Which wood is best for braaing on windy days?
Mopani wood is excellent for windy days as it resists burning away too quickly and retains core heat brilliantly.
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What type of wood adds a sweet smoke profile to pork or poultry?
Roos hout (Rosewood) can be used selectively to add an aromatic, mildly sweet smoke profile to pork or poultry.
Which wood is ideal for a quick braai?
Black Wattle burns hot and fast, making it an ideal choice for a quick mid-week chop ‘n dop.
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.
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.
How do you test coal temperature using your hand?
Test coal temperature using your open palm 12 cm above the grid: 2–4 seconds means hot; 5–7 seconds is medium; 8–10 seconds is low.
Why shouldn’t you fan charcoal aggressively before placing meat down?
Never squeeze or fan charcoal aggressively right before placing meat down; this stirs up fine ash that sticks to your food.
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.