polarkiss

That looks fairly easy to recreate if you want to get into that elbow grease stuff might have to edit a few nodes zo6.ai zo6.ai

Anytime You always go out of your way to help everyone else. Usually I'm not fast enough to help vector stuff. You guys are like lightning around here!

welcome!

Hope you can use part of this one. I really simplified it, couldnt get that circle thing right. You should be able to tweak the swirlies if you need to. rebelsdance.eps rebelsdance.eps

Thats cool... is there a question mark at the end?

that just sounds wrong.

Maybe not enough distance between the middle and end stripes? I had that problem when I didn't realize some of my work was outlined. It tried to recut over the same cuts and just started to shred the artwork.

Mmm sounds good. You can smoke white fishes too, we smoke our halibut.

You better fess up and grovel. That is my advice as a wife or you will never hear the end of it!

Beautiful! Pics look like something you would see in a professional magazine

Great info

Wow, I am really impressed with your tenacity in fixing your problem! I have been following your posts, but unable to offer any support as I am a newbie. I bet this will really help a lot of people, it sounds like a really frustrating issue.

That looks very professional

Glad I gots me a freezer full! ... and two cases canned, ... and another side freezer of smoked and vacuum packed Gawd I'm tired of salmon! hehe just kidding. Here we avidly sportsfish for Sockeye, Silver and King (we really meaning my husband who loves is), and we also net subsistence Red Salmon in the amount of 25 for head of household and 10 per family member. Sounds like a lot but many families only eat salmon and moose all winter. I dont think I had a "tuna" sandwich until I was about 10 years old lol. Another tip for smoking - dont use "pink" salmon if you can afford it. Also called chum, dogfish and humpies. We throw them back up here or feed them to the dog teams. Very mushy and not the best choice. Also King Salmon may have to be smoked longer due to the higher oil content.

Welcome! Do the SignBlazer 7 hour tutorial (you can download SignBlazer trial while you wait for your cutter) Can't remember where I got the tutorial file, it was a pdf from the makers of SignBlazer I think on their website. It is a long tutorial but it will really help you get the basics down.

So far i've use oracal and avery and I like them both. Well agreed BannerJohn on the expectations factor. I don't really expect the econo to perform miracles... just wondering if the frost cut out ok, and stuck.

How does the frosted roll test out? I was thinking about ording this pack just to get the frost... as the cost for frost seems to be super high just by itself. Cheapest I could find was Avery Etchmark at $33 for 10 feet. (=10 yds @ 99.50) Not including shipping. The whole sample pack was only $25 I believe.... So it would be an excellent buy if only for the frost. Any reviews?

Welcome! Sounds like you have some good experience to share

3 easy recipes to try Sweet & Simple 2 quarts water 2 cups brown sugar 1 cup rock salt 2 tbs granulated garlic 2 tbs Tabasco Sauce Mix the ingredients. Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat. Place a weighted plate on top of the fish to fully submerge all fillets. Soak in brine 8-12 hours or overnight in fridge. Remove fish from brine and plce in smoker Smoke to desired texture. Cooking time varies from 3-10 hours depending on smoker and volume of fish. Rockin Rum (my favorite) 4 cups rock salt 2 cups dark brown sugar 1 tbs white pepper 1 tbs garlic powder 1 tbs onion powder 1 cup of rum 2-3 tbs of rum to brush on later Mix ingredients Place layer of fish and spoon brine over the fish. Continue layering meat to meat. Weigh fish down so it remains compacted. Soak in fridge 6-8 hours. Remove fish from brine and rinse briefly. Place on racks and let air dry until pellicle forms Place in smoker and cook until done. While still warm on racks brush rum coating on, which enhances flavor and create a nice glossy finish. Lemon Dill 6 cups water 1/2 cup salt 2 cups white sugar 1/2 cup lemon juice 1 ounce fresh baby dill Mix ingredients together submerge fish and layer brine mix on, meat to meat. Weigh the fish down so it stays submerged. Soak in brine 2.5 hours. Do not oversoak as the citric acid will begin to "cook" the fish much like ceviche. Take out of brine and let air dry on racks. Smoke to desired texture 3-10 hours. All recipes will accommodate 2 fillets sliced two to three inches thick with the skin on. The thickness of the fillets you use will vary, as will the smoking time.

I use a 16' USB, no probems so far.

lol

That's all I use..., is that bad? rofl

Here is a great 4 layer vid (Same guy, same music)

lol I knew that was coming!

I have been searching on Google images and other clip art packages for a cartoony type Outboard motor. After looking for over a week I am stumped! It can be really basic, no specific brand needed. If anyone has generic art like this, I would greatly appreciate it!