Looking for durations and lift on the thumper racing one, or any actor really, taff UK you got any?
I looked around about six months ago and even called thumper racing but they were reluctant to give out anything other than it will be 'what you like'.
I spoke with Jens who designed the engine and as theyre no longer in business we had a good hour on the phone and I got the OEM cam specs, theyre not too bad at 243/241 113/110 10.5/9, they wont do well at 8k plus though. With no real option I tried OEM and indeed they werent too bad, but we can do better I think.
I was into getting a thumper racing regrind, but I got really funky numbers from the tech I spoke with at around 300 degrees, now maybe that was advertised duration, he wouldnt say, too secretive for me feeling good about it, pass.
I dont need to know the profile just the points it lifts 1mm and closes 1mm, or 0.25" will be fine too. Any of you guys got to measure that yet?
If theres an american speaking person that can find out Id appreciate it, Im fluent english spoken but its my second language so I likely have the chef accent Will send meatballs in return!
TIA, Tom
I looked around about six months ago and even called thumper racing but they were reluctant to give out anything other than it will be 'what you like'.
I spoke with Jens who designed the engine and as theyre no longer in business we had a good hour on the phone and I got the OEM cam specs, theyre not too bad at 243/241 113/110 10.5/9, they wont do well at 8k plus though. With no real option I tried OEM and indeed they werent too bad, but we can do better I think.
I was into getting a thumper racing regrind, but I got really funky numbers from the tech I spoke with at around 300 degrees, now maybe that was advertised duration, he wouldnt say, too secretive for me feeling good about it, pass.
I dont need to know the profile just the points it lifts 1mm and closes 1mm, or 0.25" will be fine too. Any of you guys got to measure that yet?
If theres an american speaking person that can find out Id appreciate it, Im fluent english spoken but its my second language so I likely have the chef accent Will send meatballs in return!
TIA, Tom
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