South African Garden and Home - - The Green Room -

Amy Whit­tam, We­ber’s mar­ket­ing man­ager shares her tips for buy­ing the right braai

Taste tests in­di­cate that on a We­ber there’s no real flavour dif­fer­ence be­tween cook­ing with gas and coals – the choice is strictly per­sonal.

Con­sider how you use your braai – al­most ev­ery night? Or just on spe­cial oc­ca­sions? While gas braais are ini­tially more ex­pen­sive, they gen­er­ally cost less to op­er­ate. How­ever, coal is a great op­tion for fire-lov­ing fans.

Bet­ter gas braais gen­er­ally have two or more sep­a­rate burn­ers, which al­low greater heat con­trol. The best braais also use a steel flavourise­r bar sys­tem that fun­nels grease away from the burner flames.

A well-built gas or char­coal braai will feel solid and sturdy, while a poorly made one will wob­ble. If a braai isn’t steady on the sales floor, chances are it will fall apart quickly. Opt for a baked-on, porce­lain-enamel fin­ish. The cart must be sturdy and the wheels should roll eas­ily.

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