Taylormike

I run 3 on 24 acres. The reason I don't invest in more is f'ing thieves. I've lost 2 or 3 in past 5 years.

Hickory is great. If you want to drive the smoke ring add some cherry, it will enhance it.

What kind of wood are you using?

Really luv racks, that's a shame. Do you know where you hit him?

Hey Rob, I'm no expert but I do smoke. I would say you can't smoke it in a pan. The pan will block too much of the smoke. Usually you'll smoke to a certain color or temp and then either put in a pan or wrap. It would be tasty, you just wouldn't have a lot of smoke flavor.

Yes, I've watched some youtube videos on toxic with moose and elk, OMG!

I'm going to try the mud idea.

17-22ft is all I need and want.

Haha, too funny. Well I guess there's way...

Lol, I believe it. My garage literally stinks. Do you treat them at all?

I was wondering what you guys do to rid the smell of new rubber. My wife bought me Alphaburly's, which I'm excited because I've read great reviews. However, the new smell of these boots is just too strong, they have been airing out but still have that new distinct rubber odor. What do you do if in fact you do anything?

I never thought about them catching air, good point.

I do the same. I use last years Muzzy's and only shoot actual broadheads. I'll sacrifice a target everytime to replicate the real thing. I have never been a fan of using field tips of practice broadheads, it leaves too much doubt for me.

Looks like you and I are the only ones, lol. They must not be too popular.

Hey everyone, I'm a muzzy guy, I've been hunting them for 20 years and love them. However, I've got to admit the Toxic broadheads look devastating. These particularly interest me because they're fixed heads. I do not like mechanicals. If anyone has any insight or stories on the Toxic please share, the good and the bad.

I luv racks too! IMO, The single most determining factor on deer movement is weather. Nothing worse than warm temperatures as deer do not have the capability of sweating. They literally will overheat. As far as opening day, hope for a drop in temps 10-20 degrees, that kind of drop in temps should put them in their feet.

I'm terrible at this 130" but yes in velvet.

The last of my Venison, thankfully the season is right around the corner. I mixed 4lbs ground venison with 1 pound of minced bacon and added a bunch of spices and grated Romano cheese. I smoked them over mesquite and cherry wood at 250 degrees for 1.5 hour. The smell and taste was delicious.

I don't care if we get snow, actually I hope we get none. However, we need really cold temps to kill some bugs ,mainly ticks and the dreaded allergy producers.

I practice up to 40 yards. Im happy with 8" pie plate. Now in the woods, that is a entirely different story. I won't shoot over 40 on my property, limited acreage, neighbors on top of you, very thick terrain, etc. There is just too many variables. These bows shoot so fast today, even watching carefully it's difficult to see where you hit.

Wooly, excellent video. Did you wear gloves? Tremendous success on that!

Hey guys and gals. It's that time of the year. The weather has me excited! I shoot 100 grain muzzy. I have done so for years and will continue. I tune my bow to the actual broadheads, I never shoot field tips of practice blades, always broadheads. I've had good success and feel they fly very true.

Turkey was excellent. Nice smoke flavor. I would have liked it a little more moist. Very satisfied though. Thanks!

Thanks a lot! You are right, tons to know, tons to learn!

Well, to my surprise my Brother bought me a smoker for Xmas. Having a couple deer, I decided to put it together the day after and give it a whirl. My first time ever smoking, I decided on a backstrap wrapped with apple wood bacon, stuffed with goat cheese and then smoked with apple wood. I was very pleased. I ate one, my wife ate the other. This was a last week. Enjoying it so much, as well as knowing my in-laws are coming over tonight, New Years Eve) I wanted to try it again. My Father-in-law loves smoking meat. My wife reminded me a few days ago that we had 15 lbs. turkey in the garage freezer. You can guess what I smoked. After making an Apple cider brine, I smoked the turkey with Apple and Pecan wood at 275 for 3.5 hours. My digital temp hit the 165 mark. I just tented it and will let it rest for an hour before we delve in. My fingers are crossed!