The smell of a turkey smoked for 12 hours with white oak, cherry, maple, and hickory... And I just smelled ridiculous as I transfered said turkey from the smoker to the oven. By tomorrow afternoon the turkey will be on the verge of falling apart and the smoke will have developed bright red zones of infusion and amazing taste.

Merry Christmas to all and may yours suck as little as mine promises to...

Bought the son a St Croix Bank Robber 6wt and a higher-end Galvan with a Galloup line made for the set-up... and the wife got a Nor-Vise.