MotoGP »

MotoGP Italy: Smith: Entry, apex key to unlocking Michelins

“It's carrying the speed. Just let go of the thing and roll through the corner, because slowing up, pointing it and picking it up isn't gaining you anything” – Bradley Smith.
Five races into the MotoGP's new Michelin era and the secret to extracting maximum speed from the French rubber is starting to become clearer.

As is so often the case on technical matters, it was Monster Yamaha Tech 3's Bradley Smith who provided the explanation, following Friday practice at Mugello.

“So basically with the Michelin, whether you enter [the corner] early and fast, or if you prepare the exit, your grip is the same on the exit,” he said. “So actually preparing for the exit doesn't give you any lap time whatsoever.

“Where everyone seems able to gain lap time is from releasing of the front brake, through the apex and then probably 30 metres out the other side. The faster you can go through those areas and the less metres you can carry, the better your lap time will be.”

“It's carrying the speed,” the Englishman added. “Just let go of the thing and roll through the corner, because actually slowing up, pointing it and picking it up isn't gaining you anything. Because the grip seems to be quite strong with the Michelins in those areas.

“[So corner speed is going] up and up and up. It's just finding the balance between - initially you brake early, to then carry the corner speed. And then in the end you start braking later and later and just flicking it harder and harder through the corner.

“That seems to be the right key for how to ride [the Michelins]. And it seems to be consistent. Especially over the last three tracks. So that's what I need to continue to do. I'm slowly adapting to it. Days like today I'm trying to implement that riding style, so it's in there on a Friday and you can lift the game up tomorrow.

“When we look at the data I'm doing exactly what I need to, just doing everything far too friendly, nicely and neatly. So I can then take a little bit of my old riding style back tomorrow and bring a bit more intensity.”

Finding and then exploiting the strengths and weakness of a tyre is crucial in any motorsport. But how did Smith reach his conclusions?

“It's a combination of things. Firstly I figured it out myself by following guys and realising that I'm gaining nothing on them on the exit of corners, although I'm prepping and getting on the gas maybe two bike lengths earlier,” he said. “I'm not gaining anything from it.

“Then obviously that's reiterated from what Randy [Mamola] can see out on the race track and then finally what we can see on the data. It's quite clear to us, but with all of those things it creates a clearer picture. We know it from my eyes, Randy's eyes and the data itself. We know how it seems to be working.”

Smith, who was 15th fastest but within 1.6s of the top during the lone dry session, also revealed that the more springy nature of the Michelins is making the 200mph crest on the Mugello home straight an interesting challenge.

“I jumped today!” he said. “It seems with the Michelins we have more amplitude from the tyre. The tyre moves a lot more. Whereas the Bridgestone always remained in a similar same. The Michelin seems to squash and come back, it loads going up [to the hump] and then unloads at the top and boing! I thought I was back at a Supercross track!”

Smith had used the damp morning session to understand the Michelin intermediate tyre. His main aim was to gather information on the performance difference should - for example - he need to choose between starting a race on wets and pitting for slicks, or doing the whole race on intermediates.

By Peter McLaren



Tagged as: Smith , Michelin

Related Pictures

Click on relevant pic to enlarge
Smith, Italian MotoGP 2016
Rossi at 2016 Monza Rally Show (Monster)
Marquez at FIM Gala
Smith crash, Jerez WSBK/MotoGP tests.November 2016
Smith crash, Jerez WSBK/MotoGP tests.November 2016
Smith crash, Jerez WSBK/MotoGP tests.November 2016
Smith crash, Jerez WSBK/MotoGP tests.November 2016
Smith, Redding, Jerez WSBK/MotoGP tests.November 2016
Sam Lowes, Jerez WSBK/MotoGP tests.November 2016
Sam Lowes, Jerez WSBK/MotoGP tests.November 2016
Redding, Jerez WSBK/MotoGP tests.November 2016
Redding, Jerez WSBK/MotoGP tests.November 2016
Redding, Jerez WSBK/MotoGP tests.November 2016
Redding, Jerez WSBK/MotoGP tests.November 2016
Redding, Jerez WSBK/MotoGP tests.November 2016
Pirro, Jerez WSBK/MotoGP tests.November 2016
Petrucci, Jerez WSBK/MotoGP tests.November 2016
Petrucci, Jerez WSBK/MotoGP tests.November 2016

Join the conversation - Add your comment

Please login or register before adding your comments.

Although the administrators and moderators of this website will attempt to keep all objectionable comments off these pages, it is impossible for us to review all messages. All messages express the views of the poster, and neither Crash Media Group nor Crash.Net will be held responsible for the content of any message. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message. If you find a message objectionable, please contact us and inform us of the problem or use the [report] function next to the offending post. Any message that does not conform with the policy of this service can be edited or removed with immediate effect.


ianisme

May 20, 2016 10:32 PM

REALOLDRACER: disgusting that he only just found a basic obvious fact.
Basic and obvious when you were racing 35bhp Manx Nortons maybe. Not quite so obvious on top of a 220bhp missile that weighs about as much as a moped. They've been point and squirt machines for years and still were with Bridgestones. It sounds like the Michelins encourage more mid corner speed so why be disgusted about any rider taking time to completely relearn how to ride these beasts? Were you ever in the blue riband class of racing? I rather thought not.



© 1999 - 2016 Crash Media Group

The total or partial reproduction of text, photographs or illustrations is not permitted in any form.