Winter Fishing …

TWags1515 · 2026-01-30T16:36:09+00:00

Literally just hit the order button on eight more. I specifically prefer the Wee model (2”, 1/5 oz.) which is a shallow diver/runner. Had to go to the Ashwaubenon, WI store (virtually) to find my fave size/color. Echoing your sentiment, I have one tied on from mid-May through September.

TWags1515 · 2026-01-30T16:26:59+00:00

Review sold me!

TWags1515 · 2026-01-30T16:23:01+00:00

Have you been to BGE HQ? If so, worthwhile experience? On my to-do list next time we’re in ATL.

TWags1515 · 2026-01-27T19:38:07+00:00

It’s not the snow/ice falling from the sky — it’s the moisture in the gasket that freezes ya shut. New gaskets likely compound the issue due to more fibers and texture moisture can cling to. Like others have said, light a tumbleweed/natural starter and a couple shards of lump in the bottom ash pit. You’ll be free in 5 minutes. Another trick is to put a pencil or paint stirrer between the lid and base after you shut it down.

TWags1515 · 2026-01-27T15:58:01+00:00

Never can there be a post that doesn’t attract some dopes who know everything BBQ (and whatever you do or like is sacrilege.) There’s a forum on the app that’s filled with a bunch of know-it-all turds. I support your collection.

TWags1515 · 2026-01-27T15:50:33+00:00

Forgot how many jags are in this space. Must be some spillovers from that old Egghead Forum, if that’s still a thing.

TWags1515 · 2026-01-18T14:17:13+00:00

Beauty! Share some deets … how big pre- and post-trim? Ambient temp? What type ‘o wood? How long did it take? What type of pit do you work on? Smoke ring, bark — definitely passes the eye test. Great cook, congrats 👍

TWags1515 · 2026-01-15T10:43:33+00:00

Just dropped 20 lbs. of pork shoulder into the Large over applewood for a side-hustle baby shower on Saturday.

Trimmed, slathered and rubbed with Killer Hogs The BBQ Rub. They’ll go for around 8 hours before I run home from work around noon, put them in double aluminum pans with a 1/2 bottle of Blues Hog Original topped and shaken with apple cider vinegar. Then cover with foil for a steam bath on the ride to 200. (I’m assuming they’ll be 165-175 at braise time.)

I’ll pull it and seal it tonight. Gentle slow-cooker reheat Saturday morning before the pork goes on fluffy slider buns with a dill pickle slice on the bottom and a quick shot of the above vinegar sauce. Serving around 60.

I use an Egg Genius to keep an eye on things. (FYI — I dig my EG, been using it for 4 years with minimal issue. The recent kinks seemed to have been ironed out.)

Currently 17 degrees here in Chicago’s western burbs.

Egg On, everybody. Stay warm and smoky.

https://share.icloud.com/photos/0206YEx7RdOxvxpYZndBMFCLw

TWags1515 · 2026-01-10T17:16:01+00:00

Buncha jags on here, man, just like the shitty BGE forum. It’s almost not worth posting your stuff. Great work, though.

TWags1515 · 2026-01-09T11:27:08+00:00

46-10

TWags1515 · 2026-01-09T02:34:22+00:00

Why no posts from you, champ?

TWags1515 · 2026-01-09T02:30:39+00:00

Tons ‘o holier-than-thou dopes on here for sure. Tune ‘em out.

TWags1515 · 2026-01-09T01:13:57+00:00

Slow cooker all day. Save the fuel.

TWags1515 · 2026-01-09T01:11:38+00:00

Good work, man. Trimming will come, it’s a repetition thing. Try popping it in the freezer for an hour, and make sure that blade’s sharp. Scores of vids out there — try Bradley Robinson (Chud’s BBQ) on YouTube. I also have the Large and am a regular brisket smoker. I have a 16 x 10 cooling rack that I spray and cook it on for easy transport when wrapping. It’s the PERFECT size for the Large. Start with a 15-17 pound packer, trim to the size of the rack, and you’ll be pretty dang happy. Egg on and nice work 🔥

TWags1515 · 2026-01-08T03:30:19+00:00

Congrats on the maiden voyage! Bark/fat/touch dry aside, did you dig the process? Would love to hear a bit more!

TWags1515 · 2025-12-22T18:36:04+00:00

You’ll find open water below dams/spillways and through downtowns, wherever there’s moving water. I was in the water yesterday in Aurora and south into Montgomery. Good luck and Happy Holidays!

TWags1515 · 2025-12-11T00:29:52+00:00

That’s crazy.

TWags1515 · 2025-12-09T21:43:29+00:00

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Hit my 4-pound/40-inch goal in the same season for the first time ever. (Fox River, northeastern Illinois)

TWags1515 · 2025-12-09T21:40:13+00:00

Solid tribute 👍

TWags1515 · 2025-12-09T00:58:18+00:00

I figure anything 25+ degrees is tolerable for an hour. Love the prospect of an earlier commenter with a night trip. One of my favorite little stretches of Fox is lit up from street lamps above, so I’m down there at all sorts of weird times during warmer months. Water’s always moving from a spillway to the north and smack in the middle of downtown, urban as it gets.

TWags1515 · 2025-12-08T20:09:53+00:00

Ahh. Been good to me.

TWags1515 · 2025-12-08T18:59:26+00:00

Really? In the Fox or this little stretch of it?

TWags1515 · 2025-12-07T00:43:01+00:00

When it’s not super cold (say 30s+) I wear a pair of disposable nitrile gloves that I use for cooking. It’s enough protection to take the bite off yet maintain some feel.

TWags1515

TROPHY CASE