All of them are excellent. Well, except the empty wallet.
https://picasaweb.google.com/lh/photo/QqVOwxoeI7dzixkWSYGe241RtIz_DQR8PNrQCqxTgcI?feat=directlink
I picked this up a couple weeks ago and haven't been able to shoot it. The fake can I got from RTG has a different ID. It was too tight. Having not found a buddy with a lathe and the correct boring bar, I measured it myself and concluded that a 5/8 drill would handle the job. I went slow and careful so as to not gall the threads and hand fit it perfectly.
Out to the range! I only shot about 35 rounds but out of seven mags. WWB, Blazer aluminum, Blazer brass, and some handloads I made in 1989.
The gun just spit brass out as fast as I wanted to run the (Bill Springfield tuned) trigger. The action is smooth as glass. I tested four POF mags and three HK mags. All perfect lockup and flawless reliability.
Waiting for the form 1 to come back to SBR it and the TPM can is on the way as well.
The chicken was brined in a citrus/garlic brine, smoked over a water pan for about 3.5 hours to temp with cherry wood.
The empty wallet remains otherwise umremarkable.
Thanks Dave! I will see you again soon. ;-)
/Fargo007
https://picasaweb.google.com/lh/photo/QqVOwxoeI7dzixkWSYGe241RtIz_DQR8PNrQCqxTgcI?feat=directlink
I picked this up a couple weeks ago and haven't been able to shoot it. The fake can I got from RTG has a different ID. It was too tight. Having not found a buddy with a lathe and the correct boring bar, I measured it myself and concluded that a 5/8 drill would handle the job. I went slow and careful so as to not gall the threads and hand fit it perfectly.
Out to the range! I only shot about 35 rounds but out of seven mags. WWB, Blazer aluminum, Blazer brass, and some handloads I made in 1989.
The gun just spit brass out as fast as I wanted to run the (Bill Springfield tuned) trigger. The action is smooth as glass. I tested four POF mags and three HK mags. All perfect lockup and flawless reliability.
Waiting for the form 1 to come back to SBR it and the TPM can is on the way as well.
The chicken was brined in a citrus/garlic brine, smoked over a water pan for about 3.5 hours to temp with cherry wood.
The empty wallet remains otherwise umremarkable.
Thanks Dave! I will see you again soon. ;-)
/Fargo007