Wanna learn to Port a Saw
- Thread starter Moo's Yo Daddy
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Coltont
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I put an OEM bearing in the muffler. Fixt it rite up
cus_deluxe
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lol, not sure that'll "buff out" tho...
Chainsaw Jim
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I've never used anything, let alone jb weld, inside the intake. I've also never once ground through and needed to patch a hole.
If I did grind through I'd replace the cylinder without hesitation and I'd tell the owner what happened when I was done.
I'd never deny doing it, nor would I go around bragging about it.
That would be like Firestone starting a new line of tires and showing previous failure rates right before the ad starts.
If I did grind through I'd replace the cylinder without hesitation and I'd tell the owner what happened when I was done.
I'd never deny doing it, nor would I go around bragging about it.
That would be like Firestone starting a new line of tires and showing previous failure rates right before the ad starts.
Adirondackstihl
Vert Da Furk........Bork Bork Bork
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I have an early recipe MMWS 661 with Devcon in the intake.......just sayin
paragonbuilder
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Zackly!
And transparency can be a good thing. I for one appreciate mistakes being posted as well as successes. Especially from someone who does this for a living.
Number 1 I get to learn from them...
Number 2 I don't feel so bad when I screw up!
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hseII
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The fire is for the smoke, not the pork.
hseII
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Yesp!!
hseII
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pop
Bosch?
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That chit'll buff right out...run it!!pop
Coltont
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NGK and a few million feet of timber. It had a good life. Maybe we could start a saw obituary thread?
hseII
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Coltont
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Kinda like a revival when they dip you underwater in the chitcrik?
Adirondackstihl
Vert Da Furk........Bork Bork Bork
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Send it
squeelsonwheels
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I have a peaceful saw graveyard I'm starting here...I can give it prime real estate!!!!!
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hseII
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Rob Stafari
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That my friend was from about six hours of smoke in a propane fired smoker, no way for the fire to get anywhere near the meat. It was moist, tender and delicious. It was my first experience with a propane smoker like that which my friend has. He had rubbed the meat down with seasoning before I arrived. Soaked a bunch of black cherry chips. There was a tiny bit of apple and hickory in the mix, but not enough to be noticed in flavor. Fired up the propane smoker and heated to 350 for 6 hours. Kept a healthy supply of wood chips on. Hotter and faster than I really like it smoked, but we started late and didn't want to eat at midnight so we took the chance and sped the process up. Worked out for us just fine. Like I said moist, tender, falling right off the bone deliciousness. I'd still prefer low and slow but in a pinch I'd do it that way again no question. Plus the propane heat makes it so easy to maintain a constant temperature and allowed us to focus on other projects at hand. Need to get one of those rigs to go with the side chambered wood smoker for myself. Don't often have time to commit to eight plus hours of stoking and adjusting temps the ol fashioned way. @Icepick69 It was a group effort, but that basically sums it up.
