I just purchased my first modern inline... a Thompson Center Omega Z5 w/ thumbhole stock. I am very excited to get out and work up some accurate loads for my first muzzy hunt this year but I heard that you had to cure inline barrels much like the old cap and ball smokepoles. The oldtimer likened the process to seasoning a cast iron skillet but for some reason this just strikes a strange cord with me in regards to modern firearms..
Any suggestions?


