31/03/2024
A braai is nothing without the fire! Hard woods, such as Kameeldoring- or Sekelbos braai wood, are the finest sorts to use for a braai. These braai wood is a South- African favourite since it gives your braai meat more flavour and aroma where you can taste the fire in your food and an ambient aroma aroma the fire pit.
Popular wood options:
Sekelbos – Is very popular, extremely dry and hardy. Commonly found throughout the country, and is, without a doubt, the best to use as it gives off intense heat, burns incredibly long, and also imparts a lovely smoky flavour to the meat.
Black Wattle – Easy to light, lasts extremely long, and provides that glowing coal. It is a bit harder to find and will be a little more expensive than Blue Gum. Best for the fireplace in winter though.
Blue Gum – Not endemic to South Africa and it is often a little wet. The resin also makes it burn out faster than the Black Wattle. Also ideal for the winter fireplace.
Mopane – Indigenous to SA, and is the braai king next to the Sekelbos. Is very dry and hardy, and makes extremely hot coals in very little time, and stays hot for a very long time.
Kameeldoring – Has the lowest moisture content, is extremely dry and heavy. It takes long to burn out and creates a large amount of hot burning coals. Almost smokeless and has a natural musky fragrance.
Rooikrans– Very popular in the Western Cape; It usually comes in log shapes and is also a great hardwood for a braai.
Apple wood – Difficult to come by, but is a great source of firewood. It is ideal for a pizza oven or for smoking. It has its own sweet aroma that is known to flavour the food. Mostly sought for smoking purposes.
