Summarize the following:
Scotland observes GMT (Greenwich Mean Time) between the last weekend in October and the last weekend in March, and changes to British Summer Time (one hour ahead of GMT) from March to October. Look up the current time in GMT or BST. Then, compare this time to the time in your location to figure out the time difference. Do not call someone in Scotland in the middle of the night unless they have explicitly asked you to do so. Shops in Scotland are usually open from 9am-5pm Monday through Saturday. Businesses in villages and rural areas usually keep more limited, traditional hours than businesses in major towns and cities. If the time is 8pm in Los Angeles, 11pm in New York, 5am in Paris, and noon in Shanghai: it is 4am in Scotland. Check the time difference before you call! Calls made to Scotland between 6pm and 8am GMT (local time) may be charged at a lower rate than calls made during peak hours. That said: let the preference of the person whom you are calling dictate the time of the call.

summary: Account for time difference. Call at off-hours for cheaper fees.

Summarize the following:
Place 1 to 2 large chunks of wood for smoking into the firebox every hour or so. Set the wood next to the fire, so it smolders instead of burns quickly. Avoid using wood chips because these will burn off too quickly. Use hardwoods, fruitwoods, or nutwoods to get the best flavored smoke for your food. You don't need to soak the wood since the moisture might cool off the coals in the firebox. Every hour, open the cooking chamber lid and use tongs to move the food. Turn the food so that pieces at the cooler side of the cooking chamber are moved nearer to the firebox. If you're smoking a single, large piece of meat, it's still important to rotate the meat so it smokes evenly. If you're worried that your food will dry out over a long smoking session, introduce moisture into the firebox. Set a metal rack over the coals in the firebox. Fill a disposable aluminum pan with water and set the pan on the rack. The smoke will become moist before it flows into the cooking chamber. Add moisture by spraying the food with apple juice, water, or beer. Fill a clean spray bottle with your liquid and spritz the food towards the end of the smoking session. Spritz the food when it starts to look dry. Spray the food every 15 minutes or so by the end of the smoking session.
summary: Add a few wood chunks to the firebox. Rotate the food once an hour. Place a pan of water in the firebox. Spray the food to keep it moist.