The braai is a national ritual, and the gas-versus-wood debate is genuinely divisive. Both work brilliantly for South African outdoor living — the right choice depends more on how often you braai and how much time you have than on any one performance metric.
Flavour
Wood and charcoal deliver a smoky depth that gas cannot fully replicate. That said, modern gas braais with a smoke box or wood chip tray get remarkably close, and blind-tested most guests cannot tell the difference on quick-cook items like steak or chicken breasts. For long, slow cooks — brisket, whole lamb — wood still wins.
Cost per braai
- Wood braai: roughly R25–R45 in wood or charcoal per session for a family of four.
- Gas braai: roughly R15–R30 in LPG for the same session.
- Gas wins on running cost, wood wins on the appliance price (a good built-in wood braai is often half the price of a comparable gas unit).
Convenience
Gas is ready in five minutes. Wood needs 30–45 minutes for coals to form. If you braai spontaneously two or three nights a week after work, gas is the honest answer. If braai day is a Saturday-afternoon event, the extra time with the fire is part of the ritual.
Cleaning and maintenance
Gas braais wipe down in minutes and have no ash. Wood braais need ash removal and periodic grate cleaning. Both benefit from a quality cover to extend life on a coastal patio.
The compromise: hybrid built-in units
Many of our showroom clients choose a built-in configuration with a wood braai on one side and a gas hob on the other — Sunday roast on the wood, midweek chicken on the gas. Best of both worlds if the wall space allows.
Written by
Progress Group
Fireplace, braai and gas specialists since 1990 — showroom in Bellville, installations across Cape Town and the Western Cape.
