Next Mod: Cams
Variable cam timing in our cars may if fact lessen the affect of lobe separation a little in the lower rpm range. Best of both worlds to an extent.
This is good information.
Now that we've changed the cams, are we going to be getting a hard time from everyone about not be a "NA" car anymore????
My answer is NO, it's still NA, just with different cams, but still NA.
JUST A QUESTION?????
I'm sure there will always be an * after everything we do from here on out, but I guess that's how it works.
Can't wait to get it back on the road/track. It might even cool off enough here in Florida to get some decent DA numbers.
Now that we've changed the cams, are we going to be getting a hard time from everyone about not be a "NA" car anymore????
My answer is NO, it's still NA, just with different cams, but still NA.
JUST A QUESTION?????
I'm sure there will always be an * after everything we do from here on out, but I guess that's how it works.
Can't wait to get it back on the road/track. It might even cool off enough here in Florida to get some decent DA numbers.
Now that we've changed the cams, are we going to be getting a hard time from everyone about not be a "NA" car anymore????
My answer is NO, it's still NA, just with different cams, but still NA.
JUST A QUESTION?????
I'm sure there will always be an * after everything we do from here on out, but I guess that's how it works.
Can't wait to get it back on the road/track. It might even cool off enough here in Florida to get some decent DA numbers.
The Best of Mercedes & AMG
Now that we've changed the cams, are we going to be getting a hard time from everyone about not be a "NA" car anymore????
My answer is NO, it's still NA, just with different cams, but still NA.
JUST A QUESTION?????
I'm sure there will always be an * after everything we do from here on out, but I guess that's how it works.
Can't wait to get it back on the road/track. It might even cool off enough here in Florida to get some decent DA numbers.
For those of you that don't know it's when you touch your fingers to your thumb and that fleshy part of your palm right under your thumb is supposed to tell you how done the meat is.








