I saw a couple of intriguing posts today -- an Irish Egger, and one in Bolivia. Most of us on the forum are in the US, so we tend to focus on US-style bbq -- but I was wondering whether the non-US folks had any special tips or tricks or recipes? [For example, does anyone in Australia grill kangaroo? Llamas in the Andes? (Probably not!)] [p]Or maybe different types of wood? [I ate coffee-smoked chicken in Costa Rica -- phenomenal.][p]When folks in Ireland or Bolivia eat smoked bbq for the first time, how do they react? Does it seem exotic to them? [p]Just wondering. Thanks!