Saturday, Dec 02

Max Gresham Ready for Routine 175 mph Day at Chicagoland Speedway

Max Gresham is looking for a comfortable 175 mph day at the office with no drama this Friday in the 225 at Chicagoland Speedway.


After relying heavily on the determination and skill of his pit crew in the last two weeks, Gresham is anticipating a smooth ride for the No. 8 Made in USA Brand (MIUSA) Chevrolet during the NASCAR Camping World Truck Series (NCWTS) race.


"The last couple weeks have really tested everyone on this Sharp-Gallaher Racing team, and I think we've clearly proven ourselves," the 20-year-old driver from Milner, Ga., said. "We battled through a lot of adversity in the last couple weeks and we came through it a lot stronger and a lot better."


"While everyone on this team is up to the challenge, it will be nice to have a smooth race this week."


Friday's race, which starts at 8:30 p.m. Eastern Time on FOX Sports 1, will mark the first time Gresham has competed at the 1.5-mile tri-oval. He has tested an ARCA Racing Series car there several years ago, so he has a basic idea of what it will take to be successful there.


"It's like most speedways," crew chief Chris Showalter said. "You have to find the kind of balance in our Silverado that allows you to keep the wheels pointed straight as you exit the corners. The trucks that can carry the most momentum through the corners will have a big advantage."


"That kind of track's really been one of our strengths."


Gresham is happy to be in the stretch drive for the truck series. Friday's race will be the fifth race for the Made in USA Brand team in as many weeks. It also is the fifth race on five dramatically different circuits.


"We were on a road course three weeks ago and a short track last week," Gresham said. "Now we're on a speedway. It really challenges the flexibility and resources of a race team. I know everyone at Sharp-Gallaher Racing is up for the challenge."


And ready for one more 175 mph day at the office with no drama.


Max Gresham PR


No right click

Please link the article.