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02-08-2007, 01:56 PM
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#1
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Newbie from across the Atlantic
Just want to start out by saying what a great forum this is. Lurking around for a few days and decided to join. I'm an American living in Europe for the past 20 years. Started Q'ing about 3 years ago. I used to be a rib boiler but I saw the light. I have an modified ECB and a modified Charbroil Silver Smoker. 
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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02-08-2007, 01:57 PM
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#2
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Great to have you here Smokemaster! Where in Europe are you?
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02-08-2007, 02:04 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Welcome to the best BBQ board on the net. Hope you own a digital camera because we love FOOD PORNhere.
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02-08-2007, 02:12 PM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Smokemaster, good to have you on board. I'm sure the whole reason you are living in Europe will all come out someday in the Blue Room. By the way, how is BBQ perceived wherever you are in Europe, is it popular, is it a growing hobby/art, is it mainly grilling being called BBQ?
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-08-2007, 02:14 PM
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#5
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I know that most Europeans thing BBQ is grilling...but Mad Cow seems to be changing that over in England...they won the Jack a few years ago and it is spreading quickly over there as well!
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02-08-2007, 02:25 PM
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#6
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Welcome....
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-08-2007, 03:43 PM
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#7
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Welcome to the jungle smokemaster!
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I hope this isn't negative!
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02-08-2007, 04:58 PM
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#8
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Welcome from this side of the pond 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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02-08-2007, 06:17 PM
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#9
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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So, we've got USA, Canada, Europe, and Texas. Greg, you need to add "International" to the forum name. :P
--John 
(Welcome, smokemaster.  )
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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02-08-2007, 08:04 PM
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#10
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Welcome aboard
__________________
" Never let a day go by "
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02-08-2007, 09:25 PM
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#11
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Saint O'Que
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Welcome smokemaster.
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02-08-2007, 09:26 PM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Greg Rempe
I know that most Europeans thing BBQ is grilling...but Mad Cow seems to be changing that over in England...they won the Jack a few years ago and it is spreading quickly over there as well!
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Well thanks Greg, the next time I want to know anything about European BBQ, I won't waste my time asking a European, I'll just send my questions to you. Are you familiar with any other continents attitudes or practices relative to BBQ, just in case it should come up in the future? [smilie=bowdown.gif] [smilie=a_biggrin.gif] [smilie=a_biggrin.gif]
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-08-2007, 09:57 PM
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#13
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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[quote=Bruce B]
Quote:
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Originally Posted by "Greg Rempe":3bsirb9q
I know that most Europeans thing BBQ is grilling...but Mad Cow seems to be changing that over in England...they won the Jack a few years ago and it is spreading quickly over there as well!
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Well thanks Greg, the next time I want to know anything about European BBQ, I won't waste my time asking a European, I'll just send my questions to you. Are you familiar with any other continents attitudes or practices relative to BBQ, just in case it should come up in the future? [smilie=bowdown.gif] [smilie=a_biggrin.gif] [smilie=a_biggrin.gif][/quote:3bsirb9q]
I'm sure he'll bring up the "Steven Raichlen and I are on a first name basis" thing 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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02-09-2007, 01:48 AM
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#14
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Quote:
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Originally Posted by Greg Rempe
Great to have you here Smokemaster! Where in Europe are you?
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Thanks for all the warm greetings.
I live in Germany, near the Belgium and Luxemburg borders.
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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02-09-2007, 01:51 AM
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#15
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Quote:
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Originally Posted by Bill The Grill Guy
Welcome to the best BBQ board on the net. Hope you own a digital camera because we love FOOD PORN here.
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Thanks. The forum won't let me post pics yet. But I've got plenty.
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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02-09-2007, 02:00 AM
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#16
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Quote:
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Originally Posted by Bruce B
Smokemaster, good to have you on board. I'm sure the whole reason you are living in Europe will all come out someday in the Blue Room. By the way, how is BBQ perceived wherever you are in Europe, is it popular, is it a growing hobby/art, is it mainly grilling being called BBQ?
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Most Germans consider grilling as BBQ. My friends have learned the difference. I keep telling them "Low and slow is the way to go". They love real BBQ.
There are a few German BBQ forums, but they have separate sections for BBQ, Grilling, Dutch Oven cooking, Rotisseries, indirect and Schwenk (swinging) grills.
More people are getting into Q'ing American style.
__________________
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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