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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

Bought a new toy today, look out snook

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

I would have been disappointed there was no beer in it though

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

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!

Looks like a mackerel mullet to me - (LBGTI fish)

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