Hi All (-:

Just what I thought, "hawking" meant...(-: I have been following this
newsgroup for a couple of years, and have learned a lot!

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, (see
http://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. In Memphis we used a lot of Royal Oak, a few bags of
Kingsford and some Kingsford Competition for the longer cookings - I
really liked those a lot!

Heat Beads are an australian charcoal briquette, very much like
Kingsford - you can't buy Kingsford in Europe )-: They burn a little
longer than Kingsford, but not as hot, which makes makes them perfect
for low&slow. I rarely use lump charcoal, it is very hard to find good
quality lump in Denmark.

Morten