It is regrettable that success in car racing is superficially perceived to be solely as a result of the persons behind the wheel. This can be attributed to the fact that these are the persons who get to enjoy the limelight considering that they are the only ones paraded on the podium stands for spectators to acknowledge them.
As such, many spectators forget the vital roles played by the technical pit stop crew. Drivers have to take numerous laps in a single race and at high speed subjecting the car to inevitable tear and wear necessitating some checkups and change of worn out parts such as the tires in between the race. In considerably long races, the cars also require refueling.
Ideally, all the above tasks have to be undertaken by the pit stop technical crew This behind the scenes under the celebrated team has to do all that and within the shortest time possible. Unnecessary delays and mistakes can have detrimental consequences not only capable of occasioning a loss in the said race but can also jeopardize the safety of the person behind the wheel as well as other racers on the racing track.
It, therefore, follows that a race can be won or lost subject to the crew’s effectiveness. It is a fact that for them to be successful, they have to train just as hard as the drivers. As such, victorious racing is not only celebrated by the drivers alone but the entire technical staff as well.
So how are racing victories celebrated? Most spectators again only know of the Champaign popping podium celebrations for top performers. After-race celebrations are however held in which each and every person who contributed in a way towards the general success participates. This boosts the morale of the entire team encouraging them to display the same motivation in forthcoming races for more desirable outcomes. Diverse cuisines characterize these after-race celebratory events subject to the participants’ preferences.
Smoked meats are some of the celebratory meals that you will find in these events. This is presumably due to the fact that they are easy to make and considerably appetizing at the same time.
Knowing how to make grilled cheese in the oven is the simplest thing that you can do. All you need to do is preheat the oven to the ideal heat, arrange the cheese on each side of bread slices and bake them in the preheated oven for a specified period of time until a golden brown color is achieved. The end result is not only tasteful but nutritious as well.
Other smoked meals you will find in these events include smoked chicken, pork, turkey as well as fish among others. All of them can simply be smoked in ideal smokers resulting in quite delicious meals.
It is, however, important to note that delicious meals can only be achieved through the use of ideal smokers. One of the key issues to consider while choosing a suitable smoker for these after-race celebratory events is the type of fuel used.
Traditionally, charcoals, as well as firewood, were the only sources of fuel used to smoke meals. Advancement in technology has however brought with it diverse types of smokers that use different types of fuel ranging from electric to propane-powered smokers among others.
Charcoal or firewood smokers should, however, be the best choice for such an event. Regardless of the fact that modern smokers are relatively more efficient, these traditional smokers provide a more authentic flavor resulting in more delicious meals that perfectly match the main purpose behind these events.
Arguably, the the creation of board or wood tracks for automobile and motorcycle racers was one of history’s most deadliest woodworking projects in history. It was not really deadly for the woodworkers, nor was it their fault that board track racing ended up being such a risky, lethal sport.
Americans have been in love with speed and the thrills involved for over a century. Woodworkers were first hired to build wooden tracks specifically for cars and motorcycles around 1909, and that is how board track racing emerged.
The board or wood tracks that were built became known as motordomes. These mile-and-a-quarter-long circuits actually came in a variety of different sizes. The lumber that was used to build them would be 2 by 2 inches and 2 by 4 inches long, and they would have rough-cut surfaces.
In a matter of an hour, racers would riding over these board or wood tracks would reach speeds of over a 100 miles, especially of the severely banked turns. Consequently, many racers would be frequently get into dreadful and horrible crashes, a lot of which would prove to be fatal.
Even the spectators at these motordomes were not safe. They were equally at risk of getting injured due to peering down at the race from the lip of the track. Even after occurrences of accidents, including fatal ones, people would still amass at motordomes to spectate at these deadly board or wood track races.
Even though this was quite an appaling form of modern day track racing, it raises the question of whether it would be safer if today’s advanced woodworking techniques were used to build those tracks. Regardless, board or wood track racing is nothing but history now.
The sport had already become less and less appealing by the mid-1920s, and the people who would frequently be present among the audience no longer considered it a novelty. Now that automobile and motorcycle racers have far advanced protective gear, and thanks to techniques used in modern day woodworking projects, perhaps board or wood track racing might resurface again some day.
Welcome to Fonda Speedway! Fonda Speedway is 1/2 mile track located in Fonda, New York. Below are what everyone needs to know before you arrive at the Fonda Speedway.
General Admission is for weekly divisions. Admission for special events will be posted on the home page of the website and Facebook.
- Admission: Adults $12.00, Senior’s (+65) $10.00, Kids 11 & under $2.00, under 5 free.
- All children under 14 must be supervised by an adult at all times.
- Blanket policy is in effect and is valid until 7pm to reserve your seat.
- No coolers larger than a six pack allowed in the grandstand area.
- No glass bottles or jars allowed.
- No dogs allowed.
- No smoking in or under the grandstands, concession areas, restrooms or entry gates. Smoking is permitted elsewhere on the grounds.
- Small cameras and video recorders are allowed but no large lenses or tripod setups. Support our track photographer and videographer as they have very high quality photos and videos for sale at the speedway each week.
- PARKING IS ALWAYS FREE all we ask is please be considerate park appropriately and do not litter.
- Please respect the grounds and restroom facilities.
- There is no standing in front of the grandstands when there is racing on the track. Everyone must be seated.
- Track reserves the right to limit and or stop reentry at any time.
- Pit gates open at 4:30 pm and Grandstand gates open at 5:00 pm.
- Unruly or disruptive fans will be removed at the tracks discresion so as to preserve the enjoyment of everyone else.
- And the most important thing to do after you arrive is “HAVE FUN”.