|
Re: Jim Hand's book, and questions about it
All good questions. When we were putting the book together, Jim wanted our experience with different combos. It was "assumed" a 28" tire.
One of the most important aspects of the book that has been misunderstood, is that the book is aimed at the street crowd, and only a little racing. Many of the parameters outside the engine are generic. If racing, the car builder and the engine builder must work together to get the combo right.
We have at least 20 Eagle stroker engines out there over 600 HP. allpontiacs made over 780 on several dyno pulls without issues. They hit 820, and the crank cracked (didn't "grenade", but found it on tear-down). Nitriding could push that up over 900, but it hasn't been "proven". We've seen as high as 1,000 with the factory nodular crank, nitrided.
We've selected MR-1 as our race block. IA-II is a good block, but deviates from the basic Pontiac design in a key area we don't like. The main saddles are "recessed" and "registered" ala BBC. Pontiac chose doweling for good reasons. A doweled cap has 360 degrees of support. Registers provide only 90 degrees.
At the TriPower Nats in Norwalk this year, the brothers Kauffman took the "Butler Frantic 4" money. 7 of the qualifiers ran IA-II. 2 had MR-1. The other MR-1 (not Jeff and Mark's) made the semi-finals. There were 6 cars in the 6s that day. Nobody left any rods on the track, either. FWIW, John Welter is currently the "quickest" Pontiac in history. 6.82 @ 204. That was at Pontiacs in the Park, Dinwiddie, Virginia, this past May. He runs the Butler aluminum version of the IA-II (440 CID, turbo'd on alcohol). Arnie went faster MPH (221) in the early '70s, but his best ET was 6.91. That was a Ram Air V headed 421SD on 65% nitro. Traction wasn't what it is today, back then.
If 650 is enough, no need for the aftermarket block. Stock blocks don't split up the middle until over 750, IF you take all the necessary steps.
Glad you like the book. You're reading my work when you read chapter 2. We're the first in line in the recipe section, too!
Jim
|