Wood, charcoal, briquettes or gas – what do (the undisputed) braai-masters use to get great results?

Finally! The holiday season is upon us, and as South Africans, we know this means it’s time for flip flops, swimming cozzies, lazy afternoons doing nothing at all, ice-cold drinks (preferably at the poolside), and, of course, braais. Indeed, there are few things better than the lovely fragrance of an inch thick sirloin sizzling away and readying itself for your beloved taste buds. South African summers are beyond awesome.

Gas

Worldwide, gas grills have outsold charcoal and wood braais for a long time now, so there must be something people like about them.

First, let’s bust a myth: the gas most certainly does not leave a “funny” taste in the meat. Gases used for fuels have no odour, so a strong-smelling compound is mixed into them to alert people if a leak occurs. This compound, however, is burnt away and the minuscule amount of sulphuric acid that’s left is very much less than that which occurs in meat naturally. The sulphuric acid produced by wood and charcoal fires is actually more than that of gas.

The two main advantages to a gas braai are that: firstly, you can control the temperature very precisely, and secondly; it doesn’t lose heat like wood and charcoal do. This means that you can braai large amounts of meat without having to add fuel (in just the right amount at just the right moment). The two main disadvantages of gas braais are: typical models don’t get as hot as charcoal fires, which is fine mostly, but makes searing properly slightly more difficult, and; it is harder to add woodchips for that smoky flavour. Now let’s turn to wood and charcoal.

Wood, briquettes and lump charcoal

There is something deeply satisfying about lighting a wood fire, and somehow, it just feels right. But there are a couple things to consider. One of the major drawbacks of wood is that it presents a braai-master with a relatively narrow window of opportunity because the embers of even dense hardwoods lose their heat and are very difficult to keep at a constant temperature for any period of time. The thing about wood, however, is that it can produce wonderfully sweet and savoury flavours due to its smoke. Many would argue that it is this that really separates a braai from other cooking (including grilling). As with gas and charcoal, wet woodchips can be added to increase the amount of smoke a wood fire produces.

Wood and charcoal also burn at a higher temperature than gas, which means that you can sear those steaks to perfection, resulting in a dry and crunchy outer layer and a soft, beautifully pink interior. Lump charcoal produces a higher heat than briquettes, and it also usually burns more evenly. All three, owing to the fact that they are made from complex organic compounds, add flavour to meat – especially if you are attempting a slow beef, chicken or pork roast.

The truth of the matter, though, is that beauty is in the taste buds of the beholder, and that we all have our own likes and dislikes. If you’d like to find out more about what braai type best suits your preferences and lifestyle, go to your nearest Builders or shop online for your ideal summer equipment.