Not anyone that I know of. The only folks I know of in Wisconsin don’t live in that part of the state.
It was 2° here this morning when I got up. The coals in the stove were warm but not hot enough for a restart...had the fire rolling on a mix of...
Tis rowdy indeed. A good 40% better than factory if that gives you an idea. Huskihl has these things figured out.
I already have more than I should…I actually don’t want to count because then I would know how much I have tied up in saws.
When the wood gets too big for the XS2152, this one comes out to play:[ATTACH][ATTACH][ATTACH]
This is what I use in addition to some CC specialty handpieces.
I think there would be interest in a saw like that. I probably wouldn’t part it out…it most likely wouldn’t take much to get it back to good...
+1 If you want to leave the saw stock, I would go with the 400. If you are going to modify the saw, a 362 can be made into a respectable runner.
Same here
I have never had to use the cold mode on my saws...granted I don't do much cutting when its below freezing. I could see it being a benefit if you...
They are relatively heavy and slow, but if it starts & runs good, it would probably cut a lot of wood for you. I personally wouldn’t give more...
Any PTO powered equipment I have owned & operated doesn’t utilize special shear bolts…just need to be correct diameter & grade 5.
Typically shear bolts are sized to use grade 5 alloy. Nothing special is needed…just don’t run grade 8’s. If you try running grade 2, you will...
FYI, a huskihl 346xp variant with all the goodies will out cut most stock 70cc saws in wood up to 18". Not to rain on the Ms362 parade too much,...
I have a modded 550xp MKII…the thing is a joy to run…definitely should consider having some sausage added to your 545.
I was in your spot a couple years ago. For doing the port work, I got one of these: Flexible Shaft Grinder and Carver (harborfreight.com) (any...
Here is my 2 cents…saws obviously run fine for a while on 50:1, but every time I open up a saw, trimmer, blower, etc., I have a pretty good idea...
Mmm, bacon.
If you look at the left-hand cutter in his picture, you can see how the heel of the cutter has been trimmed and has a forward lean to it….not hard...
I just polish things up with a scotchbrite ball when I’m all done
