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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
2015, the snarkiest year yet!
- Thread starter mountainmist
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daizee
Knifemaker / Craftsman / Service Provider
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yeah, I really liked the idea of the 77/357 and shorty .357 rifles in general - bolt action awesome. With the right powder you can push a 158gr up to .30-30 muzzle velocities. Then I realized that I'd still need new loading components, need to keep the ammo separate from my pistols etc. And so I just bought a .30-30 instead.
Murphnuge
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They will. You'll have to go start a claim or something on their page to start a ticket, but that's it. Take your lanyard or keyring off if you have one. They'll just send you back a new light.
yeah, I really liked the idea of the 77/357 and shorty .357 rifles in general - bolt action awesome. With the right powder you can push a 158gr up to .30-30 muzzle velocities. Then I realized that I'd still need new loading components, need to keep the ammo separate from my pistols etc. And so I just bought a .30-30 instead.
I would really like one of those Marlin 336 youth rifles with the 16.5" barrel.
I would really like all the guns ever.
yeah, I really liked the idea of the 77/357 and shorty .357 rifles in general - bolt action awesome. With the right powder you can push a 158gr up to .30-30 muzzle velocities. Then I realized that I'd still need new loading components, need to keep the ammo separate from my pistols etc. And so I just bought a .30-30 instead.
I would really like one of those Marlin 336 youth rifles with the 16.5" barrel.
I would really like all the guns ever.
daizee
Knifemaker / Craftsman / Service Provider
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*LOL*
.30-30 is perfectly balanced in a 20" barrel. Uses all the powder, wastes none. 16" is noisier and slower. I like it because it's perfectly optimized in its classic 20" carbine configuration, and its effective range matches the effective range of good open sights.
I like the 16" barrel because it's going to be easier to get it out from behind the seat of my truck and be easier to maneuver without banging into stuff. Plus I already have a 20". Gotta collect them all!
james terrio
Sharpest Knife in the Light Socket
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Something like this?
It works great! If you don't need to do up a whole pig or something at once, a good outdoor propane grill is really the best option overall. Super fast to set up, doesn't heat up the kitchen in summer, regular grilling, smoking, you can use charcoal if you're careful about perp/clean-up, many come with a standard burner eye or two, works when the power is out... and this is coming from a guy who for many years refused to use anything but an "old-fashion" Weber with charcoal.
But at that point you may as well go custom and get whatever color G10 or micarta you want. Geez, you just can't please some people...
I'm with the majority on this one; I'd prefer either more subdued colors or really bright ones. Why didn't they run some light brown ones like come with the BK16? Solid yellow moonglow would be killer!
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While natural gas is great for the convenience factor, it sucks for cooking on an outdoor grill. It just doesn't burn hot enough to get that really nice searing on meats, and takes twice as long as propane to heat up. That and for some reason things just taste better with propane or charcoal (in my personal experience).
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While natural gas is great for the convenience factor, it sucks for cooking on an outdoor grill. It just doesn't burn hot enough to get that really nice searing on meats, and takes twice as long as propane to heat up. That and for some reason things just taste better with propane or charcoal (in my personal experience).
I have no experience with the natural gas, perhaps you're right. I initially thought about turning into an electric smoker. Never did anything about it, as I haven't smoked anything lately, then came across the gas and that thought entered my mind. But, when you smoke a 12lb brisket for 12-15 hours, you go through a lot of charcoal.
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i has the 77/44. nice. the steak maker
You're not shooting people's cows at night, are you? You're just supposed to tip them.
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Kind of sad this morning. This is the last I'll see of Guyon's nuts for a while.
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I'll send you a high-res pic to keep you going during the low times.
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Kay asked me if I wanted your nuts cooked in some banana muffins.
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I'm about to go run four miles in 32-degree weather. I would love my nuts inside two hot banana muffins.
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That sounds like a hell of a project. I wonder how many cases of beer would be required to get my neighbor to let me use his shop.
I am going to have to mull it over for a while.
Something like this?
It works great! If you don't need to do up a whole pig or something at once, a good outdoor propane grill is really the best option overall. Super fast to set up, doesn't heat up the kitchen in summer, regular grilling, smoking, you can use charcoal if you're careful about perp/clean-up, many come with a standard burner eye or two, works when the power is out... and this is coming from a guy who for many years refused to use anything but an "old-fashion" Weber with charcoal.
That pit looks a lot more complicated than anything I can currently justify, but I do have access to a large variety of wood suitable for smoking. May have to do a little experimentation before I make anything too elaborate, but I think I have decided on my next project to tackle.
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Im out of Peanut Butter.
No worries. I have more PB. It was hidden in the back of the cabinet. Everyone can rest easy and go on with their day.
james terrio
Sharpest Knife in the Light Socket
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You can always start small by just stacking blocks and expand on it later. Or using an existing metal cabinet of some sort like Vik suggested. (our factory-made propane smoker is essentially built just like a filing cabinet, except with racks and one big door, instead of drawers). There are many ways to skin that cat
Just be warned... once you grow accustomed to having smoked meats, fish and veggies a lot, the same stuff cooked in a pan or oven just won't ever seem "quite right" again... a person tends to get spoiled.
Whew! I nearly panicked... running out of PB is no joke
. We go through a jar/week in our house, if not more.
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