- The Right Fire Wood
Choosing the best firewood for your fire is essential. The right wood type plays such a big role in the outcome of your fire and your food. First off, make sure your wood is dry! Hardwoods are the best for braaing because their density and low moisture content mean it produces a higher temperature over a longer cooking time. Hard wood is also easy to light and makes less smoke.
Kameeldoring, Rooikrans, Black Wattle are tops. If you are lucky and can find Mopane, jump at the chance.
A braai can take place almost anywhere, provided you have a clean grid. Regardless of whether your braai in a fancy built-in braai, a wheelbarrow, makeshift steel drum or on a stack of bricks, make sure your grid is sturdy and clean.
- Braai Tongs
The Braai Master needs a good pair of braai tongs like a Jedi needs a light sabre. Make sure the tong is not too short that your hands get burnt and not too long that you lack control of the meat.
- Quality meat
Meat is the main course of any braai. Whether you’re braaiing lamb chops, steak, chicken, boerewors or ribs, it is important to use good quality meat. You don’t want your guests battling to swallow down meat that is tough and dry, do you? And don’t forget the spices and marinade. Of course, we can’t forget the mielies!