If you're in conditions where full carb-heat won't prevent carb-ice, what
difference does it make whether you learn that full carb-heat is
insufficient quickly or slowly?


I was taught that, in general, if full carb heat brings the carb temp up to a
point of icing, then using NO carb heat will keep the carb cold enough to avoid
icing. I'm not sure this is true however, but in any case, colder air holds
less water.

Jose

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