The WSM is great... I have had a 22" running for 32 hours at 210° F with
Heat Beads, using the Minion Method, without adding fuel.

Morten

Morten Westh wrote:
> The WSM is great... I have had a 22" running for 32 hours at 210° F with
> Heat Beads, using the Minion Method, without adding fuel.
>
> Morten

Just curious Morten - Are you hawking a product on a usenet group?

Bob

Bob Muncie skrev:
> Morten Westh wrote:
>> The WSM is great... I have had a 22" running for 32 hours at 210° F
>> with Heat Beads, using the Minion Method, without adding fuel.
>>
>> Morten
>
> Just curious Morten - Are you hawking a product on a usenet group?
>
> Bob

Nope, I'm not selling anything - just a very happy WSM user. BTW, I am
not sure, what you mean by "hawking"... English is not my primary language.
Some other guy wrote about his BGE running for a long time, I just
wanted to show, that it can be done on a WSM too.

Morten

Morten

Morten Westh wrote:
> Bob Muncie skrev:
>> Morten Westh wrote:
>>> The WSM is great... I have had a 22" running for 32 hours at 210° F
>>> with Heat Beads, using the Minion Method, without adding fuel.
>>>
>>> Morten
>>
>> Just curious Morten - Are you hawking a product on a usenet group?
>>
>> Bob
>
> Nope, I'm not selling anything - just a very happy WSM user. BTW, I am
> not sure, what you mean by "hawking"... English is not my primary language.
> Some other guy wrote about his BGE running for a long time, I just
> wanted to show, that it can be done on a WSM too.
>
> Morten
>
> Morten

Morten - You will note that I was not rude. I was referring to the
selling of (cheap advertising) of "heat beads". I had not actually heard
of them until you posted about them. And therefore looked them up via
google.

If English is not your first language, kudos to you, as I would never
have known had you not said it.

Regards,

Bob

Morten Westh > wrote:
> Bob Muncie skrev:
> > Morten Westh wrote:
> >> The WSM is great... I have had a 22" running for 32 hours at 210° F
> >> with Heat Beads, using the Minion Method, without adding fuel.

> > Just curious Morten - Are you hawking a product on a usenet group?

> Nope, I'm not selling anything - just a very happy WSM user. BTW, I am
> not sure, what you mean by "hawking"... English is not my primary
> language. Some other guy wrote about his BGE running for a long time, I
> just wanted to show, that it can be done on a WSM too.

Hi Morten. Welcome to the group. You'll notice that there's a wide range of
personalities here, besides the wide range of experience and opinions. BM
continues to show his better side. "Hawking" means advertising or selling.
I have a New Braunsfel offset smoker. We also grill over its firebox. I
recommend the New Braunsfel for those who want an offset smoker, but I'm
not "hawking" it! ;-)))

What are Heat Beads? What kind of stuff do you cook? What part of "the
happiest place in the world" do you live in?

I hoist one in your general direction. Skaal!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer wrote:
> Morten Westh > wrote:
>> Bob Muncie skrev:
>>> Morten Westh wrote:
>>>> The WSM is great... I have had a 22" running for 32 hours at 210° F
>>>> with Heat Beads, using the Minion Method, without adding fuel.
>
>>> Just curious Morten - Are you hawking a product on a usenet group?
>
>> Nope, I'm not selling anything - just a very happy WSM user. BTW, I am
>> not sure, what you mean by "hawking"... English is not my primary
>> language. Some other guy wrote about his BGE running for a long time, I
>> just wanted to show, that it can be done on a WSM too.
>
> Hi Morten. Welcome to the group. You'll notice that there's a wide range of
> personalities here, besides the wide range of experience and opinions. BM
> continues to show his better side. "Hawking" means advertising or selling.
> I have a New Braunsfel offset smoker. We also grill over its firebox. I
> recommend the New Braunsfel for those who want an offset smoker, but I'm
> not "hawking" it! ;-)))
>
> What are Heat Beads? What kind of stuff do you cook? What part of "the
> happiest place in the world" do you live in?
>
> I hoist one in your general direction. Skaal!
>


Hey there Nick. and yes, I'll be the first to say you are right on the
whole personality thing. You will notice I also did not say anything
negative here about you. I would not.

You have been a nice guy for the longest...

No issues here. Nor do I have any with anyone just being a nice person.
Test me on that if you want.

I actually like nice people :-)

Bob

Morten Westh wrote:

> The WSM is great... I have had a 22" running for 32 hours at 210° F with
> Heat Beads, using the Minion Method, without adding fuel.
>
> Morten


That's takes some excellent fire control skills on any equipment.
Hats off to you.

Nunya Bidnits wrote:
> In ,
> Morten Westh > typed:
>> The WSM is great... I have had a 22" running for 32 hours at 210° F
>> with Heat Beads, using the Minion Method, without adding fuel.
>>
>> Morten
>
> Heat Beads?
>


My thought exactly ( hint hint here Doug).

I use lump, and I have a number of woods that add value. Apple,
mesquite, cherry, etc.

Bob

Nunya Bidnits wrote:
> In ,
> Morten Westh > typed:
>> The WSM is great... I have had a 22" running for 32 hours at 210° F
>> with Heat Beads, using the Minion Method, without adding fuel.
>>
>> Morten
>
> Heat Beads?
>

I suppose I should have also said Nick... I hit the send too quickly.

Bob

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

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

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 :-)

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

That's allright - if we ever meet IRL, we'll have a beer or two (-:

Morten

Morten Westh > wrote:
unattributed poster wrote:
> >
> > Damn... Even mispelled your name... my bad "Morten". I did mean the
> > beer thing though :-)
>
> That's allright - if we ever meet IRL, we'll have a beer or two (-:

If you Danes drink like the Finns I've met, I'm in trouble!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Jul 15, 1:03*pm, Morten Westh > wrote:

> 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, (seehttp://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.

Firkin awesome. "The Danish National BBQ Team", I love it.

When I first was in Europe (Germany mainly) I had the normal prejudice
that US grilling and BBQ was simply the best. I learned fast enough
that camp and campfire cooking is an ancient tradition has developed
into an art. You boys got some damn good tricks up your sleeves. Of
course learning that sort of lesson is a lot easier to swallow when it
tastes so good and downed with some good beer or homemade hard apple
cider.

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.

Yep. Yer the real deal! You came to Memphis? KEWL! So is yer web site! Does
yer daughter stay healthy on the vegetarian diet?

I love lamb. Do you use a rub or what? I have an easy recipe for Danish
Roast (smoked) Duck, which I last made several years ago. The stuffing is
apples and prunes. I don't know how authentic it is, but it was good.

For hardwood lump charcoal, you should be able to order it from different
countries, especially in Club quantities. Have you checked out Danish
http://www.hardwood-charcoal.com/ Also you can make yor own. Good project
for the kids.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> 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.
>
> Yep. Yer the real deal! You came to Memphis? KEWL! So is yer web
> site! Does
> yer daughter stay healthy on the vegetarian diet?
>
> I love lamb. Do you use a rub or what? I have an easy recipe for
> Danish
> Roast (smoked) Duck, which I last made several years ago. The
> stuffing is
> apples and prunes. I don't know how authentic it is, but it was
> good.
>
> For hardwood lump charcoal, you should be able to order it from
> different
> countries, especially in Club quantities. Have you checked out
> Danish
> http://www.hardwood-charcoal.com/ Also you can make yor own.
> Good project
> for the kids.

Morten, the best part is that you all look like you're having a
great time. Keep it up.

--
Nonny

Giving money and power to
liberals is like giving
whiskey and car keys
to teenage boys.

On 16 Jul., 04:31, Nick Cramer > wrote:

> Yep. Yer the real deal! You came to Memphis? KEWL! So is yer web site! Does
> yer daughter stay healthy on the vegetarian diet?
>
> I love lamb. Do you use a rub or what? I have an easy recipe for Danish
> Roast (smoked) Duck, which I last made several years ago. The stuffing is
> apples and prunes. I don't know how authentic it is, but it was good.
>
> For hardwood lump charcoal, you should be able to order it from different
> countries, especially in Club quantities. Have you checked out Danishhttp://www.hardwood-charcoal.com/Also you can make yor own. Good project
> for the kids.
>

Yes, my daughter stays healthy - and so do my wife and I (-:
In our Memphis-reciepe, we used a rub containing a mix of black, white
and green pepper, garlic powder, cumin, sweet paprika, cinnamon, onion
powder and salt for the lamb. You can see the reciepe at
http://bbqlandsholdet.dk/Default.aspx?ID=394 (in danish..) I have
cooked leg of lamb several times, using a rub containing black pepper,
oregano, parsley, salt and lemon zest. Smoke with plum or cherry for
about 5 hours, and you're in for a treat.
The team is going to Memphis again next year, I'll hope to see some of
you there..

Morten

PS: No-one drinks like Finns (-;