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.
Appliance price and build quality
A good built-in wood braai is often around half the price of a comparable gas unit, because there are no burners, regulators or gas certification involved. Gas closes that gap over years of use through lower running cost, so the right answer depends on how long you plan to stay in the house and how often you cook outside.
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 over the coals, midweek chicken on the gas. It is the most-used layout we install in Cape Town, and it only needs a little extra wall space plus a certified gas connection.
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.