Greetings from the bonny hills in Scotland

abbielou

Newbie

Original poster

Sep 16, 2017

2

10

Scotland

• Sep 16, 2017

• #1

Hello all,

I'm Abbie from Scotland. Lover of all things cooking and the outdoors and a very jovial woman especially when doing both. Recently got into hot & cold smoking and I'm about to start my dry curing journey as well as building my own cold smokers.

If I want it, I'll find a way, if I can't afford it or if a foot goes down [emoji]128521[/emoji] I'll build it. My granny always said I was a determined wee toerag.

I hope to learn a lot both here and in my experiments. I have read Bear's posts and my brain hasn't stopped since (I am a fellow Mrs Bear [emoji]128513[/emoji] to my very own Bear).

Thanks for listening.

 

uncle eddie

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2016

2,452

2,015

Central Missouri

• Sep 16, 2017

• #2

Glad you joined.  What sort of meat cuts do you have for smoking in Scottland?

 

abbielou

Newbie

Original poster

Thread starter

Sep 16, 2017

2

10

Scotland

• Sep 16, 2017

• #3

Hello [emoji]128513[/emoji] I have stayed safe thus far, hot smoking pork butts, ribs, and some burgers primarily. Cold smoking,different nuts, sesame seeds and dukkah. Our climate is definately better for cold smoking. I have everything at hand though, my wonderful dog is having rabbit tonight. Grouse and pheasant over the last couple of days and a smoked ham (not mine) for tomorrow. Quite lucky that most things are easy to get. Brisket is the hardest and have to ask the butcher.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Sep 16, 2017

• #4

  Good afternoon and welcome to the forum from a sunny and  kinda hot day here in East Texas, and the best site on the web.   Lots of great people with tons of information on just about everything.

 

        Gary

 

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uncle eddie

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2016

2,452

2,015

Central Missouri

• Sep 16, 2017

• #5

Abbielou said:

Hello [emoji]128513[/emoji] I have stayed safe thus far, hot smoking pork butts, ribs, and some burgers primarily. Cold smoking,different nuts, sesame seeds and dukkah. Our climate is definately better for cold smoking. I have everything at hand though, my wonderful dog is having rabbit tonight. Grouse and pheasant over the last couple of days and a smoked ham (not mine) for tomorrow. Quite lucky that most things are easy to get. Brisket is the hardest and have to ask the butcher.

Click to expand...

Excellent - very similar to what we have available here.  

 

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smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Oct 27, 2013

2,357

278

Sutton In Ashfield, UK

• Sep 17, 2017

• #6

Hi Abbielou, Welcome to our "Family" and "Addiction"

Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

Please take time to look at the UK Smokers Group,

http://www.smokingmeatforums.com/f/3161/uk-smokers

And introduce your self on the UK Roll Call
http://www.smokingmeatforums.com/t/229926/roll-call

The UK Smokers Group Is where UK members can ask and share information that is unique to smoking and curing in the UK and does not obviously fit into any of the main forum categories.

Smokin Monkey [emoji]133660013031[/emoji]