Tires

[westlingracing]

Other thing is what works in the St louis area won't work in other areas. And even track to track here is different. So I do believe it needs to be done regionally or locally.
Dirt and clay content and abrasiveness can be dramatic.

[Clayton_Wetter]

really clayton friday portion of the world 100 were considered races 1 and 2 of the year by dirtondirt

You changed the date, we were talking about the World 100 that was Saturday when the track turned to black glaze.

[calverton]

I changed no date you assumed and you know what happens when you assume saturday the track was not at its best with the weather and all you could've ran open tire rule and got the same results and it was thursday night the track was extremely wet and the track was junk it didn't get over till 3 0r 4 am

[Centeroff]

For one time in my life I will agree with Litey. Wrestlingracing is saying that even if the track conditions call for a little harder than the 20, if the 20 is the rule on all four corners that's what everyone has to run. If they juice it will soften the tire and will for sure not make the 30-40 laps whatever that particular track runs. On the other hand, mastersbuiltracer is right also, a big oven will do the trick and we all know what a racer will do to win. I'm all for an open tire rule personally but the local racers just don't have the deep pockets to keep up with the big names with the backing. Thought I would never say it but the no groove, no sipe rule is the way to go and ink it didn't hurt the racing at Florence or the world 100 a bit. Tires is a subject that will go on for years and years. When the rules get sharp the teams get sharper.

[calverton]

Not even a oven lay the tires out in the sun

[Centeroff]

Calverton, now your wrong. If you let the tires soak up the sun it will actually soften the rubber. People cook tires in an oven to just below melting point, remove the tire and let it cool and will actually punch 5-15 points harder. Baking the tires is an old go kart trick for a track with a tire rule. Especially on those locked down day races. Back in the day we just had 2-3-4 year old tires we ran and naturally the same compound tire was a little harder. Nowadays these tracks check the dates on your tires so you can't run the old/ hard stuff. That's where the old oven comes into play. I guarantee a few on here know exactly what I'm talking about lol

[calverton]

As long as you don't put that special sauce from tennesee on them they would be legal, my question why do they wrap the tires

[cutman]

Those 7 or 8 top teams get what they want when it comes to rules. Monkey stuff up so they can have penske build them a way around the rules so the local guy won't beat them. Go to no groove tires so they don't have to work as hard. Then the photographer and the meter reader put it in the Lucas rules and all the series around the country think it is great for their racers too. It is flat disgusting!

The meter reader 😂. I heard he is gone from Lucas.

[Stede Bonnet]

grooving and siping is something about any one can learn to do that actually could save the budget racer money, this whole conversation is the problem and where racing is headed , ie: every one run the same tire, everyone run the same shocks and rear configurations, every one run the same engine, everyone run the same body that the series tells you to buy from a specific manufacturer, you must run the seat they tell you to run , next they will be telling you what each tire has to weigh, where does this end? starting to sound more and more like nascar to me, no innovation allowed unless every one can have it , remember the davenport deal? when it gets to this point, then im through.......

I agree, but there is a generation coming along that has been trained and educated to think this way, that we should all strive for mediocrity, not excellence. I like open tire rules, I left karting when all the "same-same" rules came along. In my early years I soaked and treated tires(it was legal), but as I found out how bad it could be for you I changed strategy and bought more compounds. I learned how to read the clay and chose the right tires for the conditions and actually ran better than when I was focused on treating harder rubbers to make them softer.

[fastford]

i dont have a problem with spec tires, i think they do save the budget racer money, and i dont believe in doping, but grooving , siping and grinding creates competition and may be time consuming , but i have more time than i do money.

[superstock79]

The tire debate in dirt late model racing is insane! It never ends. Just let them do whatever they want to the tires and be done with it! At the end of the day, the fast drivers will still be fast, and the slow drivers will still be slow.

[Necrosis]

Calverton, now your wrong. If you let the tires soak up the sun it will actually soften the rubber. People cook tires in an oven to just below melting point, remove the tire and let it cool and will actually punch 5-15 points harder. Baking the tires is an old go kart trick for a track with a tire rule. Especially on those locked down day races. Back in the day we just had 2-3-4 year old tires we ran and naturally the same compound tire was a little harder. Nowadays these tracks check the dates on your tires so you can't run the old/ hard stuff. That's where the old oven comes into play. I guarantee a few on here know exactly what I'm talking about lol

Really, just below melting point, huh? What is, in your experience, the melting point of a racing tire like we run in DLM's? And soaking up sun? Surely you don't intend to have us believe that exposure to ozone and UV-initiated oxidation are performance aids? For the people wondering about wrapping tires, it's simple. #1-less exposure to sunlight, UV. This keeps the light end esters and aromatics used in production from degrading. #2-You can unload, roll through tech, etc, and not get your tires all frickin muddy.

[Necrosis]

As an addendum, the sun is fine short-term, especially when trying to grow a tire for stagger, but that's about it. It is in no way comparable to an oven.

[MasterSbilt_Racer]

Really, just below melting point, huh? What is, in your experience, the melting point of a racing tire like we run in DLM's? And soaking up sun? Surely you don't intend to have us believe that exposure to ozone and UV-initiated oxidation are performance aids? For the people wondering about wrapping tires, it's simple. #1-less exposure to sunlight, UV. This keeps the light end esters and aromatics used in production from degrading. #2-You can unload, roll through tech, etc, and not get your tires all frickin muddy.

Aromatics? We want to keep the tire smelling fresh?

[Highside Hustler25]

For all the tire experts on here, Josh Richards and Best Motorsports are looking for a highly motivated tire specialist for the 2017 season. You're also gonna have to wash the rig.