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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
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Time
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Boerewors (South Africa): Spiral sausage achieves even charring while retaining juices
Sosaties (Cape Malay): Skewering allows marinade penetration and controlled caramelization
Braaibroodjie (Afrikaner): Grid-toasting bread with fillings absorbs smoky flavors
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Over-charring
Cause: Flames too high or fat dripping causing flare-ups
Fix: Use indirect heat zones and trim excess fat
Dry meat
Cause: Overcooking lean cuts or insufficient marinating
Fix: Baste with sauce/marinade and use cuts with marbling