Black Smoke

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WALoeIII

WALoeIII

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May 18, 2004
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Location
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andrewloe.com
My cruiser has started to exhaust some black smoke, especially when cold starting it. If I am sitting next to a snow bank I see a nice light black dusting of what I think is carbon or something. I'm guessing from my experience with engines that this is the carb running rich. The catch? I'm running a weber, any way to lean it out just a touch? (I don't know ANYTHING about webers, but I understand how a carb works)

Black = rich
Blue = Oil
correct?
 
i have a Weber too. The choke is auto on a Weber, not manual, so your choke knob inside the cab is probably disconnected or it would not work anyway.

I have not fiddled with my carb though, so I'm not sure about adjusting it.
You might do a Google search on Weber carbs and see if you can find some info.
 
no, dont throw the weber in the snow, someone might find it, and use it. grind it up with all your other trash. i had a weber on my 60 when i got it. NEVER ran right, and after f**king around for a few monthes, i bought a new OEM.
hammer
 
Make sure the choke (electric) is not stuck closed, whether hooked up (with the wire) or not. Take off the air cleaner, and look at the top "butterfly thingy" at the top of the carb. It should be wide open to allow air flow. Should be horizontally flat and restrictive if "choked." Make sure the electric control is not closing it automatically until warmed up. In my experience, Webers have run rich on a 2F. Some people try to re jet them. Or just lean them out (simple with a screwdriver: one springed screw for idle speed and one for idle mix. ) Many end up going back to Aisin. Word.
 
If you go back to Aisin, you will notice a difference and you won't like it. Your vehicle runs much better with that Weber, period.
Now could it be carbon buildup in an old engine? If so, have any of you guys used Seafoam? Just follow the directions on the bottle (found in auto parts stores) and pour it into the crank case oil. You will get lots of smoke and some rough idling then it will smooth out and the smoke will diminish. You can also use it in your gas tank. Cheaper than going with a diesel. But not a bad idea.
 
mdmccallum said:
If you go back to Aisin, you will notice a difference and you won't like it. Your vehicle runs much better with that Weber, period.
Now could it be carbon buildup in an old engine? If so, have any of you guys used Seafoam? Just follow the directions on the bottle (found in auto parts stores) and pour it into the crank case oil. You will get lots of smoke and some rough idling then it will smooth out and the smoke will diminish. You can also use it in your gas tank. Cheaper than going with a diesel. But not a bad idea.
Click to expand...

Cool thanks, I think the carb needs a bit of tuning, its much colder and a bit higher here, I may have done something as simple as fouling the plugs.
 
mdmccallum said:
If you go back to Aisin, you will notice a difference and you won't like it. Your vehicle runs much better with that Weber, period.
Click to expand...
I'm not sure you'll get many takers on this idea, at least in the 4WD universe. The webers people have used on 2Fs will certainly pour more juice into the motor from the get-go but that's about it. A well tuned Aisin will provide you with thousands of miles of trouble-free driving from sea level to 13K plus feet, while still negotiating all sorts of odd vehicle angles without a hiccup.

I've run Webers on track vehicles (Fiats, Porsches, Datsuns) and they're great, but require too much tinkering and are not good at angles for off road use IMHO.
 
I'm guessing that your engine has been de-smogged, as well?

Here's another vote for the OEM carb. Pretty much tinker-free if it's rebuilt and setup correctly.

If you aren't going to go that far with it, I'd suggest checking your plugs for fouling and take it from there. DocB's take on looking over the electric carb is a good one. If it's stuck for some reason, it'll make you run rich. Making adjustments to a carb that has a problem (like a stuck choke) is only going to cause you more problems down the road.

Good luck with it!
 
I just noticed that your location is Louisiana/New Hampshire, part of your problem could be the fact that your finicky weber was running properly at sea level and now you're five hundred feet higher in elevation. A stock carb wouldn't notice the difference, but a weber would!
 
Chef2 said:
I just noticed that your location is Louisiana/New Hampshire, part of your problem could be the fact that your finicky weber was running properly at sea level and now you're five hundred feet higher in elevation. A stock carb wouldn't notice the difference, but a weber would!
Click to expand...

I mentioned that earlier, but no one bit - I think the issue is that simple, I'll just have to learn to tune the Weber effectively.
 
I personally do not have anything against Weber carbs. I had one on an MGB that made it fly and I installed one on my wife's Westfalia and it ran great...that is as long as i tuned each of them two to three times a year. :D One thing I'll say about webers is that they will teach you a thing or two about carbs.
Good luck with yours. :cheers:
 
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