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haha I am like Drifter. 16.5 footer, 2-12 footers, 8 foot jon boat, 2 kayaks, canoe and a pedal boat...each has a time and a place. So if you can't do both a kayak and a tinny, and the purpose is exlusively fishing (not paddling etc) I would opt for a small tinny. I tend to bring a LOT of gear when I go and a tinny allows for it to come along

That is basically my recipe as above... Cut salmon or trout into pieces the size of a jumbo hot dog (skin on). Brine is 1 part kosher (pickling) salt, 1 part dark brown sugar, 1 part maple syrup. Let soak in brine for a minimum 12 hours, pat dry and then on a rack in the fridge (or a cool spot) for 2 to 4 hours (a "pellicle" should form on the fish) . Smoke on lowest heat possible with apple or cherry wood chips/pellets. Every 30 minutes or so brush fish with a mixture of half Rye Whiskey and half Maple Syrup. Also sprinkle with coarse ground black pepper after the last basting. Will take from 2 to 3 hours, depending on thickness of fish pieces and temp of smoker. You are looking for an internal temperature of 165 F. I have a Traeger pellet smoker...makes it real simple. It even has wi-fi...I can be out on my boat fishing while I control the smoking temp, and monitor the internal temp. Makes doing an 18 hour smoke with a full brisket easy-peasy. Best Christmas gift my kids ever gave me...

Really depends on where and what you fish for However i can go a lot farther in a boat and carry more toys also I have never tipped a boat. Lol

Tis the season. 2 quick ones this morning. Getting warm, so home, clean and get ready for the smoker. No selfies.

YUPPPPPPPPPPPPPPPPPPPPPPP Mighty fine,mighty fine

Both!! they both have their uses. I have multiple watercraft. I have 2 single man pontoons for river and stream fishing, a sit on top kayak, an 8' Zodiac, 12' tinny and an 18 footer. Like tackle you can never have too many boats!!!! 😁

Sumbuca is good but there is another! A bit pricy but you would fall for it. It goes with everything, on panettone, in espresso and even ice cream!

I look forward to seeing CrowMan's recipe, but here is mine: DOCTOR DOUG’S INDIAN CANDY This stuff was originally called Squaw candy when I first tried it fifty years ago, then it became known as Indian candy, and now it is generally called candied salmon. It’s all basically the same stuff. The best is made from sockeye, in my view, and the runner-up is farmed Chilean steelhead that is available fairly regularly in the grocery store. I have made it with coho, spring (chinook), and pink, but I am of the opinion that it would not work for lake trout (which is delicious smoked). Thinner fillets work better than thicker fillets, but you work with what you have. You can do whole fillets, or portions of fillets, and it is best to work with SKIN ON pieces. Lay the pieces, skin down, in a Tupperware, glass or stainless container. Not aluminum, it will apparently poison you. Pieces may be pressed together but should not overlap to any significant degree. Salt generously. I prefer Hy’s Seasoning Salt without MSG, but any salt is fine. Coarse sea salt would be good. Then sprinkle a VERY heavy covering of brown sugar over them. Dark demerara sugar is probably best, but any brown sugar will work. Cover the container and put it in the fridge for overnight. 12 hours is about right, 24 would be the maximum. Spray your smoker racks with non-stick oil like Pam, put each rack on top of some paper towel, newspaper, etc (to catch drips) and arrange the fillets on the racks. Do not rinse the fillets first! Fillets should not be touching each other. Leave these out for about an hour to form a pellicle on the surface of the fillets. Put the racks into your smoker, and start smoking. The classic wood to use is hickory, but cherry also gives a nice flavour. Do not under any circumstance use mesquite, it will over-power the flavour of your fish. (Unless you prefer the taste of creosote, of course). My Big Chief electric smoker does not have adjustable heat, it tops out at 165 to 175 F. If you have a variable heat smoker, I would aim it at 175 to 185 F, but not higher than that. After your first pan of smoke has finished, it is worth looking at your fish. If your heat is correct, they will just be starting to colour up a bit but are clearly still pretty much raw. IMPORTANT: if you want a sweeter candy flavour, and/or if you want to make peppercorn candied salmon, you should do this now, or after the second pan of smoke. For sweeter fish, brush the fillets with maple syrup. For peppercorn, also sprinkle the fillets with coarse ground black pepper. Then return the fish to the smoker. For thin fillets, do it after the first pan of smoke, for thicker fillets do it after the second pan of smoke. After the second pan of smoke, check your fish again. Thin fillets may already be done. If yes, they will be a nice dark golden colour, and you can easily take a piece off the skin with a fork. Go ahead, taste it! For thicker fillets, cooler smoking temperatures, and any number of variables, you may need to put the fish back into the smoker. A third pan of smoke would be fine at this point, but I would not recommend more than 3 pans of smoke, or about 3 hours of actual smoking time. If your fish is golden brown but not cooked through, transfer the pieces to a cookie sheet with a raised lip, lined with parchment paper, and finish in the oven at 200 F. Allow to cool in an area with good air circulation. Indian Candy will keep for probably a couple weeks in the fridge if you don’t eat it first, and it freezes well if you make a big batch. I like to wrap the pieces in parchment paper, then vacuum seal them. I would not recommend keeping it for more than a year, maximum, in the freezer. I do not have experience with pellet smokers or charcoal smokers, and limited experience with whole wood smokers. Each smoker will be different in terms of smoke output and heat, so these are really guidelines to get you started. Enjoy!

Wow 5 pots for $ 199.00 what a bargain........Smoked Salmon is pretty nice as well. Art

a buddy who is an electrician says use the highest amps you have for charging deep cycle batteries. But I would buy an intelligent battery charger that shuts off when the battery is fully charged.............. Doug

I’ve fished out of a kayak, I’ve fished out of a 14 foot sportspal square stern, and I even have a heavy duty inflatable kayak for fall steelhead. A 14 foot tinner outclasses them all as far as I’m concerned. I have a Great Lakes boat, a tinner, and the inflatable kayak. I got rid of the sportspal and the Nucanoe 2 person kayak that I had. Nothing wrong with them, just not as capable!

Yes, I agree..the "Stay-Lok" snaps are a pain. However, a couple of things...I wouldn't use a swivel on a crankbait, just the snap. I feel the swivel is unnecessary on a non-rotating lure and detracts from the action. Secondly, if I am using a swivel, I always use a ball-bearing type..just had too many of those barrel swivels freeze up and cause me grief....buts that's just me.

Contact Spiel he is one of the owners on this board and does a Fantastic job

Went on a trip into the woods. No net man/camera man. Armed with new lures made by board member. Tied lure on then put over side of the boat and couldn’t get the lure down. A fish hit it as I lowered it down! Two seconds of fishing time and fish on. In 15min I landed two 5lb lakers and a 2.5lb whitefish. (Sorry no pics). Satisfied with that I went bass fishing. Caught some nice ones. Drove around in the boat about 80miles. Stayed on the trip until I started talking to myself and when I didn’t like what I was hearing I packed up and came home.

Dont have to travel so far and pay so much. Im catching all May long lake trout in a range 10-22lb right of Port Credit, Ontario with occasional king salmon and steelhead trout for my clients. From June on 20lb+ salmon plus steelhead till mid September. October Lake tout is back + Coho and Kings. Capt Bob, Salmon Catcher Fishing Charters.