On Jul 15, 1:03*pm, Morten Westh > wrote:

> Let me introduce myself: I live in Denmark, near Copenhagen, and I have
> been cooking on the WSM for 2½ years. I use my grills 2-4 times a week
> all year, most often my Weber Q300 or the Performer, my WSM's are mainly
> used on weekends and holidays. I cook all kinds of food on the grill,
> the smokers are mainly used for old-school american bbq.
> I am a (proud) member of The Danish National BBQ Team, (seehttp://www.bbqlandsholdet.dk/Default.aspx?ID=341- sorry, the english
> version is far from complete). The team was at the Memphis in
> May-contest this year, and took a third place in "exotic" - the reciepe
> included shanks of lamb, cooked on the WSM with Kingsford and birch-tree
> from my garden.

Firkin awesome. "The Danish National BBQ Team", I love it.

When I first was in Europe (Germany mainly) I had the normal prejudice
that US grilling and BBQ was simply the best. I learned fast enough
that camp and campfire cooking is an ancient tradition has developed
into an art. You boys got some damn good tricks up your sleeves. Of
course learning that sort of lesson is a lot easier to swallow when it
tastes so good and downed with some good beer or homemade hard apple
cider.