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Came in from a ride, stuck in the meat thermometer, read 205F. No way to know if the therm gadget is accurate, but the temp seems about what I would expect. I think you need that or higher to boil off the condensation in the oil. At least on my plane motor we talk about 210F or better to get the moisture cooked off. I'm sure theres an engineer out there can weigh in on this.
