Del

w...t...f......  how long is it meant to take to bring them up?

3 hours ago, doobie said:

 shame

 

  maybe i just need a friendly local to drag me out again  

have had a daiwa excellor for so many years now that i cant remember when i bought it... has certainly earned its money many times over. 

I also have some small shimano reels.. sol 3000 being my favourite of them. 

Im happy with both..   but im probably not as dedicated any longer to my fishing as most on here

fantastic photos and story behind it!


one day Id love to get up there to target this amazing fishery!

21 hours ago, Wahoo said:

Typical, I paid regular price for the Inkbird ITB 6x  just recently and now it's on sale! Story of my life. I bought the Arrosto gas smoker from BBQ galore, basically a Hark with different badge, just over a year ago, family so impressed with ribs, lamb, goat & brisket they convinced me to get on offset smoker as well. Yet to try the Tommies, got a swag in the freezer waiting for me to get the time.

I have access to codes for discount quite regular from Inkbird, 

On home brewing fridge controllers as well as bbq controllers.. 

Yell out  if needed again..


Ive seen a few swags rolled badly that they looked like... Dutch cigars... but ive never tried to smoke one..  

On 22/11/2018 at 5:28 PM, Hunter69 said:

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

red  gum is fine!   your hark is gas i assume??  set low around 225.. smoke till internal temp is around 165.. then wrap till temp  is 203 or probing like butter...  i use the Inkbird ITB6x  blue tooth temp monitor  system to keep track of my cook ups. 


Here is some thanks giving discounts!!

1. IBT-4XS Orange with 4 Probes
https://www.amazon.com.au/dp/B0772JDKSC

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!

I also have the Hark 2 door smoker.. but i usually do briskets, pulled pork, Lamb roasts/pulled  and ribs in it... 

if you can get wood Chunks, it will last longer than chips or saw dust.  

DONT  soak your wood chips. this just creates steam and not smoke.. remember.. you are smoking the fish.. not steaming them..

I havent done fish in my hark, but did a lot in  a little metho burner, just salting the fish before hand, didnt brine them.  but brining does give a better product. 

a few interesting reads in this link too

https://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/

34 minutes ago, Dylbaa said:

Looking back at this thread for a third time it's got me thinking, i might whack a few slabs off the side off the next few a get and give it a go in the surf,  i have no doubt it'll have gummies and bronzies keen, it'll be interesting to try out anyway.

it will do fine

sounds like they are making carp jerky

On 17/10/2018 at 4:05 PM, yellow door 1 said:

Do you salt it down or use it fresh/frozen

 

Fresh and  Frozen.

Havent taken the time to salt it.. its got good skin and flesh and plenty of blood

i caught salmon, tommies, flat head, small snapper, and sting rays so far on it.. 

yeah nice capture.. but... please... dont stand on coral reefs!

my home town,  

The local jetty used to be good fishing..   plenty of beaches around too.   Second creek  is not far out. we used to fish and snorkel this area a lot.  Ski beach has some nice land based flicking to be done too. 

The marina is holding some decent fish  from what i hear. 

Always got Coffin bay, Port Niell, Port Lincoln close by too

never used a rake...  just shuffle.. rake is higher return?

cheers mate! grabbed a bag!  will have to find something to smoke.. and see how it goes!

email sent 

i do a bit of meat smoking..  generally kiln dried woods burn faster and hotter.. but as shavings in  a smoker pan.. it might work ok.  id be keen for a few KG to give it a go?

where is pick up?

cute lil buggers...  

this map is not even up to date.. theres been many more that are not listed..  i personally know 3 people  that are fatalities and 2 that were just bites..  3x whites 2x bronzies.  all around the port lincoln and EP area

On 11/21/2017 at 4:04 PM, wilda said:

Hi Del,

Pretty sure Cray's are protected in Sa. 

Without giving to much away I know of 2 spots within 30km of Murray Bridge that still have Cray's. Both spot's are not where many people would target 

yep in SA.. but further up the stream into vic?

as a Diving instructor  we may  take a red tomato down on a dive with us.. and ask the  students what colour it is.. 

i believe its now at $25500 raised..top effort!

good luck and let us know how you go!

Fishing Techniques: Most snook are taken on lightly-weighted or un-weighted baits of whitebait, anchovy or pilchards on ganged hooks or single, long-shanked hooks. They also fall to fish flesh strips, small live baits and pieces of squid. These baits should be a lightly weighted and kept moving. A gentle jigging motion will often attract snook. Snook are also keen lure-takers and fall to slow-trolled spoons, jigs, feathers and minnows, particularly on weighted lines or behind paravanes. Eating Qualities: The snook is a very good to excellent table fish, much prized in southern waters. The fish's flesh is white, moist and sweet, although a little soft. Care should be taken not to bruise the meat, and all snook should be cleaned promptly after capture.