Oh, I don’t know Ronald
‘Boating Accidents’ work better than my ‘Cloak of Invisibility’ ! 
Welcome to the fold Roger! Good first post/Topic
I’ve always wanted to ask someone new here ‘Are there more than one of you?’ Welcome THEM… 
I’d give you a run for your money White Boy! (Get it? Will B—WB, White B----oh, neva mind! 
OFF TOPIC? US? WHO CARES?
I use the oven all the time for ammo when I am going to vacuum seal it.
I turn the oven to 250deg. when it heats up shut it off and wait a few minutes, place the ammo in a single layer, usually in the box. I turn the interior light on and prop the door open a crack with a fork to allow any moisture out. I leave ammo in the oven till almost cool and vacuum seal it right away. 
P.S. Let others in the house know what you are doing. 
OK, I trust you don’t get surprise unintended exit points through your oven door when you do it. Me, I’m just not sure I’d be comfortable putting explosives in my oven.
Then don’t.
I make a chili seasoning for my coffee and it adds depth of flavor to the coffee creating a warm and inviting taste experience with each sip of the coffee that makes it so much better.
Recipe? Or is it a secret family recipe?
3/4 cup New Mexico Red Chile Powder
1 Tablespoon Smoked Paprika
1 Tablespoon of Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon of Salt
1/2 teaspoon Cayenne
1/2 teaspoon of Oregano
Blend well in a spice grinder.
1 Tablespoon per 6 cups of coffee brewed.
Mix with coffee grounds then brew the coffee.
You can adjust to your taste if you want the seasoning stronger, add more. If it is too strong add less.
Thanks Brother, I’ll try it tomorrow morning.
I am a coffee freak and a staunch purist. I grew up drinking my grandmas espresso since I was 3 years old and that is my standard by which all others are judged, the woman had “the touch”.
I have tried hundreds of types of beans and brands all over the world to settle on MY standards. I don’t even try flavored coffees because I find them repulsive and I only drink coffee from anywhere outside of my house unless I’m FORCED by circumstances beyond my control.
BUT,
THIS actually sounds interesting… And hey, if I hate it Ill use it as a meat rub!
I actually use that recipe, with a little brown sugar as a glaze for salmon.
I’ve had that is Restaurants and loved it but I’ve never made it at home. I like my ribeyes seasoned with a rub a that I deconstructed from the rub a great Texas Steak Ranch puts on their steaks.
Yeah good luck with that
McCormick spicy Montreal seasoning for steaks, burgers, chicken……
Unless it’s going on the smoker for proper BBQ, then I’ll use a rub like that.
We’ve gone from drying out a gun to roasting ammo, to how to launch a boat, to flavored coffee and then on to meat rubs.
Taking bets on where this thread will go next…
Yeah…
It’s a little disrespectful to @Roger172 …
At least, hopefully we answered his question… 
I hope so. I see us do that a lot here, but I think it’s okay, because we do initially try to address the topic, but once it’s fully talked out, we keep the thread alive wandering around where ever our ADD imaginations take us…
Like you said, hopefully @roger172 got what he needed.
