Re: [Chrysler300] Flooding of Carter 3256SA Carb - '63 300 Conv.
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Re: [Chrysler300] Flooding of Carter 3256SA Carb - '63 300 Conv.




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 . 

[Non-text portions of this message have been removed] 


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