Overhead tray of oak-smoked brisket slices, burnt ends, pickles and house sauce on Fire & Smoke branded butcher paper

Hamilton · Scotland · Est. 2024

Texas BBQ.
Scottish soil.

16-hour oak-smoked brisket, colossal beef ribs and buttery-bath turkey — cooked low and slow over real wood in two of the biggest offset smokers in Scotland.

Real wood. Real fire. No shortcuts.

Pre-order your traySee the menu
Next collection · Sat 29 Aug 2026, 2:00pm
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  • 4.8★ from 34 reviews
  • 22K+ Instagram followers
  • Sold out every pre-order drop
  • 1.9M views in one week
The Pitmaster Selection Tray: brisket, turkey, beef rib and sausage in a foil tray with pit beans, slaw, pickles and three house sauces

£75

The flagship

The Pitmaster
Selection Tray

Over 1kg of speciality smoked meat. Built for two to share. Impossible to forget.

  • 200g 16-hour oak-smoked brisket — deep bark, proper smoke ring
  • 200g buttery-bath smoked turkey — brined 48 hours, smoked 4–5 hours
  • 1 colossal beef rib — around 8 hours in the pit, 300–400g
  • 2 handcrafted Cajun, jalapeño & cheese sausages — min. 150g each
  • Sides: Betty Slaw · Smokey Meaty Pit Beans · Street Corn · 2 soft brioche slices
  • House sauces: Honey BBQ · White Alabama · Honey Sriracha

Secure your slot with a £40 non-refundable deposit online. The remaining £35 is payable on collection at The Yard. Deposits are non-refundable — every tray is smoked to order for your slot.

Book your tray

Fire management

Meet the Pits

Two custom-built offset smokers. Real oak. No gas, no electricity, no shortcuts.

Nessie, a loaded offset smoker with racks of brisket and beef ribs behind open lids

Nessie

Custom-built offset smoker

The pit that started it all. Nessie runs on split oak and patience — a clean fire tended through the night, temperatures held by hand, never by a dial. Every brisket that built this name came off her grates.

Eleanor, one of the largest offset smokers in Scotland, at dawn with the Fire & Smoke firebox plate

Eleanor

Custom-built offset smoker

One of the largest offset smokers in Scotland. Eleanor swallows a full night's cook in one load — 16-hour overnight briskets riding a thin blue smoke from dusk until the yard opens.

Our new home

Welcome to The Yard

After two years of sold-out pop-ups, Fire & Smoke now has a permanent home — a purpose-built BBQ yard and container smokehouse in Hamilton.

The Yard
89A Bothwell Road
Hamilton ML3 0DW

Launch Saturday 15th August 2026 — then open every Saturday.

Collection windows 2:00pm–6:30pm in 30-minute slots.

Get directions
Pitmaster Amin Sheikh pointing at his offset smoker beside a Fire & Smoke sign at a street-food event

Our story

Amin Sheikh
Pitmaster

Fire & Smoke started as a small BBQ pop-up and built a following of over 22,000. Twice-monthly street-food pop-ups at the Chatelherault Inn in Hamilton turned into queues down the road.

At Meatopia Glasgow the pit served 800+ people and sold 20 Texas briskets in three hours. Now Amin has built a dedicated BBQ yard from the ground up — a permanent home for the fire.

  1. 2024

    Est. — first pop-up

  2. 2025

    Sold-out pop-ups at Chatelherault

  3. Jul 2026

    New custom smoker arrives

    A new custom-built Fire & Smoke offset smoker strapped to a flatbed lorry on delivery day

  4. Aug 2026

    The Yard opens

What people say

4.8 out of 5 · 96% recommend

34 Facebook reviews

“This pop up has been top of my list for the longest time & you can see why. Unbelievable quality, tastes to die for.”
@ashleigh_glasgowfoodie, Instagram
“20 Texas beef ribs. Less than 15 minutes. Completely sold out.”
Fire & Smoke walk-in, July 2026
“Bothwell Road's a great shout. Good for you guys.”
Facebook follower on the new yard

Verified reviews from Facebook, July 2026.