BOAB BRAAI

We have made our BOAB BRAAI to be compact, versatile and durable for braaiers on the move. It is a briefcase, table , braai, warmer, hot plate in one. Easy to carry. Quick and easy to assemble. Sit and braai. Minimal storage space. Suitable for wood or charcoal. Braai anywhere anytime. Ideal for camping, garden or balcony and many more.

Carry Size 430x350x105mm,
Size Opened 430x350x390mm high
Coal Box 400x300x280mm off ground
Griddle Plate 405x 305mm
Table Height 300mm off ground
Weight 10kg.

Use as a BRAAI (BBQ), Griddle Plate or Fire Box, you chose! Carry lid is "oiled" from new, to use as a griddle plate for your bacon & eggs, drop scones, steaks or flat breads. Quick assembly from "briefcase" to Braai in seconds. Coal box and Griddle (lid) made from 2mm Hot Rolled Mild Steel with three coats of etch primer paint. Withstands up to 200 Degrees Celcius. Coal tray is 28cm off the ground so won't burn tyhe grass on UK or European camp sites. Two height adjustable cooking grid, potje (pot/kettle) holder, legs & grid lifter are all Electro Plated.


The word braai (plural braais) is Afrikaans for "barbecue" or "roast" and is a social custom in Botswana, South Africa, Namibia, Lesotho, Zimbabwe and Zambia, (hopefully also in the UK soon). It originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds.

For more information click here

Once you've finished cooking your evening meal, place the Log Grid into the bottom of the BRAAI and then fill it up with a few logs or branches for a nice warming fire for the evening.
Allows a free flow of air around and under your wood or logs.
Stands approx 4cm high from the internal base of the BRAAI and is made of 8mm diam steel rods.

Don't forget your BRAAI Lid // Fry Pan slots onto the rear of the coal tray to make a "Heat Deflector" for these occassions too!

Please note, the Log Grid, Warming Grid & Potje Stand will all fit in the BRAAI with all standard BRAAI items.

The POTJE STAND is designed to sit in the leg mounts and hold your Camp Oven or Kettle securely over the hot coals. Ideal for getting the kettle boiling once the log fire is burning.

Sits approx 3 - 4cm above the top of the BRAAI base (14cm from the bottom of the BRAAI) and is an ideal height for placing your kettle, saucepans, frypans or ovens for baking bread or cooking stew.

Please note, the Log Grid, Warming Grid & Potje Stand will all fit in the BRAAI with all standard BRAAI items.

Lightweight but strong mesh grid that sits on the bend in the supporting legs underneath the base of the BRAAI.
Just high enough off the ground so your hot pans don't burn the grass and close enough to the base of the BRAAi for the heat of the fire to keep your pans and food warm.

Cooking Tip.
Cut old Moroccan Flat Breads, French Baguettes or similar in half to make two 'pizza bases'
Spread the flat inside of the bread with tomato based sauses, (pasta sauces, spagetti sauces etc)
Then add slices of ham, cubes of pork, chunks of chorizo etc and top with chunks of (or grated) cheese, slices of onion & green peppers.
Place the two halves of bread (crust side down) onto the cooking grid to brown, and start warming the old bread through.
When browned, lift them off the coal tray and place under the coal tray on the Warming Grid until the cheese melts all over the meat and sauce!!


Please note, the Log Grid, Warming Grid & Potje Stand will all fit in the BRAAI with all standard BRAAI items.

Strong, light frame that holds a battery operated motor to turn the Spit / Rotisserie.
Spike a pigeon, fish or leg of roadkill, and hold in place with the adjustable retaining spikes, place in the frame, switch on the motor and sit back with a cold beer while your dinner slowly cooks itself !

Cooking Tip.
Throw a short length of mild steel garden tie wire, lightweight fencing wire or similar, in your BRAAI.
It comes in really useful to 'tie up' your dinner.
Gut a nice trout and spike onto the main bar, fill the empty stomach cavity and gill area with slices of lemon, cloves of garlic and some thyme.
Use the tie wire to wrap around the body of the fish a few times to hold all the 'extra contents' in.