doobie

Don't start another goddamn worm species debate...
 
 
 
 
Anchovy will crack the shits

Here is a video of a local guy (he supplies the Sheldon Gents to tackle shops)
https://www.youtube.com/watch?v=VqKG6XlMWYY
 

Like Underpants says, tiger worms are quite simple to set up and continue to to good numbers/product.  But tiger worms will die very quickly if using in salt water.  I was desperate once and purchased tiger worms from a store to use in salt water - never again ... expensive and were dead quickly.
I wont buy tube/beach worms at all, just far too expensive for a couple of them.   Best to practice, practice and practice sourcing your own from the beaches.
Even seaweed worms are easy to get, just find very old seaweed sitting high on the sands and start scrounging through the weed to find them - excellent bait.

It is nice to sit in your backyard watching those colours form.

Certainly some colours in the sky during last nights sunset here in Sheffield..
cheers
Adrian

Rainbow as a shower of rain passed by at sunset'

Unusual glow in the clouds..

Red & orange colours as the sun set below a smoke filled horizon..

Thanks. It turns out the rod is "South Seas Tackle" (not "Southern Seas") but I am not going to pursue it. There is a "South Seas Tackle" wholesaler listed in Kilkenny. 

Hi,
I have googled "Southern seas" blanks and found nothing. I have been looking at an old "Southern seas BW141" rod for sale online and wondering about its origins, composition and taper. Has anyone any knowledge of these?
 
Thanks

Must be more to this Lofty64 .... but huh .... you lost me
 

But what I do is ………...champion .
Best spark plug 

Yeah finding Tommies metro is not as easy it used to be land based.😞
Hickory sawdust is the favourite here when we do.👌
 

The beers went down nicely PP with the cremated tommies lol although a bit jerky style.
May give the dry brine a go also - just gotta catch more Tommies haha.
The smoker has 3 metho burners but I only use 1 due to the excessive heat.  I watched a video where they took an hour in a proper smoker, so thought about 1/2 hour for mine.  But you're right, about 15 minutes would have enough.
 
 

Smoked Tommies are fantastic... with a couple of beers... yummo!👌
Cremated Tommies don't look so flash tho!😂
I too have gone away from the wet brine and just sprinkle on salt and brown sugar before hot smoking.👍
I'm not sure what heat source you are using, but in my little metal smoking box using a metho burner they are done in 15 -20 minutes depending on the size of the Tommies.🐟🐋😉
Half the fun is experimenting.🙂

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

They look damn tasty!
It might be the oils in the tommies that help keep the smokey flavour in?

What you smoked gar fillets? Shame on you !!

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.. 

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

Nah whatever suits really. Whether that be half an hour or 12 hours...Happy medium seems to be roughly 3 hours.

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

Still don't look half bad, Doobie. Don't mind a bit of "fish jerky" myself when things are in a touch too long
 
I've done away with the wet brine myself and just sprinkle with salt and sugar before smoking now, saves a lot of time and I don't notice the difference tbh. 

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months  
So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+.
Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do.
Smoke vent was only just open a tad and smoking well.
Thought maybe 45 minutes but this 30 minutes in, so them off.
Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.  
The Gar didn't have as much darkness to it and the taste was milder than the tommies.
Practice, Practice and Practice   ......  and catch more fish would help too  

 
 
 

Cheers fellas, Might have to make a full day out of it then, catch bait then fish. Will also give me a chance to test tube worms against clickers 👍
 

Here is a video of a local guy (he supplies the Sheldon Gents to tackle shops)
https://www.youtube.com/watch?v=VqKG6XlMWYY