Know Your Braai Wood
The wood you choose can make all the difference to your braai experience. A good quality braai wood should be:
- Clean burning
It should not generate a lot of smoke.
- Dense and hard
The wood will burn at a slower rate, making your braai last longer.
- Low in moisture
Wet wood spits and you’ll have a hard time keeping your fire going.
This adds the smoky flavour to your braaied food.
These woods are especially good for braaiing:
|Kameeldoring generates almost no smoke. It is ultra dry and burns hot. It’s stunning musky aromatic fragrance adds an extra smoky flavour to your braai. Kameeldoring is very popular in the Western Cape.|
|Mopani is dense, slow-burning and dry. Because of its natural resistance to termites it is suitable for long term, indoor storage. Though it may be a bit more challenging to light this wood, its natural aromatic smoke makes it all worthwhile. Mopani is readily available in the northern parts of South Africa.|
|Sekelbos is a classic braai wood choice. Its burn time is long and it produces very little smoke. It offers a hotter flame than other braai woods, and enhances flavour too. Sekelbos can be found throughout the country.|
|Although Blue Gum does not burn as hot as Sekelbos, it does burn for a very long time.|
|Rooikrans is a great all-rounder. It is dry, dense and slightly aromatic, and popular in the Western Cape.|
|Black Wattle is an eco-friendly choice because it is classified as alien vegetation. It is slightly softer than most braai woods. It produces good coals that burn long and hot, and add a smoky taste to your food.|