Got a nice bonus from work and I’m seriously considering a purchase of the Braten 1000 with the current discount this month. I’m sold on the wood grilling capabilities but I was curious to know how successful folks have been using it as a stick burner with the offset firebox.
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Experiences smoking on the Engelbrecht Braten 1000?
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I am soooooooo tempted .... If I didn't already have a Hasty-Bake, I would be figuring out how to get the Braten 1000.
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Administrator
- May 2014
- 19018
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I believe these members have them, let's see if they get this tag and are able to stop in and help... DoubleUpOrQuit jt0940 Splatt44
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Club Member
- Dec 2017
- 354
- Minneapolis, MN
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Old Country offset smoker, 22†Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.
I heard the call for help! I just used my Braten 1000 and the offset box over Thanksgiving. Full disclosure, it was the first time running the unit using the offset box, I cooked a spatchcocked turkey. I learned the unit likes to run hot, at least hotter than my Old Country pit or my other custom vertical pit. With a little adjusting, I was able to dial it in fairly well at about 300°. Being it was a shorter length cook, I did not get a real crisply skin on the bird. Part of that might be my fault because I was basting it with butter during the cook.
My internal thermometer went off at 165° as it was asked, however, when I probed with my instant read the other side of the bird was about 15° behind. Learning this, I will next time rotate whatever I am cooking to get a more even distribution of the heat/smoke. Probably should have been doing this anyway.
Long story, short. The offset fire box worked as it should. I got a good smoke flavor on the turkey and was able to keep a nice clean smoke for most of the cook.
I have also used the main fire box a few times, most recently for some Picanha. Really liked the ability to raise and lower the cooking grate to help regulate the cook. Was able to get really good char and not burn the steak to a crisp.
So far, I have been very happy with the grill and look forward to testing it with more (longer) cooks soon. Hope this helps a little. Cheers!
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Club Member
- Aug 2017
- 9995
- Hate Less, Cook More
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Love to have one of those Engelbert Humperdinck units but just can't seem to justify the $2800 price tags. Still trying to earmark that amount of money for an insulated vertical cabinet. Having said that, if a grill is what you're after I'd say you could do a lot worse. As a smoker, I'm not convinced.
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Charter Member
- Dec 2014
- 123
- Los Angeles
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I love to smoke.. Good One Open Range, PBC, Char-broil Tru Infrared, looking for more grills..
I've had mine for over a year and absolutely love it.. I've primarily only used the offset stick burning function.
I did do ribs a couple times with the Santa Maria function and it turned out quite amazing (once again only using wood)
It retains heat amazingly. You don't need much fuel in it because it's built like a army tank and heat lasts forever.
I would say without a doubt to get it. Since they never have sales now is a great time to jump in (I'm gonna jump on the rotisserie). Chris (owner) is a good guy and is very quick to respond.
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I have a Weber Summit Charcoal as well as a Solaire infrared. I got both on ridiculous good deals (especially the Solaire at 75% off new). Also looking to replace my former pit boss pellet grill but if I get the Braten I’ll have to get something small and storable (three cooker limit on the patio).Last edited by mrk; December 8, 2018, 06:15 PM.
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I go to their web site about once a week and drool. They are without a doubt the top shelf Santa Maria style grill out there. I really miss my AZ BBQ Outfitters trailer mounted Santa Maria I sold earlier this year. I stashed that money away for another purchase but I really need to get another trailer rig.
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