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Each year, we have a bunch of people over to make sausage. This year's list included a smoked spicy pork sausage, a South African beef sausage called Boerwors and maple syrup and sage breakfast sausage(meant as a take home gift). The pics are below. I believe this is the pork, pre-stuffing...

Wow John, that's some serious looking briskey. Please don't keep us hanging with the finished pics.

Great looking bacon Bob. Love that sandwich.

Man...these pork steaks are really catching on. I never see them in the store up here. Looking good with the grilled carrots too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What sort of smoke wood do you use w/ that? </div></BLOCKQUOTE> I used a few chunks of maple and cherry. Hoisin and scallions...well, my wife isn't too crazy about...

George, these were frozen too. You don't get as much meat as you would on some chickens, but it's richer meat, so one duck is plenty for four people (or one Jim Lampe).

I've been meaning to roast some ducks in the WSM for a long time. Can scratch it on the list. Oh, and I hadn't made my own taco shells in a year. Scratch that one off the list too. Here's Donald and Daffy, seasoned with S&P, and the skin lightly scored and pricked to let the fat drain...

LarryR...can I hang out with you some time?

Awesome looking subs man. You sure love your onions.

Fabulous Jim. Love the Asian rub.

Get the vertical stuffer. I think Northern Tool has a fairly cheap one. They're a lot more efficient than the horizontal ones. The knock on northern tool is that it has plastic gears. A few guys on this board have it, I think.

Ok...I'll leave it up to you guys to guess which one is me: Just kidding, this was from a trip to India. I'm a 6'6" white guy, and people weren't shy about asking me to pose in pictures. There's 10 more of this picture floating around somewhere in India.

I know you'll keep us updated, but I can't tell you how eager I am to see the rest of the pics. Porchetta has been at the top of my to-do list for quite a while now. I would do it in the WSM, high heat, no wood chunks, just charcoal. Aim for 350. I'd even start higher, try to crisp render...

I'm going to sound like a broken record, but if that's "same ole" then I like your routine.

Sounds like you're doing it up for her...happy birthday to yuor mom!!!

I bet it tasted amazing. How popular is BBQ/grilling in the Czech Republic?

Wow George...that's one heck of a pizza oven. Could you show more pics?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> So where you at on the logs, G? </div></BLOCKQUOTE> I'm only further in the sense that I have a better plan for attack. I've been busy at work, working every weekend...

Thanks guys. I'll be careful with the hatchet or axe...heard too many stories of people splitting their feet open. Eeesh.

I've got a few maple and apple logs in my backyard just screaming to be consumed in the WSM. I've also got a lead on some peach wood that I'd love to try out. PRoblem is, I don't have access to a band saw or a log splitter or anything that would make preparing this wood possible? I can rent a...