Every South African has an opinion on this one. The honest answer is that the best braai is the one that suits how often you braai, how much time you have and how much the ritual matters to you.
The short answer
- Choose wood if the fire is part of the fun, you braai mostly on weekends and flavour comes first.
- Choose charcoal or briquettes if you want proper braai flavour with less waiting and more predictable heat.
- Choose gas if you want to cook on a Tuesday night in 15 minutes, braai on a balcony or in a complex, or have precise heat control.
Side by side
| Wood | Charcoal / briquettes | Gas | |
|---|---|---|---|
| Time to cook | 45–60 min | 20–30 min | 10–15 min |
| Flavour | Best: real wood smoke | Very good | Good. Less smoky, but great with a lid. |
| Heat control | Skill needed | Moderate | Excellent (dial) |
| Running cost | Bag of wood per braai | Bag of charcoal per braai or two | Refilling a gas cylinder |
| Mess | Ash to clean | Ash to clean | Minimal |
| Complex/balcony friendly | Often not allowed | Sometimes | Usually, but check your body corporate rules |
| Works in load shedding | Yes | Yes | Yes |
Wood
The traditional braai. You build a fire, let it burn down and cook over the coals. It takes time and some skill, but nothing else tastes quite like it, and for many people the time around the fire is the braai. See our braai wood guide for which wood to buy.
Charcoal and briquettes
Charcoal is wood that has already been burnt down, so it reaches cooking heat much faster.
- Lump charcoal lights quickly and burns hot, but burns out sooner.
- Briquettes take a little longer to light but give steady, even heat for longer. That makes them ideal for kettle braais, roasts and indirect cooking.
A chimney starter makes charcoal easy: fill it, light a firelighter underneath, and the coals are ready in about 20 minutes, no fuel needed.
Gas
A gas braai is a gas burner under a grid, plate or griddle, usually with a lid. It lights instantly and lets you set the heat exactly, which is why gas suits midweek cooking and smaller spaces. With the lid closed it can roast and bake like an outdoor oven.
Gas safety basics:
- Check hoses and connections regularly. Brush soapy water over the joints with the gas on: bubbles mean a leak.
- Keep the cylinder upright and outdoors, away from heat.
- Turn the cylinder off at the valve when you’re done.
- A fixed gas installation (for example, a gas line piped to a built-in braai) must be done by a registered gas installer, who gives you a Certificate of Conformity (CoC). Get quotes from gas installers.
What about a kettle braai?
Kettle braais (like the classic Weber kettle) use charcoal or briquettes with a lid. They’re the most versatile option: direct braai, roasts with indirect heat, even bread. If you can only own one braai, a kettle is a strong choice.
Our verdict
There’s no single winner. Many South African homes end up with two: a wood or charcoal braai for weekends and a gas braai for weeknights. If you’re choosing one, start with our braai buying guide.
More braai guides
Best braai wood in South Africa: rooikrans, sekelbos & more
Which braai wood gives the best coals? Compare rooikrans, sekelbos, blackwattle, mopane, vine stumps and more, plus which woods to avoid.
Braai grid guide: hinged, flat, fish and stainless options
Toeklap or flat? Stainless steel or chrome? Compare braai grid types and materials, pick the right size and learn how to clean and look after your grid.
Braai ideas: 12 recipes beyond chops and boerewors
Fresh braai ideas with real recipes: braaibroodjies, snoek, prawns, sosaties, stuffed butternut, halloumi and desserts on the coals, in metric with clear steps.