Tip: add more smoky aromas to your braai
Charcoal is a convenient way to start a fire fast, but many braai experts argue that only real firewood can create the gorgeous smoky aromas that make the atmosphere of a braai (and the taste of the food!) so appealing. If you’re using charcoal, you can add aroma by throwing a handful of wood chips (the type used for smoking food) on the coals. Twigs of fresh bay leaves and rosemary, thyme and sage work well too – place them on the hot coals just before you put your meat on the grid.
You’ll always get the best smoky flavour if you cook directly over open hot coals. Food that’s tightly wrapped in foil doesn’t benefit at all from the smokiness of a braai fire, so either bake it in the oven, or poke a few holes in the tin foil so the smoke flavours can penetrate.