At least with a flat bill you have sun protection. I still can't get over the dudes that wear their hats backwards then have to hold their hand up on their forehead to be able to see.
Used a Umai Dry air bag to dry age a whole rib roast last year. It's a vacuum seal type bag, but they claim it's different that a traditional vacuum seal bag. It supposed to let the air out but won't let bacteria get in. After 28 days you have to knock the bark off, but what's left is so darn good.
I want to pick your brains about which length, action, tip, etc. Also, what is minimum pound test line you guys will use, and what weight jig head do you prefer? I'm excluding spinning rods for this question because I know many use a spinning rod too.
In all seriousness, I know Tracker Marine is spending the dough to invest in the latest laser scanning technology to accurately measure their hull molds. I know because I sold it to them. They are serious about improving things.
Lately I've been into smoking meats on my Traeger grill that my wife bought me for Christmas. I've only done 3 briskets so far, each one turned out a little better than the one before. Now the question I'm pondering is wrapped (Texas crutch), or unwrapped...I guess it depends what you like. I'm attaching a video where they do a taste test. Franklin knows his stuff!