Here are some more braai tips I found on Jason Bagley’s Blog:
“I just had a really awesome Sunday afternoon braai with my girlfriend’s family, and I was thinking I should share some of MY tips to getting a braai just right.
I’ve found 2 types of wood that have a medium burning time but have very long coal heat time. (If that makes sense…). Kameeldooring (also known as camel thorn) and anything that comes from Namibia. Kameeldoring is more expensive than normal wood, but there is a reason for it – it is always dry and makes very good coals. If you can find those beaten up trucks on the side of the road that sell Namibian “hout”, you in luck. Ask the guy how the wood is and he will say “Dis soos yster!” (It’s like iron!).
The meat is entirely up to you. Chicken, sosaties, chops, wors, snoek, you name it, everything goes. Anything from your local supermarket or even better, the butcher will do the job. Don’t skimp on the meat because not even a braai will fix that “ou skaap vleis”. Details