Tires

Collapse
X
 
  • Time
  • Show
Clear All
new posts
  • Necrosis
    Senior Member
    • Sep 2014
    • 379

    #91
    Originally posted by MasterSbilt_Racer View Post
    Aromatics? We want to keep the tire smelling fresh?
    RAE's (residual aromatic extracts) make up most of your common plasticizers in tire manufacturing, and aromatic hydrocarbons (-ene's) are widely used as well. They are the chemicals that experience degredation the quickest when exposed to UV/Ozone. I'm sensing a fair bit of sarcasm, as surely this isn't news to you. Seems Centeroff decided to forgo his instructor duties today. A true shame!

    Comment

    • Centeroff
      Senior Member
      • Jul 2016
      • 1896

      #92
      Necrosis, if you have never baked a tire to harden it, I'm doubting you ever seen a racecar. Oldest trick in the book. Since my post offended you, google it so you can prove yourself wrong!

      Comment

      • Centeroff
        Senior Member
        • Jul 2016
        • 1896

        #93
        http://www.pulloff.com/phorum/read.php?2,220995,221010 Necrosis, this isn't the beginners only thread. Or no it all!

        Comment

        • calverton
          Banned
          • Sep 2016
          • 1591

          #94
          Did you even read the page mighty big oven for ntpra tires lmao

          Comment

          • Centeroff
            Senior Member
            • Jul 2016
            • 1896

            #95
            You can bake any tire. That was the first thread that popped up. Not saying it's legal but it's done quite often especially at the tire rule tracks. I have done a many ss11 Burris kart tires myself. Just an old trick to harden a tire.

            Comment

            • Centeroff
              Senior Member
              • Jul 2016
              • 1896

              #96
              http://www.4m.net/archive/index.php/t-175266.html Read this thread. Hillbilly deluxe knows what he is talking about. You bake a tire correctly it will punch 5-10 points harder.

              Comment

              • Necrosis
                Senior Member
                • Sep 2014
                • 379

                #97
                You said right below the melting point, idiot. I have a VERY nice oven rotisserie that'll fit 4 tires, use it often. I want you to tell me what that temperature is that you say is effective, and what the melting point is. Because NONE of the dedicated tire ovens can get to even half the melting point of these tires. Again, made to look foolish, OffCenter. I promise you there are a few here getting quite a laugh out of this, as a few here KNOW how much tire "research" I've been involved in lately. And you still fail to recognize the ultimate irony of our little exchanges... But it's too funny to stop.

                Comment

                • buster83
                  Senior Member
                  • Jun 2007
                  • 1878

                  #98
                  it seems like someone whined about it claim unfair competition with the tires and after 60 years here we are but if u came this far and know what it does when it will happen for the driver u wonder why they even show up cause u r taking away a little of the drivers comfort zone.

                  Comment

                  • Stede Bonnet
                    Senior Member
                    • Sep 2016
                    • 325

                    #99
                    Originally posted by Centeroff View Post
                    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
                    I only ever cooked my tires to increase roll-out, never to change hardness. Heat and UV rays are the enemy of rubber, it pulls the oils out of the rubber and shortens the tires life.
                    Politically Incorrect.

                    Comment

                    • calverton
                      Banned
                      • Sep 2016
                      • 1591

                      #100
                      He knew that lmao

                      Comment

                      • Centeroff
                        Senior Member
                        • Jul 2016
                        • 1896

                        #101
                        Necrosis, the melting point of rubber is 180 degrees Celsius or roughly 357ish Fahrenheit. I called and asked a man who knows. You set your oven on 350 and there is a rotisserie in his particular oven. You rotate the tire for 25 minutes at 350 degrees, take the tire out for 10 minutes and rotate the tire 2 more times at 350 for 25 minutes. It may pull the oils out, it may make a heluva entrée, I don't know?? The man is a regional champion in a super late model and this is the way they harden their soft tires. Your gonna argue with a man that knows. I'm not oldfag or calverton, I'm not on her typing for the hel1 of it. That is the exact not a Guess, but the exact formula a champion regional racer uses to harden his soft compound tires!

                        Comment

                        • Centeroff
                          Senior Member
                          • Jul 2016
                          • 1896

                          #102

                          Comment

                          • Necrosis
                            Senior Member
                            • Sep 2014
                            • 379

                            #103
                            Oh really? Local Champ is your source? Ohh the irony, it's melting point is so high! Who's opinion in all of DLM racing would you value most when it comes to tires? Serious question!

                            Comment

                            • Barbecueboy
                              Senior Member
                              • Mar 2013
                              • 18116

                              #104
                              Originally posted by Necrosis View Post
                              Oh really? Local Champ is your source? Ohh the irony, it's melting point is so high! Who's opinion in all of DLM racing would you value most when it comes to tires? Serious question!
                              I go to huskerdirt and Jeff .
                              Where is the move over flag when you need it?????

                              Comment

                              • Nasty55
                                Senior Member
                                • Jun 2011
                                • 2611

                                #105
                                Originally posted by Barbecueboy View Post
                                I go to huskerdirt and Jeff .



                                Come on now Brother you forgot the other expert..... The StLouis Sidewalk Slider Litefooted Flaming Faller Litey Oldfag Perverton!
                                If you can't race it or take it to bed! It ain't worth having!

                                Comment

                                Working...
                                X