OXOs are awesome; I love mine.
But then last summer I was cooking with my chef Brother-in-Law and he revealed to me the wonder that is the Edlund tong. As good as the OXO, but with perfectly scalloped teeth to gently nestle your food without pinching it. I now have a pair of 16", with some 12" on the way. My OXOs are mostly downgraded to charcoal duty.