Simple as possible Chassis V metric
#1
Posted 09 February 2011 - 09:46 PM
It's done and now I have to paint a body and hang the happy stuff on it.
It's not pretty but I think it will hold up for some hits?
Nesta
Nesta Szabo
In this bright future you can't forget your past.
BMW (Bob Marley and the Wailers)
United we stand and divided we fall, the Legends are complete.
I'm racing the best here at BP but Father time is much better then all of us united.
Not a snob in this hobby, after all it will be gone, if we keep on going like we do, and I have nothing to prove so I keep on posting because I have nothing to gain.
It's our duty to remember the past so we can have a future.
Pistol Pete you will always be in my memory.
#2
Posted 09 February 2011 - 10:23 PM
#3
Posted 09 February 2011 - 10:28 PM
Nesta
Nesta Szabo
In this bright future you can't forget your past.
BMW (Bob Marley and the Wailers)
United we stand and divided we fall, the Legends are complete.
I'm racing the best here at BP but Father time is much better then all of us united.
Not a snob in this hobby, after all it will be gone, if we keep on going like we do, and I have nothing to prove so I keep on posting because I have nothing to gain.
It's our duty to remember the past so we can have a future.
Pistol Pete you will always be in my memory.
#4
Posted 09 February 2011 - 10:31 PM
I intend to live forever! So far, so good.
#5
Posted 09 February 2011 - 10:40 PM
Goat boy, not Toremeister.
Nesta
Really? Ian is local
#6
Posted 09 February 2011 - 11:34 PM
Then I will go all the way to make it look tricked out!
But then we will never know until we try it out.
I might even put some Pavlov dog trick to it. Have to say the Warmack kit has so many possibility's to build that it blows my mind!
Thanks for that kit.
Nesta
Nesta Szabo
In this bright future you can't forget your past.
BMW (Bob Marley and the Wailers)
United we stand and divided we fall, the Legends are complete.
I'm racing the best here at BP but Father time is much better then all of us united.
Not a snob in this hobby, after all it will be gone, if we keep on going like we do, and I have nothing to prove so I keep on posting because I have nothing to gain.
It's our duty to remember the past so we can have a future.
Pistol Pete you will always be in my memory.
#7
Posted 10 February 2011 - 12:17 AM
Paul Wolcott
#8
Posted 10 February 2011 - 08:39 AM
Anthony 'Tonyp' Przybylowicz
5/28/50-12/20/21
Requiescat in Pace
#9
Posted 10 February 2011 - 09:27 AM
#10
Posted 10 February 2011 - 10:41 AM
#11
Posted 10 February 2011 - 10:42 AM
Barney Poynor
12/26/51-1/31/22
Requiescat in Pace
#12
Posted 10 February 2011 - 10:53 AM
Can i ask some of the more experienced builders, what would happen if you left it unattached in the back? Like if you literally just left the rails only? Would it be to much twist for it to work properly?
My guess is that the rear of the pan will drag. There has to be a stop of some sort there.
#13
Posted 10 February 2011 - 11:40 AM
11/4/49-1/23/15
Requiescat in Pace
#14
Posted 10 February 2011 - 07:19 PM
To me, it is. His method of pan management in the rear is unusual and shows some thinking. I like it.
Paul Wolcott
#15
Posted 10 February 2011 - 07:27 PM
Not only would the pans drag on the track but there would be no handling because there is nothing pushing on the main rails in the back to transfer the downforce from the body and pans to the rear tires.Can i ask some of the more experienced builders, what would happen if you left it unattached in the back? Like if you literally just left the rails only? Would it be to much twist for it to work properly?
Mike Katz
Scratchbuilts forever!!
#16
Posted 10 February 2011 - 07:28 PM
I've definitely seen that style of chassis before.
I just can't remember who the builder was.
Possibly Jim Fowler, possibly Jairus.
I too am curious what kind of twist movement you get.
Mike Swiss
Inventor of the Low CG guide flag 4/20/18
IRRA® Components Committee Chairman
Five-time USRA National Champion (two G7, one G27, two G7 Senior)
Two-time G7 World Champion (1988, 1990), eight G7 main appearances
Eight-time G7 King track single lap world record holder
17B West Ogden Ave., Westmont, IL 60559, (708) 203-8003, mikeswiss86@hotmail.com (also my PayPal address)
Note: Send all USPS packages and mail to: 692 Citadel Drive, Westmont, Illinois 60559
#17
Posted 10 February 2011 - 07:34 PM
Mike Katz
Scratchbuilts forever!!
#18
Posted 10 February 2011 - 07:37 PM
#19
Posted 10 February 2011 - 07:40 PM
Paul Wolcott
#20
Posted 10 February 2011 - 07:51 PM
Anthony 'Tonyp' Przybylowicz
5/28/50-12/20/21
Requiescat in Pace
#21
Posted 10 February 2011 - 08:02 PM
I came unhinged at work last week. Now I know where it went.I'm just overjoyed that Nesta actually built a hinge
1950-2016
Requiescat in Pace
And I am awaiting
perpetually and forever
a renaissance of wonder
#22
Posted 10 February 2011 - 08:20 PM
11/4/49-1/23/15
Requiescat in Pace
#23
Posted 10 February 2011 - 09:19 PM
Rob, I like the new El Farol pic............need to see some MEAT Volcano's
At this years Sano, Ken Byran took a ride with me to get a burrito. He was truely amazed at the mound of meat and how they made the food with a handfull of cheese, lettuce, tomoato.......until it was the size of a foot ball.
BTW:
I'm going club racing tomorrow night at Bruce's. I could stop by and take a photo of the mound of "meat".
#24
Posted 10 February 2011 - 10:17 PM
.....MOUND OF MEAT.
Jeez, are you LISTENING TO YOURSELF?
Here, have a few of these Lipitor-shaped after-dinner mints....
1950-2016
Requiescat in Pace
And I am awaiting
perpetually and forever
a renaissance of wonder
#25
Posted 10 February 2011 - 10:25 PM
Mound Of Meat.
.....MOUND OF MEAT.
Jeez, are you LISTENING TO YOURSELF?
Here, have a few of these Lipitor-shaped after-dinner mints....
Duffy:
The place is open 24/7 365 and they prepare the food maybe 4' from where you order it so you can see the grill. There is ALWAYS a mound of meat that's 12" tall and 2' X 3' cooking on the grill.
Small mound of meat in this photo
You get your moneys worth for $4.50
And yes eating this stuff is why I'm now on a diet.