TThe answer depends on what you value most – flavour, tradition, or convenience. Let’s add some fuel to the fire.

The Wood Braai:
a taste of tradition

For many South Africans, braaing with wood is the only way to go. It’s steeped in tradition and brings a uniquely rustic charm to any gathering. The smoky aroma from burning wood infuses your meat with a flavour that’s hard to beat. Different woods like Rooikrans or Kameeldoring add distinct nuances, making wood braaing a craft as much as a cooking method. It’s also a chance to honour heritage, as this is how our ancestors braaied.

But let’s be real – a wood braai demands time and patience. You’ll need to master the art of starting the fire, keeping it steady, and managing hot spots. It’s not for the faint-hearted, but the payoff? A rich, smoky taste and an authentic South African experience.

A wood braai is best for long, leisurely weekend braais with plenty of time to enjoy the experience.

The Charcoal Braai: for a sure-fire crowd-pleaser

If you want that smoky flavour without the hassle of wood then charcoal is a great middle ground. It’s easier to manage than wood, burns consistently, and is readily available in most supermarkets.

Charcoal gives you a rich, grilled taste that’s similar to wood but without the hours of tending to a fire. It’s also less intimidating for braai beginners and more predictable to ensure perfect results.

That said, it’s not completely hassle-free. Lighting the coals and waiting for them to reach the right temperature still takes time. And let’s not forget the clean-up – ash and
soot can be messy, so be ready with a broom or vacuum for your braai area.

Choose charcoal when you want a traditional smoky flavour but need a bit more predictability and far less effort.

The Gas Braai: convenience at the push of a button

Gas braais are a game-changer for urban dwellers or anyone looking for convenience when pressed for time. With the push of a button, your braai is ready to go with no waiting for coals to heat up or struggling with firelighters. You can even control the temperature precisely, ensuring perfect chops, wors or steaks every time.

The downside? Gas braais won’t give you that iconic smoky flavour. For some, this means it doesn’t feel like an authentic braai. And while gas grills are clean and easy, they’re also an investment. The initial cost can be high, and you’ll need to keep an eye on gas levels to avoid running out mid-braai.

A gas braai is best for a quick midweek meaty meal, or, when using wood and charcoal is impractical or not allowed where you live.

So, here’s the bottom line when it comes to deciding what type of braai is right for you.

If you’re all about flavour and tradition, wood or charcoal is the way to go. A wood braai is perfect for relaxed, social occasions, while charcoal strikes a balance between authenticity and ease.

For speed and convenience, gas is unbeatable and ideal for busy lifestyles.

However, if you’re feeling adventurous why not embrace the hybrid approach? Use a gas braai for convenience and throw in a smoker box with wood chips or charcoal to bring in that smoky magic.

At the end of the day, the best braai is the one you enjoy the most. Whether it’s the crackle of a wood fire, the glow of coals, or the ease of gas, what matters is bringing people together and sharing good food. After all, that’s the heart of any South African braai. Whatever you choose, keep those tongs handy and get your fire started!