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Thanks for the help! GC picked it up this morning and promised to send pics once he gets it cleaned up and ready to go. Thanks again for all the help/responses everyone and have a great 4th!

No worry Steve. Just keep me posted.

Just let me know Steve. Still sitting on my patio with the cover on it.

Sorry Jeremy. I'm in Alexandria. Moved here late last year and I just forgot to change the location. And let me know BFletcher. Still available to a good home.

Ha. More about the space than than anything. These old row homes don't have a ton of patio room behind them.

Hey folks. This is a bit of a flyer, but my wife and I moved to Alexandria, VA last year and I am looking to upgrade to the Summit Charcoal. Before I can do that, I need to get rid of my very beloved 18" WSM. It is in need of a good thorough cleaning (interior) as it has been on our patio...

We just moved to the DC area and I am going to look around for a Summit Charcoal in this area. I have a 22" kettle that is a decade old and an 18" WSM. Thinking of either replacing the Kettle with a new Performer or just splurging and getting a Summit Charcoal. Want to see them in person, but...

I was thinking of upgrading my nearly decade-old OTS this year with the same thing, or possibly even getting a Summit Charcoal. It's a tough pill to swallow dropping that much on a grill/smoker that doesn't have THAT much capacity, but I may make the jump. Been wanting one since they came out.

Thinking of smoking a few turkey breasts for Thanksgiving next week. Anyone have any brine secrets or rubs they have used for turkey breast? Much appreciated!

Hey there folks. I'm going to be smoking a pork butt this weekend (about my 10th or so) and am looking to alter my go-to recipe. I have a great chipotle/coffee/brown sugar based rub I've been using but after watching all the Franklin BBQ vids on Youtube I want to try and simplify things a bit...

Hey folks. I'm making French Dip tonight and decided I wanted to put a different spin on it. I would like to smoke the roast for a bit before transferring it all to a crock pot to cook on low w/some dark beer, beef broth, and french onion soup. The question is what temp should I pull the roast...

Yea, I have ciabatta buns, aged swiss, and horseradish waiting to go when this is done. The problem now is that I still have 1.5 hours or so and the smell is driving me insane....

Couple questions for you experts out there: 1) I have a buddy that gives me scraps of used bourbon barrels to smoke with.... I don't smoke extensively with these (add a piece or two to apple wood) but I've noticed that it seems to be gunking up the inside of my smoker, especially around the top...

Update: Beef is off the smoker and in the oven. http://instagram.com/p/du0Esch2lM/ http://instagram.com/p/du0zShB2mn/

Wanted to do something a bit different today so I'm giving pepper stout beef my first go. The meat is now on the smoker and I'll be checking in later with results. Here are some initial pics. http://instagram.com/p/duZC4Hh2gy/ http://instagram.com/p/duYlOoh2vv/

I always add my dry rub the night before cooking, wrap it up tight, and let it sit in the fridge.

Looks like I'm going to be giving pepper stout beef a try on Sunday. Can you finish this in the crock pot as opposed to the oven or does it need to be in the oven? It's going to be 90+* on Sunday and wanted to avoid having the oven going for 3ish hours if possible. Just let me know what you...

After smoking on my Weber Kettle 22.5 OTS for a while, I decided to upgrade to a WSM last week. From Thurs-Sat I smoked a flat iron steak, a pork butt, brats, sausages, and some wings. All were fantastic. Here are a few pics to show the results off. http://instagram.com/p/del0lAB2ll/...

Flat iron came out great. Took a bit under 1.5 hours to get to 135 internally (it was around a 1.4 lb flat iron). I then seared it on a hot grill for about a minute a side before letting it rest for 15 mins or so. Came out a perfect medium rare. I'm looking forward to my all-day cook tomorrow.

I actually decided to mix it up a bit and go with a flat iron steak. I know it's easy to over-do but I'm going to pull it off around 130-135 and give it a quick sear on the kettle (gotta have that look). Hopefully the simple rub of dark ground coffee, brown sugar, salt, pepper, and cayenne...