duck-kila

  • duck-kila replied to the topic Cheapest smoker in the forum Cooking Your Catch 13 years ago

    best quick smoker is the kilwell box . cheapest is galvised box though these generaly rust out over time. Stainless steel will last better.As you say you need to watch on” trademe”.Another way is to have a biscuit tin with sawdust in bottom cover with tin foil and put holes in it and put a lid on.One I have seen lately was an old round bbq with…[Read more]

  • duck-kila replied to the topic What fish finder in the forum Fishing Boats 13 years ago

    buy the best you can afford ,as for fishing lake Rotorua you fish the 12 to 15 ft mark and you should on the fish .boat speed about walking pace .

  • Since you traveling though Tirau ,You will be be in my area where I live ,contact me and we see if we can set up some fishing in local area if you have time
    Sign Duck_kila

  • duck-kila replied to the topic smoking fish in the forum Cooking Your Catch 13 years ago

    There is a book out called Kiwi Smoker about $10 at "mitre 10" and sport store which may help you with details

  • may be better spending money on local freshwater club membership as they most likely teach you to cast better than reading a book.
    If you do want to read about casting I am happy to loan you some books?Just pm duck_kila

  • duck-kila replied to the topic Soft Lures for Trout in the forum Fishing Lures 13 years ago

    have re read regs under first schedule sec 1 interpretation =BAIT — any scented lure constructed of or treated with elements that have chemical attractant properties. You have to check individual areas as each council can set own regs in schedule 2.

  • duck-kila replied to the topic Soft Lures for Trout in the forum Fishing Lures 13 years ago

    not sure on that as heard of a change , as of today as new season starts but have to check with f & g to confirm change as could not find in reg book with license book

  • duck-kila replied to the topic smoking fish in the forum Cooking Your Catch 13 years ago

    cold smoke is where the fish is smoked while hung in chamber away from heat feeding smoke via flue or pipes and the is cold cured.
    hot smoke is where fish is on rack directly above tray of sawdust or chip being heated and fish is cooked and smoked at same time. e.g kilwill smoker.
    Ref from Nelson trout fishing club Recipe Book.