Off-Site Issue 14

ISSUE 14 AUG/SEP 2019

WORK HARD, PLAY HARD! WORK HARD, PLAY HARD!

SKIING OR SNOWBOARDING? THE

DEER HUNTING FROM NAMIBIA TO NGAMATEA TRADIE PROFILE

FIERY FEUD

MAD MIKE

WIN A PAIR OF

OAKLEY SUNGLASSES PG 17

PART2

HUNTING TAHR

SMOKING FISH

to be Dug, “If it’s ever

raiNing it’s me. ” and we’ve got footings to be Dug,

Building stories. When you live to support those who live to build, you spend a lot of time listening to them.

It’s how we learn what makes your business tick so we can give you all the support you need to get the job done.

That’s what makes us the building supplies specialist.

it’s me.”

Building stories. When you live to support those who live to build, you spend a lot of time listening to them.

It’s how we learn what makes your business tick so we can give you all the support you need to get the job done.

That’s what makes us the building supplies specialist.

WORK HARD, PLAY HARD! WORK HARD, PLAY HARD!

RUG UP AND GET AMONGST IT! WELCOME TO ISSUE FOURTEEN OF RHEEM OFF-SITE

CONTENTS 04 SKIING VS SNOWBOARDING 08 RHEEM – FROM NAMIBIA TO NGAMATEA 10 HUNTING TAHR 14 TRADIE PROFILE – ‘MAD’ MIKE OWENS 17 OAKLEY WINNERS AND WIN WITH OAKLEY 18 SMOKING FISH (PART 2)

A

lthough it might be freezing outside the outdoor action is hot – as this edition of Rheem Off-site showcases! Adventure writer Steve Dickenson starts off this edition on pg 4 with an article on the great snowsports debate – to ski or to snowboard? We join the witty Ant Niterl on pg 10 as he hits the slopes chasing trophy tahr. Next cab off the rank, starting on pg 14, is Nick Jones’ Tradie Profile on ‘Mad’ Mike Owens – a larger than life legend in the plumbing industry who loves sport and the outdoors.

Last but not least on pg 18 we have the final instalment on the art of smoking fish by keen jig and topwater fisherman Matt ‘Smokey’ Oak.

THE OFF-SITE CREW

off-Site is published bi-monthly by NZ Fishing Media Ltd. Offices are located at 177B Marua Road, Ellerslie, Auckland, Ph (09) 579 4060.

THE BOSS Grant Blair QS Grant Dixon PROJECT MANAGER Nick Jones ARCHITECT Ricky Harris CONSTRUCTION MANAGER Sarah Ng HAMMER HAND (Advertising) Dean Andrew 021 862 579 sales@nzfishingnews.co.nz EDITORIAL ENQUIRIES Grant Dixon 0274 925 533 grant@nzfishingnews.co.nz Advertising within this publication is subject to NZ Fishing Media Ltd’s standard advertising terms and conditions, a copy of which is available online at www.fishing.net.nz or by calling (09) 579 4060

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off-Site On the Snow

SKIING OR SNOWBOARDING? d u e F y r e i F e h T

By Steve Dickenson

There was a time when this question would have evoked enough passion for fists to fly and people to be banned, but the fiery feud between skiers and snowboarders has somewhat ‘cooled’.

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“if you have ever surfed or skateboarded there are some crossover skills”

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oday, skiers and snowboarders share the slopes (to an extent), and so those heading up the mountain for the first time have a real choice to make: do I ski, or do I snowboard?

What’s easier?

What’s cooler?

What’s less painful?

Both slope styles can be picked up by beginners, but the way you approach them is quite different.

Skiing is often picked up faster by beginners, as it is easier to come to a stop without falling over - always a good start!

On the other hand, for many wouldbe snow bunnies, snowboarding often looks more fun, and if you have ever surfed or skateboarded, there are some crossover skills. But to be fair, most people heading to the mountain for the first time

should simply choose to do what their mates or group does; it will just be more fun, you will get some personal one-on-one teaching from your peers who have done it before (everyone wants to give tips) and you’ll stick together. Even the simple processes of getting on and off the chairlift, using the T-bar and traversing (moving across the slope) are different for both skiers and snowboarders, so with mixed groups (especially for beginners) there tends to be a bit of waiting around, unexpected crashes and downtime which can be frustrating.

So, what are the basic pros and cons of skiing verses snowboarding?

The first thing most beginners want to know is which is more difficult to learn. For most people who have tried both skiing and snowboarding off-Sitenz

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The upside of snowboarding the general consensus is that it is easier to learn the basics of skiing.

This is because you maintain the position of two separated legs (the same way we stand day-to-day), making it easier to balance.On the contrary, a snowboard locks your legs together which can feel disconcerting and frustrating if it’s your first time.

The upside of snowboarding is that once you’ve got your sense of stability, it’s simple to make progress by sliding horizontally sideways down the hill. Skiing, however, tends to feel like you have more control as you are standing and facing forward which seems more natural, but it can be a bit chaotic up until you’ve mastered the snowplow / piece of pizza technique. But once you’ve got the basics of controlling your speed, by slowing using those pizza-shaped turns, you feel more in control. As your confidence builds you can move your feet while initiating turns, increasing your control and then you are more able to deal with steeper slopes.

With snowboarding you need to progress from sliding sideways slowly to learning frontside and 06

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is that once you’ve got your sense of stability, it’s simple to make progress by sliding horizontally sideways down the hill.

backside turns. This stage is perhaps the most demanding for the learner and it pays to get a lesson as there are a range of simple techniques which will help. Learning to transition from frontside (edging on your toe side) to backside turns (edging on your heel side) can be a slow and sometimes painfully wet process. When learning to snowboard you spend a lot of time on your butt and on your hands, (we strongly advise you get wrist guards or you risk breaking your wrists) but

when you’ve learned how to ride on your edges, you will then progress quickly.

It’s often said that skiing is easier to learn, but harder to master. Moving away from the pizza pie stance and learning to execute full carving turns takes time and practice. Using the edges on skis requires you to control both skis independently, but also, in unison - it’s a little complicated but easy once you get the hang of it.

When you’ve mastered turning on a slope, you’ll soon be tackling almost

any terrain and as you get better you will go faster and steeper.

So, which to choose?

Most people will find that skiing is primarily easier and if you are only on the mountain for a few days per year then it’s a good place to start. However, if you have the time and are happy getting a wet butt, your efforts will be rewarded with snowboarding. It’s common now for people to both ski and snowboard – skiing is better in firm conditions, easier to hold an edge,

but in powdery or slushy condition snowboarding can make you feel more in control.

Then there are the lifts! In New Zealand you will need to learn to tackle the lifts and it can be a bit daunting. Snowboarders will find the various lift systems – be it T-bars, rope tows and chairlifts – more challenging than skiers. For skiers it’s easier as they ride and get on and off lift systems facing forward – whereas snowboarders need to rotate their torso in order

HOT TIPS • Hire your gear locally so if it breaks or feels uncomfortable or you change your mind, you can take it back • Start slow and flat and move up as soon as possible, but don’t head straight to the top.

You won’t improve if you stay on the flat – find those gentle slopes • Watch a few YouTube clips on ‘how to’ for beginners • Get a lesson in early • Watch the weather and dress accordingly – no one wants to be too hot or too cold • Stop often for a break • Snowboarders should get good gloves, always wear wrist guards, and have waterproof pants (they will get wet)

to exit or use the lift. Be prepared for a few bails, in particular on a T-bar, which for skiers is easy and for snowboarders looks like torture.

Remember if you fall off the chair, stay low and get out of the way and on a rope tow or T-bar move to the side as soon as possible – or you will multiply the carnage taking out those coming up behind you.

One of the biggest surprises for those new to snow is just how challenging and demanding skiing and snowboarding can be. Like any new sport there is an additional degree of exertion needed. Before heading up it’s a good idea to work on your fitness to get the most out of your time. Both skiers and snowboarders will feel it in their legs, particularly snowboarders who are constantly sitting down to clip and unclip bindings. Snowboarders use their core to initiate turns and scrape themselves off the snow when they fall – which happens a lot.

So, in short – choose what you feel will suit you and your group, take it slow, be respectful to others on the slope and most of all, have fun!

photo showed a handsome animal with long, curved horns. “Got it in Namibia,” he added. The Sable Antelope was one of several trophies he had brought back from Africa. “But I’ve always wanted to hunt Ngamatea Station and we’ve been really looking forward to this trip.”

there long before you see them, so the best approach is to sit with binoculars, then work out how to stalk any deer you spot.

FROM NAMIBIA TO NGAMATEA

David, who is the owner of Zip Plumbing Plus Hutt Valley, brought customers Dave, Seamus and John for their first Sika deer hunt. The group met up with outdoors personality Geoff Thomas and John Bebbington of “Look at this!” said David Morris, offering his phone. The Rheem in Taihape before heading into the Central Plateau photo showed a handsome animal with long, curved to the station. horns.

“Got it in Namibia,” he added. The Sable Antelope was one of several trophies he had brought back from Plans a cup of teatoand two hunting Africa.were “But laid I’ve over always wanted huntthe Ngamatea Station and we’ve been really looking forward to this trip.” teams led by guides Russell and Glenn were soon David, thehills owner Zip Plumbing Plus Hutt Valley, headingwho intoisthe whileofGeoff got dinner underway in brought customers Dave, Seamus and John for their the lodge. Every afternoon the deer wandered out of the first Sika deer hunt. The group met up with outdoors bush to graze on Thomas the surrounding grass. personality Geoff and John Bebbington of Rheem in Taihape before heading into the Central Plateau Sika, originated in Japan, are one of the most to thewhich station.

challenging to hunt. theand Manuka bush where Plans were laid over They a cuplove of tea the two hunting teams ledduring by guides Russell and Glenn they hide the day, coming out to were grazesoon in the heading into the hills while Geoff got dinner underway in morning and evening; although in the short days of early the lodge. Every afternoon the deer wandered out of the June are often all day. Experienced Sika hunters bush they to graze on theout surrounding grass. will tell you that often all you see is an ear and an eye Sika, which originated in Japan, are one of the most challenging to hunt. They love the Manuka bush where they hide during the day, coming out to graze in the morning and evening; although in the short days of early June they are often out all day. Experienced Sika hunters will tell you that often all you see is an ear and an eye

The guides at Ngamatea are real pros, and they know where to tip-toe through the scrub to a lookout overlooking a valley or wide face. Most of the shots are long ones, but this gives the hunter plenty of time to take the shot as the deer don’t know you are there.

And theyaround saw Sika – small bush. mobsThe among grassy peering a Manuka deerthe know you are there long before you see them, so the best approach clearings - so Russell carefully set up David Morris for is to sit with binoculars, then work out how to stalk any the deerfirst youshot. spot.It was a long one, well over 400 yards, and Russell didn’t tell David exactly what the rangeThe guides at Ngamatea are real pros, and they finder said. Heto adjusted the scope on histo.260 rifle and know where tip-toe through the scrub a lookout overlooking a valley wide shots are held a ‘kestrel’ up toortest theface. wind.Most Thisofis the a device long ones, but this gives the hunter plenty of time to take which measures the wind speed and he builds this into the shot as the deer don’t know you are there. his calculations. “Just put the cross-hairs on his chest And they saw Sika – small mobs among the grassy and squeeze off,” he said. At David’s shot, the hind ran clearings - so Russell carefully set up David Morris for downhill for about andwell fellover over.400 “Good shot!” the first shot.

It was20a metres long one, yards, and RussellRussell, didn’t tell David David exactlyonwhat the rangeexclaimed banging the back. finder said. He adjusted the scope on his .260 rifle and held a ‘kestrel’ up to test the wind. This is a device The group all nailed their first Sika animals, taking only which measures the wind speed and he builds this into hinds to help cull“Just the numbers, and then went again his calculations. put the cross-hairs on hisout chest and squeeze said.tally.

At David’s shot, the hind ran to add more tooff,” thehemeat downhill for about 20 metres and fell over. “Good shot!” exclaimed Russell, banging David on the back.

The group all nailed their first Sika animals, taking only hinds to help cull the numbers, and then went out again to add more to the meat tally.

or the finish of their day’s feed as they come out mainly at night. So these are the best times to be out looking for them, but another opportunity GEOFF’S HUNTING TIPS of bad weather. is the first sunshine after a period When approaching deer always hunt into the wind; This will also lure deer out of cover – particularly in other words have the wind blowing into your in winter. face.

Deer are natural prey to many predators and rely on their faculties to detect danger, and their senseare of easier smell is theirstill main defences.

Deer toone skinofwhen warm, in otherThey can smell you long before you even see them.

words as soon after shooting as possible. They Like all always animalsbeand fish, dawn andleftdusk areground the should hung rather than on the key feeding times. For deer this is either the start as this allows air to circulate around the carcass, and or the finish of their day’s feed as they come out the meatat sets andSofirms theare longer is hung. cool mainly night. these the itbest timesAto be out looking for them, another opportunity shaded spot under a tree but is fine in winter, but meat is the first sunshine after a period of bad weather. should be hung in a chiller in summer.

This will also lure deer out of cover – particularly in winter.

Check Your Gear

Deer are easier to skin when still warm, in other words as soon after shooting as possible. They Ashould goodalways pair ofbe binoculars is essential when hung rather than left on thehunting ground as this allows air to circulate around the carcass, in open country and more deer will be added toand the meat sets and firms the longer it is hung. A cool the bag by sitting on a high point and glassing shaded spot under a tree is fine in winter, but meat the surrounding and clearings than by should be hung invalleys a chiller in summer.

lumbering around hoping to surprise something.

Check Your Gear

AA good good pair sound suppressorisadded to your is a of binoculars essential whenrifle hunting in open country and more deer willthe be recoil addedand to worthwhile investment.

It reduces the bag by sitting on a high point and glassing has the added bonus of creating less disturbance the surrounding valleys and clearings than by with the sound of the shot.to surprise something. lumbering around hoping A good sound suppressor added to your rifle is a A good knife is invaluable, both for gutting in the worthwhile investment. It reduces the recoil and field andadded skinning backofatcreating the base.less Butdisturbance it doesn’t has the bonus with the sound of the shot. have to be a large Bowie knife like John Wayne

used to knife use. Inis fact a pocket knife fine, soin long A good invaluable, both forisgutting the as field and skinning back at the base.

But itare doesn’t the blade has a keen edge.

Small knives easier have to be a large Bowie knife like John Wayne to carry more than adequate for the job. as used to and use. are In fact a pocket knife is fine, so long the blade has a keen edge. Small knives are easier to carry and are more than adequate for the job.

Left: An African Sable Antelope similar to one hunted by Left: Sable Antelope similar to one hunted by DavidAnin African NamIbia.

David in NamIbia.

Middle: Middle: Hunting Hunting Sika Sika deer deer involves involves time time spent spent checking checking the countryside countryside with the with binos. binos.

Right: Dave Morris took his first Sika at over 400 yards.

Right: Dave Morris took his first Sika at over 400 yards.

1t mustard 1t sugar n’s Venison Pot N1t apaprika 1t saltstewing venison 750g (shoulder, back leg or trim) 1t nutmeg 1 cup red wine 1 green 1/2 cup pepper flour 1t mustard 1 onion 1t sugar 11tclove garlic paprika 1t saltsliced mushrooms 1 cup 1t nutmeg 3T chicken stock 1 green pepper 11 sheet onion premade flaky puff pastry

Pie

1 clove garlic 1 cup sliced Preheat ovenmushrooms to 150°C. 3T chicken stock Cube venison, place in lidded casserole dish.

1 sheet premade flaky puff pastry

Mix wine, flour, mustard, sugar, paprika, Preheat ovensalt to 150°C. nutmeg and and pour over venison.

Cube venison, place in lidded casserole dish.

Allow to rest at room temperature for at Mix wine, flour, mustard, sugar, paprika, least 2 hours. nutmeg and salt and pour over venison.

Allow to rest and at room Chop veggies add totemperature the meat, for addat least 2 hours.

stock, cover and bake for 2 hours.

Chop veggies and add to the meat, add stock, and bake Removecover casserole fromfor oven.2 hours.

Increase Remove casserole from oven. temperature to 180°C, removeIncrease lid and temperature to 180°C, remove lid and cover hot casserole with pastry. cover hot casserole with pastry.

Return toto oven Return oven and and cook cook for for 20 20 to to 30 30 mins mins until until pastry pastry isis golden golden brown. brown.

off-Site Hunting

Hunting

Tahr Now, I may be biased, but the greatest place I have ever been in NZ is the Macaulay river on a blue bird day. It was incredibly nippy, so cold my manhood disappeared into insignificance.

By Ant Niterl

S

now-drenched mountain peaks beautifully painted by the Big Guy in the sky for our optic nerves to perve at, while glassing for some fluffy talent on the bluffs.

Snacking on tuna and cheese wraps, to the surrounding sounds of sunlit ice shelves buckling as they thawed out on the mountains in a thunderous fashion. This was no theme park for the faint hearted, but it was pretty darn neat.

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For a hunter, the arousal levels are definitely heightened at the sight of majestic black Himalayan tahr cavorting around the ridge tops. How the bloody heck can they even exist up there? It is remarkable and that is what brought us here to Lake Tekapo.

To find a bull tahr trophy with a rug beautiful enough to make love on, steaks to fill the gut bags and a story for the grandkids. Hey, lets not forget that Instagram photo for people to scrutinise or ‘like’ for moral support.

To find a bull tahr trophy with a rug beautiful enough to make love on, steaks to fill the gut bags and a story for the grandkids.

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It’s all part of the adventure.

Benji from Big Game Hunting and I crossed paths again for this tahr hunt. Our first outing was not a success after my Tahr fell into a crevasse near Mt Peel, leaving us returning home in the pitch black with our head-torches running dry.

Lesson learned and this time we took Benji’s D-max off road and drove up Macaulay River. Not exactly your Sunday afternoon hoon with grandma, but after an hour monstertrucking our way through a dry river bed of rocks to the crackle of radio frequencies, saturated from the waist down from checking river heights and a bag of sour worms each, we made it to our hut for the night. With no fireplace to warm up our carcasses, we were straight into huddling around the gas cooker, mashing up potatoes and searing some back straps from a previous trip before falling into the scratcher.

The beauty about chasing tahr here is you can wake up at sparrows-fart 12

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and glass from your doorstep over brekkie – sunnyside-up eggs and bacon in some trusty ol’ Mckenzie bread accompanied by a black coffee to stain the fangs with.

Benji eventually spotted some big black balls of fluff on the other side of the divide.

A couple of bulls and their ladies to boot, enjoying the rising sun. We decided we would venture across to wrap our eagle eyes around these creatures and assess their characteristics. We had to navigate our way across two swollen rivers and I was the guinea pig for this experiment. Being a washed up cricketer, it was only fitting to get washed up again. Jeez, the current was strong, and I was swept off my feet, managing to keep the gun above the water. The only thing that stopped me from heading off downstream was getting jammed into a brute of a boulder. The cloudy, icy water impairs your judgement makes it very difficult to navigate, as foot placement is pivotal.

We set up for the day behind a

colossal rock at the base of the mountain. Glassing up into the bluffs we spied our prize. A couple of nice bulls on the peaks about 700m away.

The sun was playing havoc with us, shining onto the face and if we were to move closer we would stick out like dog’s balls. So, the waiting game began until the sun went down and the shadows fell on the face, giving us the opportunity to inch closer.

Six hours of chewing each other’s ears off, sharing yarns of our time in the UK, sporting achievements and deciphering the question of ‘what is love?’, passed our time. Finally, the big yellow started to recede from view and we began our painfully slow, tip-toeing encroachment, hugging the base of the mountains while being observed by the telescopic eyes of the nannies. We reached our shooting base. A rock in the middle of the valley floor, perfect for a rest and shot. Heck, it was going to be one hell of a shot to pull off as we couldn’t get any closer.

Thin air, shooting up into the bluffs on an acute angle at 450 yards and a side wind all become headache factors. After a few arguments on our math calculations while figuring out the bullet trajectory, we settled on

WE WANT YOU! a distance of 427 yards. We waited patiently as the bull strutted out to his rutting pad. I had to make the shot count so it fell down an old avalanche chute all the way to the bottom for us to collect. I lined him up, trying to suppress my adrenaline with controlled breathing. Benji whispers, “take your time, take your time and then squeeze off”. I let the lead fly from the 270 WSM, hitting him perfectly just below the shoulder

dropping him like a sack of spuds.

We watched him tumble and slide off the bluff 350m down the avalanche chute to the base of the mountain – a flawlessly executed plan.

The lads were stoked! We took our photos, caped him and cut him up into beautiful cuts of meat and made our way back to camp for a few ice cold Tri-Stars that were waiting patiently for our consumption. You just can’t bloody beat it!

Thin air, shooting up into the bluffs on an acute angle at 450 yards and a side wind all become headache factors.

THE AIM OF RHEEM OFF-SITE IS TO FEATURE SOME OF THE INTERESTING OUTDOOR STORIES TRADIES HAVE TO TELL. YOUR STORIES! Send us your best hunting, fishing, diving and outdoors images as well - we have a pair of top quaility Oakley sunglasses to be given away each month for the best image.

Tradies, Rheem off-Site is YOUR magazine. Please share your experiences and adventures with us. You don't have to be a puiltzer prize-winning writer that is our job!

ISSUE 14 2019 AUG/SEP

RDD!!

D, PLAY Y HAHAR WORK HAR , PLA

WORK HARD

SKIING ORING? SNOWBOARD THE

DEER G HUNTIN A FROM NAMBI ATEA TO NGAM

FIERY FEUD

TRADIE PROFILE

MAD MIKE

WIN

PART2

A PAIR OF

OAKLEY PG 17

SUNGLASSES

R

HUNTING TAH

SMOKING FISH

TALK TO US SO WE CAN SHARE YOUR STORIES WITH OTHERS. Grant Dixon 0274 925 533 grant@nzfishingnews.co.nz

off-Site Tradie Profile

‘MAD’ MIKE

OWENS

By Nick Jones

I

first heard of ‘Mad’ Mike Owens as the go-to guy for scoping out tradies to profile in this magazine.

However, he took me by surprise by nominating himself alongside a bunch of other prospects. I figured that if the bloke signs off his emails as ‘Mad Mike’ then he must have some good yarns!

Work I caught up with Mike for a coffee

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in Auckland a few weeks later when there was a gap in his busy schedule.

As a sales rep for Rheem he spends a lot of time on the road and he prides himself on the good relationships he forges with his clients.

He began his career on the tools in both plumbing and gas-fitting capacities for different businesses, and later owned his own business.

He has worked for several major plumbing product suppliers, and

“Born in Liverpool, he is naturally a keen soccer fan, but when he moved to NZ at a young age other sports also took his fancy.”

after leaving a stint at Rheem many moons ago on good terms he was later welcomed back and hasn’t looked back since. He reckons he has a unique way of repping – as a “straight shooter who is also very supportive”. It became clear as we continued talking that he is definitely both of these things!

I asked Mike about the state of the NZ plumbing industry and what the future holds for it. He says

demand for plumbers continues to increase and he’s often persuading the younger generation to get into the trade. Although the cowboys don’t last long, he reckons the rewards are very handsome in the form of utes, boats and baches for those who do the job properly and change accordingly! He noted increased opposition from overseas suppliers with their often-cheap manufacturing and, like any good sales rep, explained that Rheem products are kiwi-made using quality materials and backed up by good warranties and customer service.

Sport Sport has always had a huge bearing on Mike’s life. Born in Liverpool, he is naturally a keen soccer fan, but when he moved to NZ at a young age other sports also took his fancy. He describes himself as very competitive, and this trait helped him succeed in softball and soccer at Mt Albert Grammar, while he played rugby league during the same period for the Marist Club as the school staff favoured rugby union.

He grew to love playing league, and this is how he earned his nickname.

People began calling him ‘Mad’ Mike because he was a tackling machine, never took a backwards step, and was never far away from any on-field dustups. He recalled a game against Otahuhu where Francis Leota broke his arm in three places, but he stayed on the paddock for the full 80 tackling away! In fact, he tackled so much that he was shifted from his original position at halfback to loosie, 2nd row, and eventually hooker.

This mad attitude helped him earn both provincial representative jerseys and the respect of the biggest names in NZ league, such as ex-Kiwi’s star player and coach Gary Freeman, “larrikin” Stacey Jones, and the legendary ‘Mad Butcher’ Sir Peter Leitch. He wouldn’t say who was madder, only that they are easily the two most fanatical Warriors fans. I asked him about the Warriors chances this season – he said there is some great young talent coming through but the NRL is a tough competition and most of the “armchair critics” don’t truly

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appreciate that.

Mike’s involvement in sport runs deeper too. He has held long tenures coaching local soccer, softball and league teams but unfortunately can’t coach anymore due to work commitments. He has talked league and soccer on Radio Sport for many years, and he still plays softball and masters rugby league in the 50-60 years age grade. He explained that the grade is “supposedly hold”, but when some clown comes steaming in with high knees then Mad Mike fires up and hits them properly!

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doubt doing a fine job.

Family Family is very important to Mike.

He’s proud of his “fantastic and supportive wife” (who he met while coaching her touch rugby team back in the day) and his three children – all of whom have represented Auckland in softball or rugby league. He told me his family once appeared on a TV show titled The Cheap Life. Although his customers gave him a lot of stick for it, he says it’s better than being on Police 10/7!

Fishing

Charity

Mike tries to fit in a few fishing trips with customers, colleagues or mates but there are a couple of plumbing fishing competitions which he always pencils into his calendar. One is a big annual event held over a late summer weekend on Motutapu Island in the Hauraki Gulf. Rheem and the other major plumbing suppliers join forces and host around 100 tradies from the industry in what sounds like a whale of a time with plenty of cans and good food consumed. Mike MCs the event – no

Mike has raised money for child cancer since he was 19, leveraging his friendships in league to get anything from signed jerseys and balls through to superstars such as Steve Price signing up as ambassadors for the charity.

Mike also had a 12-year stint as a volunteer firefighter – entering as a “loudmouth smart ass” and leaving as a senior station officer. ‘Mad’ Mike - what a legend.

Rheem off-Site

See Life Differently

ad of off-Site NZ Having a quick re at a soft coral dive magazine before Fiji Pacific Harbour in

Who says men can’t multi task lunchtime chipping practice at the Rosedale pony club

SEND IN A SHOT OF YOU AND YOUR COPY OF OFF-SITE IN THE GREAT OUTDOORS Include a caption of who, what, when and where the picture was taken. You could win one of two Oakley Polarised Caliber Sunglasses valued at $299 per pair. The winners will have their photos published in our next issue of Rheem off-Site.

Post a pic at https://www.facebook.com/offsitenz/ or https://www.offsitenz.co.nz/

off-Site Smoking meat

By Matt (Smokey) Oak

Part 2

When it comes to smoking meats, often the more time and effort you put in, the better the results will be. Matt “Smokey� Oak gives the low down on how he gets a premium smoke on his fish.

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Drying It is best to properly dry fish before smoking. This process forms a ‘pellicle’ – providing a coating (like a second skin) that helps seal in moisture, allows better smoke adhesion and provides a betterlooking finished product. Fish won’t develop flavour or colour well if still wet when smoked.

After brining or dry curing your fish, pat it dry and lay on racks in a cool, shaded place with a gentle draught.

This may take anything from a couple of hours to six, or even longer depending on the weather (an electric fan can be used to speed up the process). A smoker with minimal heat and no smoke can also be used for drying too. Be sure to keep flies and insects away and never put fish in the sun to attempt to dry it quicker as the warmth and UV will spoil it. When it has dried sufficiently the pellicle will have a slightly tacky feel when touched.

Smoking Cold, warm or hot smoking can be differentiated by the smoking temperature and duration. A long (cold) smoke uses a cooler smoking

temperature which produces a stronger flavour and a longer shelf life. A hot smoke is fast – using high temperatures where the smoke doesn’t penetrate the fish completely and produces product that is usually eaten fresh.

Smokers exist in a variety of forms ranging from purpose-built smokers (large or small), off-the-shelf cabinet, barrel or offset smokers, and small smoke boxes. Cold smoking typically requires a larger smoking chamber and a fire pit that is normally detached from the smoke chamber to allow the smoke to cool whilst traveling to the chamber.

Store-bought cabinet smokers used for warm or hot smoking can be electrical pellet/bisquette burners or gas fed chip/dust burners. Each has their merits and drawbacks.

Characteristics of a successful smoking environment include acquiring and maintaining desired temperatures, enough space within the smoke chamber to hang or lay fish generously, plenty of dry airflow, an evenly distributed heat without condensation build-up, and generating enough good smoke for

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the chamber volume. An accurate thermometer can be one of the most worthwhile additions to any cold or warm smoking setup.

Traditionally wood and fire generate smoke is used for fish, and is arguably the best source of flavour. Manuka has been the staple Kiwi wood over time but other hardwoods and fruitwoods such as pohutakawa, apple, peach, feijoa etc. are becoming popular for good reasons.

Cold smoking involves a fire pit where smoke is generated, and a smoking chamber where the fish is either hung or laid skin side 20

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down on racks. The process can take several days and temperatures inside the smoking chamber are kept below 26°C. It is essentially a slow drying process that allows maximum smoke penetration of the flesh, which is never cooked. The final smoked product is normally salty with a firm texture and has a long shelf life.

Warm smoking is the most common method and consists of two steps: smoking and cooking. The main smoking process is performed below 50°C, then the temperature is increased to around 75°C to start cooking. Keeping temperatures between 25°C-50°C in the first stage

of smoking is important for smoke penetration. Vents should be open allowing good medium to heavy smoke-flow around the fish. This (smoking) stage can take anywhere from two to six hours depending on the thickness of fish, oil content and desired smoke flavour. Proteins on the outer layer of the fish are denatured but the inside remains raw. If fish is smoked too fast and hot it will sweat and develop ‘boogers’.

The second (cooking) stage should be done at 75°C-90°C for two to four hours to cook and finish off the fish. During this phase the fish dries out more and develops colour.

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At the final stages of the cook, the temperature can be ramped up for a short burst. Some people like to periodically glaze the fish with honey or maple syrup during the cooking stage which can add a touch of sweetness and a golden finish. Technically, it is said that fish should be cooked to an internal temp of 70°C for a minimum of 30 minutes.

Hot smoking is a fast and familiar backyard method of smoking by using small portable stainlesssteel smoke boxes. Fish is placed skin side down on a rack above sawdust or small chips in the top compartment then covered with a lid. The wood chips are heated by burning methylated spirits in trays underneath which produces a temperature around 120°C for roughly 30 minutes. Use sawdust or chips sparingly as too much sawdust can leave a bitter smoke flavour - one to two handfuls should be ample. This method smokes and cooks the fish quickly at the same time. It creates a shallower smoke taste and a product that is great eaten straight off the smoker while still warm.

Cooling & Storing After smoking fish, cool it completely before refrigerating.

This should be done at ambient temperatures, not forced, and within 12 hours to prevent onset of bacteria. Once cool, wrap in foil, plastic-wrap or zip-lock bags and store in the refrigerator. Hot-smoked fish should be treated like normally cooked fish in regard to shelf life.

Warm-smoked fish will keep for a couple of weeks, and cold-smoked should last easily up to a month in the refrigerator. Vacuum sealing will extend the shelf life even more. If not eating immediately, vac seal and store in the freezer. Properly stored smoked fish will last in the freezer for several months.

Summary Smoking fish is the perfect way to make use of certain species or cuts that are not suited for normal

It’s the experimentation that will lead you to figure out the best smoke for your particular smoker and fish species.

cooking. It’s also great for preserving fish and producing an alternative flavour and texture. The smoking process can be quite demanding if care is taken to follow steps methodically, but it is (usually) super rewarding. Have some fun with it, try new cures or curing times, different woods or smoking temps and times. It’s the experimentation that will lead you to figure out the best

smoke for your particular smoker and fish species. Smoking becomes quite addictive and nothing beats the smell of a smokehouse in use.

There is something to be said for keeping things simple and old fashioned though – sometimes you can’t beat a lengthy plain salt cure, sufficient drying for a good pellicle, and a long, low smoke with a suitable wood.

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