Forno EL Medio – the electric grill that convinced an old-school butcher like Michael Museth
The article is from Morsø Magasinet 2026
As a butcher, chef and long-time ambassador for good cooking and craft, Michael Museth isn’t easy to impress. He started in the trade at 13, has worked for Michel Michaud in France, founded the NGO Butcher’s Manifesto and today runs the food hub Folkets Madhus and the deli Butcheria in Copenhagen. In short: Michael knows what good food demands.
So his scepticism was very real when he was first introduced to Morsø’s new electric grill: Forno EL Medio.
“I’m actually a charcoal guy,” he says. “Don’t write that… actually, go ahead and write it. Because I am.”
But EL Medio surprised him with a precision and speed that goes far beyond what he normally associates with electric cooking. This is the story of the grill that expanded the repertoire of a man who usually swears by charcoal.
From doubt to aha moment
Michael describes himself as “pretty old school” and went into it as a sceptic.
“I honestly didn’t think you could make a proper pizza on an electric grill, but I had to eat my words. Being able to control the heat that precisely – that puts it right up there with much of the gas equipment I’ve tried.”
But it wasn’t one specific feature that convinced him – it was the whole package.
“It’s one of the few grills where you can really broaden your repertoire,” he explains.
“You can do meat on a spit, bake pizza, make stews – or put a whole chicken on the rotisserie. It feels like having the whole grill package in one.”
The result? Not long after, Michael went out and bought another EL Medio – this time for his summer house.
A multitool for modern cooking
With its standard grill grate, EL Medio can do everything we traditionally associate with grilling: quick steaks, sausages and classic dishes over direct heat. But in practice, it doesn’t stop there.
“I don’t think you should just look at it as a traditional grill. You need to see it as a multitool – and if you do that, you really get the most out of it,” says Michael, and continues: “With all its different functions, you could use it in five different ways over the course of a week.”
Drippings from the rotisserie can be caught in the Roast Pan and turned into sauces. Pizzas can be prepared and baked directly on the pizza stone in just a few minutes. Bruschetta, vegetables and small dishes – things that would normally demand space, time and several pans in the kitchen – suddenly become easy to handle.
“They say to work smarter, not harder – and that’s exactly what EL Medio helps you do,” Michael says.
A busy family’s best friend
Michael has a family, and his everyday life looks like most people’s: work, meetings, dropping off and picking up kids, packing lunches and trying to keep the week running smoothly. That’s why timing matters.
“With electric, the grill’s ready in just 20 minutes – and on a busy weekday, that’s worth its weight in gold,” he says.
But EL Medio does more than just save time.
“I think it’s become a bit of a gathering point for us too. When we make pizza or flatbread, the kids want to join in – and that means we cook together in a different way. At the same time, we make dishes I’d normally skip on a weekday, because they’d usually feel too fussy or take too long.”
Small city flats aren’t a problem either. Accessories and stones can be stored inside the grill, and one grill can now replace several outdoor tools. So EL Medio is more than comfort and new gastronomic possibilities – it’s quality time.
When nostalgia gets in the way – and technology surprises
Michael completely understands why some people are sceptical about electric grilling, but in his view, the biggest barrier isn’t technical – it’s cultural.
“We’re stuck in nostalgia,” he says. “We associate grilling with smoke and glowing charcoal, but you shouldn’t compare, you should think in terms of new possibilities.”
And as for the flavour? He’s not worried.
“If you look at how we actually cook today, electric makes a lot of sense. It doesn’t give quite the same result as charcoal, but you’re still very close in terms of taste – and in return you get a precision and flexibility that’s hard to achieve with gas.”
For Michael, electric cooking fits neatly with modern everyday life: less space, a faster pace and more meals spread across the week. EL Medio doesn’t replace the charcoal grill but it’s a tool that gives him more, and more useful, ways of cooking.
And the fact that an old-school butcher and chef ends up buying not just one, but two electric grills is probably proof enough in itself.
Now for the recipes
On the following pages you’ll find some of the recipes Michael Museth has developed specifically for EL Medio – from a perfectly cooked T-bone steak to grilled fish and pizza baked with the grill’s special upper and lower heat.
If you want to dive deeper, the recipes are also available as videos on YouTube, where Michael shares his techniques and experiences. And on our website you’ll find more recipes and inspiration for cooking with EL Medio.
