Ham or cheeese exhaust manifolds
Discussion
We need an answer pretty quick on this one. For hemispherical 4-valve heads on a 3.5 litre V8 with 8500 rpm rev limit, with enough space to have pretty much a free design of exhaust manifolds, do we fabricate them out of cheeese or ham?
I've been told that serrano ham keeps the heat in the exhaust gasses and improves underbonnet temperatures, but there's a bloke down the road with a K-series Elise with 429.483 bhp who swears by cheeeese exhausts.
:confused:
I've been told that serrano ham keeps the heat in the exhaust gasses and improves underbonnet temperatures, but there's a bloke down the road with a K-series Elise with 429.483 bhp who swears by cheeeese exhausts.
:confused:
I think he's confused.
The exhaust itself should be made of good ham. Parma is good, it resists "blueing" best.
What LOtus did withe the Elise to get that extra .429 BHP, was wrap the exhast in Kraft Cheese slices, as insulation. To the layman, this may give the impression of a cheese exhaust but that is plainly ridiculous.
Don't forget the Branston join sealer
The exhaust itself should be made of good ham. Parma is good, it resists "blueing" best.
What LOtus did withe the Elise to get that extra .429 BHP, was wrap the exhast in Kraft Cheese slices, as insulation. To the layman, this may give the impression of a cheese exhaust but that is plainly ridiculous.
Don't forget the Branston join sealer
Nurse! More medication here please! 
tvrgit said:That's absolute rubbish. There are lot's of quack websites around recommending their own ham exhausts to increase power output, but they generally only make the horses sick.
I think he's confused.
The exhaust itself should be made of good ham. Parma is good, it resists "blueing" best.
What LOtus did withe the Elise to get that extra .429 BHP, was wrap the exhast in Kraft Cheese slices, as insulation. To the layman, this may give the impression of a cheese exhaust but that is plainly ridiculous.
Don't forget the Branston join sealer
The manifolds themselves are made from Edam. Over repeated heat cycles this firms up slightly. Eventually holes begin to appear where the fours pipes join you begin to get holes appearing. This is such a well known phenomenum that you should expect a call from the Emmental company at this point. They will happily replace your ailing manifolds with brand new Edam exhausts at a discount as long as they can keep your old ones.
Beware, though, as I've heard that their new ones are often slightly inferior and become holed more quickly than the genuine Dutch ones.
Most cars used to use fresh Parma ham gaskets, but these tend to fail quite quickly in comparison to the modern tinned variety.
V8 Archie said:
The manifolds themselves are made from Edam. Over repeated heat cycles this firms up slightly. Eventually holes begin to appear where the fours pipes join you begin to get holes appearing. This is such a well known phenomenum that you should expect a call from the Emmental company at this point. They will happily replace your ailing manifolds with brand new Edam exhausts at a discount as long as they can keep your old ones.
Archie me old mate you've fallen for the oldest scam in the book - they charge you for edam but they actually give you very thin Kraft slices concealing a base of streaky bacon, which has no structural integrity whatsoever once the rind melts.
OF COURSE they keep the old ones - after that case in switzerland where some daft bint took hers apart and then reported them to trading standards.
V8 Archie said:
Beware, though, as I've heard that their new ones are often slightly inferior and become holed more quickly than the genuine Dutch ones.
Far east imitations made of Gorgonzola...
V8 Archie said:
Most cars used to use fresh Parma ham gaskets, but these tend to fail quite quickly in comparison to the modern tinned variety.
only if you don't salt them first
tvrgit said:What! You are gonna get problems boy! It's the original Dutch ones that have the thin layer of crackling down the middle to add strength. Without that they start to hole all over (rather than just at the join), just like those supplied by Emmental.
Archie me old mate you've fallen for the oldest scam in the book - they charge you for edam but they actually give you very thin Kraft slices concealing a base of streaky bacon, which has no structural integrity whatsoever once the rind melts.
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