Heat control
When Is the Braai Fire Ready? The Hand Test
The simple hand test every braai master uses to judge heat — and when to put the meat on.
4 min read · By the Khan's Food butchers
Step by step
- 1
Wait for the flames to die
Coals should be glowing with a light layer of white/grey ash and no active flames.
- 2
Hold your hand over the grid
Hold your palm about 10–15 cm above the grid and count how long you can comfortably keep it there.
- 3
Read the heat
2 seconds = hot. 4–5 seconds = medium-hot. 6–7 seconds = medium. 8+ seconds = low.
- 4
Put the meat on in the right order
Start with what takes longest (chicken, thick cuts) over medium heat, then boerewors, then steak and chops over the hottest part.
Hand test chart
| Seconds | Heat | Best for |
|---|---|---|
| 2 | Hot | Steak, sosaties, searing |
| 4–5 | Medium-hot | Lamb chops, boerewors |
| 6–7 | Medium | Chicken pieces, kebabs, burgers |
| 8+ | Low | Whole chicken, keeping food warm, braaibroodjies |
Make heat zones
Pile more coals on one side for a hot zone and spread fewer on the other for a gentle zone. Move meat between them instead of fighting one temperature.
Quick answers
- When do I put boerewors on?
- Over medium-hot coals (4–5 second hand test). Too hot and the casing splits before the inside is cooked.
- Why is my meat burning outside but raw inside?
- The fire was too hot or still flaming. Wait for white-ash coals and use a cooler zone for thicker cuts.
Get the meat sorted
Halaal, SANHA approved and cut by family butchers. Add to your order and collect or get it delivered.
Times and quantities are general guidance — every fire, cut and weather day is different. Use a meat thermometer when in doubt.