Why should you keep a small stack of extra wood burning on the side?
Keep a small stack of extra wood burning on the side to replenish your coals during long, multi-round braais.
Category Wood
Which wood is best for braaing on windy days?
Mopani wood is excellent for windy days as it resists burning away too quickly and retains core heat brilliantly.
What type of wood adds a sweet smoke profile to pork or poultry?
Roos hout (Rosewood) can be used selectively to add an aromatic, mildly sweet smoke profile to pork or poultry.
Which wood is ideal for a quick braai?
Black Wattle burns hot and fast, making it an ideal choice for a quick mid-week chop ‘n dop.
Can I use pine wood to build my braai fire?
No. Softwoods like pine contain resin that burns too fast, creates dangerous sparks, and leaves an unpleasant, chemical-tasting residue on your meat.
What type of wood is best for a long-lasting bed of coals?
Use dense hardwoods like Sekelbos or Kameeldoring for a long-lasting, deep bed of coals.
Why should you avoid using treated wood, pine, or softwoods?
Avoid treated wood, pine, or softwoods; they release toxic resins and ruin food flavour.
When is the wood ready for braaing?
Always let your wood burn down completely until active flames disappear and the coals turn a uniform grey-white.
How should wood be packed for optimal airflow and ignition?
Pack your wood in a log-cabin or pyramid structure to ensure optimal airflow and rapid ignition.