Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.

The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

In South Africa, a braai (plural braais) is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word braaivleis (English: /ˈbraɪfleɪs/; Afrikaans pronunciation: [ˈbraːifləis]) means grilled meat. The word vleis is Afrikaans for meat, cognate with English flesh.

Braai is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, even if the method of food preparation is very similar. While wood was formerly the most widely used braai fuel, in modern times the use of charcoal, briquettes and gas (gas braai) has increased due to their convenience, as with barbecues elsewhere in the world. There has, however, been a renewed interest in the use of wood after the South African government started its invasive plant species removal programme. Many households now own both a gas and wood or charcoal braai. A portable charcoal or wood braai is called a braai stand.

Similar to a potluck party, braais are casual and relaxed social events where families and friends convene at a picnic spot or someone's home (normally the garden or veranda) with their own meat, salad, or side dish in hand. A braai typically includes boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks of spareribs.

Fish and rock lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are also braaied.

"Bring-and-braai" is a braai to which guests bring food (usually including meat) and drinks (in other braais, the host usually organises the meat and guests contribute side dishes and drinks).

The other main part of the meal in some regions of the country is pap (/ˈpʌp/). Pap is made from finely ground corn/maize and may be eaten with a tomato and onion sauce, a monkey gland sauce, or a more spicy chakalaka at a braai.