Greetings to one and all

[glenislaghillie]

In all walks of life there are too many mean spirited people out there and I think we can all get on so much better by sharing than hoarding. So here I am to share the wee bits and pieces I ken and hopefully learn a bit as well.

Currently mucking about with peat, smoking cheese and cured venison (red deer). Have tried it on home raised bacon which turned out rather well, so extending things a little to see what happens.

 

[jockaneezer]

Howdo Ghillie and welcome to the site. There was someone on here recently asking about smoking with peat, think they were gonna import peat fuel briquets from Eire. Anyway, check out the UK section in Communities, it's just recently started and is proving helpful for UK based supplies and info.

Bye the noo, Jock.

 

[gary s]

[h1]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   [/h1][h1]  [/h1][h1]Gary[/h1]

 

[kc5tpy]

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

[seenred]

Hello Ghillie, and welcome to the group!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red