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Defrasier
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fishlessman

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  • Re: My journey to Lincoln Beach, and padding post count.

    @fishlessman
    I plan on updating the maps.  Also would like to get the satellite overlay - a buddy of mine who pretty much only bass fishes (not my bag) figured out how to build the satellite maps using some software and google maps.

    The depth info would be useful, but that stuff can change after a tropical storm.  But something is better than nothing.  Most of the areas I fish are 2-4' deep.  Lake Pontchartrain is about 11' deep, but there are channels cut out, and I noticed a hole in front the the industrial canal in the lake that was 90' - I've actually fished that hole (didn't think it was that deep) for trout in the winter. 

    Tides around here are no more than a couple feet.  Although you have to watch out if you're fishing flats around the intercoastal canal - I've seen boats in three feet of water tip over when that water goes to 6" after a container ship rolls by.
    one of the mapping companies has an upgrading system that upgrades the depths as you go over them. you send them your updated depths and they then upgrade your card with everyone elses using the same system. thats something that might be useful your way. the map in the lowrance is almost useless for me but the navonics has me charting out more fishy water. even has the actual sand rock tree overlay to look for sand rock breaks along the coast where the stripers hang out, you can even see some underwater structure highlighting those places with the satelite picture shots
  • Re: Try A Little Tenderness

    bump the temps up to 250 on the dome, 200 dome is like 180 at the gril level. skip the water pan as well, its also keeping the cooking temps down at grill level. i think your undercooking, keep probing until it slides right in without any effort. check your dome gage in boiling water and get a thermapen, not really needed for these particular cooks but it helps when things dont look like its going right. if your dome temp is 200, your grate temp is 180, how is the meat going to cook to 200 internal, keep that in mind. the rules for cooking a butt time wise only apply to 7 to 8 pounders, the rule is stupid =)
  • Re: OT any tree experts or arborists here?

    if close to anything, i would take it down. any idea how old it is, they dont live long. im betting next heavy wind and it breaks again, popalar up here is fairly soft and snow loads break them pretty often
  • Re: Yeti "Tank". It is a bucket.

    No worries.  I'm just making it clear for the record I'm not taking sides.  That said, I like reading all the lovers and haters express themselves.
    =) its a liberal smoke screen to cover up how the fbi changed the rules =)
  • Re: Yeti "Tank". It is a bucket.

    i prefer paper over plastic =)

    flamingbagofpoop

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