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Sold! Thanks for looking everyone.

No unfortunately it's not. I bought the element September 2014, I think the new stainless ones came out this month.

Taking offers, so offer up! As for shipping the easiest way to do it is to charge a flat rate. Shipping: $45.00 to anywhere in the continental 48 states. Hawaii, Alaska, and Canada is going to be extra. If shipping to your area costs more I'll foot the bill (within reason). To answer your...

9.2 Gallon Hot Liquor Tank by Stout with Thermowell, Raised HERMS Coil, Sight Glass, One Element Port and Recirculation Fitting Sanitary 3/4" ball valve (5/8" ID) 1.5" Tri-Clamps with gaskets (4) Sanitary 1/2" Hose Barbs (1) 1" NSP Adapter Welded-in 3" Thermowell with 1/2"...

Whirlfloc at 10. I'm with Yooper, along with other good brewing practices, it's really all you need.

In it

HLT from Stout, if you squint real hard, you can see a super sexy dude in the first picture.

Little bit old, but going to agree. I had two filets from November 2013 about a month ago wrapped in butcher paper. Make sure it's not freezer burnt and give it a smell. If it doesn't smell rancid you're good to go.

in it to win it

So in.

I don't know exactly what it's called. Almost looks like a super old school speidel. I personally wouldn't use bleach as it tends to leave behind odors. Oxyclean and PBW both work fine on plastic. I'd also make sure the inside isn't all scratched up, if you haven't already.

Blichmann Beer Gun

That looks like a mighty interesting (and delicious) glaze

You can use plain water as suggested (Although I would probably boil it first, that's just me). Or some cheap vodka.

Going on a Cream Ale

New conical from stout w/butterfly valves

Iron Ore Miner. I use a front end loader instead of a pickaxe though.

I think I'd do Apple personally, as it's an all around good meat smoking wood, and a little less sweet than the plum. I've never smoked with Pecan wood before, so I can't comment on that one.

Never cooked it! I've had wild boar at the local butcher shop though. This is what he did. He chopped his up and made it into a sliced pork sandwich. Basically, he took about a 4 oz piece of meat, sliced it up threw it into a grill pan with some bacon. Then he threw it on the grill and...

Calder speaks truth, if you're looking for a honey aroma/very light taste. I do this with maple syrup in my American Brown, about a week into my fermentation. It reawakens the yeast, but they leave behind a slight touch of the maple syrup.