Well, I would have finished my first AR15 build, but.....

None | 3-27-15 | RandallFlagg

[RandallFlagg]

I was tightening the barrel nut onto my upper receiver, and I got 'er up to 30 foot pounds.
Loosened it up and tightened again, wash, rinse, repeat...
During the final tightening, the nut lugs would not line up with the gas system.
Tighter...
And, tighter.....
And, TIGHTER.........
And....

I started snapping the teeth off of my barrel nut!

I have to go to the gun shop tomorrow morning and get a couple more barrel nuts, and start all over again.
I'm so sad!

[RandallFlagg]

OMG!
LOL!!!

[RandallFlagg]

Them thar Kayaks can be hazardous to one’s firearms.

[RandallFlagg]

My Dad and Uncle were in Vietnam. My Dad was an Army Radioman, and my Uncle was a tail gunner in a B-52.

I miss those guys.

[RandallFlagg]

I’ll post a picture of the completed rifle after I (HOPEFULLY) finish building it today.

[jonrick46]

Let us know if you are successful. I once built a black powder Kentucky long rifle from a kit. Once I finished it, I took it to the range and hit my target at 300 yards! That accomplishment is an experience of a lifetime. Don’t give up.

[RandallFlagg]

Well done!!
The main reason I wanted to build this rifle was so that I could get to know it intimately. That way if something went wrong, it’d be an easy fix. Plus, I could help others wanting to do the same.
Plus...
It’s yet another useful hobby.

[jonrick46]

I like it because I have a good unregistered gun that can let me in on special hunts. It’s a good elk hunting rifle.

[RandallFlagg]

I’ll bet.

Of the few times I’ve eaten elk, can’t say when I DIDN’T love it.

That meat is NOMZ!

[jonrick46]

I found elk hamburger not as good as made from beef. However, elk hamburger (or bison, turkey breast, or deer hamburger) is perfect for jerky. Knowing you are a do-it-yourself person, check out this recipe:

Ingredients

3 pounds ground elk (or use 90% lean hamburger meat/10% fat or leaner)
5 teaspoons garlic powder
4 teaspoons onion powder
3-4 teaspoons sea salt (we prefer 4 teaspoons)
2 teaspoons ground black pepper
1 1/4 cup beef broth
1 tablespoon Wright’s Hickory Liquid Smoke
2 teaspoons unsulphured molasses

Instructions:

Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.

Stir together the beef broth, liquid smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.

Cover and marinate for at least 3 hours in the refrigerator.

Form the meat into strips, about 1/8-1/4” thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.

Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.

Place the jerky strips on paper towels to cool and to absorb any excess fat.

Consume within 24-48 hours at room temperature, or store in the refrigerator in an air tight container for up to 7 days. For long-term storage, freeze in an air tight container and consume within 3-4 months.

This should give you incentive to build that gun in time for next season’s elk hunt (or moose or deer).

[Organic Panic]

Guns are dangerous. I suggest going on a canoe ride once you complete your build.

[KoRn]

I was expecting a posting where someone had the little spring that’s in the top of the grip pop out, and eject across the room, into an alternate Universe..... lol

[Trteamer]

Hope you get it fixed and it’s a tack driver...

Off topic, know of a gunsmith in Colorado that can custom cut and fit a shotgun stock? I have a friend that needs a trap gun stock cut down and fitted. No gunsmiths we have talked to are capable...

Thanks!

[Chainmail]

I finally finished a Ferguson Rifle (breechloading Brit flintlock) after 16 months of hard, hard labor...shoots sweet!

I wonder if the guy with the trouble with the AR-15 barrel nut considered a light facing off of the front of the receiver to align the gas tube slot and stay within torque limits?

[Dr. Bogus Pachysandra]

“Alcohol, Tobacco, and Firearms should be the name of a convenience store,”

There used to be one South of Sandusky, but it was called “Ice Cream and Guns!” True!

[G Larry]

Get a Milt Sparks custom holster.
Worth the price.
Worth the wait.

[kitchen]

I was mis-reading my torque wrench.

More than you realize. When you put your barrel nut wrench on the end of your torque wrench you created a torque multiplier. Here's a site that calculates actual applied torque.

As an aside, an aluminum and steel thread interface has a high probability of galling. Inspect the threads under magnification for signs of disruption; you may have to run them through a tap and die to chase any damaged spots. I'd also evaluate the need for a bit of anti-seize lube.

Good luck!

[Manly Warrior]

Flagg;

Get the next bbl nut to 30-35 ftlbs, then dremel the offending spur down so the gas tube passes through cleanly. Forget trying to get to the next notch-usually it takes 2-3x more torque-hence your initial problem anyway.

Use a good moly grease or anti-seize compound on the inner surfaces o the upper, outer surface of the bbl extension, nut threads and seating surface- just a little, not slobbered on.

Trust me, it won’t come loose until you want to rebarrel.

Best;

[RandallFlagg]

I was expecting a posting where someone had the little spring that’s in the top of the grip pop out, and eject across the room, into an alternate Universe..... lol

Amazingly, I haven't done that yet.
I did do that with my Hi-Point 40S&W carbine while cleaning it, though.

[RandallFlagg]

The guy I use is at Freedom First Firearms by 70th and Broadway. His name is Stacy.
(303) 428-4700

[RandallFlagg]

Yeah, I read about that on YouTube. They guy says that the wrench needs to be 90 degrees from the attachment to get proper torque.
I just got back from the gun shop with 2 new barrel nuts, and will start this all over again now.