Why is Sekelbos wood so popular for braaing?
Sekelbos is a dry, dense hardwood that burns with intense heat, lasts a very long time, and imparts a distinct, aromatic smoky flavour to the food.
Category The Fire & Fuel
Why should you never use petrol or mineral turpentine to start a fire?
Never use petrol or mineral turpentine to start your fire; the harsh chemical taste will linger on the grid bars permanently.
What is the hand test for checking coal temperature?
Hold your open palm 12-15 cm above the grid. If you can keep it there for 2-4 seconds, it is hot; 5-7 seconds is medium; 8-10 seconds is low heat.
When should I use briquettes instead of lump charcoal?
Briquettes are prioritised for uniform, long-lasting heat (ideal for roasts or slow chicken), whereas lump charcoal gets hotter quickly and is great for steaks.
How do you put out a braai fire when finished?
Let the coals burn out naturally into ash. If safety requires immediate extinguishing, spread the coals out thin or carefully douse them with sand rather than ruining the braai stand with cold water.
What does a ‘kontakie’ refer to in fire lighting?
It is a casual South African term for a small paraffin-based or eco firelighter block used to jumpstart the kindling or wood structure.
Why do some people add wet wood chips to charcoal?
Adding soaked hardwood chips creates a sudden burst of smoke, allowing the Braaimaster to infuse extra layers of hickory, applewood, or mesquite aroma into the food.
Why should you use high-quality, paraffin-free eco-firelighters?
Use high-quality, paraffin-free eco-firelighters to avoid chemical odours drifting onto your cooking surface.
What is the difference between using lump charcoal and briquettes?
Lump charcoal heats up rapidly and is perfect for searing steaks; briquettes offer a slower, more uniform burn for chicken or roasts.
How should you manage coals that are too hot or cooling too quickly?
If the coals are too hot, spread them out thin; if they are cooling too quickly, bank them closely together to trap heat.