I do too, but I feel it really doesn’t have legs.
Yeah, i moved the axle back i think 1.5" and the front of the springs like 3/8" tires centered nicely in the wheel well now, will snap a pic when i get homeYou wearing 10.5x30s on your 62? Did you move the rearend back? I've got 10.5x28s on mine, with room for 30s, but the rear is back an inch.
(Obligatory pic included).
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Looks like serenity Paul! Thanks for the pic.Andre has gotten big! Must be the Dick's Deluxe you've been feeding him! Oh, yeah, a picture!
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Thank you for asking.
k.. so this is wit 30x10.5's... don't judge the front lip... i didn't realized i shaped it wrong til the paint was on.. i had to make that stuff myself, like the bottom 8" of the quarter and 12" of lip in front of the tire..You wearing 10.5x30s on your 62? Did you move the rearend back? I've got 10.5x28s on mine, with room for 30s, but the rear is back an inch.
(Obligatory pic included).
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I'd would make a suggestion, but you wouldn't listen....no one ever does.
Don't forget the ham.Thank you for asking.
It's a fine topping for non Italians. If you choose it without a marinara sauce though, you really should seek help.
(This is a completely fabricated response. If you are Italian and can help this man see the light of a meat lovers with mushrooms and no olives then please chime in)
Picking up Andre after his chop job… hoping for good things
nope.. it's a 318 with a 4" crank... or a 400 with good heads/compression 440 is a red herring...Is 440 the answer to the ultimate question?
pfft! the real heads know it the mighty leaning tower of power is where it's at.nope.. it's a 318 with a 4" crank... or a 400 with good heads/compression 440 is a red herring...
Uh, leave off one plug wire?I have a an old 360 laying around......how can I get it to make as much power as a 318 ?
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What cam and heads should I use?
But I'm Italian and I like pineapple on my pizza, but only on pizza made here in the north east. Also, everyone needs to stop calling the style of pizza made here "New York style", it's a not a style, it's a just a normal pizza.It's a fine topping for non Italians.
Hey, Im english, french, swiss, and welch.....and I know that you might be in the minority of italians that accept pineapple as a suitable topping. I have a feeling yer jerkin my chain hea.But I'm Italian and I like pineapple on my pizza, but only on pizza made here in the north east. Also, everyone needs to stop calling the style of pizza made here "New York style", it's a not a style, it's a just a normal pizza.
I have only run Big Blocks thus far my friend whoooz toilet flushes backwards.I have an old 360 laying around......how can I get it to make as much power as a 318 ?
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What cam and heads should I use?