On 24 September, we celebrate Heritage Day in South Africa. This day is one where we’re encouraged to celebrate our culture – something that, for many, involves cooking food over a fire. A good braai needs the right burning material but how do you choose between wood, charcoal and briquettes? Here’s what to know about them so you pick the right one for your braaing needs.
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Wood
If you’ve ever been to a braai and only eaten at around 10 PM (by which time you’re starving!), it was probably a wood braai. There are several benefits to wood, such as being able to infuse certain flavours into your food, but there are also downsides, the main ones being excess smoke if the wood is wet and that takes much longer for the wood to burn down so that it can be cooked over without burning anything. It also can’t be used in popular kettle braais.
- When to use it If you are having a day-long gathering and want a fire that lasts a while to provide warmth and ambience before cooking commences, choose wood. It’s also a good option when you are looking for a specific smokey flavour for your food.
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Charcoal
These black, sooty lumps are a byproduct of wood being burned in an oxygen-free environment – a process known as carbonising – which removes the moisture you can experience when using wood. For many people, it’s the preferred choice when braaing for a few reasons. One is that it is easy to light and get the fire started and another is that it burns at a high temperature for enough time to cook a flame-grilled meal for many. It also gives the food a mouth-watering smokey flavour.
- When to use it If you are looking for a fuel that can be used in most braais and reaches temperature quickly, charcoal is your best bet. It doesn’t make too much mess, making for easy cleaning, and it is easier to control the temperature, ensuring a perfectly cooked meal.
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Briquettes
If you are looking for something that offers the most even and reliable results you can get when you are cooking with fire? Then briquettes might be for you. Made from compressed charcoal, binding agents and accelerants and formed into identical shapes, they don’t get as hot as charcoal pieces but do light and burn easily. As they contain more ingredients, they can give off a chemical smell and they are known to make more mess. Despite that, they remain a popular choice for people doing low-and-slow braais.
- When to use them Briquettes are ideal if you have a massive piece of meat that you want to cook for a long time over a lower heat. They can burn for ages and provide long-lasting heat, and this option prevents your food from becoming dry or burnt on the outside.
Looking for braai recipes? Click through to find out how to grill your steak over the flames, click to learn how to make a glazed snoek with roosterkoek and click to see how to make meaty tapas and bites that will earn you the Braai Master title.
