Boerewors and chicken sosaties cooked over Kameeldoring (Camel Thorn) wood on a Kamado Joe.
This was taken about the point where I realised my fire was way hotter on one side than the other (which is why one of the kebabs looks ready to go and the one closest to the sausage looks almost raw. Perils of cooking over wood, I guess, but worth it and I balanced it all out in the end. Will do better next time!
Top tip on the wood burner! American pit masters often have a separate barrel cooker set full of wood to make the coals. My eventual plan for my dream outdoor kitchen is an Argentinian-style asado grill with a brasero - basically a fire basket for burning the wood and feeding a constant supply of coals. Like this one which has what they call an ‘ember maker’.
My aunt and uncle lived in Jo’burg for many years and I keep asking them and my cousins (who all live over here in the UK now) to give me a few masterclass lessons in proper braai (basically hoping for an invitation!). Still waiting so I started trying to learn by myself.
Being slightly cheeky, but: hou aan kook! I hope Google translate hasn’t given me ‘I am a cock’ in Afrikaans!