7 Mistakes People Make When Braaiing (and How to Avoid Them)

A braai is more than just cooking — it’s an experience. But even seasoned braai masters can make simple mistakes that affect flavour, heat, and overall results. Here are seven common braai mistakes and how to avoid them.

1. Cooking Over Flames Instead of Coals

Big flames look impressive, but they burn food quickly and unevenly.

Avoid it: Wait until your fire settles into glowing, red-hot coals before placing meat on the grid.

2. Using Poor Quality or Wet Wood

Wet or low-quality wood produces excessive smoke and inconsistent heat.

Avoid it: Always use properly seasoned hardwood like Kameeldoring for steady, long-lasting coals.

3. Not Giving the Fire Enough Time

Rushing the fire leads to unstable heat.

Avoid it: Start your braai early. Good coals take time to develop properly.

4. Turning Meat Too Often

Constant flipping prevents proper searing and moisture retention.

Avoid it: Turn meat only when necessary to develop a good crust and even cooking.

5. Over-Marinating or Over-Seasoning

Too much marinade or salt can overpower the natural flavour.

Avoid it: Keep it balanced — quality meat and good coals do most of the work.

6. Ignoring Temperature Control

Different meats require different heat levels.

Avoid it: Create heat zones — one side hotter, one cooler — for better control.

7. Cutting Meat Too Soon

Cutting immediately releases juices and dries the meat.

Avoid it: Let meat rest for 5–10 minutes before serving.

Final Thought

A great braai comes down to patience, quality wood, and understanding heat control. Avoid these common mistakes, use properly seasoned hardwood, and your braai will be consistently flavourful and enjoyable.

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