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Reply to "Carb Jetting"

At first, the EMPI carbs were a big bag of suck. They had porosity issues, drilling issues etc.

But that was ten to fifteen years ago when they were first ripped off/introduced. The new ones you get today are much better than before. I'd still prefer Italian or Spanish Webers, but the new ones ain't bad.

Sounds like you're on the right track with respect to jets Speedster Danny. I'll echo Jimmy, you probably want 36 vents, measure them, it may be what you have.

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