Eldorado

actually, any turbo knowedge I have is from almsot 4,000 posts on AF and three years watching turbo arguments being had by engineers and very experenced enthusiasts. AF used to be an awsome place to learn. When I went to help a few friendsdo various turbo installs I already knew the basics just from reading on AF. Full intake manfiold swap was a breeze (an 8hr breeze) on my friends Tibby simply from reading on AF and working on briggs 5hp engines. <{POST_SNAPBACK}>

ts hard to take out of focus pics with s digi cam

Thats a huge fan. Bondo resin is like super resin, hardens in like 1hr with ample hadener

Know it all chris

Not the "tulip" on the side . The deer was aiming for the rose plate on the front <{POST_SNAPBACK}> I was making fun of jim

When i went with my pops to buy the burb their was one with a SC on it. I wanted to test drive it. Prob ate gas like you cant imagine

Foo needs some suspension work.

No good throwing books handy ?

The honduh has a little belt whine. I just pretend its a roots under there.

" its a tulip"

You shoudnt be having any problems then.

If you use KnuKonceptz Kolossus 1/0 you have to trim it. It doesnt even fit in a reducer.

1/0 in 8ga out The remote is 12ga i believe

They seldom die. You have to have a really jacked up vehicle

excuses excuses

I don't plan on cleaning it, not supposed to anyway. It sits on the grill and turns it into a brick oven. The bottom of the crust is awesome, but I am having a hard time getting the top edges of the exposed crust to brown. Of course, I have forgotten to coat it in olive oil everytime so far too. <{POST_SNAPBACK}> Are you making a deep dish style or a NY style ? Ny use this=http://www.amazon.com/gp/product/images/B000063SKU/104-3904150-5110350?redirect=true and no stone and see how it turns out. Deep dish, cant help you, mine always come out soggy. And dont load up the toppings, less is more

510deg. The conveyor ovens work differently than your average oven. They blow hot air on the food pulling out all the moisture so they cook faster. Thats why brick ovens are better but take longer <{POST_SNAPBACK}> I have a brick/convection oven sort of. A pizza stone on my komodo grill and its very similar. Wondering on the temp because the bottom of my crust is beautiful but the top isn't browning. I think my stone may block too much of the direct heat that wraps around it. Last night I did them at 675 degrees though so maybe dropping it a notch will help. <{POST_SNAPBACK}> Dont use the stone. My mom has one and they are just a pain. Plus they take forever to clean.

Not to bad. My mom hit a deer with our old 1970's Lebaron. Messed up the door pretty good and poop was everywhere. That shouldnt be to hard to hammer out

They are rather old. Nice pieces. crossfire doesnt seem to be " in the game" lately

I dont even think Tc has that many parts

This was my attempt at posting a jordan tyler style work log. With washed out pics that are massive and my ugly scabbed up toe in the pics. it was for my RL-i 8 and a 10" PR I have yet to test it out vs ported but we'll see. I already know that the ported is louder If you were wondering, that port is not functional.

510deg. The conveyor ovens work differently than your average oven. They blow hot air on the food pulling out all the moisture so they cook faster. Thats why brick ovens are better but take longer

fiberglass

kan leik someone do it for me ? I will put the sub in in leik i dunno 2 months ?

If you dont get the joke look at jordan tylers threads