Today I made my first sausage! I used 2,7 kilo of tenderloin, 0,3 of blubber, garlic, 3 onions, chilli, pepper and salt. And I did a quick test smoking it with jack daniels wood! Smoked for about 1 hour... It will now rest in the fridge over the night and I will taste it tomorrow! The rest will be frozen... I need some kind of accessory to my Weber grill, so I can hang the sausages while smoking them... Any ideas?