In the past 22 years we have owned 2 grills, a Weber Performer that gave us some wonderful service and then then a large Big Green Egg that has done well also. We’ve used our BGE for pizza, done a bunch of long slow smoking of ribs butts and brisket, we have reverse seared thick ribeyes, cooked lots of fish and tons of burgers.
As much as I love our BGE, I am not blind to its weaknesses and after some 11 years cooking on it, I’m thinking that it is time to make a change. I’m just a little burned out on the Komodo thing...
We do have a BGE MiniMax that we have dragged all around the country camping and although my back no longer wants to camp with it, I think we will keep it at home as I think it does a better job than the Large BGE anyway.
So, there is a part of me that wants to go with a gas Napoleon Prestige Pro for the simplicity of the fuel and all of the bells and whistles. I could keep a BGE for smoking if we move in this direction or....there is another part of me that thinks an Engelbrecht Braten would be pretty nice.
The Braten looks pretty interesting.
I have searched high and low for posts or articles about the Engelbrecht but there is just not a lot out there on the thing. I’m sure it is a challenging beast to master but is it really that good? It would get me real 2 zone cooking, I’d be able to smoke with it, we could finally perfect (?) our favorite Al Forno (Providence, RI) wood grilled style pizza, my wife likes charcoal/wood cooking so on all of those fronts, it makes sense. Does anyone here use one as their primary or even their only grill?
Does this make any sense?
Thanks in advance for any thoughts...
Bruce
As much as I love our BGE, I am not blind to its weaknesses and after some 11 years cooking on it, I’m thinking that it is time to make a change. I’m just a little burned out on the Komodo thing...
We do have a BGE MiniMax that we have dragged all around the country camping and although my back no longer wants to camp with it, I think we will keep it at home as I think it does a better job than the Large BGE anyway.
So, there is a part of me that wants to go with a gas Napoleon Prestige Pro for the simplicity of the fuel and all of the bells and whistles. I could keep a BGE for smoking if we move in this direction or....there is another part of me that thinks an Engelbrecht Braten would be pretty nice.
The Braten looks pretty interesting.
I have searched high and low for posts or articles about the Engelbrecht but there is just not a lot out there on the thing. I’m sure it is a challenging beast to master but is it really that good? It would get me real 2 zone cooking, I’d be able to smoke with it, we could finally perfect (?) our favorite Al Forno (Providence, RI) wood grilled style pizza, my wife likes charcoal/wood cooking so on all of those fronts, it makes sense. Does anyone here use one as their primary or even their only grill?
Does this make any sense?
Thanks in advance for any thoughts...
Bruce
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