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Old March 18, 2012, 06:45 AM   #26
mykeal
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Maybe not. How did it taste?
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Old March 18, 2012, 08:32 AM   #27
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I can't imagine it tasting too good. he didn't put any salt, pepper or ketchup on it.
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Old March 18, 2012, 08:48 AM   #28
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LOL, nope but it now has a guaranteed non stick surface
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Old March 18, 2012, 12:52 PM   #29
Sure Shot Mc Gee
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mykeal--Contrary to popular belief you cant "season" a muzzle loader barrel.
I never claimed to be an authority on barrel seasoning. I had in hand a 1995 T/C owners manual at the time. If T/C chose to change their maintenance wording as currently seen on the web site you posted (tcarms.com/assets/manuals...ken_Manual.pdf) and doing so without informing their customers of the change. I guess its a moot point. As far as the other topics you mentioned? Whatever.
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Old March 18, 2012, 05:25 PM   #30
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Originally Posted by Sure Shot Mc Gee
I never claimed to be an authority on barrel seasoning.
Good.
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Old March 18, 2012, 05:35 PM   #31
Andy Griffith
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I've always believed in barrel seasoning, now you're telling me it can't be done?

I figure if you season it like an iron skillet, it's seasoned.
I have not cooked in a fresh barrel yet, but now I'm going to have to try.
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Old March 18, 2012, 05:46 PM   #32
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Un seasoning

I've gotten a few rifles with seasoned barrels. A proper cleaning with Ballistol took it right out.http://thefiringline.com/forums/imag...es/biggrin.gif
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Old March 18, 2012, 08:11 PM   #33
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I've gotten a few rifles with seasoned barrels.
If you say so.
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Old March 19, 2012, 10:40 AM   #34
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Hard to break old habits and to each his own !!

I always season a new barrel or at least try to. Mostly with mixed results and certainly not a point to argue. Mostly because it's not anything that is easily documented. I have one .45 Side-lock that responded well and then there are others that I really can't tell. I'll stick to my techniques and they are hurting anyone . .....

Just don't tell me, the tooth fairy does not exist. ......

Be Safe !!!
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Old March 19, 2012, 06:40 PM   #35
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Wait a minute

The label on the front of this new tube of bore butter I just bought says "season's barrels to make fouling softer"
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Old March 19, 2012, 09:13 PM   #36
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Which is marketing BS. You can believe it if you want.
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Old March 19, 2012, 09:20 PM   #37
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LOL I don't I just wanted to stir the pot a little.
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Old March 23, 2012, 09:44 AM   #38
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Knight preseasons barrels with Dynatek?

Oh Hawg, not again! Please call BS on this!
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Old March 23, 2012, 11:22 AM   #39
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Oh Hawg, not again! Please call BS on this!
I don't even know what dynatek is.
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Old March 24, 2012, 04:10 AM   #40
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Originally Posted by Strafer Gott
Knight preseasons barrels with Dynatek?
Oh Hawg, not again! Please call BS on this!
It's a ceramic bore coating.
I heard that in a few years all of the Teflon coated frying pans will be discontinued from being sold in the U.S. and will be replaced by ceramic coated frying pans.
The ceramic coating will last longer, will be more effective and shouldn't produce any of the questionably unhealthy byproducts that can be released from the Teflon coated pans by high heat.
Some Traditions guns had Teflon coated bores at one time but that process didn't last very long.
And Investarms use to make some chrome lined bores along with some other muzzle loader manufacturers.

DynaTek Bore Coat

http://thefiringline.com/forums/showthread.php?t=482856

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Old March 24, 2012, 09:04 AM   #41
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I think this thread should be closed because it has fallen down the rabbit hole.
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Old March 24, 2012, 06:26 PM   #42
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Awww man, well I coated the inside of my new barrel with crisco and baked it in the oven for a while!!! So you mean to tell me I wasted my time????????????
I wouldn't say a waste of time. You could always cook cornbread tubes.
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Old March 24, 2012, 06:37 PM   #43
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I wouldn't say a waste of time. You could always cook cornbread tubes.
With rifling. You could sell them and call them twisters.
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Old March 24, 2012, 07:22 PM   #44
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With rifling. You could sell them and call them twisters.
you might be on to something there, it could be the next big food thing and make you a billionaire.
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Old March 24, 2012, 09:47 PM   #45
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Yeah, man! Coat 'em with powdered cheese and...no, wait, that's been done.
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Old March 26, 2012, 07:41 PM   #46
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Here is my recipe. Take your brass brush and scrub inside of barrel to all bluin comes out. A lot of folks don't know that. Clean w/ ballestol mixed 3/1. Run dry swabs till residue no longer remains Then run a cotton patch w/ pure ballestol. The the barrel is shiny & clean and protected against rust--ain't that all you need? Or use another type of lubricant if you don't like ballestol.
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