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Engelbrecht Braten Gen IV 1000

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  • jt0940
    Club Member
    • Jun 2016
    • 17

    #61
    Question for my fellow Braten owners: Would you recommend putting foil under the wood grates and/or the bottom of the side fire box for easy cleanup? Or would the foil be too close to the heat, and emit some sort of less than desirable gas? I'm especially curious as it applies to low and slow cooking. Would you put foil on the bottom of the main chamber to catch the grease?

    Related, I posted pics of my first cook on my Braten thread. Thanks for all the guidance!

    Comment


    • Splatt44
      Splatt44 commented
      Editing a comment
      I don’t put any foil, I find the cleanup quite easy. I bought a wood grate cleaner and use that to scrape. 3-5 min cleanup tops.

    • SierraBBQGuy
      SierraBBQGuy commented
      Editing a comment
      I do use foil under the grates, makes clean up a snap
  • Splatt44
    Club Member
    • Jun 2016
    • 61
    • North Potomac MD

    #62
    Some cool pics from a quick chicken dinner.
    Attached Files

    Comment


    • Splatt44
      Splatt44 commented
      Editing a comment
      Birds the ok about 30 ish min. I was keeping track of temp not time.

    • Splatt44
      Splatt44 commented
      Editing a comment
      Thank you.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Dude, your dog is looking a little sick.
  • JCBBQ
    Club Member
    • Jan 2016
    • 1033
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    #63
    Which one of you guys is gonna do some low and slow on the Braten and tell us all about ...w pics. I'm soooo curious about how it preforms.

    Comment


    • jt0940
      jt0940 commented
      Editing a comment
      *Planning* on Stick burning some ribs on Saturday. Just waiting to see if the weather and schedules cooperate.
  • SierraBBQGuy
    Club Member
    • Jan 2018
    • 173
    • Shingle Springs CA
    • Grills and Smokers:
      Engerbtrecht Braten 100 (wood and charcoal)
      Blaze Grill (gasser)
      Large Big Green Egg
      Large WSM
      Green Mountain Grills Davy Crockett (pellet)
      Webber Jumbo Joe
      Webber Smokey Joe

      Favorites:
      Sapphire martini up (bone dry) olive and a twist
      Burbon barrel stout
      Jonny Walker Blue - if someone else is buying

    #64
    I did, earlier in this thread, so so results. I’m sure someone with experience using a stick burner could do just fine. I’ll be trying again soon.

    Comment

    • Splatt44
      Club Member
      • Jun 2016
      • 61
      • North Potomac MD

      #65
      Snakeriver American Wague Gold Grade Cap of Ribeye. Oh man. Melt in your mouth tender. Almost to tender. Cooked MR flake salt and pepper a couple hrs prior to looking. (Maybe a little to early). Also finished with a glaze of olive oil, aged balsamic, maple syrup and some garlic actually it was unnecessary and maybe a little to rich with the high fat content. A great piece of meat. If your looking for that once in a wile treet go for it.
      Attached Files

      Comment


      • jt0940
        jt0940 commented
        Editing a comment
        Snake river? Nice! I thought about splurging for a four pack of their ribeye’s, but my savings account just shook its head at me. Maybe sometime this summer. Did you notice a big difference from your local store product?

      • Splatt44
        Splatt44 commented
        Editing a comment
        Huge. I have to say. It was completely unique. I don’t have to eat that every day but it was an experience. I bought it in a great sale. The cap and 4 small prime rib cuts Wague Gold $255. With shipping.

      • jt0940
        jt0940 commented
        Editing a comment
        Nice! Well, it’s good to know that the price and the quality at least align.
    • Splatt44
      Club Member
      • Jun 2016
      • 61
      • North Potomac MD

      #66
      Last night if only tried the offset box. Had to smoke some cheese. Picked a few of my favorites that we are serving at our anual meat eaters dinner on April. Cher’s takes a few weeks to set up so I like to get done early. I found the Braten relatively predictable to control. Kept the temp at 75-85 for about three hrs. Only used apple wood. Here are some pics. Sorry forgot the after pics. Cheeses picked up good color. Now they are sealed to let the oils do there thing and bring the smoke inside.
      Attached Files

      Comment


      • JCBBQ
        JCBBQ commented
        Editing a comment
        That cheese! Fantastic cook. Great to see this rig used as a smoker.
    • Mark E.
      Former Member
      • Nov 2017
      • 112
      • Nolensville, TN

      #67
      Super nice from a Kamado Guy. It is always so great to have a manufacturer take pride in their work all the way through to shipping and delivery.

      Beatiful cooks.

      M.
      Last edited by Mark E.; March 29th, 2018, 07:40 AM. Reason: add

      Comment

      • SierraBBQGuy
        Club Member
        • Jan 2018
        • 173
        • Shingle Springs CA
        • Grills and Smokers:
          Engerbtrecht Braten 100 (wood and charcoal)
          Blaze Grill (gasser)
          Large Big Green Egg
          Large WSM
          Green Mountain Grills Davy Crockett (pellet)
          Webber Jumbo Joe
          Webber Smokey Joe

          Favorites:
          Sapphire martini up (bone dry) olive and a twist
          Burbon barrel stout
          Jonny Walker Blue - if someone else is buying

        #68
        So I just watched one of Meathead’s videos, and saw a Braten 1000 grill in the yard, is he holding out on us? He only used it to light a chimney of charcoal though, looks like it’s never been cooked on.
        Whats up with that?

        Comment


        • jt0940
          jt0940 commented
          Editing a comment
          Funny you mention that. I noticed it about 2 days before my grill arrived! I wondered what he was doing only lighting a chimney of charcoal on it!

        • JCBBQ
          JCBBQ commented
          Editing a comment
          He uses it in one video. I don’t remember which - maybe the salmon one?
      • SierraBBQGuy
        Club Member
        • Jan 2018
        • 173
        • Shingle Springs CA
        • Grills and Smokers:
          Engerbtrecht Braten 100 (wood and charcoal)
          Blaze Grill (gasser)
          Large Big Green Egg
          Large WSM
          Green Mountain Grills Davy Crockett (pellet)
          Webber Jumbo Joe
          Webber Smokey Joe

          Favorites:
          Sapphire martini up (bone dry) olive and a twist
          Burbon barrel stout
          Jonny Walker Blue - if someone else is buying

        #69
        It was the Rockin Pastrami Ruben Sandwichs, I think I’ve seen others where he uses it as a lighter!

        Comment

        • Splatt44
          Club Member
          • Jun 2016
          • 61
          • North Potomac MD

          #70
          That’s an expensive lighter. I’ll trade Hume for this nice bic I have. Only been used a few times.

          Comment

          • jt0940
            Club Member
            • Jun 2016
            • 17

            #71
            Spatchcocked a whole organic chicken tonight. Dry brined it for 4 hours, then hit it with the Simon and Garfunkel rub. Cooked it for about an hour and 15 minutes over cherry wood. It was delicious.
            Attached Files

            Comment


            • Splatt44
              Splatt44 commented
              Editing a comment
              looks delicious. Nice fire, I dig your style.!!!
          • jmdemers
            Club Member
            • Jun 2019
            • 4
            • Blainville QC CANADA
            • JMBBQ - Future Pitmaster

            #72
            Have you used the side fire Box? What are the results as a smoker?

            Comment

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            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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