We asked expert ‘smoker’, Herman Smit, owner of the popular Umami Tap and Smokehouse what the hype is about smoking meat.

Herman Smit, owner of the popular Umami Tap and Smokehouse.

Why smoke meat?
We smoke meat to infuse it with a rich, smoky flavour that elevates the taste, while the low, slow cooking tenderises tough cuts beautifully, perfect for our bold, umami-packed dishes.
Best wood to use?
Local favourites like Sekelbos, karee, Wild olive, and fruit woods such as peach, guava, or plum. They give mild to sweet smokes that pair brilliantly with South African meats.
Wood to avoid?
Steer clear of softwoods like pine or cedar and avoid treated wood like old railway sleepers—the resins create bitter, toxic smoke that ruins the braai.
Wood chips vs. hardwood?
Wood chips burn quick and are great for short smokes, adding flavour fast. Hardwood chunks or logs burn slower, ideal for those long, patient sessions we do here at the smokehouse.
How to choose wood flavours?
It’s all about matching to the meat: go robust with Sekelbos or Karee for beef, and subtle with peach or guava for pork or chicken. Experiment to find what sings with your taste.
Favourite wood?
Wild olive, hands down. Its sweet, fruity notes lift most braai meats to another level— we use it often at Umami for that signature vibe.
Best meat cuts for smoking?
Brisket, beef ribs, pork shoulder, pork belly, chicken wings and thighs shine the brightest. Their marbling and structure hold up to the smoke, turning out juicy and full of flavour.
Secret to successful smoking?
The key is steady low temps around 110°C, good quality dry wood, and loads of patience. That’s how we nail it every time for tender, smoky perfection. Experiment and find what works for you. Practice makes perfect
Tips for smoking on a braai?
You’re going to be cooking much faster on a braai. Set up a two-zone fire for indirect heat, soak your chips for 30 mins to avoid flare-ups, adjust vents and grid for good smoke flow, and use a probe to monitor temps—easy as that for home success.
Is smoking meat healthy?
In moderation, yes – it’s nutrient-rich and tasty but watch for smoke carcinogens. Trim excess fat, avoid over charring, and balance with something acidic like a slaw or pickles, to help break down the fat and reset your palet.
So, here you have it… go smoke!

Yummy Meat Marinade

Here’s how to create the perfect marinade for your braai:

Ingredients
• 1kg chosen meat cut
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup low sodium soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup pineapple juice
• 2 tbsp brown sugar
• 2 tbsp Dijon mustard – smooth
• 1 tsp ground black pepper
• 2 tsp garlic powder/freshly minced2 punnet button mushrooms
Method
Combine all ingredients into zip lock bag.
Squeeze out excess air, and seal the bag.
Marinate in the refrigerator for up to 8 hours.
Your meat is ready for the braai.
Do not re-use the marinade for other purposes.