
Re: [Chrysler300] Flooding of Carter 3256SA Carb - '63 300 Conv.
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Re: [Chrysler300] Flooding of Carter 3256SA Carb - '63 300 Conv.
- From: 2HsandaHeritage@xxxxxxxxxxx
- Date: Wed, 9 Sep 2009 21:37:43 +0000 (UTC)
Hi Mark,
Both of my H's have 1/4"+ thick fibrous spacers between the Carter AFB's and the intake manifold.
I could never figure out their purpose until now - probably to limit heat transfer!
Doug Warrener
Fair Oaks, CA
300H
----- Original Message -----
From: "Mark Lindahl " < mplindahl @ sbcglobal .net>
To: chrysler300@ yahoogroups .com
Sent: Wednesday, September 9, 2009 7:55:27 AM GMT -08:00 US/Canada Pacific
Subject: [Chrysler300] Flooding of Carter 3256SA Carb - '63 300 Conv .
Hi All,
I have tried a few things to reduce/eliminate the boiling of gas in the carb bowls after hot weather driving and shut down of 383.
Within a few minutes, the carb gets so hot that the fuel is boiling and flooding occurs. I have seen it a few times.
The engine does not run hot during normal driving. Temp/Gas Guage seem to be calibrated with temp guage around the 1/2-3/4 mark.
At idle and normal driving speeds, the engine runs strong. Newer open chamber heads were installed about 18 months ago along with hardened seats for unleaded gas. I reinstalled the original valley pan and now have a 4 bbl. carb instead of the original 2 bbl.
Here is what I have tried.
Installed gasket between hood and radiator support: It looks good, but does not help my problem.
Installed new needle/seat in carb : Flooding still occurs, but somewhat less.
Waiting for stainless steel plate to install under carb to reduce heat transfer: will advise.
I have removed the spring from the exhaust manifold allowing for free movement of the valve: no change.
I took off the heavy metal air cleaner top and now have the air filter exposed using just a flat top: no change.
I also vaguely remember that some valley pans have the the heat passages blocked off to not allow heat back up to the carb .
Since I don't drive the 300 in the winter or much when it is cold, is this a good idea?
Are there certain valley pans with the heat passages cut out and some with them blocked off?
Any ideas would be helpful.
Regards,
Mark Lindahl
'63 300 Conv .
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