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Yamaha big bear 400 08 irs 4x4 help


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    • By ResQ91
      Hi Guys!

      New member and could really use your advice. I would have to believe this has been an issue for others but a search here came up with nothing......? (Probably me not doing search correctly)
       
      I have an 87 Big Bear 350 YFM350FWT
      The OEM Mikuni BTM carb is shot and would rather replace than rebuild.
      It is no longer made and I have had good luck with NICHE carbs so I ordered a #K-CRB-0006 This was what they said was replacement when ordered. This Carb only uses 1 Throttle cable. The Slide is linked so it uses one. (OEM had 2nd cable coming through top to move slide)
       
      Problem is when I ordered a replacement Cable from NICHE (#C-CBL-0061) the Cable wire is a little short, not allowing Throttle to return all the way down to Idle position. I called NICHE and they are at a loss. Haven't gotten back to me after 2+ weeks.
       
      What would you recommend other than a carb rebuild?
      Can I just use 1 of the OEM cables (It is the right length) and snip/disconnect the other that went to top of Carb for Slide?
      Or ??
       
      Thanks in advance for any advice you have!!
       
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    • By kiriyaaoi
      Hello everyone, I just picked up an 02 LT-F250F the other day and have been in the process of tearing it down to fix some stuff- one of which was the cylinder base gasket leaking like a sieve. Well, I know why that is now, and I also discovered that someone had been in there before. I didn't take pictures, but it looks like it was probably run low on oil at some point, the cam journals and the "bearings" (for lack of a better term) in the head and the valve cover are totally wiped out, very deep grooves.  From what I know it's very difficult to repair aluminum in this way, so I'm trying to figure out where to go next.
       
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    • By HSTAR
      Hey I have a 1997 big bear 350 4x4
      I replaced the shifter shaft and the shift arm linkage and the rod when I installed them all I was unaware that you had to line the dot on the shifter shaft with the gap on the linkage arm gap put it all back  together and rode it I can't get it to shift in the right gears  I can move the shift cam by hand and goes in different gears but with the shifter shaft in it riding I can't put it in R or N 
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    • By mywifeknowseverythin
      For those of you who are into coffee, I found this little article that might interest some of you.

      I admit it. I am a coffee snob. I try not to be obnoxious about it, but let the record show: I enjoy a really great cup of coffee. But pay $4 a cup for it? No way. Even snobs have their limits.
      Over the years, I’ve learned that a really good cup of coffee has less to do with money and more to do with knowledge and care. In fact—and this is the amazing thing—the more I learn, the less I spend.
      BEANS. Purchase whole bean coffee as soon after it has been roasted as possible. Freshness is the key to a superb cup of coffee. Purchase in small amounts—only as much as you can use within 2 weeks of being roasted.
      RATIO. The perfect ratio of coffee beans (prior to grinding) and water is: One-half cup whole beans to 8 cups of water.
      GRIND. Grind your beans as close to brew time as possible. A burr or mill grinder that crushes the beans is preferable to a blade grinder that cuts them. Once ground, coffee should be used immediately.
      WATER. If your water is highly chlorinated use bottled or filtered water. It must be right at 200 F, just short of boiling temperature, when it hits the dry grinds. This is critical to creating a great cup of coffee. Consume immediately.
      STORE. The enemies of roasted coffee beans are air, moisture, heat and light—in that order. Keep your beans in an airtight container that is not close to moisture (sink, dishwasher), heat (oven, stove) or light (countertop). Do not store your daily coffee in the refrigerator or freezer because contact with moisture causes it to deteriorate. For larger quantities of roasted beans that you cannot use within 2 weeks, wrap in airtight bags and store for up to a month in the freezer—making sure the beans are completely protected against moisture. Once removed from the freezer, do not return.
      BUY. Most supermarkets offer high-quality, roasted coffee beans for $.60 to $1 per ounce ($9.50 - $16.00 per pound). Ouch! Discount warehouse clubs like Costco, Sam’s and B.J.’s have considerably less expensive coffee at about $9 a pound for name brands like Starbuck’s and Peet’s. Still, that’s too rich for my blood.
      ROAST. I roast my own coffee for two reasons: It is infinitely better tasting and half the price. I purchase green coffee beans by mail order for about $4 - $6 a pound, depending on current conditions and variety. I started out roasting in a popcorn popper (West Bend’s Poppery II is ideal) and have graduated to a small coffee roaster. My favorite resource for everything from roasting instructions to green coffee beans is http://www.u-roast-em.com/. Owner Jim Cameron has a wealth of knowledge and is anxious to share.
      You won’t believe how easy it is to roast coffee. And enjoyable, too. I roast only one-week’s worth at a time—about twenty minutes. Green coffee beans have an indefinite, useful shelf life of at least a year, and probably two or longer. But I’ll never know. Coffee beans just don’t last that long around my house!
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      Hey all!
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