Back Share When fire meets flavor, magic happens. Chef Ashley Dokter-Mosotho knows that, and every dish at his braai tells a story. In this guide, he shares how to turn a simple braai (barbecue) into an experience that feels proudly South African, from the firewood to the last bite of skaapstertjie. Pro Wood Braai Why Wood and Fire Matter for a Braai If you ask Ashley, there’s no debate. “Wood gives life to a braai,” he says. Charcoal might be quick, but it lacks the character that comes from slow-burning wood. The deep, earthy aroma of rooikrans or kameeldoring carries through every piece of meat and vegetable, leaving behind a flavor that tells a story. The trick is patience. Build your fire in layers. Let the first blaze burn down until the coals glow red, then spread them out to create zones. One side for searing, one for steady