Where to get the scallops? Small or big? Expensive, not expensive?
Bacon, no bacon? Rubs, no rubs?, Salt and pepper or no? Marinate or not? Hot + direct + how long? Cool fire + indirect for long smoke? How long?[p]Peeled and devained, or ........errr.....wait a minute.....that's another subject. Sorry.[p]Thanks for any info.