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A Few Stock 3” Track Questions

I recently purchased a 2016 163 3”. I didn’t want a 3” but the deal was too good to pass. So here’s my questions.... I live in Oregon and most generally have to ride some trail to get to the good riding areas. How much am I gonna have to worry about over heating with scratchers down? Normally I would run 125 to 130 with scratchers on my old 155. Second question..... if I wanted to go to the 2.6” Track would I have to switch drivers?

I'm sure you know this but it's all about trail conditions ? Or even we ride groomed trais up till we get to the good stuff.
The freshly groomed trails down low where the snow was wet or even
Rained on and froze hard over night .. Not leaving one grain of loose snow
And scratchers can't penatrate the hard concrete . This is why there are so many different opinions .. As well .. some days all our sleds are getting hot
 
And then !!!! What about 18' temps anybody run the new system and a 3" yet ?? Wet heavy snow always cools but I would not even bat an eye if my new one runs 110
 
I'm sure you know this but it's all about trail conditions ? Or even we ride groomed trais up till we get to the good stuff.
The freshly groomed trails down low where the snow was wet or even
Rained on and froze hard over night .. Not leaving one grain of loose snow
And scratchers can't penatrate the hard concrete . This is why there are so many different opinions .. As well .. some days all our sleds are getting hot



Exactly...and different areas have different conditions.

Goat trails in the deep trees or conditions as you describe and almost anything is going to heat up.

Steady throttle will heat up very fast versus quick, hard throttle chopping in these conditions.
 
Keep in mind also if your new axys is an 18 they changed the stat that keeps it cooler from the start. That should help even more..
 
Yep.

I cut my track center lugs thinner.



They have a permanent set to them now after half a season.

ba881976e1bd8ccca3cf80010632017d.jpg

Sheetmetalfab do you have any pictures looking from the back? How much meat did you take out of each lug?
 
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