Frequently Asked Questions

1. Pick the Right Size: Choose a braai that suits the number of people you typically cater for—plus two extra. A braai that’s too small will keep you stuck cooking while guests eat. Gas braais let you cook continuously, while wood/charcoal models with ember makers allow a steady flow of hot coals for ongoing grilling.

2. Choose the Best Location: Install your braai in a spot that’s usable all year round, covered entertainment areas are ideal. Ensure proper smoke extraction via a chimney or vent, especially in enclosed spaces. Remember, a braai is both a cooking tool and a social hub.

3. Decide on Fuel Type: Gas braais are quick and easy—ideal for busy lifestyles. Wood or charcoal braais take longer to prep but offer a traditional experience. Want both? A combo braai gives you the versatility for more diverse menu options.

4. Installation Environment: this is most probably the most important consideration.

MILD STEEL / BLACK

Environment: Inland areas with low humidity and minimal corrosive exposure. Ideal for dry, non-coastal locations where salt air and extreme weather conditions are not a major concern. Most cost-effective option for standard residential applications.

430 STAINLESS STEEL

Environment: Low to no salt environments. Suitable for areas with occasional salt exposure but not direct coastal conditions. Offers improved corrosion resistance compared to mild steel while maintaining cost efficiency. Ideal for regions with moderate to no industrial pollution.

304 STAINLESS STEEL

Environment: Semi coastal environments with moderate salt air exposure. Superior corrosion resistance makes it ideal for coast adjacent towns & cities (+/- 15-40 Km from the coast) or industrial areas, and locations with harsher weather conditions. An Premium option for maximum durability and longevity in most environments.

316 STAINLESS STEEL

Environment:  For Coastal towns & beachfront properties in harsh coastal exposed environments, it might be worth considering 316 stainless steel which contains molybdenum for enhanced salt water resistance & maximum longevity.

Technically yes; you can light a fire in a built-in braai for warmth. However, it’s not optimally designed to heat a room like a conventional fireplace.

🔍 Key Physical Differences Between a Built-in Braai and a Fireplace

Eurolux Oval Bulkhead – Cast Aluminium bulkhead with frosted glass and grid cover.

• • • Wattage: 100W
    • Material: Die-Cast Aluminium
    • light source: 100W E27 Incandescent

⚠️ Safety:

• • • Precautions: Never light your fire directly under the light fitting
    • Installation: by accredited electrician

Yes; our Combination Built-in braais are specifically designed for this purpose and consists of a wood-burning section as well a Gas Grill section next to it. this Braai unit allows you to switch between the two fuel sources or it can be used simultaneously if need be.

This is purely a matter of presonal preference. however if you are looking to decide which braai to purchase lets have look at some considerations:  

⚖️ Quick Comparison Chart

Standard built in braais are more of an “off the shelf” range if you will, and cannot be altered in any way. It has all the basic accessories that a braai must have but focuses more on affordability. The Deluxe & Professional range enters into the higher end of the market and offers extras like a reinforced ember maker and always includes a 304S/s Braai grid/s. it can also be modified on request; for example a Mild steel body with 304S/s Facade – Frame & doors.

Absolutely, Checkout our Built-in Spit Braai options here – Click

304S/s with it’s higher nickel content is more suited for installation in a coastal province or closer to the coast. 430S/s is more suited to the drier inland conditions as it is not as corrosion resistant as 304S/s

We offer free delivery on Built-in Braai and Fireplace units to all main centres in South Africa – Cape Town, Durban, Bloemfontein & Johannesburg. Some major towns like George, Pretoria & Ballito also qualify for free delivery and will be indicated during checkout.

we all have our personal preference as to which type of wood we prefer to use to produce the best results for our style of grilling. the selection of braai wood is quite vast ranging from hardwoods like sekelbos or mopanie to more regionally available variants like Rooikraans . so lets touch on some do’s and dont’s when selecting your favorite wood.

• • Always Use dry, seasoned wood. The moisture content of wood directly affects the way the braai unit operates. Well seasoned dry wood (cut, split and stacked under cover for at least 12 months) will give best results and least problems.
  • Wet or green wood will not burn efficiently. You will receive less heat from wet/green wood as energy is used to evaporate the moisture from the wood.
  • If you hear your wood sizzle or you can see moisture bubbling from the ends of the logs placed on a hot fire, your wood is too wet.
  • Never use wood of the pine family, as Pine contains a very high amount of resin.
  • You may use Charcoal or briquettes in your Braai. Buy the best grade to produce more heat.
  • NEVER use coal or anthracite, Always Use A Good Quality Wood Or Charcoal For Best Cooking Results.