Oops - I missed this & have already posted. Thanks for all the advice and encoragement I've already had, you're a good bunch.
I've done BBQ Grilling since I was a little kid in Bermuda (moved to Scotland when I was 10 - there's a sudden change of weather for you!).
Over there we'd BBQ Grill 2-3 times a week - more in summer. Over here it's when we get the weather & it's at a weekend (not often). While looking to buy a new BBQ after a bad incident with a gas one (charcoal/wood ONLY for yours truly from now on), I stumbled on some Youtube videos by the BBQ Pit Boyz & fell in love with the idea of long slow smoking instead of searing the sh*t out of everything.
So I've been looking for a smoker & have found one - a Landmann Tennesee offset - which is probably a bit small for lots of you guys - but it fits in my budget & will let me get started and hopefully further up the learning curve.
Troubles I'll have are getting the Scots expressions for the cuts of meat you guys use, but I know a butcher and we'll get there, also getting some of the stuff you use (ingredients & hardware) can be a bit more tricky over here - but I'll find a way. By the way, no doubt I'll use some scots expressions that confuse people as well - just ask & I'll explain.
Things I'm most looking forward to smoking: RIBS, a beef roast, beerbutt chicken & when I can get hold of the right cuts - pulled pork & brisket. My folks live in the country so rabbit, pheasant, duck & venison could appear on the menu too.
No doubt my folks'll insist on some hot smoked salmon & trout, they live near a good salmon river, but a fishing license is expensive so it'll be a midnight trip to do some guddling (also known as tickling)
- just need to avoid the ballies, gamekeepers & the police
.
Once I've got my confidence up I might have to try some more traditional scots foods on the smoker - I've a feeling smoked haggis, black pudding & possibly even stovies will be popular with the friends & familly.
Away from cooking I'm a football fanatic (and I mean real football that you all call soccer
- think I'll need the tinhat on for that comment
), being a Glasgow Celtic season ticket holder for over 20 years, I also play a bit of poker, one of my poker mates just won a bracelet at the WSOP last night - shame I've his passion for the game without his skills
.
Thanks again for the warm welcome I've already received!!
Rod
I've done BBQ Grilling since I was a little kid in Bermuda (moved to Scotland when I was 10 - there's a sudden change of weather for you!).
Over there we'd BBQ Grill 2-3 times a week - more in summer. Over here it's when we get the weather & it's at a weekend (not often). While looking to buy a new BBQ after a bad incident with a gas one (charcoal/wood ONLY for yours truly from now on), I stumbled on some Youtube videos by the BBQ Pit Boyz & fell in love with the idea of long slow smoking instead of searing the sh*t out of everything.
So I've been looking for a smoker & have found one - a Landmann Tennesee offset - which is probably a bit small for lots of you guys - but it fits in my budget & will let me get started and hopefully further up the learning curve.
Troubles I'll have are getting the Scots expressions for the cuts of meat you guys use, but I know a butcher and we'll get there, also getting some of the stuff you use (ingredients & hardware) can be a bit more tricky over here - but I'll find a way. By the way, no doubt I'll use some scots expressions that confuse people as well - just ask & I'll explain.
Things I'm most looking forward to smoking: RIBS, a beef roast, beerbutt chicken & when I can get hold of the right cuts - pulled pork & brisket. My folks live in the country so rabbit, pheasant, duck & venison could appear on the menu too.
No doubt my folks'll insist on some hot smoked salmon & trout, they live near a good salmon river, but a fishing license is expensive so it'll be a midnight trip to do some guddling (also known as tickling)
Once I've got my confidence up I might have to try some more traditional scots foods on the smoker - I've a feeling smoked haggis, black pudding & possibly even stovies will be popular with the friends & familly.
Away from cooking I'm a football fanatic (and I mean real football that you all call soccer
Thanks again for the warm welcome I've already received!!
Rod