What fuel grade is everyone running in there stock KLX250S? Just curious if its a waste of money on using mid-grade or premium?
Thanks,
db

 

i was told to run premium only... and since the bike usually takes about 1.5 gallons, i spend the extra 50 cents or so to put it in.

 

The legendmechanic atwhere i bought my bike said 91 is fine (depending on brand - but staying away from shell). 95 octane is good togive the spark plug a bit more longevity. But performance wise the KLX doesn't benefit form 98 octance.Ifor some weird reason chop and change between 91 and 95.

 

Midgrade.......wait a minute............Premium.............no.......... ....hang on...........Regular........................nope.. .....................that makes it ping...................Premium................oh I heard that makes less power and costs 40 more cents to fill the tank.................Midgrade..................... .....ah forget it.



While we're on the subject which exhaust should I get?

 

Go ahead and run regular and let me see if i can hear the knocking in Pa. when your at WOT.....lol...93 for me baby or she hammers.

 

[sm=signs007.gif]....Premium.....[sm=smiley20.gif]

 

I use propane - This is a nicely marbled ribeye. Oh, you're talking about the KLX - premium!


[IMG]local://upfiles/5289/815BB1C2F53144BFBC02246C530746B2.jpg[/IMG]


"It's more fun to ride a slow bike fast, then a fast bike slow"

 

Blasphemy! That steed did not give up its life to be cooked with propane.

No self respectin' griller cooks with gas. Charcoal rules!

 

I can rant on obsessively on the the virtues of a clean-burning gas that leaves the meat “tasting like meat”, and many real-life barbecue chefs who don't like the smoky flavor of charcoal agree. They'll tell you that propane does the best job of making their steaks taste great. I guess we can start a whole new thread on cooking - I'm getting hungry again!

 

Dammit!! Charcoal, 87 octane, & 40 pilot rules! [sm=chairshot.gif]

The reason charcoal tastes so much better is because you are cooking with intense heat instead of shooting flames of the gas grill which robs the steaks, lobsters, veggies, etc of it's natural "juices".

It is always easier to make a great steak on Propane because the margin of error is so much less. But when done to perfection by a master griller, the charcoal steakwill always taste more juicy and delicious.

I do a surf and turf of grilled lobster tail and steak that people tell me that is better than any restaurant they have ever been to. [sm=exactly.gif]

Dayaaaaammmm, I'm getting hungry too! Later man!