Sorry for the delayed response, I had been a little busy hunting the last month. I was able to fill my tag with a moose that I am thrilled with!!! I ended up getting it the first week in October, the same brush was tall enough that it was tough to get many good pictures but here it is.
I have found the bradley smokers are really easy to use and produce alot more of a smokey flavor. I have a bradley smoker and a pellet grill and the bradley is far superior for the traditional smokey flavor on sausages and longer cooks like brisket or turkey.
Im glad I found this thread; I drew a unit 59 tag and received the same very generic letter. Luckily, I do already have the cell phone number for the game warden in my area and the neighboring area.
Coleman xtreme 120 qt and a 52 qt rtic. I pack the rtic with frozen bottles of water and do not open it. Let the meat hang overnight to get as cool as possible and then pack the bone in meat in the 120 and boneless in the 52.
Most of my elk hunting is still hunting thick county with my tikka t3 superlite with a nikon monarch scope, its super light combo for carrying all day. If I am hunting spot and stalk with a chance for longer shots I pack my savage custom shop 338 win with a 24" med heavy barrel and burris...