Jump to content

SuddenlySummer

we are 'the leading edge' I Share on HSO
  • Content Count

    225
  • Joined

  • Last visited

About SuddenlySummer

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 07/12/1966

Profile Information

  • Location:
    Chaska, MN USA
  1. I think the most ironic advertisement I've ever seen is Aquatic Kill. They show you two pictures. In one frame you have a few fish hanging out in the weeds. The next picture that you see is that the weeds are gone but the fish are still there in the exact same spot. Fish are probably at the top of the list of the most sensitive creatures on this planet. Environment, barometric pressure, temperature, water clarity, ph, wind, depth, water traffic, etc. I catch and release. I've fished Tonka for 24 years. I'll never fish a bay marked with orange signs that announce that it was poisoned.
  2. Thanks Ron. I really really don't want to look a gift horse in the mouth but May 5th? It's a week before opener..... The one thing that I absolutely loved about the crappie contest on tonka was that it always coincided with the NFL Draft in late April. I can remember freezing my butt off in rain and wind listening to the Vikes blow another draft pick. I do remember the day we picked up AP. We got some good crappies that day, it was probably 65 degrees. I also remember when Tice and the gang skipped their first round pick and eventually got Kevin Williams. That was probably a 70 degree day. I remember when we didn't get Steve McNair like Denny wanted but we did get Randy Moss. The crappie contest's lure was the harbinger of what was yet to come but better, what was yet to be fulfilled. I guess you must be a long suffering Vikes fan to relate. May 5th? I will fish walleyes on the Croix instead.
  3. I like to use an Ice Buster bobber trimmed down so that it's barely afloat. I keep my bail open so losing your rod/reel isn't an issue if a pig hits. My favorite quote: "Dude, where's my bobber"?
  4. I had a chat with the Lakmaster booth at the St. Paul ice show. Lakemaster was purchased by Johnson Outdoors. Johnson Outdoors also owns Humminbird. They've discontinued production of all chips with the exception of Humminbird products.
  5. Free is good! Don't have an auger so I'd use it every time I take my son out. Would love to try it out on the Horseshoe Chain! Eric Fuhrer Chaska, MN
  6. Make sure that you get a Hep A shot. It's running rampant down there. You never know who touches your food, fork, glass, etc... Have fun.
  7. No! No! No! Pick up the plastic 1" x 6" or any size mounting board for your transom. All you need to do is mount the board to the back of your boat. It will not hurt the perfromance of the boat. You then can play with the mounting of the transducer to this plastic board without having to drill multiple holes in the back of your boat. If you change fish finders in the future, no problem. Mounting the transducer near the center of the boat is not reccommended because of bubbles from the hull. This set up will allow you to adust your tranducer with ease. Simple.
  8. By far the coolest smoker that I ever used was this "monster" that just blew me away. My sister in-law was getting married back in Oct 98. We were at her house in Colorado the summer before her wedding. My wife and her were going over some details of the wedding and money was tight. Like an (Contact Us Please) I threw in my 2 cents and said, "Why not have a bbq? It's simple and not that expensive. No problem". Well... in the end they called me on it and I wound up cooking for 350 people! Not kidding! I've never even come close to cooking for more than 10 people let alone 350. A friend of my mother-in-law had a husband who was serious about bbq. He and his friends made the coolest contraption I've ever seen or used. They took a full sized propane tank, the kind you use to heat a home, and made a smoker out of it. The thing had to weigh 1500 pounds. The steel was at least 5/16" thick. It could hold TWO full sized pigs end to end on the spit they made! They stripped off all of the paint and painted it with that black heat resistant grill paint. They welded legs to the bottom and bolted it to an 8 x 16 wood plank flat bed trailer. The legs at the back of the smoker were taller than the front. This tilted the smoker so that all of the fat would run to one end of the thing and drip out a hole that they cut at the bottom of the far end. They used a styrofoam cooler to catch all of the dripping fat. It worked perfectly because by the time I was done the cooler was full of fat and all you had to do was throw it away in the dumpster. One end of it had a 3' tall smoke stack welded to the top. When you stepped back in the dark it actually looked like a mini steam locomtive. It was so cool! They off set it just a bit from center of the trailer which allowed you to stand next to it and work. They cut a rectangle opening on the side for the two access doors. About six feet wide by three feet tall. This rectangle piece that they cut out became the two doors. They sipmly cut this 6 x 3 piece in half and welded huge hinges at each top. They then welded a 1 inch wide piece of thin steel around the cut doors to seal it and prevent air leaks. The left door had the 1 inch steel welded down the middle of the seam between both doors. This allowed you to open the left door by itself or if you opend the right door that was under the weld, both doors would open. Each door probably weighed 50 pounds so opening both doors at once was a chore. Each door also had a metal rod welded to the inside which swung down to keep it open. Just like the metal rod you use when opening the hood of your car. Once you opened the doors 3/4 of the interior of the smoker was covered with two home made removable metal grates. The remaining 1/4 of it was the fire box. They welded a solid wall of metal at the firebox end and then cut circular holes in it to allow the smoke thru. They cut a 2'x 2' fire box door at the bottom end of the fire box. All they would allow to be used in it was apple wood. Noting else. I was actually the first person outside of their little circle to use it. He was so concerned with me not using anything but apple wood, he filled my truck bed to the rim with split apple wood logs. I did the enitre production in the driveway of my parents house in Boulder Colorado. I would say that 8 of their neighbors came over to check it out. Some even went to the store and made me smoke someting for them. The unit was able to hold 15 full size pork butts. Each butt was well over 10 pounds. When I was done I took it to a car wash and sprayed it clean. Needless to say, I pulled it off and I'll never do it again. The best rub that I've ever found is at hogwild bbq. It has almost no salt. Every other rub you'll find has salt as the first ingredient. Salt leaches moisture from the meat. BTW: My 1990 Colorado Buffaloes beat Lou and Notre Dame for the National Championship! They had black shoes too!
  9. The show that I saw was the "smoker" episode not the grill episode. Never saw a cardboard box. If you look at the "bullet" web site, you'll see that they tell you to smoke a Pork Shoulder at 225 degrees which is exactly what I get with the hotplate turned on high. Again, all I do is Pork Butts. Although I picked up a small turkey at Target last week. I'm goning to give it a shot this weekend. The beauty of the hotplate is that it has a dial to adjust your heat. Very easy to change your temp for what you need. The clay probably has an R factor of 19 compaired to steel with an R factor or -1. You know what I mean. With a one inch diameter hole at the bottom of the pot and a one inch diameter hole at the top of the lid, airflow is minimal. You don't dry out your meat. I also use a rock or stone to adjust the airflow at the top. A meat thermometer with a 1 1/2 inch dial also works perfectly in the top hole. It gives you temp and controls the airflow. You literally can go two or three hours between stoking the pan with new wood. I find that the big fist size chucks of hickory work great and last a long time. The Weber smokers essentially have the bottom wide open with a two foot daimeter hole. I have one and haven't used it since I put the clay pot together. Anybody want it? Although the grills inside the weber fit perfectly in my clay pot so you can't have them. I'm in Chaska.
  10. My company is baised out of Memphis TN. My President is part owner of a BBQ co. and they preach no steam when smoking pork. There are many different thoughts and techniques to BBQ and smoking. I mostly smoke pork shoulders for pulled bbq sandwiches. The pork has enough fat in it to keep it moist and tender without water. Fish may be different, I don't know, never tried it. This whole set up was from Alton Brown on food network. He mentioned "no water".
  11. By far the very best smoker I've found is the one that I pieced together at Home Depot. I saw it on TV and it works perfectly. It keeps a constant temp of 225 degrees with no effort, even in the winter. Go to the plant area at Home Depot and find the biggest orange clay pot you can. Then find the same diameter clay pot but not as deep as the first. The one that I found is round at the bottom and about 1/3 as deep as the big one but the exact same diameter. The smaller one is your top the deeper one is the bottom. Then take your deep pot over to grill section and get the smallest weber replacement grill they sell. You'll find that it fits perfectly in the recessed ridge of the large pot. (it actually might be faster if you went and got the grill first then took it to the pots to see which one it fits in best) Your last stop is Walmart. You'll need to pick up thier $8.00 hot plate. Set your deeper pot on some bricks. Put the hot plate at the bottom of the deep pot. Run the power cord out the hole at the bottom of the pot. Swipe a sturdy pie pan from your wife. Don't use the thin tin foil type. It needs to be a sturdy one. Put your wood chips in the pie pan. Again, your grill slides nicely into 1 inch recess at the top of the deeper pot. Flip the smaller pot upsidedown and their's your top. I usually use a rock in the hole of the top pot to control airflow. The clay pots hold the heat in far better than metal which allows you to smoke easliy in winter. With the hot plate turned up to high the setup keeps a constant 225 to 235 degrees and the whole thing cost less than $50 BTW: putting water in your smoker causes steam. Steam creates a vapor barrier around the meat and hinders the smoke from penetrating it.
  12. I went from Minnesota to Colorado(Boulder)back to Minnesota. The fishing there can be fun but the rub is that most lakes (res.) on the front range are private. If you can fish a pond in your area, you'll get a nice bass or maybe even a walleye. It's completely different there. A pond or a hole you wouldn't even look twice at here in MN is what you're delegated to finding now. You don't have to worry about winterkill there. Water access, rights, are completly different there than they are here. Horsetooth is a res. that you will get to know soon enough but it's pounded "hard". Boats, skiers, fishermen, etc.... Try to make a trip or two to the big res. in Nebraska. I think it's called Lake McCannahay (sp?). Big walleyes there. It's much different there. Good luck.
  13. I'm going on my fourth season on my 75hp/carbs. Never had a problem until the end of last year. I took it in for a tune up and it's still great. I've pulled tubes and wake boards for three summers w/o an issue. She is getting a bit cold blooded but I just take an extra minute at the dock to let her warm up. I'd own another one.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.