doobie

Alex (with S&H hat) is a member here although hasn't posted much in sometime.  He puts up a few good photos on FB (has a cover photo atm on South Aussie Salmon Chases - although not wearing a S&H cap - will have to chat to him about that lol).
Here's his youtube page "AlexsFishin"   https://www.youtube.com/channel/UCxLwpnGq1d_jrervS7icLGQ
The other guy is Tom and does similar to Alex.  "Tom's Fishin' Adventures"
https://www.youtube.com/channel/UCOgllq_GNCwnvaRRr4rkxpw
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

He is always reppin the SH hats... Good lad!

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

The current edition of Fishing SA has Alex wearing a great cap

 
 

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

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

Going up for a fishing trip, the guy who always smoked the Tommy's wont be with us so I went and bought a fish smoker. It comes with 3 burners and 2 racks. I know how it all works just dont know what I need to do in order to cook the tommy right. Do I use all 3 burners, do I have the smoke vent open, how much woodchips and for how long? I know this probably varies but maybe the adept amoung you can shine some light on this topic for me?

U need to play around with the smoker and see how much heat it needs. Basically u want the smoke to be raging, but you dont want too much heat otherwise you will cook the tommies with heat before enough smoke has penetrated. Also they need to be brined between 12-24 hrs for flavour and to keep moisture. Once mine have finished i use a pastry brush and brush the flesh with dashi shoyu. A Japanese sauce. 
U could also moist your chips a little. Or add a big tray of ice cubes under you fish so your keeping them cold agian preventing them from cooking. Its one of those things you need to play around with. Maybe try one fish first and then go from there on how to take it. Basic brine recipe 
1ltr water 100 g salt 50 g sugar. 
Just double or triple recipe etc if need more. I do my brine in the esky outside and throw icebricks in to keep cold over night. 
Good luck. 

Thats it everyone has there own method its about finding whats right for you

G'day
I do all my smoking in a larger hark smoker but do have one of those small 3 burner ones.   I've only used it once and I can tell you that using all 3 burners is much too hot 🤣
 I devised my own simple method that gets all thumbs up from those that try it.   Take some soy sauce, sweet chilli and some brown sugar, mix it together in kind of even amounts, brush it on the fish, for tuna I leave it overnight but tommies an hour would be enough but longer won't hurt (I'm thinking you'll have fillets?).  Get the smoke going, you would need the vent open to keep the heat generation.  I would think 20 mins would be enough, but make sure it is cooked (hot).   This is hot smoking, basically cooking the fish with some smoke flavour  and you want to make sure it's cooked.  Cold smoking is a completely different preservation process.  I used to use brine like everyone says and it completely spoils it in my opinion and just adds more work.  Saw dust is what they generally recommend for those little smokers.
Experiment with the burners, I think getting that even and a nice temperature will be the toughest part.
Cheers
Rod

No answers for you TL, but that is frustrating as you say - not monster fish and brand new !

I actually upgraded from the "SS" to the "S" last year but this wasn't due to hook failure it was because I was dropping a few fish, I have found the "S" size better
Cheers
Yorky

This is getting a touch frustrating.
Had another session on the flats last week and had two more failures. One snapped clean in half again and the other bent completely out of shape. 
The one that bent out of shape was new on the day and by the 2nd fish was a wreck. You can see in the pic below its been opened and is all twisted out of shape.

The whiting that did the above were both mid 30s, so good size but not absolute brutes.
A mate of mine had a few spare from the next size up (S) so I have placed a set of these on a few of my surface lures to see if the larger guage helps.
Time will tell.

I'm sure there will be a large amount of fisho's that turn up for the comp.. all for a good cause too. 
good luck to all who enter the comp, may the fishing gods be with you..👍
cheers
Adrian

Funny man Doobie hahaha
 

Great job TL.
You and Undies should start a new business now