The International Cessna^® 170 Association

Hello,,DOES ANYONE SELL THEM? OR HAVE A PAATERN TO MAKE A PAIR?? Thanks abunch... Jerry 651 303 7769

I think most of the guys just use duct tape.

wwingsong wrote:Hello,,DOES ANYONE SELL THEM? OR HAVE A PAATERN TO MAKE A PAIR?? Thanks abunch... Jerry 651 303 7769

In the seach box....type in......winterization pictures
go down to the one that says...cabin heat cont.... click on it and it will bring up some nice pics for you.

I made cabin heat scoop out of pvc pipe last week end, if I have time this weekend I'm going to make one for the other side. Will post some pics too.

Willie

ps use 100 mile and hour tape instead of duct tape

W.J.Langholz wrote:....ps use 100 mile and hour tape instead of duct tape

Since most of our 170s travel faster that 100mph you should use the 200mph variety of tape. In the military while in the motor pool we used the 100 mph stuff on all our ground vehicles with no problems. When I became a pilot flying UH-1Hs we needed to make sure we were only using the 200mph stuff otherwise we had to limit our VNE.

Of course in the civilian market these tapes are sold as Duck and Duct tape. There is a distinct difference which should be obvious. Ducks fly and ducts don't. You figure out which one you should use.

BTW make sure you have the the Duck tape supplement to the AFM when you use any variety of the stuff. I'm pretty sure BL has a copy he'd let us all have.

N9149A wrote:

W.J.Langholz wrote:....ps use 100 mile and hour tape instead of duct tape

Since most of our 170s travel faster that 100mph you should use the 200mph variety of tape. In the military while in the motor pool we used the 100 mph stuff on all our ground vehicles with no problems. When I became a pilot flying UH-1Hs we needed to make sure we were only using the 200mph stuff otherwise we had to limit our VNE.

Of course in the civilian market these tapes are sold as Duck and Duct tape. There is a distinct difference which should be obvious. Ducks fly and ducts don't. You figure out which one you should use.

BTW make sure you have the the Duck tape supplement to the AFM when you use any variety of the stuff. I'm pretty sure BL has a copy he'd let us all have.

I see by you comments you share the same sense of humor I do

wwingsong wrote:Hello,,DOES ANYONE SELL THEM? OR HAVE A PAATERN TO MAKE A PAIR?? Thanks abunch... Jerry 651 303 7769

Hi jerry,
My airplane came with a metal cover you can easily install and remove with a screwdriver. If you can send me your e-mail I will try to send a photo of it to you. Or,.. if your phone is a photo phone I will send a photo to you via my phone if you like. It is a pretty simple little cover. For the Cub in the winter months we just used a strip of speed tape. We never had any problem with it leaving residue or peeling the paint off after being there awhile.
I guess it depends on if you'll be flying into and out of cold and warm areas during your travels.
Good luck,
Ian Wayman N1888c #26032
IRWayman@ATT.net
719 651-2426

W.J.Langholz wrote:[...ps use 100 mile and hour tape instead of duct tape

Or if your airplane is red, use 200 mph tape.

Quote from my 14 yr old daughter, after returning home from her first baby-sitting job, having just been asked how it went... :
"Dad, there's no child-care problem that can't be handled with duct-tape."

wingsong

Here is some pics of what i put together from a PVC pipe. I have tried it out once and it really helped get warm air into the cabin.







Just something I whipped up in about 20 min. Not perfect but just and Idea for you. When I get time I'll fine tune it some more.My shop is 25 miles from my airplane so it takes a couple tries. We had 5 above zero this a.m. it has warmed up now to about 15 and the wind is down below 15 mph so I think I'll fly some tonight.

Willie

If you want to really cobble something together.... get a tomato-paste can, cut the end out, dump the paste then, using tin-snips, cut one-half of the can away, almost to the bottom (but leave the bottom.) Then turn it upside down and stuff it into the heater-air-inlet. Do not permanently attach it. (It's loose equipment...not a modification.)

che questa !! e un peccato !!

get a tomato-paste can, cut the end out, dump the paste

As a pure blood EYEtalian I take offense to this !!!

get a tomato-paste can, cut the end out, dump the paste

..... into a saucepan of clarified butter and onions....and saute' until the onions are clear....add one can of Del Monte Traditional* spaghetti sauce, a dash of Ogopogo Butt Burner*, chopped garlic and sun-dried tomatos and peeled, de-veined shrimp and cover over low heat. When the shrimp turn white, turn off the heat, and allow to "rest" 7 minutes while the capellini (angel-hair pasta for you non-Italians) boils. (Don't overcook the capellini...you want it "al dente".... 7 minutes only.) Immediately pour the capellini into a collander and drain briefly, (never rinse pasta) and toss it with a tablespoon of virgin olive oil.
Lift a nest of capellini onto a warmed plate, spoon the sauce onto the nest, and enjoy with a glass of Pinot Noir. (Hot garlic bread optional.)




*Ogopogo Butt Burner hot sauce was picked up during our visit to the Kelowna B.C. convention. I'm always a fan of local hot sauces and this is another excellent product of the high-quality fruits and vegetables of the region. One of the primary attributes of this sauce is a sweet but peppery flavor with just enough heat and a good, long (but mild) burn that stucks with you throughout your meal. I haven't experienced the ramifications of consuming this sauce as the label implied, however, the flavor is excellent and it works with every food I tried it with. Definitely a quality sauce, and despite the ominous warnings, it's actually mild enough to be enjoyed by most anyone.Your favorite red hot sauce can be substituted. Use sufficient spice to keep you salivating. This recipie is not offensively hot, only just spicy enough to keep your interest.


*Del Monte Traditional spaghetti sauce is a sleeper. It's less expensive than ordinary tomato sauce and it's actually a superior spaghetti sauce straight out of the can. (typically .89 cents for 26.5 oz can) Used as a basis for personalizing your own sauce, your guests will wonder how you so quickly served up a superior spaghetti dish. Don't be afraid of the price. This is a great product. You can brown ordinary ground meat in a pan, drain the fat, then stir in this sauce and bring to a simmer, and serve it over ordinary spaghetti (boil 9 mins only) and you'll have a great meal! Add a dash of McCormick's Italian seasoning while it simmers for that expensive restaraunt taste. (Del Monte also has a "chunky" garlic sauce but I don't care for it as well as their other flavors because it isn't as thick. Try the "Traditional" for your first experience, and the "Garlic and Onion" and the "Tomato and Basil" for other recipies, all great sauces and much better value than those "famous personality" or "celebrity" high-priced brands.)

gahorn wrote:*Ogopogo Butt Burner hot sauce was picked up during our visit to the Kelowna B.C. convention. I'm always a fan of local hot sauces and this is another excellent product of the high-quality fruits and vegetables of the region. One of the primary attributes of this sauce is a sweet but peppery flavor with just enough heat and a good, long (but mild) burn that stucks with you throughout your meal. I haven't experienced the ramifications of consuming this sauce as the label implied, however, the flavor is excellent and it works with every food I tried it with. Definitely a quality sauce, and despite the ominous warnings, it's actually mild enough to be enjoyed by most anyone.Your favorite red hot sauce can be substituted. Use sufficient spice to keep you salivating. This recipie is not offensively hot, only just spicy enough to keep your interest.

This thread hasn't REALLY been hijacked, just evolved from airplane winterization to digestive tract winterization...

Let me be the first: HAPPY THANKSGIVING, Y'ALL!!

Miles

George, does the hot sauce have a vinergary taste to it like the Louisiana Walmart brand? I love a good regional hot sauce but will quickly pass on any that uses to much vinegar in them. My personal favorite today is Cholula Chili Garlic. I found it only available in Ft. Worth, TX of all places. It still is not available in my home town. It is made in Mexico and imported. The traditional blend is available everywhere but the Chili Garlic is not. Thanks, Doug
B.T.W. Happy Thanksgiving to all. May all your deep fried Turkeys cook without a fireball.

..... into a saucepan of clarified butter and onions....and saute' until the onions are clear....add one can of Del Monte Traditional* spaghetti sauce, a dash of Ogopogo Butt Burner*, chopped garlic and sun-dried tomatos and peeled, de-veined shrimp and cover over low heat. When the shrimp turn white, turn off the heat, and allow to "rest" 7 minutes while the capellini (angel-hair pasta for you non-Italians) boils. (Don't overcook the capellini...you want it "al dente".... 7 minutes only.) Immediately pour the capellini into a collander and drain briefly, (never rinse pasta) and toss it with a tablespoon of virgin olive oil.
Lift a nest of capellini onto a warmed plate, spoon the sauce onto the nest, and enjoy with a glass of Pinot Noir. (Hot garlic bread optional.)

When it came to sauces on pasta day usually on friday and sundays, my moms parents were from Ascoli Picerno in Marche prov. and my fathers parents were from Bari in Apulia prov. So need less to say my father didnt like my moms sauce and my mom didnt like my fathers sauce, and belive me the arguments didnt stop there. I liked my fathers, had lots of meat in it like chicken, beef, pork, lamb, sausage and rabbit, oh and lots of garlic. My mothers was a lighter sauce usually a marinara or sometimes with some ground beef, and like George onions and some sundried tomatos but no Garlic
One thing that was mutual was chianti or a traditional dry red table wine (always in abundance when my grandfather was alive as he uased to make his own) and a nice loaf of round Italian bread. Oh
and Contadina tomato paste and sauce was always used because my grandfather said the woman on the can reminded him of someone "Cao Bella"

Rumor has it the Eric of Sandhill Aviation has a good marinara that he got from his Italian grandmother, the recipe is free with all 170 annuals. And a engine overhaul will get you a nice chicken paprikash with
home made dumplings.

canav8 wrote:George, does the hot sauce have a vinergary taste to it like the Louisiana Walmart brand? I love a good regional hot sauce but will quickly pass on any that uses to much vinegar in them. My personal favorite today is Cholula Chili Garlic. I found it only available in Ft. Worth, TX of all places. It still is not available in my home town. It is made in Mexico and imported. The traditional blend is available everywhere but the Chili Garlic is not. Thanks, Doug
B.T.W. Happy Thanksgiving to all. May all your deep fried Turkeys cook without a fireball.

I don't like vinegar at all, except malt-vinegar on Fish and Chips. I also like Cholula. There's another sauce I'm trying to recall the name of...something like Shiricia with a rooster on the bottle.. Great stuff.