 in the red truck. We're going to try to get some big tan fish on the ice. We're pan fishing this week. We might do a little pike fishing. I think it's going to be another awesome series. I'm super excited to get in there, get anywhere from four days to 14 days. We'll see. Thanks for all the support guys. We really appreciate it when you hit that thumbs up, or leave a comment. I don't believe you'll slush that too much. No this doesn't seem like a slump. Really quick setup on the tent, the camp. I'll finish the fine tuner. Watch CJ here. You guys might recognize him from some of the previous Smash Fest episodes for Crafty. He's one of my absolute favorite guys to pan fish and crafty fish with because he goes as hard as I do if not harder, which is hard to believe. But we're on a pond right now that neither one of us have ever even been to before. You were just telling me first time ever. First time. I've never stepped foot on this before. Like this is all brand new to me. I don't even have an idea where to start. Yeah so we got Navionics. We saw a stream that might come out in a flat and there's two points or one point? Two points? One. There's another one over there. Yeah we got a point here, point there, and it looks like we have like a basin and it looks like I could call this a cove. I could feel confident calling that a cove and I could feel confident calling that a cove. So like basin, cove, cove, cove, two points. And we're going to check like midway through the coves first and with the life scope. We should be able to look really far with that 34. First we got to find out what we're in for depth. I didn't look on the Navionics for depth but I think I saw around 14 to 15 feet. Max? Max. Oh okay. And then the basin I think is well over 30. Okay cool. Yeah I was expecting a decent amount just by the contour of the land. You know having these higher mountains or hills coming down. Yeah so we got oh there you go. 38 feet is the deepest point. Wow. Okay. That's a little crappy. Is that around this corner? Right in the middle. Okay. Yep. Yeah so they could be lazy down in there. Are they 28 feet? Set this one? Right out here. Okay. And then a nice flat out there. I've been finding they're in that 14-24 range this year. Yeah so let's go check. Let's uh yeah let's go out like a hundred yards in the middle here and poke it down and look around. Look around. All right let's go guys. You got anything? Yeah. See me now? Yeah. You didn't see where that fish went did you? Shoot. Oh there he is. Oh he's big. This is either a bass or a cask. This is long. Oh he turned. Just like you're right on the edge of my screen. He's not a not a crappy. This looks bassy or kusky or brown trout actually. Whatever this one was definitely long. It's two foot long. I wouldn't mind seeing you catch a big cask. I'd love to. Here comes something on the bottom. Oh yeah I see it. Oh it looks like it's cool perch coming in. It looks like one fish. I can just see a few. Two kind of just two good sized fish. These got to be bass. Got it whatever it is. Yeah I'm sorry. When I dropped it I think it's a bass. Probably gonna break me off. Might break me off. It'd be awesome if this is a cask. But I'm pretty sure it's a bass. By the way the two together came in. Feels like a decent bass. I don't know how much I want to tighten this drag. Eight like a bass. Look like a bass. Everything's a bass unless it's a cask. I'm kind of muscling a little bit. Yeah gotta be but I'm down to like a three pound test down there so I just want to get a look at them in case he does pop me. Yeah oh nice bass. That's a big live jig. Yeah that's cool. That's cool on a crappy jig right there. Look at this. Watch this hook. The deal was hard leaving in them. That's why you don't give them slack. No exactly. Yeah now look at his look at the top of his lip from driving into the rocks. See it's almost like pushed in from feeding on the rocks and stuff. Yeah so this must be a rocky shoal this edge. But yeah he uh pretty good bass right there. All right we'll take them. Do you think that might have been a bass that hit you? Could have been. Yeah because there was two there there was one looking at me. He came in the other one got mad and tried to chase him off and he kind of just eyed it and then I hit one trick you could do to bass is drop it to the bottom like in the mud and it drives them nuts. Other fish I don't drop under them but a bass I will because if they think it's going to get away in the mud or in the rocks they usually get pretty active. It's so hard to say if they're there because there's so much junk on the bottom. They're definitely not off the bottom. All right I see you. Yeah you're right where they were. They ain't sticking around much are they? I see one now 20 feet away out off the bottom. Oh I mean off the hump. I could try for them. But he just went right back down odd. Huh nothing. I'll put this one forward and look from here nothing. I don't even see him in a hundred. That's scary. Nothing under you I see you. Ready for dinner tonight I got the wood stove going over there. Got the Coleman oven on top of the wood stove looks like it's heated up a little bit over 300. Tonight we're going to have something I've never had before on the ice or never made before at least on the ice. We're going to go ahead and make some pizza and eat some pizza for dinner. I don't have a stone for that little oven or a small pan so we're just going to make one out of this tin foil something to support the pizza and pizza dough. That's going to be our pan that's a little big so I got to go a little smaller than that with the pizza. We got a dough here from the Portland Pie Company. This is their basil. This is their basil dough. Obviously we're not going to use the whole thing even when I make these at home I don't use the whole thing. I usually use half and make like a thin crust pizza so we'll probably take like a third off this ball. A little sticky for something. Geez that might even be a little too much. Yeah that was a little bit under half. Man, sticky. Stretching the dough to whatever thickness or thinness that you like. I like a thin crust. I like a neopolin and beets of the best. So we'll make it semi-thin. There's not a whole lot of room to work with so we can't make it too thin or we might as well just put a potato chip on there. For TV we'll fling it up like that. That'll get a couple of subscribed people to hit the subscribe button. Just kind of work it evenly from the inside out. If you get a hole you can kind of repair it. Don't want holes. There's a hole in there. You don't want that hole so I'm going to kind of fold it and repair it and roll back on itself. This dough is a little bit of a pain in the neck to work with today for some reason. There I like to make them look like a somewhere between a stop and a yield sign. You can stretch it when you get it here. I'm looking at my oven to see how much room I have in there. I think it's about a 10 inch oven. It's like a 10 by 10 in there so I'm going to try to max it out as much as possible. Get my final shape and size on here. When I trapped Beaver with Skip who's a retired game warden. He was an awesome trapper. Really good Beaver trapper and he also took a lot of pride in the fur and the whole trapping game. I was really good at catching Beaver but I wasn't very good at stretching them. I was really good at skinning them, fleshing them, catching them but not good at stretching them. Beaver are stretched open skin and they're stretched like a pizza or a little bit oblong kind of round and I would make them and Skip used to tell me some of them look like stop signs. Some look like yield signs so we made a deal that he would do all the stretching and I would do all the skinning and the fleshing. A lot of people would jump at that deal to be on the stretching side rather than the skinning and fleshing because that's where all the work is and most of the work is in Beaver trapping but I didn't mind one bit. This is actually the pizza sauce I like the best or the company. The basil is my favorite one and they put, this is made in Vermont and they actually put maple syrup in there so I hope they put it in this flavor too. Let's see if they do. Oh I don't see it in this one. Shoot well one of the one of the years that this brand makes they actually put some maple syrup in it and I think it's the one they call basil. That's not bad. No utensils. So we're going no utensils tonight just a knife. When you're camping you can get away with stuff like this. I washed my hands a couple days ago. All right toppings on this thing. We're going to put the cheese to it. This is a blend. Four different cheeses for pizza. Mostly mozzarella. The oven was at about 300 last I looked. I'm hoping it's still climbing. I mean ideal is like five to nine hundred but I don't think we're going to get that to 500 tonight. I didn't bring a lot of wood. I didn't bring a lot of dry hardwood so if we could keep it in 300 range that's good and if I can't keep it hot enough on the on the wood stove I'll bring it over here and put it on the propane then I know we can get it hot enough and for toppings on this we are going to put let's put some mushrooms and some green peppers on it. Have a veggie pizza tonight. I don't know where my pepper only is. Might be in there. Before we put those on definitely gotta get the spices on there. Yeah nothing on the pepper. Got to have at least basil and oregano. Nice there's the oregano. Gotta have oregano. Absolutely love oregano. And you gotta have some basil on there. Some nice sweet basil. Don't go shy on the basil. All right we got basil, oregano, then you want to put your toppings on after that so that way they're not covered up with dried spices and the spices can get into the cheese and into the sauce and kind of make everything taste good. All right mushrooms. Put a little green pepper on there. Whoa what was that? It's good. Let's hope that doesn't stick too much to the tin foil and it looks like we are ready to go. Roll these up so I got something to grab on to. We'll put that in the oven. Hopefully it fits. Hopefully the oven stayed hot. We are at looks like we're a little under 300 degrees so I better get this thing a little warmer but we can put it in now. A lot of little tiny tweaks on that wood stove to get it to the perfect temperature and the perfect speed in in burning so it's you mess with the damper a little bit maybe three quarters maybe 60 percent open or closed and then the front damper too that allows the airflow in there. You can open that up and the more this is open the faster it's going to burn as long as that's open over there too. The more that's open the quicker your heat's going to leave and the more the smoke is going to go out. So I want to get this thing ripping so I'm going to first off I'm going to let it catch the fire what I just threw in there. All right let's give it a check in there. Oh good 20 minutes. We are up over 300 degrees. It's pretty pretty warm in here too. Looking good. Top is definitely done. Looks pretty good. If the crust isn't quite done I think I can just finish it on the stove top. Let's try it. Oh yeah feels feels done. Looks pretty awesome doesn't it? I'm excited about that. All right. I knew that dough was sticky when I put it on there. I should have sprayed her down or greased it. A little tear through there. Get that one little hole over there. Don't worry about that later. Oh yeah looking great. Looks like it's going to be nice and crunchy. Nice and crispy crust. Beautiful. What do you think guys? That looked pretty good. I think I'm about to burn the roof of my mouth here in a second. I'm going to try a small piece. I might have gone a little too thick on that dough but it looks like it's cooked all the way through. Kind of crispy on the bottom. That's pretty good for camp food. Yeah that's edible. That'll definitely fill the void. All right we got lunch tomorrow. Sweet that was good. That sauce was good. I've been super happy with anything from this family of sauce makers called boves. That's the first traditional I've had yet. Like I said the basil used to have some maple syrup in it which was nice. Yeah that's nice. Garlic, onions, a little hint of oregano. I remember I used to work in Vermont where that's made. I grew up working on a dairy farm. It's the greatest thing. One of the greatest things to ever happen to me. Working for Wayne and Barbara Cuttingham. They had an awesome farm. We milked anywhere from 50 to 90 cows. Most of the time right in the 80s. 80 cows and a couple hundred herd on the farm. It was a full-time job. I grew up I remember through high school, through grade school, high school and college. That's where I worked. I got to the point where I was working 109 hours a week and loving every minute of it. Couldn't get enough of it. I think we started milking around 4.30. I'd get there at 4. Do the chores. We'd milk and then as soon as milking was done we'd do the chores that were clean up and feed out and then we'd get right into the hayen. Summertime, especially spring, summer and fall, we'd get right into hayen to produce enough food for them for the winter to supplement the grain. It was long, long, long hard days. You had to get that hayen done and whatever repairs you had to do or mechanic work or whatever it took, you had to have that done and the hay put away most times before night milking, which was around 5 I guess. It changed a little bit. Boy, you couldn't be later. The cows would let you know. They were on a pretty strict schedule biologically and they got real upset if you were late at all. If you were just about done hayen, you better finish quick. My long story to get to Vermont from Maine where I lived, and that's where I farmed and lived, worked on the farm, was in Maine and then Lane sold the cows. One year, cows just went through the roof, dairy cows. He sold the herd. He was thinking about retiring for the first time. He was on the Michael Jordan retirement plan of I think four or five times. He sold the herd to Vermont, a family from Vermont. I think the father was really successful. Then he had two sons that he kind of passed it down to. They offered me a job and I needed a job, something to do and sound like quite an experience and an adventure for me. They offered me a job driving truck because it was their busy time of the year. They were chopping 3,800 acres of corn silage and they were chopping 3,800 acres of soy or barley. I can't remember. Anyway, so they offered me a job driving truck for them because the farms were scattered all through Vermont and into New Hampshire. I think Lancaster, New Hampshire was the southern most and the northern most was at Derby line. It was the Nelson Farms. I really didn't know anything about driving truck but I was always eager and quick to learn. I remember the first day they put me in a 10-wheeler, an old Mac 10-wheeler and filled me right up. They had a 12-row chopper that could shoot 140 to 170 miles per hour out of that chopper head and you'd drive next to them in a field and the chopper spout would shoot into the back of your truck so you had to do a good job driving to stay right next to that chopper so you could chop at the correct speed. I don't know if they were hazing me. I don't know if it was a mistake. I still don't know to this day. It was probably hazing me but they hadn't rigged so all you had to do was dump the load and there was a chain. The tailgate was chained off on the top so I guess to the frame so the tailgate would lift as you dumped so you didn't have to get out and pull a lever or didn't have hydraulic tailgates either and I remember the very first load I went to dump. Full load. I got that baby up and right when she got about to here at the tipping point the front tires came off the ground. Next thing I knew I was staring at the moon and that thing was sitting right on its tailgate. The whole load truck it all pointing straight up and I'm holding on like this staring at the moon. I remember they got on the radio there was all sorts of chatter don't let it down don't let it down fast or whatever they didn't want the truck crashing down breaking the frame or popping the motor out or whatever would happen so I remember they had to come over with the excavator and slowly let it down or hold it back up to let it down then I remember they did adjust the chain on that tailgate and got it just right so to this day I don't know if they were hazing the new guy having fun or where they were testing me out or if it was just an honest mistake where we had to learn you know where to tie off that tailgate too but it was a lot of fun and it was a heck of a job I ended up I ended up doing that for the whole harvest season until October 1st and no matter what I told them before I even took the job I'm giving you my October 1st warning because October 1st I was in the woods preparing my trap line which usually started October 20th for early fox and coyote and then everything was in play starting November 1st in Maine. I did that job for a while then they then they offered me a heck of a heck of a job to come back and milk for them I it was a good job it was housing it was money and had some benefits too and it was the most money I'd ever had thrown at me and I had to milk 605 cows and it was 10 hour milkings so you'd milk for 10 hours and sanitize and clean up for four hours and then somebody else would come in and do the rest I came in as the swing man so I had to work I guess two or three nights in a row two nights in a row and then I got two days off in a row to recover and then I'd do three days on one day off two nights it was it was kind of a weird schedule it was weird working nights you know when I was young so I could handle it but 605 cows and I didn't last very long I'll tell you that it was nice having you know my own place to stay for the first time ever and you know living alone and and the money was good but I did not like the way they treated those animals and they couldn't pay me enough after I saw that you know they they told me you know I said what am I supposed to do with a downer or sick one or you know one that needs medical attention and and uh I'd pull it out of it they said pull it out of the herd bring it to sick bay and I'd pull one out and sure as heck the next day let's give that coffee a try that's good strong let's get a lot of taste to it I guess I don't need as many grinds next time that's good though