BobT

Humidor is a smoke saver. Using Propylene Glycol fluid keeps my cigars at a pretty constant 70%, which is ideal. Although, during the winter the house is at about 70 degrees which is a tad on the cool side for 76-80 degrees is ideal. As you said, summer is better.

Depends a lot on your tastes. I personally don't find where brand name means all that much for each brand has a wide variety of cigar sizes, lengths, strengths, flavors, and wraps to choose from. I personally prefer the aged maduro wrap for flavor, mild to medium strength, and 42 ring or larger diameter. Larger diameter cigars will burn cooler preserving the flavor much longer as heat kills the taste. That's why nubs can be popular. Smoking them slower so they don't heat up as much can also help. Here are a couple of my favorites. Ashton Aged Maduro Churchill - medium strength, maduro wrap, Churchill size (48 ring, 7" long). A little more spendy. Macanudo Maduro Gigante - mild to medium strength, maduro wrap, gigante shape (60 ring, 6" long). Moderately priced. Don Lugo Maduro Robusto - mild strength, maduro wrap, robusto size (42 ring, 5" long). For a low cost cigar I find these to be pretty good. Backwoods Sweet Aromatic - Very mild, aged wrap provides a sweet flavor but not sugary, cigarillo size (27 ring, 4" long). Cheep cigarillo you can find at most cigarette outlets. The Black & Sweet or Mild & Wild are also quite good. These can all be found on Thompson Cigars HSOforum.

I'm betting that after 25 shots, the last ones you tasted were better than the first.

I've used these too. Do you add any meat or whole minnow? Hooked through the back or lip?

Was up there a week ago. We stayed at the Walleye Retreat Lodge but did our own fishing rather than using their houses. First day we went out kind of N-NW of Morris Point into 27' of water. Didn't do too well. Just a couple saugers in the afternoon. My nephew was up there with another bunch and went out using Adrian's Resort access and did quite well that same day. They gave us waypoints to their location so on day 2 we tried that. It was about 15 miles north in 33' of water. We did much better this day although most were still saugers in the 12" - 13" range. Got a few walleye in the 15" - 19" range and one 21" by your's truly. Seemed our best success, especially for the walleyes, was dead sticking using a plain hook through the back of rainbows about a foot off the bottom. I talked to one of our neighboring fishermen and he had just landed a 27" walleye.

Learning curve. With every new system we go through them. Windows 10 is laid out quite a bit different from Windows 7. Remember how difficult it was when Windows 8 first appeared? Now that I'm starting to get accustomed to Windows 10 in the two months that I've had it at home, I find it is not that difficult anymore. We have to learn to adapt to change.

Personally, I still use my Garmin GPSMap78sc. I have it loaded with Upper Midwest Fishing Info and a Minnesota Topo product and love it. I use it for hunting, ATV riding, and fishing. I'll use it until it won't work anymore.

I've never tried pork jerky. Interesting.

Most of the time I just use the Dale's as a marinade. Brush it on before grilling.

It's good stuff. I use it with chicken, pork, beef, venison, fish, you name it. I can get it locally at Elden's in Alexandria.

That is how my 1T external HDD is. There is a 12v power supply and a USB connection.

My son was able to gain access by connecting it to his desktop. It required 12v power to drive it. Thanks.

I'll share mine. ½ C. Dale's Steak Seasoning. If you can't find this you can substitute equal parts soy and Worcestershire sauce. 1 t. Onion Powder ½ t. Garlic Powder ½ t. Black Pepper ¼ t. Cayenne Pepper 2 - 3 lbs. meat sliced across the grain to about 1/4" thick and cut into bite-sized pieces. Thoroughly mix all ingredients. Stir to blend well. Pour into a vacuum pack bag along with the meat and vacuum seal it. Work the bag to thoroughly mix the ingredients. Place in the refrigerator overnight. For best penetration periodically kneed and flip over the bag. Sprinkle extra black pepper after placing on drying racks. Dry until desired tenderness (about 6 hours on my dehydrator).

Thanks for the help. I was talking to our IT guys at work and they gave me a USB cable that I could connect directly to the HDD. Unfortunately, the cable was made to work with 2.5" HDD and not 3.5" which require 12v. My son is a bit of a geek and he and I will be looking at it tomorrow. He figures he can make something work with the stuff he has around.

Our home PC finally bit the big one. It was a Dell Inspiron with Windows Vista OS. The HDD is about 140GB. The computer just stopped working. When I push the power button it doesn't do anything except the power button just momentarily flashes yellow and that's it. No other indication that power is on. Normally, it goes green and I hear fans and drives start running. I'm suspecting possibly a power supply issue. At any rate, I have realized it was getting time so I decided to finally upgrade. I was well pleased with the last one so I purchased another Dell Inspiron small desktop with Windows 10. I would like to try and connect my old hard drive to the new desktop to see if I could extract some files that I have on it. How do I do this? Is it just a matter of plugging it in and accessing it like a USB flash drive? Thanks, Bob