Well, we do understand that there is a price difference between a mild steel braai and one of the braai's that we make in stainless steel. 

The one point that we normally mention is that the braai you are thinking about buying is more of an investment than just a buy and discard product..

The material is a solid all the way through metal and not a thin layer of chrome on the surface and then a metal that will rust as soon and it gets heat or exposure to the weather, and therein lies another secret. Because it does not flake or rust it is a lot more hygienic to cook on.

Then there is the cleaning aspect. You are not going to scrape off the surface covering when you wash the grid or lower compartment to get off the cooking fats and coal residue. You may get a slight colour change due to the heat ( which is called "blueing" in technical terms but it is not going to damage the integrity of the metal..

To veer off topic a bit, I recently had a call from a client saying that he could not use our braai. I was concerned that there was something wrong with the drum braai that he had purchased and asked him what the problem was ? He replied "No not a problem, just this braai is so pretty it should be put up on the wall like a picture rather than being cooked on !"

The stainless steel we use in the manufacturing process is called 304 grade and is classified as a food grade stainless steel that can be used in the hospitality industry. 

We also supply our braai's in a bright or mirror finish to make sure they are healthy and hygienic to cook on, with no hidden crevices and places for dirt and cooking residue to get trapped into.


If hyou would like any additional information please either call of email us and we will happily help.


Botany Stainless Steel 044 382 5851 or 082 566 0252 or info@botany.co.za  

We have come up with a real easy way to make cleaning of the convector that much easier.

We noticed that the fats from cooking meats and fish would drip through the fire baskets and end up on the base of the convector grill box. We added a layer of aluminium foil as a quick fix but knew there must be a better way.

So we handed it back to the team who have now designed a removable tray that makes it so much easier to clean.

Simply remove the fire baskets baskets, pop out the tray, empty the ash and other fire debris and go ahead with cleaning all the fats from the tray.

The convector base stays that much cleaner and the time saving is incredible.

Have a look at the video below and let us know what you think. Also please go to Facebook and like and share our posts on the Ultimate Braai Experience. It is due to feedback from our Botany Braai Family members that we are able to keep improving on the products that make your entertaining such fun.

Chat soon and remember ..... it's always a good time to have a braai 

So, just because we make a braai 2 or 3 times a week we assume everyone knows how to make a braai fire.

Well, I recently was asked by a lady friend to show her the right way to make a fire in one of our braai's. Well in the convector grill to be exact.

The thing is that people generally go to a braai, and the fire is on when they arrive, so they never get to see how it is made, what starts the coals burning and how much wood it takes to get to the perfect fire.

We also are at a time where burning massive amounts of fossil fuel is becoming something that people are becoming more concerned about ....well some people ! 

We know there is nothing nicer that a "kom laat ons lekker braai en kuier" fire but the mood worldwide is less is more.

In a lot of international countries, open fires are frowned upon or in many cases not allowed ! 

Cooking fires need to be controlled and attended all the time and once your cooking task is done, many resorts are insisting that the fire is left to die and coals emptied out for fear of wild fires or injury.

Now in South Africa it is not as strictly controlled or managed but people are definitely becoming more conscious of burning excessive amounts of fossil fuel and also more aware of the risks that stray embers carried in the wind can have on the bush and forests around our beautiful country.

Over the recent years or so, many wild fires have cost millions of acres of forests and lots of homes to be lost.

Now, I am in no way blaming braai fires for this, however it has made the public a lot more aware of the damage that a stray ember can have.

Ok, so over with the conservation lecture ! 

With all of the Botany Stainless Steel Braai's we have tried to allow a good fire to be made, and suitably contained to give a great cooking and "kuier" experience.

We provide a section in the braai's where coals will burn, that is raised above the base of the braai to offer ventilation under the coals and also prevent any damage to the metal surface of the product. This is called a fire grid and is made in a mesh raised basket that fits into the base of the fire tray of the various products. 

The other option available on some of our braai models is what is called a fire maker or ember maker.

This is used when using solid timber that is burned to create coals for the fire.
This section is fitting alongside the braai grid and once ready the coals drop down onto the lower fire level and can them be scraped under the grid to increase the heat under the food being cooked.

A lot of purists prefer to cook on hard wood fires 

In the case of the convector grill, we have added three fire baskets to offer the same benefits but also to provide an option of where to have the heat in order to allow different cooking options.

If you look through ther pictures below this post you will see how heat can be set up in direct ( baskets close together ) or indirect mode ( baskets with a centre gap for slower roasting , pizza cooking and baking type meals.

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