Bob Muncie wrote:
> 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

Damn... Even mispelled your name... my bad "Morten". I did mean the beer
thing though :-)