Penguin4x4

Kitchen still smells like a smokehouse. Not that I'm complaining or anything...

Don't sweat it. I am horrible with names, Bill. Mornin' Sam. Mornin' Ralph.

and yes, in a lot of cases it is cheaper than buying tomatoes, bell peppers, onions, garlic, and seasonings and making it yourself.

also available in refrigerated packaging with cooked ground beef already included

Huh? Shouldn't hardly be in the plateau in 8 hours. 250 is hotter than I've ever smoked anything though Lean as hell. I put on an 8 lb. brisket that finished in 7 hours @ 250F today. Your thermostat isn't working at 250 you are way hotter. Could be; I'll check the thermocouple's calibration tomorrow and see.

Huh? Shouldn't hardly be in the plateau in 8 hours. 250 is hotter than I've ever smoked anything though Lean as hell. I put on an 8 lb. brisket that finished in 7 hours @ 250F today.

a ratatat tat and a rumpa pum pum Is the sound of the gat and the sound of a drum and whatever you attach to is what you become

Run, run, run, run, the revolution has begun Run, run, run, run, the revolution has begun Run, run, run, run, the revolution has begun Run, run, run, run, run into the rising sun

Fuck that noise. Pump or semiauto for that, the lighter the better.

2-3 MOA, less than 2 ft. OAL, a caliber that responds incredibly well to suppressors and impossible to destroy. What's not to love?

Saiga 5.56 converted to .300 BLK, 12.5" barrel, and all three of the above accessories would be my dream rifle.

who needs fancy rifle!

TWS Dog Leg and/or UltiMAK M1-B scope rails,Bonesteel Folding Stock Hinge with AR-15 stock adapter mounted to basically any AK ever and you're good to go, comrade