After running a fast string of 50ish practice rounds through my trusty Glock, I finished practice and set the gun back up into its usual carry condition. As I re-holstered it in the appendix position with a round in chamber, a thought popped into my head. I’d fired the fifty rounds fast…what if the pistol was so hot that the round in the camber cooked off? I don’t know what the actual risk of this is . . .
But I’ll be honest — it unnerved me a bit. I unloaded the chambered round and didn’t replace it until the gun had cooled off. The round I’d unloaded was warm to touch, but not so hot I couldn’t hold it. So here’s the question: is it even possible to cook off a round in a hot pistol? How many rounds would it take to get a pistol toasty enough to do that?