of these gloves is up
> to the heat.
>
> What gloves should I be looking at for high-temp duty?
>
> Alex, who is wondering about kevlar.
>
>
We've used CrewWare OvenMitts for years. They have one with Kevlar.
http://www.foodservicedirect.com/pro...ar-15-inch.htm
Unlike gloves, they slip on and off very easily. We get ours at a restaurant
supply house, where you can look and try on. The non Kevlar mitts are much
cheaper.

Kent

"Kent" > wrote in message
...
>
> "Chemiker" > wrote in message
> ...
>>I use a BGE and recently acquired a MasterForge 2-door smoker. Also
>> got a couple of old (cheap) Brinkman water smokers. So far, I've been
>> OK with my leather Grilla Gloves and a pair of neoprenes.
>>
>> The MasterForge (MF), tho, has a wood chunk box that needs to be moved
>> periodicly for recharging or emptying. Neither of these gloves is up
>> to the heat.
>>
>> What gloves should I be looking at for high-temp duty?
>>
>> Alex, who is wondering about kevlar.
>>
>>
> We've used CrewWare OvenMitts for years. They have one with Kevlar.
> http://www.foodservicedirect.com/pro...ar-15-inch.htm
> Unlike gloves, they slip on and off very easily. We get ours at a
> restaurant supply house, where you can look and try on. The non Kevlar
> mitts are much cheaper.
>
> Kent
>
>
Here you go! Thirty bucks for a case of 12!
http://www.foodservicedirect.com/pro...tt-13-inch.htm

In ,
Chemiker > spewed forth:
> On Wed, 18 May 2011 22:25:46 -0400, "Ed Pawlowski"
> > wrote:
>
>>
>> "Gz" > wrote
>>>> Alex, who is wondering about kevlar.
>>>
>>> Kevlar sounds like melting to me.
>>> I would go leather and cotton.
>>> Aluminized leather?
>>>
>>> Greg
>>
>> Not at all. The Ove Glove
>> http://www.target.com/Ove-Glove-Hot-.../dp/B001HIGAMQ
>>
>> Leather works well for the heat, but they can be too stiff to handle
>> anything small. I have a pair of foundry gloves that can be used to
>> move a glowing red log, but the fingers are nearly impossible to
>> bend around a handle.
>>
>> Ove Glove is actually very heat resistant and flexible.
>
> Once again I am impressed with the depth of knowledge available from
> the body of "foodies" on the 'net. Maybe there is yet hope for the
> UseNet, but I am skeptical.
>
> ObBBQ: Did pulled pork with the new smoker, it came out fine, except
> that my finishing sauce (pride of deer camp" was a bit too sour. I
> subbed cider vinegar for wine vinegar. I've used rice vinegar with
> great results. It did seem to mellow somewhat. We served it on buns
> with Mamir Kirk's claw, and it was knock-your-socks-off delicious. Too
> bad I was out of beer. (Lack of foresight)
>
> Today: Pork cutlets (thick) smoked for adobado. Sauce is based in
> guajillo/pasilla/hatch green (1:1:1) plus onions and some other stiff.
> Smells great so far.
>
> Smoking pork ribs at the mo'. (Thanks Omelet for the HEB tip, but we
> found a better deal at food town). Nice basic rub, but SW decided to
> oil them before I put them into the smoker, and picked up a bottle of
> Italian Bread Dipping oil (EVOO + dipping herb mix, a knockoff of
> Romano's blend), and drizzled them in that oil. I'm wondering what to
> do now..... braise them over sauerkraut and claim it's an ancient
> Friulian recipe? Blame Trieste? Put them in bean soup with sauerkraut
> (Jota)? The mind boggles.
>
> The 17th was anniversary # 47. So far, so good. I'm in a forgiving
> mood.....
>
> Oops.... the timer beepeth. Time to check and turn the ribs.
>
> Alex

I've got one, they work real well, but like another poster said, they're not
water/steam resistant