Free: Contests & Raffles.
For those of you that were going to be testing some new loads, any luck yet? I'm looking at buying a Knight Bighorn myself and my head is spinning researching all of this blackpowder stuff.
I bought a blued Bighorn at the Joes closeout sale. Need to work up a load for it, so will be watching this thread.
A blister pack of 20 pre saboted for $9.99
If you are using saboted bullet I don't recommend seasoning the barrel. You are not using bore sized lead.
Quote from: usmc74 on May 24, 2009, 09:17:45 AMI bought a blued Bighorn at the Joes closeout sale. Need to work up a load for it, so will be watching this thread.Pretty good price?
Quote from: adnahoundsman on May 24, 2009, 11:21:44 AMIf you are using saboted bullet I don't recommend seasoning the barrel. You are not using bore sized lead.Why not? I seasoned my barrel several times over 5 years ago and I shoot great groups with a sabot bullet out of my TC 50 cal, does a seasoned barrel know the difference between a patch and a sabot?
Black Powder: “Seasoning” … good for your cast iron fry pan but bad for your barrel. Seasoning is purely a myth carried on for eons that has absolutely no basis of fact. Original muzzle loader barrels were made from wrought iron that has a much bigger grain structure than modern steels but nowhere near that of cast iron. Seasoning in a cast iron pan is nothing more than a layer of burned on oil properly identified as “varnish”. The large grain structure of the cast iron and rough surface texture allows the varnish to bond to the iron giving the nice smooth surface. The finer grained wrought iron will not take varnish (seasoning) like a cast iron pan and neither will any modern barrel steel because the grain structure is too small and the surface is relatively smooth. Varnish (seasoning) is nothing more than fouling and in extreme cases it can cause serious problems resulting in damage to the gun and or death / injury to the shooter and bystanders.