SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
What makes you think you can't run a smoker like this in SoCal? There are no air quality regulations for residential smokers. If you had a business, you might be required to obtain a permit.
Go buy one if you want one and smoke to your hearts content
My bad...I just supposed this as true since I was a kid growing up in the Valley when smog was a huge issue and they banned incinerators and outdoor wood burning. Never really questioned it again. That said, I’ll stick with my MAK.
I went to HS and college (70's/80's) in the Valley. I can remember coming over the Sepulveda pass and not be able to see the valley. Oh those "lung burning" memories.
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