Every South African has an opinion on this one. Behind the emotion there are four practical differences that decide which braai you'll actually use every week — and which one ends up gathering dust.
Flavour vs convenience
Wood and charcoal produce the smoke compounds that create the classic braai flavour — there is no gas burner that fully replicates it. Gas braais, however, are lit and cooking within 8 minutes versus 35–45 for wood. If you braai more than twice a week, convenience usually wins. If braai is a weekend ritual, wood wins.
Cost per braai
- Wood: roughly R25–R40 per braai for a family of four (sekelbos or rooikrans).
- Charcoal: R30–R50 per braai, faster than wood, less flavour depth.
- Gas: R18–R30 per braai on a 9 kg cylinder that lasts 15–20 sessions.
- Gas wins on running cost; wood wins on flavour per rand.
Load-shedding and outages
Neither needs electricity to cook, but gas braais with electronic ignition do — buy one with a manual piezo backup, or you'll be standing outside with a lighter during stage 6.
Cleanup and maintenance
Gas braais wipe clean in five minutes. Wood braais generate ash that needs to be scooped out, and the grid takes a proper scrub. If cleanup keeps you from braaing on a Tuesday night, gas will change your habits.
The honest recommendation
Most Cape Town homes we install for end up with both — a built-in wood braai for weekends and a gas braai on the patio for weeknights. If budget forces one, choose based on how often you cook: 3+ times a week → gas; less than that → wood.
Written by
Progress Group
Fireplace, braai and gas specialists since 1990 — showroom in Bellville, installations across Cape Town and the Western Cape.
