*Glenn*

Yes, but you would need the right key to turn the ignition barrel. All of this would take some time to do though

I'm running 3.15 LSD Medium case in the Ti

+1 Don't buy a 4 cylinder N42 or N46

Winters always the time for battery failure

Start it again and try running it longer. You may have flooded it...give it full throttle and try starting it.

How long did you run it for ? was it missing ?

Correct... but only if it has EWS

The one I have here is 90mm with the nylon cap on it Give me a call John (09) 2722546

I should do my spicy smoked whole rump recipe again with the 4-6 inch marinated fillets. Should do it getting into the better weather to have with salads, sandwiches and drinking ( what ever ) in the sun out on the deck. Can't quite make out what your smoking there Clinton..... Shoulder steaks ?? You ever tried smoked flounder ??

Possibly rear diff mount..get it checked

A Ducati is every 20,000km

You might have a couple of valves stuck open...how long has it been sitting around for ?

It's not legal to sell unless you have health & council approval... but your allowed to make it for yourself. Thats why I'm sharing what I'm doing for anybody that might want to give it a go. It's easy to do once you set up. You just need to be very clean and accurate with what you are doing. It's quite alot of fun to and you get to appreciate what real bacon tastes like.

I must give that a go Clinton. Here's what I've been doing this weekend. Dry cured my bacon for 9 days. Washed it and kept it over night in the fridge on Friday for the Pellicle to develope. Smoked the bacon all day yesterday, just on 8 hours. Refrigerated overnight, cut & bagged this morning... over 7 kg of the best bacon you could ever buy. Ready for the smoker Into the smoker Half way through cooking Finaly smoked Ready for tying up All tied and ready for the fridge overnight Slicing up All vacuum packed

LHD mirrors are completely different and you won't be able to see out of them....they will look cool though

I was going to try doing some, but I couldn't find anywhere to buy camel belly killed in the appropriate manner. All I could find was a place outside Kalgoorlie selling road kill

Depends whether it needs a new flywheel as well. These run dual mass flywheels $1500- $4000 using genuine parts

Not sure ..it's best smoked under 120F not centigrade. You don't want to cook it

A couple off the net http://johndlee.hubpages.com/hub/Make_your...astes_fantastic http://cruftbox.com/blog/archives/001573.html I researched heaps and have come up with a recipe that works and suits my taste The Cruft one is very similar to how I do it... but I like to be different

Just build it and enjoy it for as long as you can. Us Jaffas all know the South Islands going to sink soon anyway

The bacon must be dry cured first- takes 7-9 days. I do it over a 9 day period. I dont have the recipe at work. I'll send it tonight

Try Gavin http://www.bimmersport.co.nz/forums/index....showtopic=10481

You are missing the tensioner

You must post a price in the For Sales.... Forum Rules... I'm afraid offers arn't acceptable

Yes...but I like it with the rind on and a bit thicker than the Americans. Check out the L/H plate in the photos. That's done with the belly of the pork. The R/H plate is shoulder