Jamie Purviance, author of “Weber’s Smoke, A guide to smoke grilling for everyone and any grill” explains how to smoke meat on a braai, be it charcoal or gas.
The first thing you need to do is soak the wood chips in water for about 30 minutes, wet wood chips will ensure a slower burn.
Place the wood chips on top of the coals or if you are using a gas braai use a smoker box.
You can make your own using a tin foil tub, just poke a few holes in the bottom and the lid, then soak it in water for half an hour before you place it on the gas braai.
You can use any kind of wood chips, they will each generate their own flavour and aroma although they do have a variety preferred pairing qualities.
Or order your copy.
Amazon.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
In South Africa from Kalahari.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill