I additionally have accessibility to colanders as well as filters. Again if you do not, then putting the water a little at a time, mixing thoroughly, until you achieve the right uniformity. This can be done at the waterside fairly conveniently.
Just what is the ideal consistency? Well that's to test and mistake. But I would say that on entering the water, you want the mash to start separating right away. If you are angling in much faster water or it's bitterly cool, after that you could make it merely a little stiffer, to ensure that it begins to destroy down nearer the bottom, which is where the chub are likely to really want to feed in major sub-zero disorders.