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Alagnak

we are 'the leading edge' I Share on HSO
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About Alagnak

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 04/13/1979

Profile Information

  • Location:
    Lakeville
  1. Fishing/ guiding on the Kenai instead of one of the other thousands of options off the road system must be like someone traveling to MN to ice fish and only hitting up the big ice fishing contest in Brainerd. You're so close to the real Alaska, just not quite there. It only takes a few more bucks to get to a river to fish without dozens of boats per hole.
  2. Asian market by Menards in Savage had some primo sized smelt a month ago. Guts in, individually frozen in a big bag 3# or so $7.
  3. +1 Also know of another FM'er who went with wife and said it was horrible. I've only been to 4-5 movies in a theater in the last 10-12 years. I tend to save those experiences for things like American Sniper that I saw last Sunday.
  4. Island X. Go big or go home. ;-) http://www.alaskaduckhuntingguides.com/island_X.htm
  5. Scale it and rinse it off, slime free after that. Cook it just as you mentioned. You'll love it.
  6. Rigid is the only one that will warranty batteries that I know of so keep that in mind. A good quality 18 volt is plenty for 6" bit or less. For example, 30-35 holes in 8-9" only put my 18v batt to 3/4. 4 amp hr batt.
  7. I've had that happen, but mine seemed quite a bit thicker. My guess is it will still be great but will shred instead of really getting any slices out.
  8. Does anyone expect more out of them?
  9. Alagnak

    Too much?

    For every boom there's eventually a bust. A guy can only ask himself- do I want to be part of creating that bust or not? Can only control your own actions. Some people are meat freaks, have no control, and have to kill 'A LIMIT'.
  10. Hmmm, me too. I get a browning to the skin though. Ramp up the smoke or get out the food coloring to trick them 😃
  11. Do you use a liquid brine or dry rub? Is there brown sugar in it?
  12. Yep. I just have it written down what the temp is with one valve 1/2 open, fully open (vent open, 1/2 way, closed), 2 valves on, etc. It's pretty spot on once you get a feel for your set up. Never worry about heat spiking. But yeah, negative is having to open little lower door to adjust but it doesn't change temp and that's the same little door I put wood in anyway. I use an old cast iron pan with a vented steel lid for smoker box.
  13. I tried one similar to the one in the picture I purchased with a dimmer type switch on it. It would get the chips smoking but wouldn't produce enough heat to get over 150 deg even when the outside temps were warm! I sent it back and went with a N Tool (on HSOforum not in store) circular gas burner that has three valves to control heat and have been rocking that for a few years. I can smoke low and slow or crank it up to finish something off if need be.
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