hopefully i can figure it out!   

Sure.

J,  Thank you for the response. As usual, your perspective is well thought out, sound reasoning to back up your experience. Part of my decision to use the 9 footer is based on it's what I already own in the right weight class.  I have a 7.5' and 9' from the same maker that are both 20-30lb class rods, which is a little too light for this application, hence my desire to use the 9' 20-50 929H.  In my casting practice with these lighter rods, I noticed that the 9' does not offer me a noticeable improvement in overall casting distance at my current level of skill versus the 7.5'. Same lure on both rods gives me 40yards +- 3 yards. Occasionally I get it right, good timing, clean release, good thumb control and I hit 50+, but it's not consistent. A 7.5' would probably be a better choice for the reasons you mentioned, but as Mark mentioned earlier, it's fun to find out on your own! Next year might be completely different setups, but then I will a new budget to work with too...

can you send it to me?

Correct....I replaced all bearings.   Reel was working perfectly until last time I used it.  Replacing the bearings made no difference.  It is on one of your frames, with your handle arm and handle. 

I use Delrin washers only but if you want to use the HT-100 washer just use the same drag washer used in the main gear.

That looks like a screw-in crank, Mac —

Got a lot of Shimano handles — not sure how to match it up without being on the bench.

I will check later today when I return home — if no one else has a for-sure fitting crank.

Best, Fred

I happen to KNOW about Brisket Cookin and that is PERFECTION my Friend !!!
You get 2500 + Attaboy's on that.
  I Was on the  BBQ Circuit for 10 years and a Judge in 4 or five competitions .

My Computer Screen has a nice Smoke Ring just lookin at that.

Welcome from se Alaska,  lots of information available here.  Every one is nice.   Enjoy.🤷‍♂️🎣

My brother was coming up for a visit and I was wanting to cook up something special. I started with a 12 pound brisket, slathered it in yellow mustard and rubbed with a 50/50 mix of Kosher salt and coarse ground pepper. Took the Egg up to 350 degrees and put on the meat then adjusted the temp down to 275.  Six and half hours later, when the internal meat temp was at 180 degrees, I pulled it off and wrapped with heavy duty aluminum foil.  Then it went back on the grill still at 275, until the internal meat temp reached 202 degrees, about 2 more hours. At that point, I pulled it off still in the foil, wrapped in a towel and place in an empty plastic cooler for a couple more hours. It turned out perfect.







The Kitchen



After about 5 1/2 hour



Dinner is served