If you reside in sunny South Africa then you will probably know just how much the South African people love a good braai. The scent of barbecued meat is as mouth watering to their taste buds as a symphony is to the ears of a music aficionado. What is more, braai areas can be very convivial spots and often become the centre of the home. For these reasons alone, a well-appointed braai area is a must.

However, if you are planning on building a braai area there are a couple of other things you may want to take into account as well. First of all, it is essential to get the positioning and ventilation of braai areas right as both these factors can potentially destroy the fun of the braai experience if they are not properly handled. Braai areas can be informal in the sense that you take a portable braai and position it somewhere in your garden or built-in as part of a patio wall-structure, for instance. In any event, you will want your braai area to be covered in some way during the summer either by means of a shady tree or a lapa and to be sheltered from the wind during the winter.

What is more, be careful not to position your braai area in a place where it might annoy the neighbours in terms of smoke and noise. It can be unpleasant for your poor neighbours, and also strain the neighbourly relationship, to be subjected to noise and clouds of foul smelling smoke wafting over the garden wall and in through the open windows of their homes. Hence it would be wise to build your braai area in a well-ventilated spot that does not form part of a boundary wall if at all possible. Also, be sure to install a proper chimney in built-in braai areas on patios so that the smoke from the grill is directed away from you and your guests.

Lastly, something else to think about with regard to braai areas is positioning in relation to serving space. You do not want your braai area to be too far away from the serving area and it is also advisable to have a place on which to rest serving dishes and braai implements while you are busy braaing.