An 89 shouldn't have any wood in the transom. Most things I've read say that they started changing midway through 87 and were all composite by 89.
Type: Posts; User: Wheeler350v
An 89 shouldn't have any wood in the transom. Most things I've read say that they started changing midway through 87 and were all composite by 89.
I fished saltwater for years and am just recently getting back into freshwater. I've been trying to do some research on what the "standard" rod action weight/length and reel gear ratio is for...
A tale as old a time... I got an 87 Ranger 350v a few months back and it has a twist lock pedestal that I can't get loose. I've tried getting WD-40 around it the best I can, hit it all the way around...
Chief Brody is selling one in for sale section.
http://www.bbcboards.net/showthread.php?t=968379
That color isn't too bad. If you don't want it to turn brown, rub it down with a little olive oil before and then lay foil over about half way through. To keep the drumsticks from burning up tie them...
I have an 87 ranger 350v with a soft spot a few inches all the way around the pedestal base on the front deck. I really don't want to do a deck replacement right now. The underside of the area is...
I got this one the other day for my 350v....
https://www.amazon.com/Trim-Lok-Closed-Sponge-Aluminum-Diameter/dp/B01L38OK3A/ref=sr_1_2?ie=UTF8&qid=1484252736&sr=8-2&keywords=boat+hatch+trim
Vacuum package the leftovers and freeze. Thaw then warm covered in the oven with a little broth.
If you can find the muddy pro cam bundles on sale they are a good buy. Bought two last year with batteries and sd card for around $50. No issues at all. Buddy is going on 3 years with his.
Thermapen are great. Really anything by thermoworks is great quality.
This. We got them bad a few years ago. Had to get house sprayed twice while vacuuming everyday for two weeks. Two days is definitely not enough time.
1987 350V with 150 Merc XR2
Most people enjoy eating babybacks because you don't have to deal with the cartilage, but spares are most forgiving during cooking due to the higher fat content.
March/April and Sept/Oct are the best times.