Advanced Braai Techniques: Take Your Grilling NEXT-LEVEL!

Advanced Braai Techniques

Advanced Braai Techniques

Follow these tips for advanced braai techniques…

Welcome to the exhilarating world of Braai—a beloved tradition that transcends cultural boundaries, originating from South Africa and now a favourite in Australia. Braai is not just about grilling; it’s a celebration of good food, great company, and the sheer joy of outdoor cooking. If you’re eager to master advanced Braai techniques, this guide will help you to get next level professional, transforming any casual gathering into an extraordinary celebration. Please comment below if you would like us to add more tips to this list.

Mastering Heat and Temperature

  • Indirect Grilling: Ideal for larger cuts or whole poultry, this method involves cooking food next to, not directly over, the heat source. This allows for a slow, even roast without the risk of charring.
  • Direct Grilling: ideal for steaks that need to be licked by flames to caramelise quickly without completely cooking the meat.
  • Temperature Zones: Create different heat zones on your Braai—intense heat for searing and a cooler zone for slower cooking. This method not only improves control but also accommodates various dishes simultaneously.
  • Thermal Management: Use a digital thermometer to check the temperature accurately, ensuring each dish is cooked to perfection.
  • Using GAS: Only use gas on days when there is a TOTAL fire ban. Gas is boring and should be avoided at all times!

Choosing the Right Wood and Charcoal

  • Flavour Profiles: The type of wood you choose can significantly influence the flavour of your food. For instance, apple or cherry woods impart a sweet, subtle taste ideal for chicken or fish, while stronger woods like oak or hickory enhance red meat with a robust smokey flavour. We normally use Iron Bark, Yellow Box or Mixed Box wood which have a very good smoke profile. It is not always easy to get hold of apple or cherry wood to use as your main fuel, so add a couple of apple or cherry wood chunks that you buy from Bunnings or your local BBQ shop.
  • Burn Rates: Understanding the burn rates of different woods or charcoals can help you manage your cooking time more effectively. Quick-burning wood/charcoal is suitable for searing while slower-burning charcoal is ideal for extended cooking sessions like those 3-hour full lamb racks.

Mastering Marinades and Awesome Spice Blends

  • Dynamic Marinades: Enhance your meats with marinades that not only add moisture but also infuse layers of flavour. Ingredients like citrus, herbs, and spices can significantly enhance the meat’s natural flavours.
  • Marinating Times: Different meats absorb marinades at different rates. For example, fish requires only a few minutes, whereas beef or lamb can benefit from several hours or even overnight marinating.
  • Awesome Spice Blends: Elevate your dishes with our specially crafted ‘Signature Braai Spice‘ for any type of meat or ‘Lemon and Herb‘ for seafood or fish.

Internal Temperature Guide for Perfect Doneness

Achieving the perfect doneness for various meats is crucial in Braai. Here are the internal temperatures you should aim for:

Beef, Lamb, and Veal:

  • Blue: 46-49°C – Just seared on the outside.
  • Rare: 52-55°C – Mostly red inside.
  • Medium Rare: 55-60°C – Pink inside.
  • Medium: 60-65°C – Pink to light brown inside.
  • Medium Well: 65-69°C – Mostly brown with a hint of pink.
  • Well Done: Over 71°C – Brown throughout.


  • Medium: 63-68°C – Slightly pink in the centre.
  • Well Done: Over 71°C – Uniformly white throughout.

Poultry (Chicken, Turkey, Duck):

  • All Types: 74°C – Meat white throughout, juices run clear.


  • Cooked: 62-65°C – Opaque and flaky.

Advanced Grilling Techniques

  • Smoking Mastery: Use wood chips or chunks directly among the coals to infuse your meats with delicious smoky flavours.
  • Reverse Searing: Ideal for thick cuts, start with a slow cook at a lower temperature to gently heat the meat, then finish with a high-temperature sear for a crispy, caramelized exterior.
  • Layered Grilling: Skillfully place different foods on the grill based on their cooking times. This approach ensures that everything from your tender vegetables to your thick-cut steaks is cooked to perfection.

Safety and Sustainability

  • Grill Safety Tips: Always ensure your grilling area is well-ventilated, and never leave your Braai unattended.
  • Sustainable Practices: Choose sustainably sourced wood and eco-friendly charcoal. This will help protect the environment and ensure a guilt-free grilling experience.

Sides and Sauces

  • Complementary Sides: Offer a variety of side dishes, such as grilled vegetables, starches, and salads, that complement the smoky flavours of your meats. Here are some ideas for your next cookup. (6 Must-Try Braai Sides and Salads: The Perfect Addition to Your Next Cookout)
  • Homemade Sauces: Enhance your Braai with homemade sauces; try crafting a tangy barbecue sauce or a spicy marinade to add an extra zing to your dishes. You can also use the Awesome Spices as a base with some vinegar or tomato sauce to make some great marinade sauces.

By embracing these advanced Braai techniques, you not only enhance the flavour and presentation of your food but also elevate the overall dining experience. Whether you’re experimenting with new methods or perfecting old favourites, each Braai session offers a unique opportunity to showcase your culinary flair.

Ready to take your Braai skills to the next level? Try these techniques at your next gathering, explore new recipes, and don’t forget to share your grilling adventures with us!

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  1. Pingback: Best Braai Wood Across Australia: A Comprehensive Guide - OZ Braai

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