Last one to post in this thread wins!

Morning gents smoke day. Got smoker fired up on oak. Waiting for the wood to charcoal, got venison roast in Bradley smoker, sausage will go in big smoker in half hour. Lot of work to get to this point. Whoo Hoo know where it came from, know what it was fed, know what was put into sausage totally organic meat. Making it a good one guys you do the same