7 Mistakes People Make When Braaiing (and How to Avoid Them)
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. Upgrade your coals. Shop seasoned hardwood and fire starters online. Shop Now
How to Braai Chicken So It’s Juicy Every Time
How to Braai Chicken So It’s Juicy Every Time Chicken on the braai can either be incredibly juicy and flavourful — or dry and disappointing. The difference comes down to preparation, heat control, and patience. Follow these simple steps and you’ll never serve dry chicken again. 🍗 1. Choose the Right Cuts Bone-in, skin-on pieces like thighs and drumsticks stay juicier than boneless cuts. The bone helps retain moisture, and the skin protects the meat from direct heat. If using chicken breasts, be extra careful with timing — they dry out faster. 🧂 2. Marinate Properly Marinating is key to flavour and tenderness. Marinate for at least 2–4 hours Overnight is even better Use oil, lemon, herbs, garlic, and spices Remove the chicken from the fridge 30 minutes before braaiing so it cooks evenly. 🔥 3. Control Your Heat This is where many people go wrong. Chicken needs medium heat, not blazing flames. Build strong coals first using quality hardwood like Kameeldoring, then let the flames settle before placing the chicken on the grid. Too much heat burns the outside while leaving the inside undercooked. ⏳ 4. Cook Slowly & Turn Carefully Place chicken skin-side down first. Turn occasionally — not constantly. Cooking time guide Drumsticks & thighs30–40 minutes Wings20–25 minutes Breasts15–20 minutes Keep the lid closed if your braai allows it. This helps retain moisture. 🌡 5. Check for Doneness The safest internal temperature for chicken is 75°C. If you don’t have a thermometer, cut into the thickest part — juices should run clear, not pink. Avoid overcooking once it’s done — that’s when it dries out. 🧈 6. Let It Rest Once off the fire, let the chicken rest for 5–10 minutes before serving. This locks in juices and keeps the meat tender. 🔥 Final Braai Tip Great chicken starts with great coals. Use properly seasoned hardwood for steady, controlled heat rather than aggressive flames. The right fire makes all the difference. With the right preparation and patience, your braai chicken will be juicy, tender, and full of flavour — every single time. Want better coals every time? Shop seasoned hardwood and fire starters online. Shop Now