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Showing content with the highest reputation on 22/11/18 in all areas

  1. 4 points
    Mickyj

    Bought this yesterday

    Now those who know me . Know I wear a back pack with my gear in it . Me being me I have taken to much . Years ago I bought a back pack from Aussie disposals didn't last very long cost way too much . I volunteer at the RSPCA store at Kidman Park . Ive bought a couple of old fishing books . But while emptying the large metal donation bins ( yes old hop along gets in the bins lol). A back pack was donated cloth almost army not quite and small . So for a gold coin donation ive decided to try again . Will cut down what I take see how long this Coopers beer back pack last
  2. 2 points
    Hunter69

    How do I smoke Tommy's?

    Bought a new toy today, look out snook
  3. 1 point
    Hunter69

    How do I smoke Tommy's?

    I did a brisket yesterday in it. Smoked for 4 hours to get a crust and then wrapped it up and smoked for 6 hours. Came out amazing. Just put chunks of red gum stumps. No chips. Any tips using the hark Del ?? Cheers
  4. 1 point
    doobie

    Bought this yesterday

    I would have been disappointed there was no beer in it though
  5. 1 point
    Mickyj

    Bought this yesterday

    I've been putting my lures ect in back packs from Kmart or cheap as chips .I go through them like you wouldn't believe . I take too much gear . When I started to fish when I was a teenager I had a similar bag left it behind one day . Thought I've dusted off my old shimano 1000 might as well take less . Besides my donation helps the animals
  6. 1 point
    Del

    Bought this yesterday

    looks the goods!! i use anything from the Alvey shoulder bag, a bum bag, or a small back pack dependant on where or what im targeting!
  7. 1 point
    Rybak

    Fish id help

    Looks like a mackerel mullet to me - (LBGTI fish)
  8. 1 point
    Underpants

    How do I smoke Tommy's?

    Hunter69's on the money. Trial and error, personal taste. Best to brine if you like them moist. Pretty much all meats are brined before smoking - think bacon & ham etc. You can do it rough and simple, dust with salt & herbs etc and then smoke but they will come out a bit more like jerky. Then there's the type of wood you use too! Redgum seems to be rather popular but i find it too 'harsh'. I prefer fruit (apple, cherry, olive, peach...) or hickory. One of those small box smokers with the metho burners, i go with an objective 'handful' of sawdust over the hot spot, where the burner sits underneath. A few older threads:
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