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The Basics, Starting Out
New barrel
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<blockquote data-quote="shortgrass" data-source="post: 1899816" data-attributes="member: 24284"><p>On a name brand barrel (Kieger, Hart, Bartlein ,Benchmark, Lilja, etc) that is hand lapped, only the 'fluff',,, the very, very small/fine burrs left from chambering, need to be "broke-in" or shot out. If the barrel fouls ahead of the throat, they didn't do a good job of lapping it. Start your load workup and don't get that barrel hot.</p></blockquote><p></p>
[QUOTE="shortgrass, post: 1899816, member: 24284"] On a name brand barrel (Kieger, Hart, Bartlein ,Benchmark, Lilja, etc) that is hand lapped, only the 'fluff',,, the very, very small/fine burrs left from chambering, need to be "broke-in" or shot out. If the barrel fouls ahead of the throat, they didn't do a good job of lapping it. Start your load workup and don't get that barrel hot. [/QUOTE]
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