Recent content by Telemark

Expensive to manufacture and difficult to clean and maintain in rifles. They tries it with muzzleloaders, but it didn't go anywhere.

The quality of Norwegian suppressors is outstanding. I assume the high prices in the US are due to several factors. The tax stamp creates a massive barrier for entry, meaning they are already a luxury product. Many companies in the US want or need to rate their suppressors for full auto or...

This year was a lot more giving than receiving. I gave my niece and nephew my old Daisy .22 rifle and bought their family a new semi-auto .22 so they could go plinking together. The kids are about the right age to learn how to shoot, buy way too simall for proper guns. I also gave them...

That one is similar to my Hausken in design. Bummer about the price. Looks like a great suppressor.

I usually start at a bench to make sure my rifle is zeroed. Then I practice standing shots at 100 meters. When they get the 200 meter range going, I'll be doing a lot of that.

What's that suppressor called?

I had my barrel cut down and got an over-barrel suppressor to keep the length reasonable.

Just clip it with pruners in winter. February is good in most of the US. You can try to disinfect them with peroxide or a diluted bleach solution if you feel you need to. I store mine wrapped in wet newspaper inside a plastic bag. They should last at least 6 months in the fridge.

I'm in Ohio at the moment. My Callery pear project is here in Montgomery county. I don't send scions to Canada. I just bring them with me and graft my trees there.

I have unlimited wild pawpaw scions, and a few unknown pear scions that did very well on Callery rootstock. I'm looking for late-dropping apple, crabapple, pear, and persimmon. Also looking for any excess pear scions for my wild Callery project.

Go for light weight. We hunt almost exclusively with suppressors in Europe. I have a big over-barrel Hausken that is excellent on my .308, but the American QD can I have on a 5.56 AR in Ohio weighs a ton, and is only reasonable for hunting. I think the US market is about to change...

Seasoned and wrapped in foil, in the oven til tender, I think about 2 or 3 hours. Foil off and a couple minutes under the broiler. Baked potato and salad as sides.

Beef ribs are incredible. Rich beef flavor. Very tender if you do them right. I made a slab a couple weeks ago. Found them in the freezer, but price tag says it was bought on sale at a good price.

Can't you organize those hundreds of people to vote out the local council/trustees/supervisors/etc. and get some people in who want to keep the development out?

I would definitely try it next year.