Syncing availability with supplier

We are currently fetching the latest price and availability from supplier

Doing a final sync with suppliers, it wont be long

We are currently fetching the latest price and availability from supplier

Cart (0)

How To Smoke Your Meat LIKE A PRO!...

We are going to make you look so  good in front of your mates! You need to  read this guide very carefully and be sure to do EVERYTHING we advise. The way you braai will never be the same again.

Types of smokers

To create amazing, smokey braai goodness you don't need the biggest and baddest pit on the block (though you could), you just need to know how to maximize your current setup. 

Smokers or pits come in all shapes and sizes and at their core, all do the same thing. By providing the perfect balance between fire, smoke and convection heat to break down large cuts of meat slowly over time, the food will resemble the consistency of butter with a fine pink ring around the side (known as the smoke ring) and your guests will think you are an old pro. 

Below is all the different style of smokers you can buy and how they can help improve your Braai game from burnt sausage to competition quality ribs and brisket. 

Offset smokers

This is the traditional shape of smokers, the big and glorious pieces of rolled sheet metal that litter the backyards and alleyways of rural America. With their inception rooted in the blue-collar, oilfields of Texas and Oklahoma out of old barrels and oil pipes, the offset smoker hasn't changed all that much in the 30+ years of existence.

A simple design with a horizontal barrel - at one end sits the firebox and the other side a chimney. The fuel source (whether wood chunks, chips, logs or a charcoal fire) is burnt in the firebox, the heat and smoke travel through the chamber, in turn cooking the food and seasoning with flavoured smoke. The chimney at the other end not only releases the smoke it also acts as an air drawer, moving the convection heat and smoke through and out the top.

All units will come with a hood mounted thermometer which will monitor the ambient air temperature inside your cooker and this gives you greater control and insight into what's happening inside without opening the lid. Be aware that even though your thermometer may read 125 degrees but the temperature at your cooking grate level will be less.

Suitable for: Experienced charcoal and wood cooks or those willing to learn and spend up to 13 hours tending to fires.

Advantages

 

Disadvantages

Traditional shape

Heavy

Ample cooking space

Large units

Authentic look

Takes a lot of experience to master

Easy to use with experience

Wood & charcoal thirsty

Food has strong wood / smoke flavour

Slow to preheat

Very labour intensive

 

So if you can't afford an offset smoker just as yet we have the perfect hack for you... see below

 

Kettle cookers

indirect method example

The kettle Braai unit is popular, affordable and readily available in Zimbabwe- Designed as a hot and fast cooker, meaning the food is cooked directly over coals underneath and fast, the kettle has solidified its place in the low n' slow circuit recently due to its ease in slow combustion and simple to control fire methods.

For a smoking braai, a cooking method called the "indirect method" will be your saving grace. Your fuel source, in most cases, will be charcoal briquettes (easy to control, uniform in size) will be placed on one side of the cooking barrel will the food will be on the grill above on the opposite side. With the lid close this will create convection heat as opposed to direct heat which will break down the meat and food slowly over time.

Air vents at the top and bottom control the oxygen to the fire, giving greater control over fire management. All kettles will be fitted with a hood thermometer to monitor what is happening inside, again, however, the thermometer is not at grate level so is not a true indication of what is happening to your food.

Suitable for: Beginners to intermediate cooks and those with a passion willing to learn proper fire management.

 

​

Advantages

 

Disadvantages

 

Easy to use

 

Smaller cooking surface than other cookers

 

Lightweight

 

Thin grade steel meaning some (minimal) heat and smoke loss

 

Portable

 

Hard to bring down in temperature 

 

Good on fuel

 

Can be difficult in some units to get access to charcoal

Easy to maintain consistent temperature

With the correct setup, kettle cookers can be left unattended

 

Freestanding Gas Braai Stands

So you already invested in one of these units and wanna jump in on this smoking braai craze. Don't worry The Daily Sale Shop has your back!

While all the other units on here are mostly dedicated smoking units, it doesn't mean you have to neglect the old 4 burner gas Braai in your backyard, or for those looking to experiment this is a good starting point.

While getting maximum low n' slow flavours is significantly harder, it is by no means out of the question. You do need some patience and will need to keep an eye on the temperature, as the units are designed for direct heat as opposed to indirect heat. 

Using the indirect method of cooking (heat on one side, food opposite side) you can have quality, low n' slow smokey braai like everyone else.

Use your favourite wood chip flavour to bring our more flavour and hack this gig!

Suitable for: Beginners, those looking to try before you buy.

Advantages

 

Disadvantages

Easy to use

 

Not well sealed

Large amounts of room

Thin grade sheet metal meaning heat and smoke loss

Large hood height for bigger pieces

Hard to maintain consistent temperature end to end 

No need to buy a dedicated unit

Not a pronounced wood flavour once cooked

Cheap to fuel using bottled gas

Can overcook without proper attention

 

Choosing the right fuel (VERY IMPORTANT)

Cooking low n' slow smokey braai is not just about that perfect cut of meat or the complex sauce and rub combo used. It starts with a well built fire, with a good amount of heat and the ability to control that output of heat will ultimately lead to a complete success in your meal or a burnt crispy failure. 

The two forms of charcoal listed here are the two most common that you will find and see people using, however, they are no means all there is. Gas, electricity, traditional cinder block pits and straight wood-fires all produce amazing smoking braais and are tried and tested the world over. 

Lump Charcoal

Lump charcoal is created by the burning of wood in the absence of oxygen. Lump is charcoal in its most pure form, free from additives, binders and additional chemicals and components.

Lump charcoal can be bought in different variations to give a unique spin on your cooking and infuse flavours into your food in the absence of wood chips and chunks.

Advantages

 

Disadvantages

Burns hotter

Uneven sized pieces in the bag

Minimal ash residue

More expensive

No additives

Burns faster

Lights quickly

Harder to use in a chimney or smaller Braai unit

Charcoal briquettes (Easily Found in Zim)

Charcoal briquettes were first made in mass production by the Ford Motor Group in the 1920's as a by-product of car manufacturing. They are pressed and molded into a specific, easy to handle shape with natural additives and binders to keep them from falling apart.

A product that is generally cheaper and easier to use that lump charcoal, briquettes due to their uniform size burn consistently and are reliable in heat production from bag to bag. 

Advantages

 

Disadvantages

Maintains a consistent temperature

High ash residue

Cheaper than lump charcoal

Can produce a chemical smell when lighting

Burns longer

Takes longer to light than lump charcoal

 

Wood flavours

Cooking amazing smoking braais requires the ultimate wood pairing. It's a delicate balance of flavours that with the wrong wood can overpower your food giving off a strong, unpleasant taste. 

Heavier cuts of meat like red meat respond exceptionally well to hardwoods like  Oak, Mesquite and Hickory while, white meat and vegetables smoke perfectly with fruitwoods like Apple, Cherry and Maple. 

Below is a comparison table of the most common types of cooking woods available however, the sky is the limit with woods available so it is always best to do some research and see what other people are using and if your desired wood is safe to cook with. 

Be aware that any wood that has been treated or has chemicals on it should not be used as these could be poisonous and be harmful to you and your loved ones.  

Alder

Apple

Cherry

Beef

Yes

-

Yes

Chicken

Yes

Yes

Yes

Pork

Yes

Yes

Yes

Lamb

-

-

Yes

Seafood

Yes

-

-

Baked (Breads etc)

Yes

Yes

Yes

Vegetable

Yes

Yes

-

 

 

Hickory

Maple

Mesquite

Beef

Yes

Yes

Yes

Chicken

Yes

-

Yes

Pork

Yes

Yes

-

Lamb

-

Yes

-

Seafood

-

-

Yes

Baked (Breads etc)

-

Yes

-

Vegetable

Yes

Yes

 

 

Oak

Pecan

Beef

Yes

Yes

Chicken

-

Yes

Pork

-

Yes

Lamb

-

Yes

Seafood

Yes

-

Baked (Breads etc)

Yes

Yes

Vegetable

-

Yes

Cuts of meat

Smoked & sliced beef short rib

 pork spare ribs

Smoked & sliced beef brisket

Getting the most from your braai and creating mouth-watering meals starts with the raw product. A thin sausage or a minute steak while delicious, unfortunately, don't respond well to this kind of cooking. The bigger the piece, the more marbled and the bigger the fat cap in most instances the more moist and flavourful the end product will be.

Beef Brisket - the undisputed king of low the smoking braai. No other cut will put your guest's jaws to the floor, make your mouth water and your Instagram account skyrocket with foodies than the hulking piece of meat called brisket.

Once upon a time, a cheap off-cut that was turned into sausage, mince and dog food the brisket is the solid front part of the chest of a cow. Two pieces make up the brisket - the "point" and "flat" with the latter being a lean piece with the "point" containing much more fat and marbling. Brisket can be cook from 8 hours all the way up to 24 hours, depending on your level of dedication and style of cooker. 

Pulled Pork - One of the best cuts for a beginner to start with as Pork is very forgiving in temperature spikes and dips and is also made up of lots of fat that responds well to this style of cooking. The best cut for pulled pork is the shoulder piece. Often referred to as a pork butt (top of the shoulder, not the southern end of the hog), a Boston butt or collar butt.

You want to look for a piece that weighs between 4 and 6 kgs and still has the shoulder blade, as this will not only help keep your piece together, the meat on the bone is the most succulent and flavoursome of the whole cut. Finding the perfect cut at the supermarket can be difficult so it is best to ask your local butcher. 
Back to News