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Literally gayer than a pile of man on man butt sex

more or less if whatever is actuating the trigger can be reprogrammed to pull the trigger more than once, then it's a machine gun. So the only electronics found in triggers are generally present to create a safety that wont allow for a fire unless a condition is met, but the pull still has to be...

Piston ars re fine, they just don't fix suppression issues

also probably a machine gun in the eyes of the ATF since its an electronic actuated trigger. If the trigger could be set to keep pulling while the control is held then it is a full auto, regardless of rate of fire.

http://i.imgur.com/r01TBNq.gifv

"should" ≠ "is"

Yup this, the extra fouling is from the extra chamber pressure that hangs around longer due to the can, not gas system pressure.

the high notes are when his rounds went supersonic, he had the 220's loaded just on the edge of the speed of sound

$500 is actually a decent price from what I've seen. The walther CCP has a stupid easy slide pull since its gas operated.

260 Ponderosa Drive, Trenton, Ga

free I'll work on getting an address.

dude machine guns and silencers... make the drive

you should still show up, ill be taking tons of photos and I'll need people to do some shooting with my head and chest go pro rig

Who of you are coming to the metering shoot this saturday, and what are you planning to meter? I'm going to try and get some good numbers on the specwar 762 This is at Liberty suppressors in Trenton, GA and will also be hosting Dead Air Armament its open invite, so come one and represent SET.

one of the most amazing guns I've ever heard was a suppressed 30-30 with 220gr handloads.

a member on another forum got his silencers and some guns back after quite a long time. all the stuff was covered with glue for fingerprints.

250 degrees, 1 hour and 15 minutes per pound . Hickory and misquite wood Use some yellow mustard to hold your spices on Smoke it fat side up let the meat come to room temp for 6 hours or so before smoking wrap it in tinfoil for about 1 hour after cooking is done, I like to use two layers of...