Let’s get one thing straight: using gas is not braaing.

Adding knobs, gas bottles and the ability to pretty much choose the temperature takes the authenticity out the whole experience. Where’s the excitement, the unpredictability, the perfectly chargrilled steak?

Gas hobs are the ersatz South African braai, adopted with relish all over the world where bad weather is frequent and genuine gees is rare. Why watch a fire build, burn and die to the right temperature when you can just quickly whip up a meal without effort, right?

Please, we’re in it for the long haul.

Doing away with gas is easy if you’ve never even gone there, but which material is best for an open fire? Well, you have two options and we contacted Jan Braai for some insight:

Barber-queue is waiting in line like a gentleman to have a wet cut throat shave. Gas is the Afrikaans word for guest at your braai. Charcoal is a grey area and may be used in emergencies. The only real braai is made with a wood fire. If you are in any doubt as to whether your fire is big enough then your fire is too small.

Building a fire out of wood is ideal if you’re a real adult with a legit braai area, but for most of us city folk, sticking to the compact Weber and some briquettes is the way to go.

In fact, briquettes are the best, if not only, option to use in a closed Weber, because they’re great for getting the right heat when you want it.

That being said, Weber also do gas braais – so let’s clarify that we are talking about the classic SA favourite charcoal Weber.

Got it? Good. Hopefully your next braai will be tasty AF.