i know when ive went out with guides before and they were chumming the area we fished when we 1st pulled up to the site and during the trip... i dont have a boat, so for the local place i fish i bank fish...so my questions are #1...would it do me any good to chum the area i fish at??
#2...what is the best way to make up some chum?? (is 5 gal. buckets suffecient??) i found a local coop that said i can have all the old wheat seed that they cleaned out of their bins from last year, and they said it stinks bad, will this work or should i buy new
#3...is there a certain way i should chum?? (as in should i just chum when i go fish or ??)

I greatly appreciate any and all advice...

1-yes 2-20% range cubes 3-the more days ya chum the better the catchin

The wheat still needs to be soaked to make sure it sinks. Just don't over feed them.

Make your own. Have made it with milo,corn, chicken scratch. I personally like the range cubes myself. Just let it ferment in the sun for a couple of days. Just keep adding a litter bit of water. Your nose will tell you when it's ready

Chum 3-4 spots. Then go back to the first spot you chummed.

Yup! Just enough too tease them and keep them in the area.

Here's what I use and it works pretty darn good.
1. Take a 3 gallon bucket. (I use the sun flower seed bucket from Sam's)
2. 50lb bag of cow cubes. (range cubes, cow cake, whatever)
3. 50lb bag of fish food. (local feed store has it. Very high in protein)
4. Take equal amounts of both and fill 3 gal. bucket up 3/4 full.
5. Soak with water really good.
6. Let stand until both ingredients are broken down.
7. Mix both together.
8. When chumming, make little meatball size ball and scatter around while fishing.
Best part is that you don't have to let it sit and ferment. It won't make your hands stink. AND while the balls are sinking, they slowly break apart going down.

I make about 300lbs of it at a time in 65 gal barrel. 150lbs milo, 100 wheat 50 corn. Stinks in 3-4weeks and lasts (gets better)all season. Add shad, sunfish or whatever spoiled seafood you can pick up cheap from the grocery store. I got some that would gag a maggot but those channels love it.

daddy had a 55 gal barrel of soured wheat n the alley at all times...Dick Todd, Aggie/Redskins football player if any of you know the name, was our nabor...he'd holler at daddy...John, put some dam water on that stinkin' stuff!!!...had a shovel n it...lift it up and it was like cow slobber drippin' off it...n fact, dissolved the shovel...we caught a ton of cats at Lake Kemp/Seymour/Waggoner Ranch just off Rattlesnake Island...gr8 memories

1 - Yes, chumming will help to get fish feeding if they are already in the area. And will help to gather scattered fish. I will not, however, draw fish in if they aren't already there unless you chumm every day for a long period of time. 2 - I use 20% protien range cubes (the 20%er's sink, the others will float). They work ok. 3 - chum when you fish. Usually takes 15-20 minutes for them to get going if they are there.

This may sound dumb, but what do you think of taking a small generator, blender and casting net with you cat fishing. Fill the blender up with lake/pond water and fresh caught shad. Blend it up with the penny and chum the area your fishing?

My uncle Albert Moose made some stuff that really worked well but took some time to do. He would gather his ingredients for a week. Bream, shad, craw-fish, helgermites, ect. He'd leave them to rot and dry on a piece of plywood until he had enough. Then he used a hand crank meat grinder and ran it all through about 3X the last run he added oil of anise to it then water to the right consistency. Great Chum. Then he used that as the base for his bait. He added wheat flower and cattails to it to thicken it up a little. It was a dip bait, use a stick to push a treble hook down in it to bait the hook. AND DON'T GET THAT STUFF ON YOU it don't wash off easy. Uncle Albert and his son John Calvin literally cut the first boat path through Choke Canyon lake. Really old school fishermen some of the best. That recipe has been a secret for many years and I only share in now because the dozen or so who were privy to it have all passed away and I am the last great-grandson with it. I want his tradition to live on.