Panfish Rod Technology - The Right Tools for the Job

Anglers have long been selecting their favorite fishing rods for bass, walleye, muskie, and the like.  They’ve had choice among a wide variety of materials, from different blends of fiberglass, to the more numerous strains of carbon fiber.  Species and technique specific rods have long been offered in every length, power, and action, even giving certain classes of fishing like “trolling” their own series – but not panfish.  Traditionally, a panfish rod has been anything coded UL for “Ultra-Light,” but for all the wrong reasons.  No matter the technique, from slip bobbering the shallows for spawn-time gills, to deep dropping big jigs on cribs for crappies, you got a short buggy whip that bent butt-to-tip with little thought for how it would ever be used.

St. Croix changed that a few years back now with its popular “Panfish Series” – a class of rods designed for a number of scenarios, species, and specifics that vex panfish anglers.  It included a good number of ultra-light rods too, but offered so much more, with models that took into account the many variables panfish anglers face across the country.  From long rod dinking and dunking, to small jig pitching and trolling, these lengths, powers, and actions simply mimicked an evolution of the many bass and walleye models before them.

Anglers spend hundreds of dollars on rods designed to detect the bite of a bass that nine times in ten crushes a jerkbait, spinnerbait, or other aggressive lure.  Subtle presentations and finesse applications are supported with the lightest, most sensitive, and well-balanced sticks in the game, yet until the Panfish Series, the same couldn’t be said for any crappie or bluegill rods.  Yet, sensitivity for smaller species can be the ultimate equalizer, a true difference-maker that determines success from failure on the toughest of days. 

The same anglers that spend up for the finest technique specific rods in the game, also understand that bite detection is only part of the equation.  They know that lightweight rods, balanced perfectly to the presentation at hand, make all the difference in delivery of said presentation.  For exacting anglers that demand the best tools for the job, the Legend Elite Panfish Series by St. Croix is yet another cut above.  Lighter blanks made from the same materials as their flagship high-end bass and walleye rods, give panfish anglers the upper-hand in delivering tiny jigs in tight places.

Anyone can cast a ½ oz jig into the breeze, but what about sizes down to 1/32 oz?  Bluegill anglers are often looking for a rod that delivers these smallest of sizes as far as possible away from the boat.  Casting distance is a huge factor in proper panfish presentations then, but any fiberlass rod can fling.  It takes a versatile stick to deliver distance without compromising on the fundamental need to detect light bites.

Power is something forgotten in panfish circles too, as we’ve so long grown accustomed to the ultra-light sticks, we’ve forgotten that there’s a number of times where panfish anglers need more.  Namely on the hookset, in tough cover, or deep water, light-powered rods with Extra Fast (XF) actions are superior for their direct punch and overall control.  Set the hook on a small jig at distance, especially with mono, and you’ll find that XF action to be the most worthwhile part of your panfish gear. 

There’s also fish at depth or speed to be contended with.  In both scenarios, larger weights tax a traditional panfish blank too far beyond its limits, causing a sloppy rod feel and overall lack of control.  When jigging deep weed edges for mid-summer gills, or deep cribs in southern reservoirs, your average panfish rod is far too whimpy.  When I mention speed fishing, I’m talking quite often about trolling for midsummer crappies with jigs or crawler harness style spinners.  In those situations, heavier weights as sinkers or part of the jig itself are the norm rather than the exception.      

Panfish tech then is all about having the proper instrument to handle any scenario.  Light jigs and long-range delivery, deep water and heavy weights, pencil bobbers and precise pitching; all are just a few instances that directly benefit from exacting combinations of length, power, and action.  St. Croix’s Panfish Series, and its featherweight Legend Elite Panfish lineup offer anglers the same seriousness in panfish rods that they’ve come to rely on for other species they target.  No matter the technique or destination, there’s a rod spec. combination that excels for each place and time.

Cleaning Cork Fishing Rods - Make Old Rods Look New

Cork fishing rods have a great feel and comfort, but often get dingy after a few seasons. Here's how I restore the cork on mine to like-new condition. You'll...

Cork is one of the best grip materials you can have on a fishing rod. Along with classic lines and looks, you’ve got the comfort and weight savings that have made them a strong option among all classes of fishing rods. But cork gets dingy after a few years, or even within a single season if you don’t take care of your rods. Here’s how I make them look new again with some OxiClean and a good sponge.

Ribbon Chips/Fries - The Ultimate Fish Fry Appetizer

The best shore lunch or fish fry requires great fish, but the sides are equally as important. Try some buffalo bleu cheese ribbon cut fries/chips for your ne...

I’ve spent my fair share of time in fish camps, lake-shore restaurants, and on remote island shore lunches across the US and Canada. No matter how many times I have fresh fish in the outdoors, I can’t get over how great the experience is. Truth be told however, not all fish-fry’s are created equal, and from what I’ve seen, the best of the best often include some incredible sides.

Potatoes are a staple in any good shore-lunch, and you’ve got the oil going for fish so you might as well make use of it. Here’s a great way to make ribbon-cut fries/chips with this handy vegetable slicing tool . The best part is that you can really customize this one to your liking by adding buffalo/bleu cheese, BBQ seasoning, loaded baked potato toppings, and even beer cheese soup!

I got the idea for this one when headed to the Minnesota State Fair and seeing all of the ribbon cut fries on a stick, dressed with cheese. From there, a trip to JL Beers in Fargo further stoked interest, and I knew I just needed to find a good ribbon slicer for the outdoors. I’ve been doing this now for over a decade, and these are a request from friends and family anytime we cook fish outside.

Spring Inventory and Sales Season

Don’t forget to go through your raingear. It’s an item we take for granted until we really need it!

For most anglers, this time of year represents a relative dead-zone between their ice and open-water exploits.  Sure, there’s late ice to be found in certain portions of the state, as are open-water opportunities, especially if you live near any of the walleye-producing border water rivers.  For many of us, a long ice season dulls the ambition for anything that’s not 60 degrees and sunny.  Given the general lull in fishing activity at the moment, now is a great time to make the upcoming open water season even better.

While “inventory” sure doesn’t sound like fun, if you’re a fan of garage or shop-time, it’s really not that bad.  Couple that with the fact that the sooner you get to it, the more excited you are for fishing and it’s something I actually look forward to every year.  It’s kind of like putting a stake in the ground and saying that we’re past this whole ice thing, on to bigger and better things.

Take pictures of your tackle, then look online to see what items could use replacing. Keep organized lists ready for spring sales, so you can replace them easily and on the cheap.

From a preparedness standpoint, you’re ahead of the game too.  One of the biggest chores I have each season, is thinking about the trips I know I’ll do, and how I’ll likely be fishing.  That triggers a number of lists, and if you’ve read anything I’ve ever done, you know I’m a big fan of them.  I’ve been using Google Keep, an app that allows you to make quick lists that are easily accessible, searchable, and send-able that live on your mobile phone.  Whether you’re using Keep or any number of list apps that are everywhere these days, the point is that it’s a choice move headed into the open water season.  I can easily make note of jig colors I’m low on, line types and poundages that I’ve used up, along with bigger ticket purchases that may take even more planning. 

I’ve found that early bird gets the worm in terms of both availability and price.  It’s nice to shop early for what you need, or potentially be picky and wait for the right sale to arrive.  As a general rule, if you don’t know what you need it’s tough to replace it.  So often we buy extras of what we don’t need, and never enough of what we do.  Years of finding too many black jigs in half ounce that I don’t need, while never enough of the eighth-ouncers in chartreuse that I do has prompted me to be pretty meticulous when it comes to tracking what I have and don’t. 

Of course, there’s always the new gear that catches our eye at spring sales and advertisements.  I’ve found that I can make better decisions on the new gear by double checking my old stuff.  I’m more honest with myself after I’ve just been through it and understand what lifespan it may have left.  New gear is great fun, but it’s even better when it’s serving an actual need or replacing something that’s on its last leg.  I hate getting rid of perfectly functional items.

This goes for apparel too, as it’s nice to have some dedicated fishing clothes. This time of year, many of those items go on sale, so it’s great to stock up when prices are good. Raingear falls in that category, as I’m usually wearing bibs whether it’s raining or not. They’re my fishing bibs that keep me dry and warm during early season trips, and clean or not as fishy when I’m done for the day. Early season warmer varieties and medium weight bib and jacket combinations are nice now, and the ultra-lightweight stuff is perfect in hot summer sun. If you had to pick one, I’d consider the medium weight gear for most of the season, and some UPF and sunblock style shirts for summer. You’ll check a few boxes at once, and not necessarily have to buy two sets of raingear unless you need them for both sets of conditions. I have a few pairs on-hand for kids, friends, and the off chance I tear or rip them.

Getting your boat ready includes organizing everything from the big stuff to the smallest of items. If you wear an inflatable PFD, it’s a good time to check and re-arm them.

As part of the cleanup and organization process, it’s really nice to lay-out your boat.  Figure out ahead of season where you’ll be putting things so in-season you’ll never have to go hunting for them. That goes for rods, life jackets, and all the way down to tiny items like forceps and line.  This tip, and many other organizational ones have come from decades of hanging out with guides and serious anglers that literally stake their reputation on it.  Any guide worth their salt has a place for everything, fully functional gear that’s been gone through recently, and almost always backups for their backups. 

They earn a living on never being caught flat-footed, so staying organized is just part of their business.  Ultimately, I’ve learned it improves your fishing in a strange way.  Not only are you more efficient on the water, but minor mishaps, unforeseen circumstances, and problems are easily addressed with the additional headlamps, tow-ropes, extra pliers, or any number of items you don’t need until you need.  They cover more water more quickly, and can spend more time focusing on boat control than where the net ended up.  All of it equals better fishing overall, so take the time to setup your boat well in advance of when you’ll actually use it. 

Don’t overlook your fishing rods, and consider a specialty stick for any application that involves “light-biters.”

Rod-checks are part of the equation, both from the perspective of general maintenance, but also to replace broken or needed items. Again, with spring sales, it’s a good time to invest in some technology that can make you a better angler. Not all techniques lend themselves to the highest end equipment, but anything requiring extreme feel or detection of subtle bites can really benefit from a specialized stick. Jig-fishing for any species is in the mix, as is most of the live-bait walleye applications. Don’t forget about panfish either, as especially during this time of year, detecting light bites can really make or break the day.

Fresh line is probably the last of my tasks, which involves going through rods and reels first.  I figure out how much I need, in what pound test, and how I’ll be using it.  That last part helps determine the types of line I’ll need.  From leadcore and braid, to mono and fluoro, I want to have everything fresh spooled where possible.  It’s rather cheap insurance, especially if you’re buying in bulk spools, and I also want to have a little extra to respool throughout the season.  Many of the braids will be fine for several years, whereas mono I like changing annually at least. 

It’s up to you to keep your gear in great shape, and have what you need as soon as you can prior to the open water season.  Everytime I forget something before a trip, or find an item I missed or forgot to replace, I get a pit in my stomach making a late-night stop just hoping they’ll have the specific item I need.  Safe yourself the hassle, get your gear in advance, and hit the water with rods rigged and the confidence to know that even though there’s lots of angling circumstances you can’t control, the ones you can are locked-down. 

Right now there’s a number of sales going on, and spring can be a great time to re-stock after last season cleaned you out. Here’s a list of them:

• Northland Tackle - 20% OFF Site-wide

• Striker Brands - Raingear and apparel 20% OFF with free shipping

• St. Croix Rods - Rolling Promos through April

Should I Buy A Pellet Grill?

From multiple cooking styles and different food types, to various temps and techniques, pellet grills are here to stay.

Pictured:

Traeger 885 Ironwood

Long-handled Tongs

Pellet grills have gone mainstream; from something that sounded experimental only a few years ago, to a fully featured, well-seasoned backbone of the BBQ grill market.  They’ve been around for decades, though their popularity is not really anything I saw coming, or even something I fully supported.  I’m kind of a traditionalist when it comes to cooking, at least when I have the time to be.  Yet at the same time, if it produces good food, especially with less input or fuss, I’m all about it.  The same has held true for sous vide cooking or even newer techniques like reverse searing.  If we can do it better, easier, faster, or all of the above, without sacrificing taste, or even improving it, why not?

Being an avid hunter and angler, I have ample opportunity and interest in all forms of cooking.  From smoked turkey, to seared venison chops, and slow-roasting cedar-planked salmon, I want a grill to do it all.  That comes from someone who owns or has owned a laundry list of charcoal and gas grills, vertical propane smokers, chimney-style bullet electric and charcoal smokers, and even a Kamado style cooker. 

Extra room wasa big selling point for my Traeger 885 Ironwood - and it’s not even pictured with the extra rack that would hold a few more racks of ribs.

I’ve always been in search of versatility in terms of techniques and temperatures, no matter the fuel source, and no matter what I’ve tried, it seems like most versions of grills tend to do one or two things quite well, while being woefully inadequate in other areas.  For example, I really fell in love with a cheapie vertical cabinet-style smoker I had a few years ago.  It was propane, had tons of control, and it produced some really great results.  Ultimately, it lasted only two seasons before rusting out at the bottom, and could not be used for anything other than smoking really. 

Surely a Kamado style cooker would produce better results, so I dropped nearly $2k for the biggest and baddest, complete with a wooden roller cabinet to support its massive weight.  I treated that wood with the most expensive stain and poly combination I could find, covered it religiously, and still found a way to rot out the cabinet, and grow fuzz on the inside of the grill itself.  If it rains where you live, or worse, snows, then gets hot in the summer, a Kamado style grill might not be for you.  It seared well, smoked fairly well, and did fine in terms of roasting, but without a temp/fan controller, really required some babying.  Building and maintaining fires in them was a laborious process, and not to mention messy.  I’m all for that style of cooking, when I have the time, but woefully disdain it when I do not.

Fish can be a tough grill chore if heating isn’t consistent or runs too hot.

It was about that time, I hired someone to build a new table for my Kamado, and got myself a pellet grill – the Traeger Ironwood 885.  Again, with versatility in mind, I was interested in the size, multiple racks, temperature range, super-smoke mode, and especially, the ease of use.  I’ve got a gas grill too (the deck is getting full), and see my Traeger in a similar light.  Both are easy to use, require similar pre-heat, and are supplied by a readily available fuel source.  Propane is easier to find, but I’ve got Traeger pellets at the local hardware store, big boxes, and outdoors stores too, so it’s a push for where I live.

The similarities stop there, and I’ve grown to really love my pellet grill.  I get a solid “smoky” flavor and low temps when I want it, searing and high temps when I need it, and everything in between when I’m cooking chicken, fish, vegetables, and a host of other items, like desserts.  I can choose from a variety of smoke flavors, simply by adding different pellets, and I can perform more complex cooks, more easily.  For example, if I want to slow smoke ribs, then wrap and crank the heat to push the cook along, then unwrap and sauce at a slightly lower temp, I can do all of the above with the push of a few buttons.   

The Traeger App allows you to search a recipe and enact it on your grill - complete with controls for heat, timing, and meat probe alerts. Best of all, you can monitor your fuel and switch it to “keep warm” so the food fits your schedule.

Better yet, I can do all of that and more from my phone.  These days, I visit the grill to get it going, and come back to it when finished.  Occasionally, I’ll check it out mid-cook for a spray, slather, or sauce, but the onboard temp probe gets put in the meat at the start, and I monitor internal temp from there.  Recipe guides from the control app can be sent straight to the grill, complete with instructions, timing regulation, and alerts on my phone.  While I enjoy some of the tinkering and going off on my own, I realize that most people do not.  They want repeatable results and max ease of use.  I can’t think of an easier way to grill. 

There’s a few drawbacks, like the occasional need to remove ash via shop vac, and maybe some general grate scraping and foil shield replacing.  All of which is as easy as the gas grill maintenance and way easier than any wood or charcoal grill I’ve owned.  Ultra greasy grill-offs should be monitored, as I had one flare up when I didn’t keep the grease drain free from obstruction.  My fault on that one, but lesson learned, and the grill was smart enough to shut itself down after it detected the fire.  Still, I’ve had grease fires on gas grills and wood-fired grills too, so it’s been pretty rock-solid.  I’ve gone through a few bags of pellets, but fuel is fuel – grill, smoke, or roast a lot of food, and you’re going to go through it.  It’s slightly more expensive to fuel than propane, but with a load of flavor, so again, I’m not against paying a bit more for a quality result.

In App controls are reflected on the base unit, so you can monitor from afar or up close.

For that reason and others above, it’s become my go-to for about everything I cook, and I continue to find new ways to incorporate it into everyday cooking.  Grilling used to be for weekends, but I’ve done some really great mid-week meals that don’t heat up the house and are a blast to do.  The more I use it, the better I learn to make use of it for the varied styles and recipes it excels at.  For just about every task, including pizza-making, it does better than the other grills in my stable.

Over the long-haul, I expect it to phase out my other grills for all but a very few specialized tasks.  Even then, knowing what I know now, it would definitely be the one grill to replace them all had I only room for one.  I’m excited to own it for years to come, and look forward to sharing more I learn along the way.