Madhouse

Ok, mosinvirus is my newest favorite yt channel, and I will now spend so much time watching his 1911 videos.....

Ok, good info, thanks Matt! I'll try this setup in a spec gun and see what happens.

Ok @shooterrex, how can I know this link is too long (aside from the whole not going into battery thing, lol)? Should I buy multiple, or a set, and test fit? Or pull this one and put my digital caliper on the hole-to-hole distance? Appreciate your help man!

Man, you are dead on, I dropped in a barrel without a link and boom, dropped into battery smooth as butter.

Week and a half in Alaska in June, 2 weeks in Maine coming up in August, my boss is gonna cut me loose if I take any more time off, lol.

Or maybe the issue is actually the slide, and the way it interacts with the bushing? Two spare bushings provided the same result, as well as a bushing from a very well functioning factory gun.

Ok, just went back to work on this, and the barrel bushing is definitely causing the issue. Swapped a different bushing, same issue, before I even set the guide rod spring back down the slide won't go into battery with the bushing in place.

I'm working on another, and have a bit of a pinch point. @392heminut, if you wouldn't mind chiming in? And anyone else who may know. I've got another largely functional unit, but I have a sticking point. Fully assembled, going into battery the slide won't go 100% without some real force. Even when I drop the slide stop and let it ride home it still stops just short. Without all of the goodies in the slide everything is smooth as silk, I really like the slide to frame finish on this one. I've tried all different parts except the barrel itself. Different guide rod, barrel bushing, guide rod spring, no joy. I'm wondering, barrel lugs?

And another. Can't get enough of this platform. This is a Fusion Riptide-C I picked up from a local retired PD officer.

Man, did this ribeye at 260 til rare temp, cranked it to 375 and reverse seared it to a strong medium rare, amazing piece of meat.

Lookin' good !! I just cleaned my racks and drip tray and pellet hopper, ready for the weekend.

Agreed, full support for these officers and the actions they're forced to take by these stupid actors.

Fire rating? I was given some advice about fire ratings a long time ago, and it makes sense. 90 minute fire ratings are not needed, as most home fires are extinguished in less than 30 minutes. I can't vouch for the validity, but it seems to make sense to me.

Anyone who hunts has almost certainly experience auditory exclusion, I know I have.

I can take the triple digit temps all day, but this oppressive humidity is brutal.

So, many many cooks later on this grill and all of my concerns about non-direct grilling are gone (thanks to Shepp's recommendation on the grill grates). I've done everything on this that I did a thousand times on my gas grill and it's worked out perfectly. There's more maintenance with this, though, having to replace the foil lining on the drip pan (or just cleaning the drip pan) - it was a lot easier to just let the flavor bars on the gas grill store that shit. I highly recommend the Recteq brand, this is a super quality unit. I've heard their customer service is amazing, hopefully I won't need to find out for myself anytime soon. <edited to add shout out for Shepp>

Love them yard birds, even with the broken leg.

Here in Harris County, TX - "dangerously hot", as described by the local weather hottie - tomorrow is supposed to have a heat index of about 113, with debilitating humidity

Those grates are awesome. I brushed the ribeye four times with jalapeno chipotle finishing butter while searing. It came out about as perfect as I could have expected.

Seasoned the new grill grates with an onion today. Tonight on the menu, potatoes and onion coated in olive oil and dusted with Freakin Greek seasoning, asparagus rolled in Freakin Greek, and a fresh-cut ribeye seasoned with Four-letter rub and Heffer Dust rub. Steak will get smoked to 110° then taken off to rest while the grill heats to 500°, then reverse seared until it hits 135°, a strong medium rare. Pics to follow, after I recover from the food coma.

These are being delivered today, hopefully. I'm going to reverse sear a fat steak tomorrow night.

Sold! ;-)

Thx Shepp!

Thx. My concern is traditional "grilling", like direct heat cooking on a grill. But I know this will do it well, once I can figure it out.