or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New member
New Posts  All Forums:Forum Nav:

New member

post #1 of 23
Thread Starter 
Hi to you all my name is Andy nickname Jock so telling you that I am Scottish was a waste of time. I live on a farm in Fife and got into smoking my own meat fish and game as I was fed up with the massed produced products available in the stores The terminology you use over the pond for cuts of meat differ slightly from here as I was looking at the other end for pork buts
not the shouldericon_redface.gif I should have asked. My smokers are all home made. In the process of constructing new wooden one similar to the one shown on the site
post #2 of 23
Hey Andy , welcome to the forum.
post #3 of 23
Welcome Jock!
Be sure to shoot some pics of your smoking adventures for us, we like to lick the monitor screen and imagine how good it is. (Usually just tastes like glass)
Show us your smokers and the new one when complete and in action.
Don't be afraid to ask if you have questions. And share what you know. wink.gif
post #4 of 23
A big, hearty welcome from across the pond, Jock! Looking forward to your posts!
post #5 of 23
Welcome to the SMF Andy! Looking farward to your pictures....I'm in the process of building a wooden cold smoker too.icon_biggrin.gif
post #6 of 23
Welcome to the SMF. Andy, you're going to have a lot of fun on this site, plenty of good tips, laughs, and Q Views!
post #7 of 23
Welcome in, Jock. I look forward to hearing of your adventures!
post #8 of 23
Jock , welcome aboard. Here is a meat cutting chart, my help you identifying the cuts we speak about.http://bringhurstmeats.com/meat.htm
post #9 of 23
Hey Andy! Welcome to SMF!

Lots of good information and friend folks to be found here, so make yourself at home. smile.gif
post #10 of 23
Welcome to the SMF, glad to have you hereicon_smile.gif
post #11 of 23
Welcome to SMF! I look forward to seeing some picts from scottland. Such a beautiful landscape in your country.

One question how is smoked haggis? PDT_Armataz_01_37.gif
post #12 of 23
HI ANDY your going to love this site..the termoligy isnt that hard..hope to hear something smelling mighty good from across that pond.mike smoke on
post #13 of 23
Welcome to the SMF, looking forward to your input. My grand parents on my mothers side were from Scotland, last name was Blacklock.
Here is a site with some good info on cuts of meat
http://www.pricechopper.com/OurStores/OurStores_Meat_S.las?-token.S=44BT9R8354B1408P7bb29C1BxSYN6L51B5DF68|537 5|0708211710|||||
post #14 of 23
Thread Starter 
Thanks makes a bit more sense now
post #15 of 23
Welcome aboard Andrew. Lots's of great people around here with lots of ideas. Oh and everybody likes lots of pic's.
post #16 of 23
Thread Starter 
Haggis has a high suet content might try one cold smoked if I do I will let you Know But I think haggis is like the scenery better left the way god intended
post #17 of 23
Welcome to forums! I'm sure you and your Scottish friends will pleased when you try out some of the stuff from this forum!

This should help with shoulder and butt dilemma.

post #18 of 23
Welcome aboard Jock...reading your post you didn't have the Scottish accent I was expecting! icon_razz.gif
post #19 of 23
Welcome to the forum, we are very glad you can join us and give us some experience from the other side of the pond!
post #20 of 23
Welcome Andy. Glad you found us. Lots of great people here who are more than willing to share their expertise. Ask lots of questions and sit back and wait for all the great advice to roll in.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New member