Braaiing in the Netherlands: how do you adapt?

In South Africa, barbecuing is often outdoors, warm, and dry. It's different in the Netherlands. But even here, you can perfectly barbecue. It just takes a bit of adjusting ;-).

Choose the right moment

Be aware of wind and rain. Use a sheltered spot. A carport, garden wall, canopy, or lean-to can be a big help.

Customize your wood

Use wood that doesn't smoke too much. Camel or mopane wood burns cleanly and for a long time. Perfect for densely populated areas.

Use a lid or hood

Rain, wind, or cold will cool your fire faster. A lid will keep the heat inside.

Think of the neighbors

Swarthaak produces a lot of smoke and aroma. Delicious, but perhaps not suitable for everyday use. Be mindful of your surroundings.

Tip from the braai master

Use a mopane bed as a base and grill with Sekelbos. This gives you warmth, control, and minimal smoke.