eyesncoke

I always brine. Simple - coarse salt with a little brown sugar and water of course. Usually I'll leave in the brine for 24 hours, but a lot of guys go shorter than that. But I like a little saltier flavor. Then I'll put on a rack and leave in the fridge for about 24 hours to dry out / form pellicle. For recipes, I keep it pretty simple. 2 most used are to rub on vegetable sprinkle (Club House) and then shredded mozzerella and the other is lay on some hot pepper rings and top with shredded pepper jack. Sometimes just plain old smoke and a drizzle of maple syrup does the trick too. I find the beauty of smoking is to just try a bunch of different stuff, lots of options, and you can always change it up lots.

Sold.

Have 2 - 10'6" Medium Talora dipsy rods. Bought them new last season, only used a couple times. Little long for the boat. They look brand new. I'm in St. Catharines but travel over the border (N.Falls/Buffalo) all the time. Need $150 for the pair.

I started out with Magdas, used them one season, then bought Convectors the next season. The Magda's were OK, but I wasn't a big fan of the drags. Personally, I'd spend a bit more on the Convectors, I've been very happy with them. Everyone will have their preference and I'm sure you'll have guys saying they love their Diawa's etc., but just my 2 cents.

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