Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
JohnMickish

115 Johnson exhaust

Recommended Posts

I have a 115 Johnson Faststrike that seems to have had a change in exhaust flow. Now when it's idling there dosen't seem to be much exhaust that comes out of the prop (but there is some) and more than usual comes out the ports on the back of the motor. I think there has been a change of sound but no change in performance. I don't know if it's related or not but I had the lower unit resealed this year and a new prop put on at the same time. Is there any whay that the exhaust port inside the lower unit could be blocked with something? I shined a flashlight in there and can't see anything wrong.

Share this post


Link to post
Share on other sites

In the water. I also see more of an oily residue (as there should be) in the rear exhaust ports and the prop is clean and dry on the inside. This is a 2 stroke motor if that makes an difference.

Share this post


Link to post
Share on other sites

If the prop or exhaust housing were plugged, I think you notice a big difference in performance. The holes at the back of the motor are indeed called idle relief ports, and may just be doing that. I'm just wondering if you are noticing it more now because it is getting colder out and the oil isn't burning all the way out. If you are comfortable doing it yourself, you could pull the lower off and have a look, just to be sure.

Share this post


Link to post
Share on other sites

I noticed it while up on URL after doing a day of trolling. I really don't think that anything is plugged but I just found it weird that all of a sudden the two ports show oil residue and have never done that before. Thanks for the help.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • Boiled meat??? Isn't that for soups? How bout cooking meat the way it should be... then let the pooch clean off the grates.
    • I just want my chocolate cake!!!! 
    • At the big M today and tomorrow. $4.99 for 6 pcs. Seems like someone is always looking for it.
    • I get what you are getting at but I couldn't care less about a person's choice of cooking method and whether it has more or less steps. The fact is I do things in cooking quite often that might not be the simplest way to achieve the results but I do it how I like it. As we speak I have a beef roast in one of those over-cooking crock pots that Del hates. It was easy, put roast and a couple other ingredients into the pot and turn it on, simple. But sometimes I like to take a piece of meat and marinade it or brine it then maybe inject it then rub it with a bunch of seasonings I mix together then light some charcoals, then dump lit charcoals on top of unlit charcoals then wait for temperature to be at optimal level then put meat on grill then check temp every half hour, then baste from time to time, then possibly foil, then possibly unfoil, then cook some more, then sauce, then let rest......you get the picture My main problem with souse vide is that I would never be certain I wasn't poisoning myself or my family.
    • Method 1- Take a steak. Put in a bag. Season, marinate etc. Get plastic container and fill with water to recommended level. Vacuum seal the bag Plop said bag in the water Add glorified fish tank heater Set temp and walk away until you hit the desired internal temp. Pull bag. Start grill or frying pan Cut bag,dump steak in the pan or on the grill. Cook steak until done Clean up grill or pan Dump out water Wash water pan Put away vacuum sealer.   Method 2 Start pan or grill Season steak Cook steak Eat steak Wash pan or grill Relax.
    • yup interesting but I too will stay with grills and smokers.......   and frying pans...
    • Well since Del once again can't be bothered to provide supporting evidence to his own arguments I thought I would do it for him, again. If anyone here is really interested in sous vide cooking I would suggest reading this:  http://www.douglasbaldwin.com/sous-vide.html. This is probably about as comprehensive a guide to souse vide as you will find and the first part about food safety is very interesting and explains what Del couldn't. At this point I personally don't think the method is for me but I would keep an open mind and would like to taste some of the food produced by souse vide sometime.(hint) If you like to figure out mathematical equations in order to keep you and your family safe and tenderness is your one and only consideration when cooking a meal then sous vide may be for you. For me I love that smoky grilled flavor I get from cooking over fire or coals. 
    • Who's the one here who argues in favor of the FDA every chance he gets?
    • Good for you! Hard to get them wimmen away from that "put it back on the rack;  it ain't yet black!" mindset....
    • I deep fried a wild turkey yesterday to almost the recommended temp and thought it was way over done and on the verge of being a waste.  My wife thought it was great. I carved the domestic turkey in the roaster before the magic button popped and temp was barely140.  It was fantastic.  My wife was apprehensive but had to agree it was just right. I m slowly getting her off the “It ain’t cooked till it’s brown all the way through”.  
  • Our Sponsors