2 SOURCES OF HEAT
The pros and cons of wood (for open fires) and briquettes (open fires and kettle braais).
Preparation: about 1 hour, depending on the wood.
A wood fire imparts an unmistakable flavour to meat, which is why most master braaiers reckon it’s always the best option. Although a wood fire is more difficult to control, it’s often hotter than one made with briquettes. A wood fire has to burn down before it can be used for braaiing, so the preparation time is longer. There’s also the risk that it burns down too fast if you use the wrong wood. Make sure you control it properly so it doesn’t give off a lot of smoke, which will give the food a bitter taste.