shepp

you don't make your own? Love making it easy and sooooooo good

you might have better luck here, his website is in this thread. http://forum.308ar.com/topic/2442-heavy-buffers-for-308-ars-rifle-carbine/

looks like my back yard except that's normal here

Also had a lung issue and a pace marker put in recently too. He had a good run atleast he didn't have to suffer from the cancer

Your going to want/need to use a thermometer if you do a pork butt. I like doing tender loin too and they go fast. Listen to wash on butts, he's a butt master lol If you do decide to do a butt I'll send you a picture outta my notes taken from many late night pm's with wash lol glad you liked the chicken. also FYI you don't use pellets In the smoke daddy

good thing you didn't order a RRA lol

Since this thread is all ready off the tracks, here's a ?. Could you run the same suppressor on a .300blk and a .308? Or would this be different

you better shoot that gun 6 times a month ;)

We got your storm today got every form of precipitation here today minus hail, started snowing at 8 since then it's sleeted and rained. Got about 4-6" of snow and it was pouring down rain a few min ago. Took me 2.5 hours to get home from a call that took me 1.5 hours to get to. Wouldn't be surprised if they shut down i90 if they havnt yet

Welcome from southern wi

the original calls for a lemon instead of orange but I'm not a big fan of lemon.

I got one like this, mine was about the same price but not as fancy http://amazingribs.com/bbq_equipment_reviews_ratings/thermometers/maverick-et-733-redi-check as for the chicken I cube an apple, a orange and a half onion, a few cloves of garlic, some tyme and sage and I put it in a bowl and toss it in olive oil and loosely stuff the bird with it, then I rub the bird down with olive oil and dust with pepper, salt and chipotle powder. Any extra stuffing I put in the water pan, with water and a splash of apple juice Cook indirect heat at 375 till white meat hits 160 (about 45 min) remove and let temp of meat rise to 165. It says to start breast down then flip at 140 but I usually just skip that.

now that you say that, my hey talk about that in the thread on the ex caliber barrels don't they?

click the magnifine glass atop the page, pretty sure there's a post on it in this section in the first five pages. also so welcome and feel free to post up in the intro section

WTF did you guys do down there snow, rain, nado's and earthquakes!!!! glad you all are safe

I missed the X-caliber barrel the first time, good call guys. Sounds like your gtg Duce!

Welcome from southern wi

I would check your buffer and spring too. I don't remember specs but I know that's been an issue in the past. Does your bolt lock with and empty mag in when you pull back the charging handle?

the way I read your first post I assumed you had bought it as a complete build from the manufacture, is that correct?

I don't have any help for you Unfortunetly, but welcome to the forum!

also idk if your being confused by the lower being marked .308, it has nothing to do with the barrel. You could have a lower marked .308 and you could be shooting .338 fed or 7mm08 and so on. It more goes from what your barrel is stamped for. Maybe im wrong that's just how I take your posts

That was quick

Dad picked up a ham at Sam's club but it was more like a big steak. It was about 18" long, 8" wide and 2-3" thick. It was already smoked so he put a light smoke on it reheating it in the smoker, damn that was tasty. Also so my aunt made collard greens, my first time ever eatting them and they were awesome!! rene the taco truck makes their pork tacos with tripe in them, it's not bad mixed in.

Maybe this thread will help you.

Welcome to the forum bean, feel welcome to the forum bean, feel free to post up in the intro forum. brother blue was a tanker too, thanks for your service