Tongs here as well. I strongly dislike the hinged tongs tho from 20+ years of restaurant and commercial experience have pinched my hand one time too many and now only buy these...http://www.webstaurantstore.com/vol...tong-with-black-coated-handle/9224781620.html
No more pinching and love the coated handles. The other brands are ok as well but have learned its best to spend the extra $3 or so up front for vollrath...
Yup, that's what I saw teams doing on Pitmasters so that was the primary reason I bought them (in addition to the review on amazingribs.com where he mentions the loss of moisture is negligible). I also found that using them with steaks, tri-tip, etc. is good so I don't lose rub (always thought it was such a waste to see tongs covered in seasoning at the end of a cook).
I have a pig tail. I like to use it to dip chicken pieces into sauce. Otherwise, I use tongs and quite honestly I put gloves on my hands and use those too.