Very low numbers more likely because of regular 1080 operations.
Liked On: 24-04-2023, 06:32 PM
looking at photos....only the ones with chammy in them have any significant feed showing at all.....could be the deerzies were down lower in better feed areas and the 457 other folks ripping through...
Liked On: 24-04-2023, 06:31 PM
The answer to this question lies in the past. I have a few Vintage Heirloom Rifles Serious vintage rifle collectors value certain things very highly and these elevate merely old rifles to the...
Liked On: 24-04-2023, 06:23 PM
Not a firearm; but a heirloom can certainly mean anything. I class my dad's old hand post rammer as a heirloom (to me). It would mean nothing to anyone else. Everytime I use the handmade rammer to...
Liked On: 24-04-2023, 06:21 PM
To me a heirloom quality firearm will be a one off that has been made to a specific clients order. At the minimum "hand finished" with all mechanicals perfectly tuned and operating flawlessly. The...
Liked On: 24-04-2023, 06:18 PM
While drooling over the Rigby website last night, i got to thinking what makes a "heirloom" rifle, and what options there are nowadays to pass on to younger generations. Something like a new Rigby...
Liked On: 24-04-2023, 06:18 PM
A thread on the countries where powder is manufactured. https://forum.accurateshooter.com/threads/how-many-powder-manufactures-are-located-in-the-us.3901810/ I think there may be a bit in there...
Liked On: 24-04-2023, 06:15 PM
Ive got a selection of .243 bullets you can try. Come around and have a look. Including I think 105 targex that shoot in a 1:10.
Liked On: 24-04-2023, 08:46 AM
Greetings, Most .243 rifles will have a 10 inch twist barrel. This may be marginal with some of the longer projectiles so it would be a good idea to measure the twist. Not surprised the Corelokt...
Liked On: 24-04-2023, 08:45 AM
You seem pretty angry about Chinese junk...also seem unfamiliar with NRS...also...you run your raft into boulders on every run as to bend the frame?? >>>I thought I was supposed to avoid boulders,...
Liked On: 24-04-2023, 08:43 AM
I put a rub of brown sugar, black pepper and sea salt on whole back steaks and a lot of other cuts, leave for a few hours and it brings out some of the juice and makes the meat more permeable for...
Liked On: 23-04-2023, 11:51 PM
When I do mine I put it on the barbecue and use that as a heat source, you can turn the heat up and down to suit your needs. Also get some dark chocolate and put it in a baking dish on the smoker...
Liked On: 23-04-2023, 11:50 PM
F a auto correcting. It's supposed to say fuscia.
Liked On: 23-04-2023, 11:48 PM
It doesn't look fresh enough, to me, to be antler rubbing of this season. Also, no small frayed and attached pieces of trunk / bark that remain after a good rubbing session. I'm not an expert by any...
Liked On: 23-04-2023, 11:48 PM
Definitely Moose.
Liked On: 23-04-2023, 11:48 PM