shepp

I normally just use some olive oil

Also when you do your ribs there's a membrane on the back it's a pita ass to pull off if you can't get it off score it along the bones it helps a lot wash, you ever try putting just a tin coat of sauce on your ribs about 30 min before they come off? That's how I do mine, love it

I eat it all!!!! My favorite part is the strings of meat in the fat, it's so rich and tender, fuck I need to smoke some pork

I sent him my notes of your expetease

I just used a Allen wrench and went a touch past tight, havnt ever had an issue with it coming loose

"Why should they respect you, you don't respect them!!" enough said

if your using one of their hand guards that "clamp ons" the the barrel nut, be carful not to over tighten the screws. I've heard some people say there is an easy possibility to strip them out

welcome to the forum feel free to post up in the intro section

search functions suck lol. I try using it but they never seem to find what your looking for. we ain't your barf15 crowd, we're the island of misfit gun slingers

did don't be sorry, there been so many threads rail roaded around here it's not even funny, then get back on the tracks and off again lol i find in interesting that a LEO would use one. Just odd to me, maybe because pistol cal guns are outta the norm anyways.

she won't let you make your own BBQ?! I'm gonna have to send her some of mine ;)

but Hunny it's for the whole family ;)

get used to it ;)

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.