Wedger

May be a complete coincidence but on Friday I saw two different bomb squad land rovers on the A34 heading West. Can't remember the last time I saw two in the same year W

I have a small gas torch for such occasions....................

Bob and family, Bless and cherish the times you shared together.............. they are priceless and timeless. God Bless T & S

the cheeky bu@@ers

Adam, What is the idea? If you just need to save your gel coat from overzealous lead wangers why not use the fingers of your old neoprene gloves..............

............sorry name already taken... ...................

Thanks Phil. Yes interested. Please PM me with full details and I'll pass them on. If he is still up for a view I'll put you in touch. Cheers Wedger

Great to here you've got it sorted Paul! The engine's going back into Otter tomorrow AM so we're almost back in business here! Very glad we had the engine out in the end We found a few little things that needed tweeking or fixing but she's up together & purrrrrrrrrs beautifully now See you on the tide

Have a great day Paul.

Does anyone know of a 17 foot 'ish' pilot or wilson flyer that's going? A contact has just asked me to keep a lookout. Wedge

Eeeeeeeeeeeeeeer what 'appened to the one we sent ? T

Alun 'Catch Reports' didn't work for me at all last month , so I'd go back to using pidgeons mate !!

Has anyone got a medium to heavy stem head roller going as we are changing our system. We could also use a ring and buoy.

Happy Birthday Ye ald Badger............. Hope ya having a great time away from the set for a while See you and Mark on the tide in Nipper soon. Cheers chap, have a spiff day Wedge

havesomegreatjollificationotouchedone Happy Birthday Mike Wedge

Thanks chaps Glad to hear you enjoyed it. The whole thing has been done on an absolute shoestring and I hope demonstrates the point that you can enjoy many rewards without cost.............just a little thought. I hear it's inspired a few thoughts on what would be nice smoked. Bream and bass were mentioned last night and of course, when the hot smoker is up, the late season mackerel will get some stick.......... Shame 'The Boss' missed it........... I'll try to work something up for whiting and that rare inshore visitor....... the cod. The next big project predictably will be a hot smoker but I'm not sure yet whether to go techy or backwoodsman . Who said smoking is bad for you................... Wedge

I have a man that can Matt.. PM me the details and he will contact you.

What a beautiful fish, nice one Tony & Si. I notice the cardboard cut out background.................................

West Country Smokers tube smoker supply Near the bottom of the page , 10 metre lengths, in various widths. T

try here packaging but make sure you get the right gauge. I got some for making Sea Magnet sausages. The smoker suppliers also do some especially for freezing fish. I'll look up the link. T

Draft set with larger hole used at the bottom.

The smouldering oak dust in the tray.

The smoker is a 45 gallon galvanized drum. Top cut out and 4" hole in the bottom for the smoke transfer pipe. Simple lid of roofing tin, corrugated to let the draft through. Hessian sacking acts as a fly screen and draft damper. Simple rails to hang the food from. Smoke box is a 25 litre drum on its side with the transfer pipe let in tightly at the top on the closed end. The lid forms the door and I use the 1" and 2" caps to let in the air supply. Simply by rotating the lid and using whichever hole is needed. Draft always at the bottom. The smoke is generated by fine hardwood dust packed into a roasting tray and set smouldering. I currently use oak but beech is equally good. Use fine dry dust to create a continuous slow smoulder. Avoid fast burning as this wastes dust and creates heat which you don't want. Fill the tray with dust and compact down, leaving it ramped at one end where you will start the burn. Use a blow torch or hot coals to start an even burn removing any coals before loading the smoke box. with the dust and tray I currently use, it will smoke for 5-7 hours, weather dependant. It is important to note that you don't need lots of smoke, a mere whiff will do. If you have lots you will be creating heat. The required smoke is very little as all you are doing is allowing a small amount to condense onto the food and be absorbed. This process is affected by the dehydrated state of the food, time and to some extent the temperature. Hope this helps.