There is a big lip under the box, if you drill holes in the drivers side of the box, it will draw in air from the fender just like it does pre-drilling.

 

i have the neuspeed. it was more expensive than most and the only gain is, uh, it looks cool and sounds loud?

 

If you have a 225 and you decide you want a shroom I can hook you up with the HKS version

It is getting taken off my car because Im running a 4 inch MAF now filter has 1k miles on it

 

Yeah I went with Cincy's suggestion and went with the aem dry flow filter. I have had the shroom, k&n panel and cone and by far this is the best filter.

 

Sweet. Thanks guys. If I get this AEM dryflow conical filter, I was told I need something that is 2.75"... These are my choices. Does it matter which one I go for?
I have a 2000 Quattro 180HP, by the way.


2.75" Dryflow Air Filter Short Neck 5" Element
21-202DK $52.27
2.75" Dryflow Air Filter Short Neck 5" Element with Hole for AIT Sensor
21-202D-HK $52.27
2.75" Dryflow Air Filter Short Neck 9" Element
21-2029DK $57.91

 

The first and last both should work. If the 9" does fit, go with it because bigger is better.

 

I tired drilling holes into the stock air box.. 2 on the driver fender side. and 3 on the bottom (right side of the air box).. Each hole was 1" and din't really notice a difference. Should my holes be bigger?

 

I still love my TTDA. I had to take it off and put the stock air filter in today to get the car smogged. The car felt like it was down on power while I was out warming it up. Time to go back to the garage and restore the mods. The Cold Air feeds running to the front give me nothing but cold air all the time.

 

i just have cone filter on my maf. it works.
the guy i bought my car from decided it would be cool to paint the engine plastics white... so ya. Def got rid of all of them and just put a cone on the end of the maf. Didnt really notice much of a gain but it sounds pretty nifty.

 

=___=

i told you calvin, i'd GIVE you my greddy airinx shroom filter for your stock airbox... but now it's swissed cheesed up