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1969 Chevy Pickup Specifications

by Kathryn Roberts

In 1969, Chevrolet made a few minor changes to its line of pickup trucks, focused primarily on aesthetics. The company offered the C10 series and the K10 series, both of which featured two 1/2-ton truck options. A variety of upgrade options provided customers with the ability to tailor the pickup to their specific needs.

Powertrain

The 1969 Chevrolet pickups came standard with a 155-horsepower, 250-cubic-inch, six-cylinder engine featuring 235 ft.-lb. of torque. Chevy offered optional engine upgrades to a 170-horsepower, 292-cubic-inch six-cylinder or a 200-horsepower, 307-cubic-inch eight-cylinder. Three other eight-cylinder engine options ranged from 255 to 350 horsepower. The 1969 pickups offered a standard three-speed manual transmission. Chevy offered optional transmission upgrades to a four-speed manual, Powerglide automatic or Turbo-Hydramatic. The trucks featured four-wheel hydraulic drum brakes.

Models

In 1969, Chevrolet offered both the C10 and K10 models with the choice of a 115-inch wheelbase and 6-1/2-foot cargo box, or a 127-inch wheelbase and 8-foot cargo box. Both choices were available in both the Fleetside or Stepside models. The 1969 pickups featured a new grille with the Chevrolet nameplate on the center. The Chevy bowtie logo was moved to the center of the hood. The Custom Sport Truck (CST) model featured a CST/10 nameplate on the front fender, front side marker lamps with chrome and a custom woodgrain insert.

Features

Standard features on the 1969 Chevy pickup trucks included a panoramic rear window, padded sun visors and dash, heater, defroster and safety glass. The trucks offered two-speed windshield wipers, windshield defrosters, a low-profile steering wheel and directional signals. A painted front bumper came standard, but Chevy offered optional chrome bumpers.

About the Author

Kathryn Roberts has worked in the culinary industry for nearly a decade in various roles, including pastry chef and bakery manager. After studying at the Culinary Institute of America, she earned her BFA from Goddard College and is pursing an MFA in Writing from Vermont College of Fine Arts.

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