The wood-fired Braai is a very special barbecue, and its use is also quite unique. The whole Braai experience start with the ember maker. You start your Braai fire in the ember maker, and the braai will provide you with an endless supply of nice hot embers unlike any other barbecue.
The ember makers of the Braai - Braaimaster are made of 304 stainless steel and even have a double wall, so they can withstand very high temperatures without any problems.
How does it work?
You start your Braai fire in the ember maker by putting a few logs upright in the ember maker and lighting them. The ember maker has bars at the bottom to keep the logs in place and let the charcoal escape.
Once the embers have fallen and depending on how much heat you need, shift the glowing embers left or right—placing them under the grill or oven in the braai—to concentrate or spread warmth. You can also leave them beneath the ember maker; the central fire will heat the surrounding firebox enough for slow-cooking. Because the ember maker circulates heat, food gets both direct and even indirect heat without contacting the flames, reducing the risk of burnt outsides and undercooked insides.
The chimney helps to avoid problems with smoke.
For a longer cooking time, you may need to add more logs.
The double-walled hood of the Braai - Braaimaster distributes heat evenly: the temperature in a Braai easily rises to 600 degrees!
Below you will discover how the ember maker works in pictures.
At all times remember to use the Braaimaster gloves!
