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My car is a California car, but has a manual choke nonetheless.
I'm with Klaus, though, in that I'm sticking with the Weber (so far) primarily for financial reasons. A rebuild on the original SUs, plus a new intake manifold and maybe linkage (the original linkage has disappeared, and I'm not sure how much of the Weber linkage can be adapted to the SUs) - we're talking substantial bucks. So for now I'm going to see if I can get the Weber to run properly.
And anyway, I just have a hunch that while the downdraft Webers might have their limitations, they're not junk - too many great engines have been built around Weber carbs for me to feel comfortable writing them off. I suspect that like any complex piece of machinery they need to be properly understood and tended in order to give their best. I'm just trying to figure out what "properly understood and tended" might mean. I have two books on the subject: Weber Carburetors, by Pat Braden, and the Haynes Weber Carburetor Manual. While I've learned a lot from both, neither one is of any help in addressing this problem.
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The other Phil S. | '68 Amazon daily driver
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