WoundedOne

I just sent this to my 13 year old daughter. She is going to freak out.

Positive thoughts are heading his way. If his family needs anything let us know.

I was there too. Ended up being a really great time. Wish i would have saw this Saturday we could have got together again.

Check out this other topic it will answer a lot of your questions

Outstanding report John. Looks like i am going to have connect with you next time i am up your way.

Those are the ones i saw and looked at. Thanks

Dave do you have a part # Absolute best off the shelf rod is the St Croix Eyecon walleye rod, either 6'6" or 7' ML

Nice report

That even better. It is a sweet boat. Cant wait to try out the new one someday with ya

Eric What.. You must be gettin ready to get that new Topwater.

Very nice report Bill Thank you

Nice looking baits

Looks like you got some nice fish so far. Wish i was there with ya all

nice one

What about MFU

trying to work out some details so i can make it

That place sure is a great fishery. I am definitely going back before JF 2017

I also had a really great time. What a great group of people. Wish had time to fish with everybody. The time after fishing was just as great with all the stories . Definitely made some new friends for life. Thanks to Eric, Richard, Rick, Ham, Big Jake, Brett and Duane for providing boats for the rest of us. Thanks to all the cooks and great food we shared together.

I am open for any day.

i am bringing smoked cheese and salami, crackers, pork sausage.

Also check out http://www.smokingmeatforums.com.

I myself do not like the fact of a electric smoker due to having to have electricity wherever you would like to use it. Then the fact like you said the reviews are so all over the board of what's is good. To me that's a red flag. Yes they work when they work no temp spikes etc... I recommend a WeberSmokey Mountain this smoker flat out works time and time again, they come in 18 and 22 inch its charcoal add wood chunks as needed. I have a 22. It holds a lot of meat. I can set it to 225 to 260 and will will be steady for 12 + hours on some smokes. I have done Brisket pork shoulder no problem with a full load of charcoal and still had some fuel left if needed to go longer. The only modification I made is change out the font door. The stock oneis little flimsy

Do you have pics?

Count me in for some smoked cheese, fresh pork sausage for part of breakfast dish,crackers and some choclate. And if we need anything else ?

Awesome i will help with gas etc.. I plan on being down Thursday afternoon. I am so looking to fish the White. Michael