I've decided to burn my elk points on a muzzleloader hunt this year and can draw either U49 or U66. I'm a nonresident and have scouted U76 three times before that became out of reach for me a few years back. Other than driving through U66, all I know is what I see on the maps. I'm in Indiana but can use my brother's house in Fairplay, Colorado, for occasional rest between backpacking stints if I choose U49. I should've have reached out before but I am trying to make my decision today. Please call or text my number if you are willing to discuss. two 1 nine 7 seven 9 seven 4 zero 9
What glass have you used in unit 15A for elk? I have a late season tag this year and would like to hear about experience. Mobile - two eight one five four three three three two four. Thanks!
How helpful is glassing in this unit for a late season rifle elk tag? If you've hunted in 15B, I'd like to hear about experience. Mobile - two eight one five four three three three two four. Thanks.
Brady, thank you for the update on potential 2020 changes. Regarding Colorado's new secondary draw, how will those licenses be awarded? First come, first served or some other method?
Cooling your freshly killed meat immediately is imperative, especially in warmer weather when your pack out may extend to a couple days or even more.
Last October, I was hunting alone and killed a bull elk one morning about 4.5 miles from the trailhead. Rather than separating the meat from the carcass to cool it ASAP, I removed just enough deboned meat to load my pack for each trip out. The weather was cool and windy with high temps in the 50s but the carcass fell in a spot where it was in the sun all day. The pack out took two days and more time than I expected. I had never packed an elk more than about 1.5 miles to the trailhead. The meat in the last load was a hind quarter from under the carcass and smelled very rank when I started processing it at home.
Simply removing the quarters from the carcass and moving them to a shady spot would have made a big difference.
2 years ago
Colorado Big Game Unit 49I've decided to burn my elk points on a muzzleloader hunt this year and can draw either U49 or U66.
I'm a nonresident and have scouted U76 three times before that became out of reach for me a few years back.
Other than driving through U66, all I know is what I see on the maps.
I'm in Indiana but can use my brother's house in Fairplay, Colorado, for occasional rest between backpacking stints if I choose U49.
I should've have reached out before but I am trying to make my decision today.
Please call or text my number if you are willing to discuss. two 1 nine 7 seven 9 seven 4 zero 9
5 years ago
Arizona Big Game Unit 15AWhat glass have you used in unit 15A for elk?
I have a late season tag this year and would like to hear about experience.
Mobile - two eight one five four three three three two four.
Thanks!
5 years ago
Arizona Big Game Unit 15BEHow helpful is glassing in this unit for a late season rifle elk tag?
If you've hunted in 15B, I'd like to hear about experience.
Mobile - two eight one five four three three three two four.
Thanks.
6 years ago
Potential 2020 Colorado elk, antelope, moose, and black bear license changesBrady, thank you for the update on potential 2020 changes.
Regarding Colorado's new secondary draw, how will those licenses be awarded? First come, first served or some other method?
6 years ago
Finding the right distance when hunting soloCooling your freshly killed meat immediately is imperative, especially in warmer weather when your pack out may extend to a couple days or even more.
Last October, I was hunting alone and killed a bull elk one morning about 4.5 miles from the trailhead. Rather than separating the meat from the carcass to cool it ASAP, I removed just enough deboned meat to load my pack for each trip out. The weather was cool and windy with high temps in the 50s but the carcass fell in a spot where it was in the sun all day. The pack out took two days and more time than I expected. I had never packed an elk more than about 1.5 miles to the trailhead. The meat in the last load was a hind quarter from under the carcass and smelled very rank when I started processing it at home.
Simply removing the quarters from the carcass and moving them to a shady spot would have made a big difference.