Maintenance of your Braaipal® is minimal. Do not allow the apparatus to stand in the rain. This will prevent rust to settle in over a period of time, thus eliminating treatment with rust removing solution.

If you have a permanent braai spot at your residence with protection against rain, e.g. in a braai room, lapa or patio, you never have to store away your Braaipal®. Occasionally you may find it necessary to remove excessive bits of fat from the body of the apparatus. Use an old piece of cloth or newspaper to do this.

Besides the Braaipal® slogan "No more bricks", the biggest attraction of the product lies in the multi level braai racks. The type of meat to be cooked, whether it is mutton or pork chops, steak, chicken or boerewors, will determine on which level you should start with the braai procedure and on which level to end. The type of coals and the available heat is another great factor to keep reckoning with. The quality of the coals will depend on the source thereof: "Kameeldoring", "rooikrans", vine, black wattle, charcoal, briquettes, etc.


Each one of these sources has its own unique characteristics. "Kameeldoring" for instance, retains its heat much longer than black wattle; long after coals from black wattle have burnt out, "kameeldoring" will still be going.

Steak requires very hot coals and should rather be cooked by itself. The rule is short invervals between turning your grid. Chicken and pork again, should be cooked on the higher rack levels where the degree of heat is not so intense, thus allowing a longer cooking period (30 - 40 minutes), once again depending on the heat of the coals. Slow cooking of chicken or pork will result in much juicier meat. The Braai Master will quickly learn from own experience the how, what and where of doing a braai on the Braaipal®. The "how" refers to the different levels and degree of heat, the "what" refers to the kind of meat in the braai dish and the "when" refers to your judgement of when the meat is just right to sit down for a great meal!