Description
South African braai charcoal management optimizes heat distribution and chemical reactions for protein cooking.
Technical
The technique relies on maintaining charcoal temperatures between 140–250 °C to trigger the Maillard reaction, producing complex flavor compounds while limiting carbon monoxide. Controlled airflow and charcoal layering ensure uniform heat, reducing flare‑ups and preserving protein juiciness.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycaramelizedsavoryearthyroastedcharred oakhickory-likemeatynuttyspicy