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I accept that challenge! :-)

Thank you for 5he warm welcome. It is good to be here. I hope you tick off from your bucket list teeing up in Scotland. Some very fine links courses here.

Thank you for the very warm welcome Bear.

Fingers crossed you make it across.

Thank you for the welcome. Whereabouts in Glasgow was your Grandfather from? I grew up in the Southside but now find myself in the West End.

Smoked haggis would work. You just need to remove it from the sheep stomach casing. Oak whisky chips would be perfect.

Thank you! I feel right at home here.

Thank you Tom. Sláinte is, indeed, the word. Cheers to you too. Cold smoked haddock would be rather nice. As would some lovely salmon on the smoker that has been sitting for a wee while in a nice single malt for added flavour. Some smoked Stornaway black pudding would be braw as would some of...

Thank you JC

Hi and welcome to the forum.

Welcome to the forum.

Thanks for the welcome SmokinVOLfan. The meat selection and quality can be a little bit variable. Supermarket meat I tend to avoid as can’t guarantee the quality or cuts. It’s very difficult to get a decent rack of ribs or larger Cowboy cuts such as Tomahawk or bone in beef from local butchers...

Thank you Chris. I’m glad to be on board.

Thank you Kruizer.

Thank you! I was in Paisley yesterday. Paisley people are known as Buddies. Welcome Buddy!

Thank you! Thurso is the frozen north!

Thank you!

My first post. Sending greetings to all bbq heads and smokers. I’m happiest when I’ve fired up my Weber or Traeger Pro 34 and smoking some meat. My natural habitat is usually on the back porch with a cold beer and cooking utensil in my hand. I do like a wee single malt every now and then...