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It's no bigger than the standard top and is easier to pack because it is flat and doesn't rattle around. You are right about pricing, but from our experiences with it I can comfortably say that it was worth every penny IMHO, and cooking on it is an absolute joy!

Agree with BF, it is similar to a paella pan, think I paid R350 - R400 for it at Campworld, well worth the price tho and we use it regular at home also on the stove top.

This is the one i use during my campingtrips in europe
foldable, small and for 150 rands
2 setbacks.
you have to lay on your belly and it will only carry 2 chops at a time
But who cares while on holiday

I have a little braai given a few years ago to me by one of our suppliers, it is so small if you braai on it you wonder if the chops are the meat on the braai or the people trying to braai on it.

Instructive reading for foreign fire-starters.

What's this habit of rubbing onion on the grid that I see locals doing?

I have two reasons :
1.) to just get rid of that extra old fat on the grid, taking of the black that was made by burning the grid over the open flames.
2.) for me it gives the meat a bit of onion taste due to the fact that some onion stay on the grid

Appreciate th onion tip!

I tend to use a bit of newspaper to rub the grid clean. I tried the onion trick, but the onion tasted quite bitter after being charred; this despite there not being a flame - just glowing coals.

After our braai every night in the Drakensberg, we made a thin slit in the side of some bananas and slipped in some chocolate. Then we wrapped the bananas in foil and put them in amongst the coals - great after an 8 hour hike! We did not crave such a sweet dessert in Kruger, as we had spent most of our time sitting in a car!!