Morten Westh wrote:
> 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

Thanks for sharing more information Morton... I'd share a beer with you
now :-)

Bob