Why is it important to use bone-dry wood for a braai?
Ensure your wood is properly seasoned and bone-dry; wet wood creates thick, bitter black smoke that ruins meat.
Category The Fire & Fuel
How can coarse salt minimize fat-induced flare-ups?
Toss a handful of coarse salt onto the coals right before cooking to minimise excessive fat-induced flare-ups.
What is the best wood for a braai?
Hardwoods like Sekelbos, Kameeldoring, or Black Wattle are preferred because they burn long, produce intense heat, and create excellent coals.
How can you inject a quick burst of intense smoke into your braai?
Scatter soaked oak or hickory wood chips over your coals just before adding meat to inject a quick burst of intense smoke.
How do I build the perfect fire?
Stack wood in a pyramid or ‘log cabin’ shape to allow for airflow. Place firelighters inside, ignite, and let the wood burn down until you have a thick bed of glowing, grey-white coals.
Why should you clean your ash pan before starting a new fire?
Clean your ash pan before starting a new fire; old ash blocks airflow and starves your new coals of vital oxygen.
How long should I wait for the coals to be ready?
Usually 45 to 60 minutes. You want the wood to have collapsed into glowing embers without any active flames or black smoke.
Why should you allow the walls of a built-in brick braai to warm up?
When using a built-in brick braai, allow the walls to warm up thoroughly to ensure excellent radiant heat distribution.
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.
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.