Recent content by atomicsmoke

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  1. atomicsmoke

    I am out of here

    This is my last post on SMF. I no longer feel welcomed after the ad overload debacle that resulted in name calling and shaming members into paid membership. I don't mind the odd member classless remarks , but veteran/respect members resort to the same attitude and mods appear to tolerate, even...
  2. atomicsmoke

    Current Ad problem June/2022

    One of the complainers here...never considered myself a freeloader, but if you think that I am one because I pointed out the mobile version was not usable with the current ads layout...sure. After all, I am from Canada, so I must be a socialist.
  3. atomicsmoke

    Ads getting worse - thread removed

    Not sure I understand why the thread was removed. It raised a valid point. If the discussion went south the mods could have blocked it or remove the inappropriate posts.
  4. atomicsmoke

    Air Sous vide

    Cost and space for me :-)
  5. atomicsmoke

    Air Sous vide

    I've seen some ads about air sous vide appliances (LG has one for example); basically an oven with better air circulation that can hold temps as low as 100F. Food still has to be bagged, as you would in an SV bath. Any experience with these? Not planning to buy one, just curious.
  6. atomicsmoke

    Blackstone cook

    Wow..that's a monster.
  7. atomicsmoke

    Blackstone cook

    Nice slicing job. What size is the blade? I have a 7" rebranded commercial grade slicer...my slices are short but they come out perfect. I slice thin #1.5-2.5, rind on. The slice crumbles in your mouth. No denture required.
  8. atomicsmoke

    First Time for Bacon

    I used to remove the rind before slicing. Then one time i forgot and realized when i took it out of the freezer for slicing. I thought....how bad can it be and sliced with rind on. I usually slice very thin1.5-2.5 on my slicer. Texture was great, crunch, added smoke flavour from the rind. Never...
  9. atomicsmoke

    Spicy Salmon w Cucumber Avocado Salad (Keto)

    Why is mayo keto no go? Is just oil mustard and egg isnt it? Or is it because is made with vegetable oil?
  10. atomicsmoke

    Salt pork

    I use 10% brine (no cure) for backfat and hocks. Salt uptake in backfat is not as high as it is in meat. Its edible (and very tasty) without soaking. The belly though would be inedible unless you soak. Or if used for cooking.
  11. atomicsmoke

    Ok joe highland firebox repaint

    I read different experiences on that. Some said the high temp holds up, others as you said, went the regular oiling route. Will see how it looks after a few smokes.
  12. atomicsmoke

    OK Joe Highland reverse flow first smoke observations

    I live in a big city...i get my fuel (wood) from a craiglist-like classifieds platform. You dont need a lot or charcoal...just to get the sticks going.
  13. atomicsmoke

    Ok joe highland firebox repaint

    Myok joe highland RF firebox has been growing rust ...as expected. Finally made time to repaint it. Removed most of the rust with a angle grinder and a wire wheel. Then pressured washed, let it dry and sprayed two coats of rustoleum. Tomorrow will pressure wash the insides then oil and run it...
  14. atomicsmoke

    Looking for my first Japanese gyuto 240mm knife.

    I thought about getting Bob Kramer zwilling euro knife but it was too expensive for me
  15. atomicsmoke

    Looking for my first Japanese gyuto 240mm knife.

    I have a Myiabi kaizen II 8" 48 layers damascus steel, hardness 61 Beautiful, great feel in my hand https://www.zwilling.com/us/miyabi-kaizen-ii-8-inch-chefs-knife--34681-203/34681-201-0.html?cgid=our-brands_miyabi_cutlery_kaizen-2-5000fcd#start=1
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