quote:Originally posted by Wellpark:
I am opening a Smokehouse Bistro in Bonnie Scotland. I have just purchased an FEC 240.
I want to try to create a fusion of Smokey Cue with a nod to the local produce in Scotland. There is an excellent supply of cheeses, lamb, beef and pork. We are also on the coast for salmon and shell fish. Should be fun.
Excellent! Welcome to the family. Hope you enjoy your 240 as much as I enjoy my 100. And if it's not a trade secret, we'd love to see a few smoked Scottish recipes that you come up with. Best of luck in your new endeavor and keep us posted with your progress.