Old (choking) Habits are...

[Magicman]

Hard to break.  Well, not really hard, I just had to remember.

Back story.  I was at my Stihl dealer getting some mix oil and I brought up cranking my MS362 and the "disposable" MS170.  He said that "the worst cranking problem that most folks have is choking". 

I have always followed my old Stihl routine; choke until it fires, knock the choke off, and then it usually runs the next pull.  He said "quit choking except for the first crank of the day".  This past week I cranked both saws a few dozen times and always without any choke, just the run position and pull. 

As it turns out I was flooding both saws without realizing it.  I have two one pull saws.  Breaking habits can be a good thing. 

[firefighter ontheside]

Yeah, but there's always that time when the saw has been sitting for hours and should I start it as a cold start or is it a warm start.  

[Ljohnsaw]

sitting for hours and should I start it as a cold start or is it a warm start.

YMMV, but I've found if I leave my saw in the full sun here in the summer, it's always a HOT start!  The one good thing about 100° days! :-\  Usually kicks over on one or two pulls without the choke.

[Don P]

It's hard for me to not get in the truck and pump 3 times and set the high idle with a slow release on the third pump.

[Magicman]

Yup Don, that is another habit that I had to break, and it was not easy.

I just know that after the initial start, in the future my first option will always be "no choke". 

I am thinking that it's more about the saw being primed and ready than temperature.  ??  I had never thought about it either way, I had always choked.

I was actually surprised that both the 170 and the 362 became one pull starters.

[firefighter ontheside]

Yeah, but I prefer to leave my chainsaws sitting in the garage and not use them at all on 100 deg days.  Its not the heat, but the humidity that gets ya.

[lxskllr]

My saw work in the summer is limited to 'must do' tasks, and there's few of those. I've never experienced this mythical "dry heat", but I suspect it doesn't really make things that much better. Probably like the 1st class accommodations in hell  :^D

[Southside]

The biggest surprise here is that Magicman is now starting posts in the chainsaw section.   :D

[Guydreads]

This is why I love older Husky's! Always pull with full choke until it fires, two more on the high idle where you push the choke in, and voilà she starts! 

[Al_Smith]

Chainsaws are like women .They are all sisters but not identical twins . My fastest saw ,a 2100 CD Husqvarna only needs one choke and a pull .Two will flood it which on that thing believe me you don't want to do .They should have built that thing with a kick starter .

[Magicman]

The biggest surprise here is that Magicman is now starting posts in the chainsaw section. :D

Ain't Skeered !! 

[barbender]

Pretty soon he'll be arguing about the correct oil mix ratio😂

[thecfarm]

Then someone will be posting about how great grits are.  :

[lxskllr]

Grits are great! They hold down roof shingles like a rabid pitbull!

[Al_Smith]

Grits are below the Mason-Dixon line ,fried taters above .

[lxskllr]

I'm below the Mason/Dixon, but above the grit belt. I actually like them ok, and enjoy them when out, but you generally only see them down south, or in the mountains. Good with a country diner breakfast.

[btulloh]

We like fried taters down here as well as grits. Nothing wrong with having grits AND fried taters both. And then there's fried grits, but I don't see them mentioned very often. Left over grits go into a shallow bowl and put in the fridge over night. Cot into 5/16 thick slices the next morning and fry i n the bacon grease. Outstanding. 

[sawguy21]

Choking and grits in the same thread, that doesn't sound good. :D

[beenthere]

We like fried taters down here as well as grits. Nothing wrong with having grits AND fried taters both. And then there's fried grits, but I don't see them mentioned very often. Left over grits go into a shallow bowl and put in the fridge over night. Cot into 5/16 thick slices the next morning and fry i n the bacon grease. Outstanding.

Like that too, and we called it mush. That terminology came from my mothers side of her Iowa family, I am sure. Mush was breakfast fare slathered with butter and maple syrup. 

[doc henderson]

I'm below the Mason/Dixon, but above the grit belt. 

is the grit belt an article of clothing with extra holes in it for after you eat breakfast?  

[Magicman]

We called grits.....grits, and cooked cornmeal.....mush.  Both were meals between us and hungry.

[doc henderson]

maybe if you chew your food, you can resolve this choking problem you have.         :D :D :D

[barbender]

Magic, my Grandpa told me that when they were little Great Grandma made them lard sandwiches- and they thought they were good! Times were tough for sure😬

[Magicman]

Yes, the ladies of old had the responsibility to make meals from whatever was available and they were quite creative. 

[beenthere]

Remember them well, when 11 yrs old and helping at Grandfathers sisters farm of meager existence. Haying all morning and coming in for dinner was a large pot of stewed tomatoes and bread. Served in a bowl. No meat, no milk, no vegetables. But Aunt Ally and Uncle Henry were might fine folk back in those days.