Hunter69

I use a 5wt for trout, and 8wt for salt. A 7 will be fine, you may find it hard to cast a heavy fly tho. Not sure if your using a tapered leader then tippet. - ( another leader) that might help with your casting. Snook is a good target to start off with. Abundant and agressive. Personally i would do a few lesson with an instructor. I have a number if you want it. Theres more to just casting. Line management etc. Il meet you for a trout session in the hills if your keen. Got comfortable waders ?

Snapper/ small kings. Sick of getting busted off

Looking for a weapon to mount onto a stella 8000. 30lb line. bait/lures Samaki range looks intresting. Any opinions welcome ..

Release them.

Nice job, controlling the heat is very hard in such a small smoker. I personally highly recommend a wet brine over night as it holds moisture. But i also love it when its over done and has some jerky chew too it. Each to there own! Practice, practice..

Whats the website to view theses live cams ?

What about the cable at the transom and coming over the back. Am i going to need to drill some p clamps to keep the wire in place. ? Cheers

Have tracked down the conduit just need something to keep in place. Theres nothing to ziptie it to along the side gunnal. @projoe cant find the ziplock on there site, could there be another name ? Cheers

Nice all good options there. Like the sounds of flex conduit. But it will still need to be attached somehow.

Trying to keep all my wires nice and tidy, looking for some kind of clip. Any ideas folks ? Someone has mentioned p clamps. Which will require drilling. Something sticky would be ideal. But i guess after a few wet wash's the sticky will fall off. What do you do ??

Just try a saucepan lid that will fit in your pan. Push it hard for 5 seconds. Then let it rest on top whilst cooking. Ive been tought to cook fish 90% skin down 10% flesh down, so your not loosing moisture. Depends how fussy and anal you are i guess, Fish is fish.

Any decent seafood resturants use weights. Alot of fish will curl. When i cook any fish weather it be whitting or garfish il use a saucepan lid and push hard on the fish skin down. Creating contact with the skin and pan. Crispy skin. No curling.

Thanks bj

Thanks, i have a net and adjustable scales but for some reason there in the boat

Photos too large so il have to add one at time

Thought id go for a fly in hills this morning, first fish, a new personal best. 45cm and over a kilo easy. Pushing 1.5kg. 8 fish in total. Home by 1pm. All on a ruff wooly i tied with some blue flash tinsel. Happy new years

Thats the way, they had 20% off today so i feel as tho its a fair price. Time will tell.

Purchased some large yeti bricks today, sick of d.i.y milk cartons breaking. has anyone put them to use ?

Id buy one!

What rubbish.

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

Thats cool ive never seen one. Looks like cross between snook/mullet. Baracoota eyes. Awesome