7910's are like hens teeth around here. I would really like to run one.
Miller is in northern MO (check his avatar). He seems like a real good guy though.
I only know of one Dolmar dealer and the biggest saw he had was also 5105 at $475. At that point the 590 is a much better deal.
I was toying with buying a Sthil one time and I asked the guy closest to me if he would match the dealer close to my cabin ($30 difference). He...
That's a great value for what you are getting. If you shop around, a complete 562 can be had for well under 700 clams OTD. I have never seen...
Didn't realize they were $300 different. What prices are you guys seeing locally for these saws?
Atta boy. My good saws all have moderate priced bars. Would really like to slap high end bars on them but then I could buy another pro grade...
Honestly there are so many NOS and replacement bars for sale on the net for significantly less $ than new I would do some good searching and just...
I too am just giving crap back to CoreyB for his smack talk. On a side note I counted more than a second difference in those cuts but its not a...
Still interested to hear from the OP how things would turn out in a fair contest. We know Yank's disdain for Stihl runs deep. Wish he'd give...
Dude....you just watched the 6100 get spanked by a significant margin. That must be some good kool aid...please pass it around. ;) Some saws...
Looks like old Dolly just became the bridesmaid.
You said what many others were thinking ;)
Come on guys, we all know ole Yank has a little bit of ownership bias if you follow his posts. This test doesn't surprise me at all ;) Let's see...
I wasn't talking about the Dolmar.
Even a 90 cc saw will jam if you lean on it. You must be running it like a granny to not clog up a 455 or 5020.
I'll get some next time! Btw you guys had some great photos on page one also.
Sorry no pics but the Dutch oven has hardly cooled in the past week. Chicken, ribs, and pork roast in the DO as well as steak, shrimp, chicken,...
His wood in storage stays pretty dry. I'll certainly check for any mold before I start cooking. Lots of hard maple, hickory, and black cherry up...
Any progress pictures?
