Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches -- Ignore unavailable to you. Want to Upgrade?

To: kckip who wrote (38767)	4/17/2024 12:44:01 AM
From: miraje	2 Recommendations Recommended By Julius Wong kckip Read Replies (1) \| Respond to of 39319

Maple smoked cheddar cheese and smoked king salmon are two of my favorites. And, of course, hickory smoked bacon.. :-)

To: kckip who wrote (38767)	4/17/2024 11:40:33 AM
From: Hank Scorpio	1 Recommendation Recommended By kckip Respond to of 39319

There are carcinogens in the smoke itself which end up in the meat. How much cancer it causes, who knows.

To: kckip who wrote (38767)	4/17/2024 11:51:20 AM
From: Kirk ©	1 Recommendation Recommended By kckip Read Replies (1) \| Respond to of 39319

I love smoked salmon and sometimes treat myself to a pound to have for lunches. I also use my Weber to cook red meat but have the steak in the center and use the side burners to minimize smoke created by drippings hitting the "flavorizer" bars over the gas jets. I still get some char marks from the grill which I hear are bad and I could reduce those by using a sheet of Aluminum foil between the meat and the grill. Perhaps the young are using these popular Traeger grills that burn wood pellets for indirect, smoked flavor cooking? My brother has one and they sell them on special events at Costco. traeger.com Most of the photos on that website look to have more char marks on the meat than I get on my Weber with my own indirect method... I've been cooking at 400F inside the Weber to have it cook faster but maybe I should consider a lower temp mixed with the aluminum foil... Some articles I've read say our bodies might flush out the carcinogens if we eat a big salad with the grilled meat. Perhaps the young with higher colon cancer rates are like many of my friends from the Midwest who'd rather cut off a limb than eat a vegetable. Mix that bad diet with carcinogens in grilled meat that don't get flushed out of the colon quickly and... Of course, it might be wishful thinking that I can avoid higher cancer risk by having a nice salad or grilled red, yellow and orange peppers with my steaks.