Replacing valve seats by removing them, there is the method of heating. Another way is using and old trash valve and welding carefully to just the seat and then pry up the stem / hammer it up an out, or the fancy tool that expands and has lever to pry out.
Then as per an auto mechanic for cutting valves seat to proper angles, or you may use the better way (proper) using special grind stones. Last the mechanic said if using new seat after removal of seat, you must smooth out the area for new seat which needs proper clearance for it to be done right. The seat then is not the original size, but an oversize seat.
Now my neighbor who was a lawn mower mechanic from past business (as now builds homes and other heavy equipment jobs), says that I can just lap the seat with the course and fine grit compound. The tip of the valve grinding by hand is OK too.
Only thing different is from 0.005 to 0.007 valve lash to go up to 0.010, which may be a little noisy tapping sound, but is OK. So maybe I will do 0.008 or 0.009 to be on the safe side. The nice belt sander with an adjustable angle set with square, eh, not necessary so much was said too.
The Head Gasket I got from the hardware store is not a Briggs branded part, but looks OK for 7 bucks. I have all the other necessary gaskets I will be replacing for good measure
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To do porting and grinding the cylinder head, for extra compression ratio I mentioned, and it was said though to make sure of piston clearance. Yea, that would be bad to let it smack the spark plug or whatever.
Now I shall get organized an get to it. Ahhh, but of course I had seen the farmers market happening and again the next day. Yea I saw my local friend selling fish at the side pullout of the road and so I got some more.
I got around 5 and ½ lbs. total of Sable-Fish and did the dry rub and next day smoked with alder wood chips in the side box of the grill.
I did the vacuum seal and froze the rest. Ya know, the 5 and ½ lbs. ended up yielding only about 2 and ½ lbs. of smoke Sable-Fish. Is it moisture pulled from brine, and cooking that also let fat melt out that did that?
My kitchen scale I did use the zeroing to get proper tare weight, and only sampled a bit while cooking on the BBQ.
I was checking for flare ups quite often. Used the garden hose and drippled a bit around to keep in check. Only I would use a little less salt, or let the rub only be on for 45 minutes. If they said 1 hour to 2 hours, to me that is too much.
Maybe I had it for 1 to 1 and ¼ hours and rinsed and dried with paper towel and left over night to smoke the next day. Not too smokey, just used a 1/3 of a small bag of alder wood chips. Quite reasonable price for the wood chips at the local hardware store that had a great selection of flavors. Never tried cherry wood chips.
I think that might be nice to try. Hickory and Mesquite wood chips and chunks I have used mostly in the past.
MT